Go out on a limb for lamb - recipes

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Copy of ST AD Lamb pasties 38 INDEPENDENT NEWSPAPERS LAMB AND SWEET POTATO PASTIES. Picture: Chris Collingridge

ROAST LAMB WITH HONEYED BEETROOT

Serves 4-6

500g cooked beetroot, quartered

5ml chopped garlic

15ml chopped rosemary

30ml honey

2kg leg of lamb

salt and pepper

30ml olive oil

15ml lemon juice

250g shallots, peeled and left whole

30ml extra honey

15ml flour

250ml lamb or chicken stock

Put 50g of the beetroot and the garlic into a mini chopper. Chop to form a paste. Remove and stir in the rosemary and honey. Set aside.

Place the lamb on a rack inside a roasting pan. Season well and rub over the olive oil and lemon juice. Roast at 180°C for 1 hour. Remove from the oven.

Add the remaining beetroot and the whole shallots to the roasting pan. Drizzle with the extra honey.

Put the meat on top of the vegetables and return to the oven and roast for 30 minutes.

Remove from the oven and spread the beetroot and garlic mixture over the surface of the lamb. Return to the oven and roast for another 30 minutes or until cooked to the desired doneness. Remove from the oven and wrap the meat in foil to rest for 10-15 minutes.

Scoop out the shallots and beetroot into a serving dish.

Pour off the excess fat. Put the roasting pan over a medium heat. Sprinkle over the flour and cook for a minute. Add the stock, stirring constantly until the mixture boils and thickens.

Pour the mixture through a sieve and serve with the lamb, beetroot and shallots.

LAMB AND SWEET POTATO PASTIES

Makes 8

Pastry

4 x 250ml flour (4 cups)

300g butter

1 egg, beaten

ice water to mix

Filling

300g lamb steaks, trimmed and cut into small cubes

1 orange sweet potato, peeled and diced into small cubes

1 large potato, peeled and cut into small cubes

1 red onion, peeled and finely diced

salt and pepper

45ml chopped fresh mint

30ml olive oil

egg glaze

PASTRY: Put the flour and butter into a food processor and process until the mixture resembles breadcrumbs. Add the egg and enough iced water to bring the dough together.

Remove the dough from the processor and wrap in cling film. Refrigerate for 30 minutes.

Assemble the filling by combining all the ingredients and mixing well.

Divide the dough into 8 equal portions. Roll out each piece of dough on a lightly floured surface to about 2mm thickness. Use a side plate as a template and cut out a disc.

Brush the edges of the disc with egg glaze. Place a generous spoonful of the meat mixture in the centre of the disc. Bring up the sides of the pastry to form a half moon and pinch the edges together and shape into a scallop. Place on a tray and refrigerate for 30 minutes.

Brush the pasties with egg glaze and bake at 180°C for an hour. Remove and serve.

LAMB AND SPINACH CURRY

Serves 4

30-40ml olive oil

1 kg boneless lamb, cubed

5ml fenugreek seeds

5ml cumin seeds

5ml black mustard seeds

1 stick of cinnamon

6 cardamom pods, bruised

2 onions, chopped

10ml chopped garlic

10ml chopped ginger

1 green chilli, seeded and chopped

5ml ground cumin

5ml ground chilli powder

5ml ground coriander

10ml ground turmeric

375ml beef stock

2 bay leaves

80ml plain yoghurt

30ml chopped coriander

300g baby spinach, blanched, drained and chopped

Heat some oil and fry the lamb in batches and set aside.

Wipe out the pot with a paper towel and add the seeds, cinnamon and cardamom. Dry fry until the seeds start popping. Remove and set aside.

Add more oil to the pot and fry the onion, garlic, ginger and chilli until soft.

Add the ground spices and fry for a few seconds.

Return the lamb and seeds to the pot. Add the stock and bay leaves and simmer covered for 1-2 hours or until the meat is tender and the sauce has reduced.

Remove the bay leaves. Add the yoghurt and coriander and heat through. Add the spinach.

Serve on basmati rice.

HONEY AND MINT LAMB KEBABS

Makes about 8

600g leg of lamb cubes

125ml chopped fresh mint

45ml lemon juice

45ml honey

30ml olive oil

60ml white wine

5ml chopped garlic

salt and pepper

1 red onion, peeled and cut into wedges

1 large red pepper, seeded and cubed

1 yellow pepper, seeded and cubed

soaked wooden skewers

Put the lamb into a bowl. Combine the mint, lemon juice, honey, olive oil, wine, garlic and seasoning and mix well. Pour this over the lamb.

Add the onion wedges and toss to coat with the marinade. Set aside to marinate for 2-3 hours or overnight.

Thread the lamb, onions and peppers on to soaked skewers and cook on a braai or in a griddle pan.

Baste with the marinade until cooked.

HARISSA LAMB AND BRINJAL STEW

Serves 4

30-60ml olive oil

600g diced stewing lamb

2 brinjals, peeled and diced

1 large onion, sliced

10ml chopped garlic

30ml harissa paste

400g can of chopped tomatoes

250ml chicken stock

salt and pepper

60ml chopped parsley

5ml grated lemon rind

15ml lemon juice

Heat a little olive oil in a pot and brown the lamb in batches. Remove and set aside. Add a little more oil to the pot and fry the brinjals for a few minutes. Remove and add to the lamb.

Add more oil to the pot and fry the onion and garlic for a few minutes until soft. Add the harissa paste and cook for a few seconds.

Return the meat and brinjals to the pot and mix well. Add the tomatoes and stock, season, cover and simmer for 1-2 hours or until the meat is tender.

Stir in the parsley, lemon rind and juice just before serving.

MARINATED LAMB RIBS AND CHOPS

Serves 4

250ml buttermilk

125ml olive oil

30ml chopped mint

30ml chopped rosemary

salt and pepper to taste

800g lamb chops and ribs

Mix all the ingredients together and marinate the meat for at least one hour or overnight in the fridge.

Grill the meat at 220ºC for 15 minutes on each side until golden and crispy.

Serve immediately. - The Star

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