Colin Fassnidge's Lamb Bolognese

Well I have a little obsession with My Kitchen Rules (MKR) and MasterChef.  Obviously people that know me would just roll their eyes into the back of their heads reading this.  I especially love watching the celebrity chefs on both shows, saying this one of my favourite chefs is Colin Fassnidge.

I came across this recipe on Delicious.com awhile ago while doing my second favourite pastime - googling! I don't normally cook with lamb mince but intrigue by the complexity of the flavours but the simplicity of the ingredients.  So it went on my "to cook list".

Menu planning this week, which I do every Saturday morning, I decided this would be our dinner one night.  Ironically I chose Monday night.  Whilst preparing dinner and watching MKR here I stood in the kitchen stiring Colin Fassnidge's Lamb Bolognese only to be watching him on the TV!!!  (Insert school girl giggle here!!)

Anyways I wasn't wrong about this dish... it was magical and such a welcome change from the good ol' spag bol my kids have grown to hate (apparently I have gone overboard in the hiding vegetables category in the normal bolognese sauce).  Everyone enjoyed.  The texture of the lamb mince compared to using beef was a change and the use of fresh herbs lifted the sauce to another level.  A surprise ingredient was a fennel bulb which wasn't overpowering and didn't leave an aniseed taste - in fact I would say it added a little sweetness to the sauce. 

The cooking process was quite simple and once the last ingredient was added all that was left was for it to simmer and thicken.  While this was happening the house filled with the combination of the fresh herbs and tomatoes - you know what I mean - it's that welcoming smell of home cooked goodness!

Overall, a magic pasta sauce which will definitely please anyone and will be cooked again.  Thanks Colin xx

Colin Fassnidge's Lamb Bolognese

(Recipe adapted from Delicious.com)

Serves: 6

SP per serve:  9

500 grams lamb mince

2 onions, diced

1 baby fennel, diced

3 carrots, diced

4 garlic cloves, finely chopped

¼ bunch each thyme, leaves picked and chopped

 ¼ bunch rosemary, leaves picked and chopped

¼ bunch sage, leaves picked and chopped

100ml white wine

2 cups sugo (or tomato passata)

2 cups chicken stock

salt

freshly ground black pepper

400 grams tagliatelle normal or Gluten Free

Grated Parmesan to serve, if desired

Place a large heavy-based pan over high heat. Add mince, and cook for 8 minutes or until excess liquid has evaporated, breaking up larger pieces with a spoon. Remove meat with a slotted spoon and set aside.

In the same pan, add onion, fennel and carrot. Cook 7 minutes, stirring regularly. Add garlic and herbs, and cook for 2 minutes or until fragrant. Return mince to the pan and combine.

Add wine and cook for 3 minutes or until slightly reduced. Add sugo and stock.

Bring to a boil, then reduce heat to medium and simmer 40 minutes or until sauce has thickened.  Season with salt and pepper.

Meanwhile, cook pasta in salted boiling water according to packet instructions. Drain.

When sauce is ready, serve, and top with Parmesan, if desired.

(click here for a printable version of this recipe)

Kashmiri Lamb Korma

It was a miserable day, weather wise, and I had a curry planned on the menu so it was already a win win in my books.

The curry chosen for tonight wasn't a hot and spicy dish but rather a thick creamy mild comforting one.  Korma just means a mild curry. Yet, it is actually a very rich stew in which the meat, chicken or vegetables and nuts are braised in cream, yogurt or coconut milk. 

Kashmir is the northernmost geographical region in Indian. It borders Pakistan, Afganistan and China, the Tibetan region. Kashmir has its own special and traditional foods influenced by the climatic conditions and customs. Rich and redolent with the flavour of the spices used –cinnamon, cardamom, cloves, saffron, etc. Kashmiri food can be the simple meal of a family, or a 36-course wedding banquet called Wazawan. The staple diet of every Kashmiri is rice, the most preferred being the dense, slightly sticky grained Kashmir variety, which is prized in the Valley. Mutton, chicken or fish are of prime importance in Kashmiri meal and everyday cooking often combines vegetable and meat in the same dish.

Once again another curry made from scratch - no jar in sight.  The combination of spices was easy and not over complicated.  Cooked slowly the lamb was beautiful and tender, all most melt in your mouth.  Enveloped with a thick creamy sauce this recipe may not be completely authentic but with lots of spice and herbs, this delicious korma packs a punch of flavour which we all enjoyed.

Kashmiri Lamb Korma

(recipe adapted from Taste.com)

Serves: 4

60 grams ghee or butter

3 brown onions, coarsely chopped

1 teaspoon ground turmeric

4 green cardamom pods, crushed

1 cinnamon stick

8 black peppercorns, crushed

6 whole cloves

1 teaspoon cumin seeds

2 garlic cloves, crushed

1 tablespoon finely grated fresh ginger

2 teaspoons coriander seeds

1 teaspoon chilli powder

1 tablespoon smoked paprika

3 ripe tomatoes, chopped

1 kilogram lamb shoulder, cut into 3cm pieces

2 cups water

1 cup natural yoghurt

salt

freshly ground black pepper

80 grams ground almond meal

additional water if required

toasted flaked almonds, to garnish

chopped coriander, to garnish

Heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until lightly golden.

