Lamb

Crumbed lamb cutlets with caponata

Australian Womens Weekly — Heat 1 tablespoon olive oil in a large frying pan. Add garlic, chilli, onion, capsicum and tomatoes. Cook over high heat for a few minutes. Add olives and wine bring to the boil, reduce heat to low and cook for 10 minutes until well reduced. Dip ...More…

Lamb sausages with redcurrant sauce

Australian Womens Weekly — Heat a large frying pan over medium high heat. Add sausages and cook for 10 minutes until cooked through. Remove from the pan and set aside. Add eschalots, garlic, thyme and tomatoes to the same pan and cook for 2 minutes. Add vinegar and red ...More…

Bacon, lamb and rosemary skewers

Australian Womens Weekly — To make rosemary skewers, remove three quarters of the rosemary leaves from each sprig (leaving the end leaves intact where the skewer can be held). Set aside leaves for another use. Thread end of a bacon rasher onto a skewer followed by a piece ...More…

Slow cooked lamb shoulder

Australian Womens Weekly — Place butter into a pan and melt over medium heat. Add vegetables and cook 4-5 minutes or until vegetables have softened slightly. Add lamb and pour over boiling water; bring to the boil. Skim off any scum that comes to the surface after 10 ...More…

Anchovy & chilli lamb neck chops

Australian Womens Weekly — Combine lamb, anchovy, chilli, garlic and wine in a medium bowl. Cover and refrigerate for 3 hours or overnight. Heat half the oil in a large frying pan and cook undrained lamb mixture, in batches, until browned all over. Remove and place into ...More…

Lamb massaman curry

Australian Womens Weekly — In a deep pan (5 litre with heavy base ideal) heat oil and cook onions until they change colour to a light caramel colour. Add curry paste and stir for several minutes on medium heat. Add half-cup coconut cream and stir. Bring to the boil and add ...More…

Lamb shank and pearl barley soup

Australian Womens Weekly — Heat half the oil in a frying pan over medium high heat and brown shanks evenly; remove and place into stock pot. Add onion, garlic, carrot, celery and swede and cook 3-4 minutes or until vegetables have softened. Stir in cumin and cook for a ...More…

Lamb kofte wrap with tabbouleh

Australian Womens Weekly — Place burghul into a large bowl and just cover with boiling water, allow to stand for 15 minutes then squeeze out any excess water. Add red onion, tomato, cucumber, parsley, lemon juice, oil and cumin and mix well. Place all kofte ingredients ...More…

Braised lamb cutlets with vegetables on a timbale of rice

Australian Womens Weekly — Preheat oil in a large saucepan over medium heat; add lamb cutlets and sear one minute each side. Add garlic, ginger, vegetables and tofu and pour in 1-2 cups of water, enough to cover the meat. Add soy sauce and honey, season with salt and ...More…

Roasted leg of spring lamb with a panache of vegetables

Australian Womens Weekly — Roasted leg of spring lamb with a panache of vegetables INGREDIENTS Rub lamb on all sides with salt and pepper. Place rosemary, thyme and garlic into the base of a large rectangular roasting tray. Place lamb on top and roast, uncovered for 25 ...More…

Oven baked tomato and bacon lamb cutlets

Australian Womens Weekly — Cook bacon and onion in a medium oiled frying pan over a low heat for 8 to10 minutes or until bacon is crisp and onions are soft. Increase heat to medium and stir in tomatoes; simmer, uncovered for 10 minutes or until mixture reduced slightly. ...More…

Spiced lamb chops

Australian Womens Weekly — Spiced lamb chops cooked with garlic, ginger, chillies and turmeric are just delicious. Spiced lamb chops cooked with garlic, ginger, chillies and turmeric are just delicious. INGREDIENTS Heat oil in a large frying pan over a medium-low heat. Add ...More…