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Aromatic Middle Eastern Lamb With Chickpeas & Polenta

A superb flavourful and nourishing dish is created by removing the pre-cooked meat from the bone before completing the dish.

Preparation time       20 minutes
Cooking time             1 ½ hours
Yields                          6 servings

Notes

  • Serve this dish with cooked polenta or prepared couscous and steamed green vegetables such as green beans or broccoli.
  • When available venison works as well with this recipe. To fry the meat use a little butter or olive oil for the venison does not have enough fat.
  • To turn the same dish into a Spanish version, add 1 tsp (5 ml) paprika, 500 ml shredded spinach and a few stoned olives at step 4 and serve with rice.

750 g lamb shoulder chops, excess fat trimmed and reserved
1 cup (250 ml) water
1 tsp (5 ml) beef stock powder

Sauce
1 medium onion, peeled and coarsely chopped
1 tsp (5 ml) chopped or crushed garlic (1 clove)
1 x 400g tin Mexican tomato sauce
1 tsp (5 ml) ground cumin
½ tsp (2 ml) cumin seeds (optional)
1 tsp (5 ml) turmeric
good pinch dried origanum
2 bay leaves
150 g canned and drained chickpeas ( ½ tin)
1 Tbsp (15 ml) lemon juice
a little cornflour if necessary
fresh rosemary, parsley or coriander to garnish

  1. Place the trimmed fat into a small saucepan and cook gently for 5 – 8 minutes, stirring to cook out a little fat to use for frying of the meat and making the sauce.
  2. Place the meat into an oven roasting pot and brown on all sides – adding a little of the fat if necessary. Add the water and stock powder, cover and cook in the oven for 30 minutes or until the meat is tender enough to be removed from the bone.
  3. Remove the meat, cool a short while, remove the bones and cut the meat into bite size portions.  Add the onion and garlic to the pan drippings and cook until tender.
  4. Pour off any excess fat and return the meat and all the remaining ingredients to the oven roasting pot.
  5. Cover and cook about 30 minutes more until done to taste.
  6. If necessary thicken the gravy with a little cornflour mixed with water.
  7. Dish up as preferred (see picture) and garnish with greenery as given above.

Recipe by Carolié de Koster.

Aromatic Middle Eastern lamb with chickpeas

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Rosemary & Lemon Grilled Lamb Chops

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This recipe can be done equally successfully in the oven or on a braai.

1 kg lamb chump chops

Marinade
50 ml olive oil
50 ml lemon juice
50 ml rosemary, finely chopped
5 ml garlic & herb seasoning
5 ml salt
freshly ground black pepper

To serve
Italian parsley, leaves removed from stalks

  1. Arrange the chops in a single layer in a shallow glass dish or a Tupperware marinating dish.
  2. To make the marinade, measure the olive oil and lemon juice with a 15 ml measuring spoon x 2 and add it to a small mixing bowl.  Set it aside.
  3. Combine the olive oil, lemon juice, rosemary, seasoning, salt and pepper in a mixing bowl and whisk with a form until blended.
  4. Pour the marinade over the chops, cover the dish with cling wrap or a lid and refrigerate for at least 2 or for up to 24 hours turning the chops a few times to allow the marinade to coat the meat evenly on all sides.
  5. Place the rack in the top section of the oven and pre-heat the oven to 230 °C.
  6. Lift the chops out of the marinade and place it on a roasting rack in a roasting pan.
  7. Grill the chops under a pre-heated grilling element for about 5 to 7 minutes on each side.  Set an electronic kitchen timer so that you don’t forget about it!
  8. Transfer the chops to a hot serving dish and serve with Baby Marrow, Bacon & Mushroom BoatsRaw Beetroot & Carrot Salad, etc.

6 servings.

 

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Greek Roast Garlic Lamb

Tender and succulent lamb, exuding an irresistible flavour! The lamb is marinated overnight or up to 48 hours to tenderise before roasting to perfection. Cooked, peeled baby potatoes or diced potatoes are added towards the end of the cooking period and roasted with the meat until all is done to taste.

±2 kg leg of lamb
2 cloves garlic, sliced
125 ml olive and/or sunflower oil
30 ml lemon juice
10 ml grated lemon rind (optional)
30 ml white wine
2,5 ml freshly ground black pepper
2,5 ml dried thyme
5 ml beef stock powder
salt to sprinkle over meat
± 500 g cooked, peeled baby potatoes or diced potatoes
15 ml cornflour
chopped parsley

  1. Using a sharp pointed knife make incisions into the meat and stuff with sliced garlic. Place the leg of lamb into a glass or plastic container of a suitable size. Mix the ingredients for the marinade, pour over the meat and marinate at least 8 hours or up to 48 hours in the refrigerator, turning from time to time.
  2. Drain marinade and reserve. Sprinkle the meat lightly with salt, place into a roasting tin and roast uncovered at 180 degrees Celcius for 40 minutes. Turn over, add the potatoes and sufficient of the reserved marinade to coat the potatoes and moisten the meat. Cover and cook until all is completely tender and golden.
  3. Remove the meat and potatoes from the roasting tin and keep warm. Mix the remaining marinade with the cornflour and add to the roasting tin. Bring to boil while stirring until smooth and thickened.
  4. Carve the lamb neatly, arrange onto a serving platter surround by the potatoes and strain the sauce over the meat. Sprinkle with parsley.

 6 – 8 servings.

Variations
If preferred, add partly cooked vegtables e.g. baby carrots, baby marrows, patty pan squash, celery, brinjals, or picklings onions to the roasting tin together with the potatoes.