Add the turmeric, cardamom, cinnamon, peppercorns, cloves, cumin, garlic, ginger, coriander seeds, chilli and paprika and cook, stirring, for 1-2 minutes or until aromatic.

Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes are pulpy.

Add the lamb, stirring until completely covered with the tomato mixture.  Cook for 5 minutes, stirring occasionally.

Add the water and mix well.  Allow mixture to come back to a simmer.

Add the yoghurt and bring to a simmer, ensuring that you mix the yoghurt through completely.  Season with salt and pepper.

Reduce heat to low and cook, covered, stirring occasionally, for 2 hours or until lamb is very tender and sauce thickens slightly.

OR:

Preheat oven to 180 degree Celsius.

Transfer to a large casserole and cook, covered in the oven for 2 hours, stirring occasionally or until lamb is very tender and sauce thickens slightly.

Add almond meal and mix through well.  If too thick add a little water.

Spoon lamb into a serving bowl and sprinkle with flaked almonds.

Serve with steamed rice, if desired, and coriander.

(Click here for a printable version of this recipe).

Stir Fry Lamb Strips with Carrot, Mushrooms and Broccoli

One thing we don't cook enough with is Lamb.  It's one of those meats here in Australia that you can get a cheap leg or shoulder of lamb but all the other cuts are really expensive. We love lamb, especially a roast, but it's not on the menu very often.  Which is s shame.

I'd recently asked our son what he fancied for dinner and he replied "a lamb stir fry would be really nice Mam - we haven't had one of those for a long time". I thought this was an interesting answer but to be honest it's nothing out of the ordinary for anyone in our family to request something outside the norm.

I came across a new butchers,  Australian Butchers Store, near work (I normally buy all our meat over in Clayton) and I must say I was a little excited about this.   In fact I was pretty impressed with the butchers.  Having only opened recently it was my first chance to go in there and have a look around.  Needless to say the ban on my buying any meat for our freezer went out the window as I came home armed with lots of bargains which included lamb strips.

Using my old friend Google I started looking for a stir fry recipe to cook using the lamb strips.  this was a harder challenge than I thought.  There are actually not that many Asian recipes using lamb.  I finally came across a recipe that sounded really nice.  I hadn't noticed what site it was on but I started reading the recipe and thought to myself this sounds pretty good.  I will cook this and then I read on further only to start laughing at the serving suggestion given.... and couldn't stop laughing. 

Serving Suggestions

Serve with rice or potatoes or fill a pitta bread or tortilla wrap with the stir-fry.

To my surprise the recipe was actually on the Irish Food Board which I guess explains the potatoes??  Please if you are Irish do not take offence to this post - I thought the comment was magic.  I actually cooked this recipes (although I did adapt slightly) but served ours with rice noodles.  It was absolutely delicious and enjoyed by everyone.

The meat and vegetables were tender and laced with the sweetness of the hoisin sauce and traces of the Chinese five spice.  It was a simple dish but bold at the same time.  I would defintely suggest you give this Asian number a go.

Stir Fry Lamb Strips with Carrot, Mushrooms and Broccoli

(Recipe adapted from Bord Bia)

Serves: 6

200 grams dry thick rice noodles

2 cloves garlic, chopped

1 tablespoon finely grated ginger

1/2 teaspoons Five Spice Powder

2 tablespoons soy sauce

1 tablespoon olive oil

2 tablespoons rice wine

freshly ground black pepper to taste

900 grams lean lamb strips

2 tablespoon oil

2 carrots thinly sliced

1 onion, sliced

200 grams button mushrooms, sliced

1 head of broccoli, cut into florets

4 tablespoons hoisin sauce

Cook rice noodles as per packet instructions.  Drain and set aside.

Combine the garlic, ginger, five spice, soy sauce, rice wine and pepper together in a medium bowl.  Add in the lamb strips and mix well to combine.  Allow to stand for at least 30 minutes or longer if time permits.  

Heat half the oil in a wok or frying pan. Then add in the vegetables and cook for 2-3 minutes. Remove from the wok. Stir-fry the lamb in 2 batches.

Return the vegetables to the wok, add back in the cooked lamb and stir in the hoisin sauce. Mix well together.

Place noodles on a a large serving platter and top with lamb stir fry.  Serve immediately.

(Click here for a printable version of this recipe).

Tatws A Chig yn y Popty (Meat and Potatoes in the Oven)

Many of you know that I was actually born in Wales many moons ago.  Our journey to Australia was born from a dream my parents had for a better life for them and their family.  And like other family members before us they embarked on the epic long journey across the waters to start a new life long adventure.

