Winter warmers from the Meat and Livestock Australia
The weather is getting colder every day now and thoughts are turning to more hearty meals. But even if you have more time on your hands these days you don’t want to spent hours cooking.
Here are some lamb meals that are easy to prepare but hearty and warming.
ONE POT LAMB STEW
• SERVES SIX
• PREP TIME: 10 mins
• COOKING TIME: TWO Hours
INGREDIENTS
1.2kg boneless piece lamb shoulder, fat trimmed, diced into 5cm pieces 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp cinnamon 2 garlic cloves, crushed 2 tbsp brown sugar 2 cups (500ml) coconut water (or beef stock) Zest and juice of 2 limes, +extra wedges, to serve 1 large eggplant, diced into 4cm pieces 2 carrots, peeled, diced into 3cm pieces 175g green beans, cut into thirds 100g baby spinach Steamed jasmine rice, coriander sprigs, natural yoghurt, flaked almonds, toasted, to serve
METHOD
1. In a large snap lock bag or glass container combine cumin, coriander, cinnamon, garlic and sugar. Add lamb, season and rub well to coat. Set aside for 15 minutes to marinate.
2. Spray a large casserole dish or heavy based saucepan with oil and heat over medium-high heat. Cook lamb, in batches, for 3-4 minutes or until browned all over. Set cooked lamb aside on a plate while completing browning process. Return cooked lamb to dish, add coconut water (or stock) and lime juice. Set over high heat, stir well and bring to the boil. Reduce heat to low and cook, covered, for 1 hour. Remove lid, and simmer, uncovered, for a further 35-40 minutes. Add eggplant and carrot for last 25 minutes and add green beans for last 5 minutes of cooking time. Remove from heat and stir through spinach. Season.
3. Serve lamb with jasmine rice, coriander, yoghurt and lime wedges. Sprinkle with lime zest and almonds.
TIPS
1. Diced lamb neck, leg or rump would also work well in this recipe.
2. To save time, ask your butcher to dice the shoulder for you into 5cm pieces.
3. Swap spices for a Cajun, Moroccan, Middle Eastern or Tuscan spice mix.
IRISH LAMB STEW
• SERVES: FOUR
• PREP TIME: 15 mins
• COOKING TIME: 80mins
INGREDIENTS
• SERVES: Four
600g lean diced lamb ¼ cup plain flour ¼ cup olive oil 1 brown onion, diced into 1cm pieces 2 carrots, peeled, diced into 1cm pieces 2 stalks celery, diced into 1cm pieces 400g desiree potatoes, peeled, diced into 3cm pieces 2 cups (500ml) salt-reduced beef stock ¼ cup tomato paste 2 tbsp Worcestershire sauce 2 sprigs thyme 2 bay leaves 250g silverbeet, trimmed, shredded 1 cup frozen peas Parsley leaves, mixed leaf salad, crusty baguette, to serve
METHOD
1. Place lamb and flour in a large snap-lock bag. Season, seal and shake well to coat. Heat 1 tablespoon oil in a large heavy-based saucepan over medium heat. Cook lamb, in batches, for 4-5 minutes or until browned, adding extra oil as needed. Set aside on a plate.
2. Add remaining oil to pan and cook onion, carrot and celery, stirring, for 5 minutes or until onion has softened.
3. Return lamb, any juices and potato to pan then add stock, tomato paste, Worcestershire sauce, thyme and bay leaves. Bring to the boil, reduce heat to low, cover and cook for 1hr 15 minutes or until lamb is tender, adding a little extra stock or water, if needed. Stir through silverbeet and peas. Replace lid and set aside for 5 minutes. Season. Remove bay leaves and thyme stalks.
4. Sprinkle lamb stew with parsley and serve with salad leaves and crusty baguette.
TIPS
1. Add turnips, swedes, green beans or your choice of shredded leafy greens to the stew to mix the vegetables up.
LEMONGRASS BRAISED LAMB SHANKS
Jerry Mai shares this delicious lamb shank recipe, infused with Asian flavours. Something the whole family will love.