While I have grown most of my life in Australia, I am very passionate with my cooking especially when cooking recipes from my heritage and my childhood.  Tatws A Chig yn y Popty, translated to Meat and Potatoes in the oven, is one of my naughty all time favourites. I say naughty as there really isn't a low calorie version of this recipe and nor should there be as it would really take away the tradition from this dish.

Unlike most roast meat dishes there is not a gravy as such to accompany this meal - more like a rich broth that has envelope all the flavours into a juice that tantalizes the mouth and comforts the belly.  As this roast is cooked low and slow the meat is very tender and practically falls away from the bone.  Traditionally this dish uses lamb shoulder or the lamb flaps (ribs) but I guess it would be just as nice with any cut of meat.

With the vegetables placed under the meat while cooking they too take on the flavour of the meat juices and are a combination of tender and crispy depending on their placement within the roasting dish.

Tatws A Chig yn y Popty (Meat and Potatoes in the Oven)

Serves: 6 - 8
 

2kg shoulder lamb
1/4 cup oil

salt

freshly ground black pepper
2 cups water

1 kilogram potatoes, peeled and halved

1 kilogram carrots, peeled and cut in to large chunks

brown onions, peeled and quartered

 

Preheat oven to 150 degrees Celsius.

Season lamb with oil, salt and freshly ground black pepper ensuring that the lamb is completely covered. 

Place the lamb in a roasting tin and add the water.

Cover with foil and roast for 1 hour.

Remove from oven and place the meat on a plate. Add the potatoes, carrots and onions to the baking dish, mixing to ensure all are covered with remaining juices.  Place the lamb on top of vegetables, cover with foil and cook for a further 1½ - 2 hours, or until meat is tender.

Remove foil and cook for a further 30 minutes at 200 degress Celsius to crisp up the lamb and the top of the vegetables.

Serve the lamb sliced, with the potatoes, carrots and onions accompanied with steamed vegetables and crusty bread to mop up the juices.

(Click here for a printable version of this recipe)

Persian Slow Cooked Lamb with Pomegranate Glaze

A Sunday night tradition for as long as I can remember is a roast dinner.  Even when I was a little girl, Sunday dinner meant Roast Meat and Potatoes, lots of vegetables and a nice thick gravy (often mopped up with a piece of bread if I was ever in a naughty mood - so nearly every time we had roast LOL)!  Growing up my parents loved to be surrounded by our families - something I also treasure dearly.  I remember the table always being full and lots of chatter and laughter - everyone enjoying themselves and the food......

 

Now, in my forties, I still look forward to a Sunday roast.  Although during footy season it's a lot harder to organise it with our commitments with the kid's footy.  Mainly due to the time constraints and also the Junior club (where our daughter plays) hold presentations/dinner every Sunday night.

 

I was really wanting a roast dinner…. I wanted a roast dinner badly as it had been so long. So totally out of character for me I cooked a roast on a Tuesday night… yep midweek! Sadly, it was due to darling daughter being sick but it gave me the opportunity. Not only was I going to seize that opportunity but I was going to be adventurous about it.

 

I found a recipe in a new Weight Watchers Cook Book which got my attention – it was cooked in a slow cooker, had pomegranate as one of the ingredients and had a totally different twist to any roast lamb I have ever cooked. I have only ever cooked on roast in a slow cooker and it was a leg of lamb and I did not enjoy it. Only to find out that I should have browned it first and done this and done that. I was very disappointed.

 

When I mention cooking a Roast to my family – they automatically think of the traditional roast we grew up loving. I told them how I was going to serve them up lamb tonight I received some interesting looks…. Needless to say I was very determined cooking this dinner – although I cheated!! Well not really cheated but I cooked it in the oven slowly (as the recipe does say) instead of using the slow cooker. Note to self – stop being a chicken and try roasting in the slow cooker again!!

 

Anyhow, what can I say the flavours on this dish were magnificent. Persian, I am guessing, is very similar to that of Moroccan and all the other middle Eastern cuisines. I have never cooked a Persian meal before. The use of all the spices made the lamb bursting with a tantalising flavour followed by a taste of sweetness from the pomegranate juice. I also loved the garnish of sweet and sour fresh pomegranate arils, nuttiness of the almonds and the salty feta cheese. Served with couscous and vegetables this actually was a wonderful and easy roast to cook and even more so as it’s achievable to do so midweek.

Persian Slow Cooked Lamb with Pomegranate Glaze

(Recipe sourced from Weight Watchers Real Food Slow Cookbook)

 

Serves: 8

SmartPoints per serve: 8

3 brown onions, cut into wedges

4 garlic cloves, chopped

400 gram can crushed tomatoes

½ cup chicken stock

½ cup pomegranate juice

2 orange rind strips

4 fresh or dried bay leaves

½ teaspoon ground cinnamon

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons dried oregano

2 kilograms lean leg lamb, fat trimmed

2 teaspoons honey

¼ cup coarsely chopped fresh flat leaf parsley

2 tablespoons fresh pomegranate arils (seeds)

50 grams reduced fat feta cheese

1 tablespoon toasted almonds

Place onion, garlic, tomatoes, stock, juice, rind and bay leaves in a 4.5 litre (18 cup) slow cooker. Combine cinnamon, cumin, coriander and oregano in a small bowl. Rub lamb with spice mixture. Place lamb in slow cooker.

Cook, covered, on low for 7 hours (or high for 3 ½ hours).

Transfer lamb to a plate and cover to keep warm. Skim excess fat from cooking juices and discard bay leaves. Transfer juices to a saucepan and bring to the boil. Boil uncovered for 10 – 12 minutes or until sauce has thickened.

Stir honey into sauce and spoon over lamb. Sprinkle with parsley, pomegranate arils, feta and almonds to serve.

Serve with 0sp mixed salad leaves or steamed vegetables. You could serve with couscous allowing 3 points per ½ cup.

To cook in the oven:

Preheat oven to 160 degrees Celsius or 140 degrees Celsius fan forced and bake lamb mixture in a covered baking dish for 2 ½ hours. Uncover and bake for 30 minutes or until very tender.

(Click here for a printable version of this recipe)

Herb Crusted Lamb Backstraps

I really fancied lamb (and I have been for a while now) but with football every weekend it's hard to do a roast especially mid week when we work full time. 

 

Then I remembered that we had some backstraps in the freezer... After mulling around with how these were going to be cooked I decided that I would make a crust and bake them.  Voila - my wish came true with a baked lamb dinner served up tonight.

 

This dish was a lot quicker than cooking a full roast dinner but it really was flavoursome.  I really enjoyed the crust on the juicy tender lamb.  A subtle hint of mustard with the combination of crispiness and fresh herbs in the crust made my mouth water with each mouthful.  It is actually amazing how something so basic and easy can taste so good.

 

These will definitely be on the menu again....

Herb Crusted Lamb Backstraps

Serves: 4

SmartPoints per serve: 10

cooking spray

4 x 250 grams lean lamb backstraps

2 tablespoons Dijon mustard

100 grams fresh breadcrumbs

2 tablespoons chopped fresh continental parsley

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh oregano

2 teaspoons finely grated lemon rind

1 garlic clove, crushed

1 tablespoon olive oil

salt

freshly ground black pepper

Preheat oven to 200 degrees Celsius.

Spray a lined baking tray with cooking spray.

Place backstraps on baking tray and spread mustard evenly over lamb backstraps.

Combine the breadcrumbs, parsley, rosemary, oregano, lemon rind, garlic and olive oil in a bowl. Season with salt and pepper.

Press the breadcrumb mixture firmly onto the lamb.

Bake for 20-30 minutes for medium or until lamb is cooked to your liking.

 

Remove from oven and allow to rest for 5 minutes before serving.

(Click here for a printable version of this recipe)

Moroccan Roast Lamb

Mother's Day saw many of the family get together... well Noel's family as my mam lives in Queensland.  It was great to catch up with everyone again and enjoy not only each other's company but a feast (as we all love food). We decided to break away from the traditional roast dinner that we have most times and have a Moroccan taste adventure.  I was actually quite worried how this would be received as it was outside the norm for the Murray family. 

 

To my surprise it was enjoyed by everyone and there were lots of comments about the flavour on the lamb.  I have to say there is nothing more enjoyable than making your own marinade - knowing what is in it and especially as I picked some of these herbs from my own herb pots.  Moroccan flavours are just magical - they just make your tastebuds dance with every mouthful.  The fresh herb flavour envelope with heat from the chilli and spices mixed with the sourness of lemons combined to make perfect tastebud harmony.

 

My only disappointment was the actual way the lamb looked when it came out of the weber.  To be honest I think this dish would have been better cooked in the oven as the marinade may not of charred as much.  (So apologies about the finished product picture).

 

 

Moroccan Roast Lamb

(Recipe adapted from Taste.com)

Serves: 8

SmartPoints per Serve: 7

1/3 cup chopped fresh coriander

1/4 cup chopped fresh continental parsley

3 garlic cloves, coarsely chopped

1 long fresh red chilli, chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons sweet paprika

juice of 1 lemon

salt

freshly ground pepper

2 tablespoons olive oil

2 kilogram leg of lamb, trimmed
 

Process the fresh coriander, chopped parsley, garlic, chilli, cumin, ground coriander, paprika, lemon, salt, pepper and oil in a food processor until coarsely chopped.

Score the lamb crossways. Rub the coriander mixture over the lamb and into the cuts. Cover and place in fridge for 2 hours or overnight to marinate.

 

Bring to room temperature before cooking.