• SERVES: FOUR
• PREP TIME15 mins
• COOKING TIME35mins
INGREDIENTS
4 lamb shanks 1 stalk lemongrass, crushed and cut into 5cm lengths 1/2 teaspoon 5 spice powder 6 star anise 1 small quill of cinnamon. 3cm knob of ginger, grated 2 tablespoon caster sugar 3 tablespoon fish sauce 2 tablespoon tomato paste Flour, for dusting the shanks 2 carrots, peeled and diced 2 potatoes, peeled and diced 3 brown onions, peeled sliced into wedges 1.5L-2L vegetable stock, ought to cover the shanks 1 bunch coriander, washed and cut into 2cm lengths 1 small red onion, peeled sliced thinly 1 bunch Thai basil, leaves picked 2 large red chillies, sliced angle
METHOD
1. Place all the marinade ingredients into medium bowl and mix well. Dust the shanks with a little flour. Heat a medium pan with veg oil, brown the shanks for a couple minutes on each side. Add the shanks and coat with marinade. Leave to marinate for 3 hours or best overnight
2. Place the shanks and marinade in the pressure cooker top with stock, make sure the shanks are covered and clamp the lid. Bring to full pressure, turn the heat down to medium and cook for 25 mins. Turn off the heat and vent immediately
3. Add the carrots, onion and potatoes and clamp the lid. Bring to full pressure, turn the heat down to medium and cook for 5 mins. Turn off the heat and vent immediately
4. The shanks should be tender and falling off the bone. Taste the stock add salt if necessary
5. Serve the shanks and veg on some steamed rice and garnish with garnish mix
TIPS
1. Diced lamb shoulder or lamb leg would also work in place of shanks – a cut that’s good for slow cooking.
2. The potatoes can be swapped for sweet potato for a healthier option.
3. Shanks can also be cooked in a pot simmering on the stove top for 2 to 3 hours.
LAMB SHANK PILAF
• SERVES: FOUR
• PREP TIME: 15 mins
• COOKING TIME: THREE hrs
INGREDIENTS
• SERVES: FOUR
2 tbsp olive oil 4 lamb shanks (approx. 400g each), fat trimmed 2 tbsp mild curry powder 1L salt-reduced beef stock 400g can diced tomatoes 1 red onion, thinly sliced 200g basmati rice 350g butternut pumpkin, peeled, diced into 3cm cubes 1 small bunch English spinach, trimmed, chopped 1/3 cup dried apricots, finely chopped Toasted pine nuts, chopped, mint sprigs, baby leaf salad, sliced cucumber, lemon wedges, to serve
METHOD
1. Preheat oven to 180°C (160°fan-forced). In a large snap lock bag place half the oil, lamb shanks and curry powder. Season and rub to coat.
2. Heat a large ovenproof casserole dish over medium-high heat and cook shanks, in 2 batches, if necessary, for 8-10 minutes or until browned all over. Add stock and tomatoes and bring to the boil. Place in the oven for 2-2 ¼ hours or until tender and falling off the bone. Remove shanks from sauce and set aside in a large bowl covered with foil to keep warm. Reserve sauce.
3. Heat a large frying pan over medium-high heat, add remaining oil and onion and cook for 3-4 minutes or until lightly golden. Add rice and stir well. Add pumpkin and 4 cups (1 litre) of reserved sauce, stir well and bring to the boil. Reduce heat to low, cover and simmer for 20 minutes or until the broth has been absorbed and the rice is tender. You may need to add a little more sauce or stock to the rice throughout the cooking process. Remove from heat and add spinach and apricots. Season, stir well and replace lid for 2 minutes.
Place shanks on top of with pilaf and spoon over any remaining sauce.
4. Sprinkle with pine nuts and mint. Serve with baby leaf salad, cucumber and lemon wedges.
TIPS
1. Either serve the shanks whole on the bone or you can shred the meat off the bone and stir the meat through the pilaf.
2. For a quick version of the pilaf use lamb leg or rump steaks instead of the shanks.
3. You can buy pre-diced pumpkin from most supermarkets or greengrocers to save time.
MUSTARD, LEMON AND THYME LAMB CHOPS
• SERVES: FOUR
• PREP TIME: 10 mins
• COOKING TIME: 10mins
INGREDIENTS
• SERVES: FOUR
4 lamb forequarter chops, fat trimmed 2 tbsp olive oil 2 tbsp lemon thyme leaves +extra, to serve 2 garlic cloves, finely chopped 1 eschallot, finely chopped 2/3 cup (160ml) white wine or beef stock 2 tbsp wholegrain mustard Sweet potato mash, steamed zucchini, green beans and spinach, to serve
METHOD
1. In a large snap lock bag or glass container combine half the oil, half the lemon thyme and the garlic. Season and add lamb to coat. Set aside for 10 minutes to marinate.
2. Heat a large frying pan over high heat. Add lamb and cook for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil.
3. Add the remaining oil to the same pan over low heat. Add eschallot and cook for 30 seconds. Pour in wine or stock and stir well. Simmer until reduced by half then add mustard and remaining thyme. Simmer for 1-2 minutes or until slightly thickened. Season, return chops to pan and coat well in sauce.
4. Serve chops with any remaining sauce, sweet potato mash, zucchini, green beans and spinach. Sprinkle with extra thyme.
TIPS
1. Lamb loin or chump chops or lamb cutlets would also work well in this recipe.
2. Leftover chops can be sliced off the bone, added to a big bowl of salad leaves with any leftover sauce and enjoyed for lunch the next day.
3. Your favourite mustard would work well in this recipe – Dijon or honey mustard or even horseradish would also be delicious.
COOK WITH OUR APPS