 

 

Light coals in Weber and when coals are ready cook lamb for 1 1/2 hours or until cooked to your liking.

 

 

Alternatively, heat oven to 220 Celsius.

 

Place lamb in a roasting pan. Roast for 30 minutes. Drain fat.

 

Reduce oven to 180 Celsius. Add the water. Roast for 1 hour, adding more water if necessary, or until cooked to your liking.

 

Transfer the lamb to a platter, reserving the juices in the pan. Cover with foil. Set aside to rest.

 

Slice and serve.

 

 

(Click here for a printable version of this recipe)

Pepper Crusted Lamb Rack with Cream Cheese Mash

 

Today we celebrated 21 years of wedded bliss.... what more of a gift could I give my husband than a beautiful rack of lamb dinner.... the more part that I gave him was that he cooked most of it!!!!  LOL I have to say it was a joint effort cooking tonight.  Cooking together is something that we have always enjoyed doing which is a bonus.

 

Both of us enjoy lamb especially the fillet, rack or cutlets and even more so a lamb roast.  This lamb rack was cooked to perfection and it wasn't very difficult at all.  A quick pan fry and then finished off in the oven for 15 minutes it was not over cooked - just right.  The crust had a flavour sensation that was not over powered by the pepper it was beautifully balanced with thte rosemary and salt. 

 

The mash - what can I say?  I was mash to die for.  Very rustic with a leek and thyme infusion which did nothing but complimented the lamb rack.

 

It was a toss up as to whether the lamb was better than the mash or that the mash was better than the lamb - that's how nice this dish was.

 

Overall this dinner, which would be a magnificient entertainer's meal, was avvery easy to prepare, cook and serve weeknight wonder. 

Pepper Crusted Lamb Rack with Cream Cheese

(Recipe adapted from WW Dinner With Friends Cookbook)

 

Serves: 4

ProPoints per serve: 12

 

650 grams peeled potatoes, chopped

3 teaspoons cracked black pepper

1 tablespoon finely chopped fresh rosemary

1 teaspoon sea salt

4 x 200 gram (4 cutlets in each) french trimmed lamb racks

1 tablespoon oil

2 small leeks, thinly sliced

2 garlic cloves, crushed

2 teaspoons fresh thyme leaves, plus extra sprigs to garnish

60 grams extra light cream cheese

2 tablespoons milk

Preheat oven to 180 degrees Celsius.

 

Boil, steam or microwave potatoes until tender.  Drain, cover and keep warm.

 

Meanwhile combine pepper, rosemary and salt in a small bowl.  Press pepper mixture over lamb racks.  Heat half the oil in a large non stick frying pan over medium-high heat.  Cook the lamb for 2 minutes each side or until browned.  Transfer to a baking tray.  Bake for 15 - 18 minutes for medium or until cooked to your liking.  Remove from oven, cover with foil and set aside to rest for 5 minutes before serving.

 

Heat remaining oil in the same pan over medium heat.  Add the garlic, leek and thyme leaves, stirring, for 5 - 7 minutes or until leek has softened.   Mash potatoe in a bowl with cream cheese and milk until smooth.  Stir in the leek mixture.  Season with salt and pepper.

 

Serve mash with lamb and 0 ProPoint steamed vegetables.

 

(Click here for a printable version of this recipe)

Rosemary, Lemon and Seeded Mustard Lamb Cutlets

It was our first night back at football training for the kids tonight so another quick dinner was required.  A BBQ is always a great option for this.

This quick, simple and very tasty marinade was perfect for the lamb cutlets and was delicate as no to overpower the beautiful tender lamb.  I get worried with using lemon as it can be very strong but coupled with another bold flavour, rosemary, it worked very well.  Served with a stunning Spinach and Carrot Salad there were no complaints.

 

 

 Rosemary, Lemon and Seeded Mustard Lamb Cutlets

(Recipe sourced from Taste.com)

Serves: 4

ProPoints per Serve: 5

60ml (1/4 cup) white wine

1 tbs wholegrain mustard

2 tsp chopped fresh rosemary

2 tbs fresh lemon juice

12 lamb cutlets, French trimmed

Whisk together the wine, mustard, rosemary and lemon juice in a glass or ceramic bowl. Add the lamb and turn to coat. Cover and place in the fridge for 30 minutes to marinate.

Preheat a barbecue grill or chargrill on high. Lightly spray both sides of the lamb with oil spray. Cook on grill for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

 

(Click here for a printable version of this recipe)

Lamb and Cashew Biryani

I love rice and love Indian flavours as you all know.  Anything spicy always hits the spot with me.

Tonight's dinner was a very easy Lamb and Cashew Biryani - one could not fault the flavour.  My favourite part of this recipe - the recipe calls for Indian curry paste so the Biryani could have been what ever flavour paste you had on hand or fancied.  We used Tikka Masala Paste and while it was mild it was very enjoyable.

Although I did add extra vegetables to bulk it out it was a very and I mean very filling dish.  Topped with some greek yoghurt and fresh coriander this was a yummy mid week dinner.

Don't forget to enter our giveaway.

Lamb and Cashew Biryani

(Recipe adapted from taste.com)

 

Serves: 6

ProPoints per Serve: 9

 

1 tablespoon olive oil

1 medium brown onion, thinly sliced

400g lamb steaks, sliced

1/3 cup Indian mild curry paste

1 cup basmati rice

2 1/2 cups chicken stock

1 cinnamon stick

1/4 cup sultanas

75g baby spinach

300 grams frozen vegetable mix (carrots, brocolli and green beans)

1/2 cup no-fat plain Greek-style yoghurt

1/4 cup cashew nuts, toasted, roughly chopped

2 tablespoons small fresh coriander leaves, roughly chopped

 

Heat oil in a large saucepan over medium heat. Add onion. Cook for 10 minutes or until light golden.

 

Add lamb. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant.

Add rice. Stir to coat in curry mixture. Add stock, cinnamon and sultanas. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until rice is just tender.

 

Stir in spinach and vegetable mix. Cook for 2 minutes or until vegetables are tender.

 

Serve biryani with yoghurt, nuts and topped with coriander.

 

(click here for a printable version of this recipe)

Balsamic and Garlic Lamb Cutlets

I am definitely playing catch up once again with blogging.  Please forgive me for my lack of recipe sharing it saddens me but aat this point in time it has been totally unavoidable with our life just being so full on and I have to say I do not have much idle time anymore.  Many of you know that my work load has increased, I have been travelling with work, we had a well earned family camping trip and are planning one for the Easter break not to mention school (Miss 11 started high school this year) and football season is starting up again with training currently 3 nights per week.

BUT..... Life is so busy but not busy enough to not cook good food!!

I do hope you enjoy what we have been cooking.....

Lamb cutlets are always devoured at the House of Murray - to be honest they are inhaled by everyone rather than chewed delicately but at least they are always enjoyed.

We always tend to marinate our lamb cutlets as its a meat that is complimented by many flavours.  Tonight we tried something new by using balsamic vinegar where we usually would use red wine as a marinade base. I have to say I have used balsamic vinegar before in one of my favourite meals, Chicken with Balsamic Glaze and a few steak recipes so tonight was a new experience.

A very nice experience I have to admit.  The combination of the balsamic vinegar, fresh garlic and oregano made a delicate yet noticeable in taste.

Please note:  I actually doubled the recipe as we had visitors for dinner.

Balsamic and Garlic Lamb Cutlets

(recipe adapted from WW 1 Recipe 3 Ways Cookbook)

Serves: 4

ProPoints per Serve: 8

2 tablespoons balsamic vinegar

2 garlic cloves, crushed

1 tablespoon dried oregano

1 tablespoon olive oil

salt

freshly ground black pepper

8 x 50 gram French lamb cutlets, fat trimmed

cooking spray

500 grams chat (baby) potatoes, halved
200 grams baby spinach leaves
2 truss tomatoes, chopped
1 small red onion, finely sliced
1 tablespoon white wine vinegar

Combine vinegar, garlic, oregano and half the oil in a large glass or ceramic bowl.   Add lamb and turn to coat.  Cover and refrigerate for 3 hours.

Preheat oven to 200 degrees Celsius.

Place potatoes on a prepared cooking tray.  Spray with cooking spray.  Cook in oven for 40 - 45 minutes or until crisp and golden.

Preheat a chargrill or barbecue over medium high heat.  Lightly spray both sides of lamb with oil.  Cook for 3 - 4 minutes each side or until cooked to your liking.

Meanwhile place spinach leaves on a plate, top with tomatoes and scatter over onion.  Whisk white wine vinegar and reamining oil in a small jub.  Drizzle over salad.  Serve lamb with potatoes and salad.

(click here for a printable version of this recipe)

Barbecued Lamb and Vegetables

We are still cooking on the barbecue - probably will until the novelty wears off again this summer.  To be honest we don't use it enough or should I say we don't use it too it's full potential.  Really, a girl can only have so many sausages on the barbie!! If we continuously cook the same thing that's when I start thinking to myself that I am sooooo over barbecues!!

So with all that said, the challenge then is to keep barbecuing exciting and this recipe is a perfect example of not only an easy dish but a very flavoursome meal.  Right from the preparation stage and the aromas of the garlic and rosemary I knew we would all enjoy.

Barbecued Lamb and Vegetables

(recipe adapted from Weight Watchers Cook Easy Cookbook)

Serves: 4

ProPoints per Serve: 9

4 cloves fresh garlic, crushed

2 tablespoon fresh rosemary, plus extra sprigs to garnish

salt

freshly ground black pepper

2 tablespoons olive oil

500 gram trimmed lamb fillet or backstrap

2 carrots halved lengthways, cut into 3 cm pieces

2 medium zucchini, thickly sliced

1 small red onion, cut into thin wedges

1 medium red capsicum, cut into 3cm pieces

cooking spray

Combine garlic, chopped rosemary and oil in a small bowl. Place half of the rosemary mixture in a shallow dish. Add lamb and turn to coat.

Steam, boil or microwave carrots until just tender.  Drain and allow to cool slightly.

Combine carrot, zucchini, onion, capsicum and eggplant in a large bowl. Add remaining rosemary mixture and toss to coat.

Heat an oil-sprayed chargrill or barbecue over medium-high heat. Chargrill lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.

Meanwhile, chargrill vegetables, turning occasionally, for 8–10 minutes or until golden and tender. Transfer to a large serving bowl. Add sliced lamb and rosemary sprigs and toss to combine. Serve.

(click here for a printable version of this recipe)

Italian Lamb Shanks



I have a few favourite kitchen appliances but the slow cooker would have to rate number one.  I love the fact I can get the meal ready, turn it on and know that our dinner will be cooked by the time that we get home from work.  In this case, although Sunday I had quite a lot of things to do so preparation was the key.

 

Lamb shanks are so tender and juicy when slow cooked so it was no surprise that this dish went down a treat in the House of Murray.

 

The thick tomato based sauce with tender vegetables and beans complimented the lamb shanks beautifully especially with the added kick of the A very hearty italian style one dish dinner.... that due to the brilliant work of the slow cooker made a wonderful dinner.

 

Italian Lamb Shanks

(recipe sourced from WW Food You'll Love Cookbook) 

Serves: 4
ProPoints per serve: 10
 

1 tablespoon olive oil

4 x 250 gram lean French trimmed lamb shanks, all visible fat removed

6 eschalots, halved

2 celery sticks, thinly sliced

6 medium carrots, cut into 2 cm peices

1 eggplant, cut into 2 cm peices

2 garlic cloves, crushed

1/2 cup dry red wine

1 1/2 cups beef stock

400 gram tinned diced tomatoes

1 tablespoon tomato paste

400 gram tin cannellini beans, rinsed and drained
salt
freshly ground black pepper

1/2 cup coarsley chopped basil leaves

Preheat oven to 160 degrees Celsius. 

Heat half the oil in a large non-stick frying pan over medium - high heat.  Cook lamb, turning, for 5 minutes or until browned.  Transfer to a plate.

Heat remaining oil in the same pan over medium heat.  Add eschalots, celery and carrot and cook, stirring occasionally, for 5 minutes or until eschalots are softened.  Add eggplant and garlic and cook, stirring, for 2 - 3 minutes or until eggplant is golden.

Stir in wine, stock, tomatoes and paste.  Season with salt and freshly ground black pepper.  Bring to the boil.  Return lamb to the pan.  Cover and bring to the boil.  Transfer to a large ovenproof dish and bake, covered, for 1 hour and 30 minutes. 

Stir in beans and return to oven.  Bake, uncovered, for 30 minutes or until meat is very tender and starts to fall off the bone.

Sprinkle with basil and serve.

Or alternatively

Follow instructions and cook in slow cooker on low heat for 7 - 8 hours.

(Click here for a printable version of this recipe)

Lamb and Vegetable Hot Pot with Herb Dumplings

Following an enjoyable Roast Lamb dinner on Sunday evening there is always the big question of what to do with the left over lamb.  I am not a lover of having roast two nights in a row.  Call me fussy but it never tastes the same the second night in my opinion.  It normally gets turned into a hearty Lamb Stew but this time I was determined to do something different.

I had been spying this recipe for awhile now but had steered clear as I know Noel is not a lover of dumplings from the last time I cooked them many many years ago - I haven't been game to broach the topic of dumplings again.

I left the recipe on the bench overnight and told the family this was my plan.  They all agreed to give it a go dumplings or no dumplings!

I was running late from work tonight and to my surprise my wonderful husband took the challenge of not only cooking the recipe but adapting it to suit cooked meat instead of the raw meat as called for.

This dish was amazing..... and I must add cooked to perfection.

Lamb and Vegetable Hot Pot with Herb Dumplings

(recipe adapted from Weight Watchers Cook Hearty Cookbook)

Serves: 4

ProPoints per Serve: 13

1 tablespoon olive oil

700 grams lean lamb leg steaks or cooked roast lamb, cut into 3cm pieces

1 brown onion, diced

2 carrots, chopped

200 grams button mushrooms, halved

1 tablesppon finely chopped fresh thyme leaves

1 tablespoon plaing flour

1 tablespoon Worcestershire sauce

2 cups chicken stock

1 cup self raising flour

50 grams Weight Watchers Canola Spread

1 egg, lightly beaten

2 tablespoons chopped fresh flat leaf parsley leaves

1 tablespoons finely chopped fresh rosemary

1/3 cup skim milk

Preheat oven to 180 degrees Celsius.

Heat oil in a 2 litre capacity shallow flameproof casserole dish over high heat.  Cook lamb, in batched, turning, for 2 - 3 minutes or until browned.  If using cooked meat just fry in oil for 1 - 2 minutes.

Add onion, carrot, mushrooms and thyme to dish and cook stirring for 5 - 7 minutes or until vegetables are softened.  Add plain flour and stir to coar.  Combine Worcestershire sauce and stock in a jub.  Gradually add stock mixture to vegetable mixture in dish, stirring until combined.  Cover and bring to the boil.  Transfer dish to oven and bake for 1 hour and 10 minutes.

Meanwhile, place self raising flour and spread in a large bowl.  Using fingertips, rub spread into flour until mixture resembles breadcrumbs.  Stir in egg, parsley, rosemary and enough of the milk to make a soft, sticky dough.  Add a little more milk if needed.

Remove dish from oven.  Increase oven temperature to 220 degrees Celsius.  Drop heaped teaspoons of dough, about 3 cms apart, on top of the hot pot and lightly spray with oil.  Bake, uncovered, for 15 - 20 minutes or until dumplings are lightly browned and cooked through.  Serve.

(click here for a printable version of this recipe)

Sweet Chilli and Rosemary Lamb

As you all know by now lamb is one of the favourite meats in the Murray household but it is just so damn expensive here at the moment.  Thankfully I managed to get some lamb sirloins on special, so I stocked up freezing for many more meals to come.

This recipe is one that I have often looked at but just couldn't imagine the sweetness of the chilli sauce with the lamb.  I decided to try it anyway and really glad I did.

To take away some of the sweetness I added fresh rosemary leaves and also added a little wine to thin the thickness of the marinade for the first part of the recipe, allowing it to cover all the lamb. 

The outcome - the flavour was brilliant and the cooked sauce, somewhat sticky, smothered over tender juicy lamb.

Sweet Chilli and Rosemary Lamb

(recipe adapted from WW Secrets of Our Success Cookbook 2008)

Serves: 4

ProPoints per serve: 13

cooking spray

8 baby chat potatoes

1/4 cup sweet chilli sauce

1 tablespoons soft brown sugar

1 tablespoon fresh rosemary, chopped roughly

1 teaspoon grated lemon rind

1 tablespoons lemon juice

1/4 cup dry white wine

1 garlic cloves, crushed

1/2 teaspoon ground smoked paprika

4 x 200 gram lamb sirloins

2 large carrots, peeled and cut into batons

1 bunch brocollini, trimmed

2 bunches baby bok choy, rinsed and cut into quarters

Preheat oven to 180 degrees Celsius.

Cut potatoes into quarters.  Place on foil lined baking tray, spray with cooking spray and roast for 45 minutes or until cooked through and golden.

Meanwhile combine chilli sauce, sugar, rosemary, rind, juice, wine, garlic and paprika in a shallow dish.  Add lamb, toss to coat in marinade.  Cover and refrigerate for 30 minutes.

Preheat a non stick frying pan over high heat, spray with cooking spray.  Remove lamb from marinade and reserve marinade.  Cook lamb for 6 - 8 minutes each side or until cooked to your liking. Remove from pan allowing to rest.

Meanwhile steam vegetables until just cooked.

Bring reserved marinade to the boil in the frying pan.  Simmer for 1 - 2 minutes or until thickened.

Serve lamb topped with chilli marinade along with potatoes and steamed vegetables.

(Click here for a printable version of this recipe)

Lamb with Minted Spring Vegetables

There is no lying when we say that lamb is always a huge hit at our house - you can actually feel the excitement in the air around our house when lamb is on the menu. The original recipe was for lamb racks which we have cooked before but this week I was lucky to get some really nice lamb sirloins so I thought I would give these a try.

This is definitely a great meal as it is so quick and easy to make.  The lamb itself is very simple to prepare as were the vegetables that were delicately laced with the taste and aroma of fresh mint.

The redcurrant infused light gravy balanced the whole meal.

Lamb with Minted Spring Vegetables

(recipe adapted from WW Eat & Enjoy Cookbook)

Serves: 4

ProPoints per Serve: 11

480 grams chat potatoes, halved
cooking spray
4 x 250 gram lean lamb sirloins (thick back straps)

1 bunch of asparagus, halved

3 small zucchini, quartered lengthwise

1 bunch baby carrots, peeled and halved

1 cup chicken stock

2 tablespoons redcurrant jelly

2 tablespoons small fresh mint leaves

Preheat oven to 200 degrees Celsius.

Heat a large flameproof baking dish over medium-high heat.  lightly spray lamb with oil and cook, turning, for 5 minutes or until browned.  Transfer lamb to the oven and bake for 15 minutes for medium-rare or until cooked to your liking.  Remove from oven and transfer to a plate, cover with foil and rest for 5 minutes before cutting cutlets from racks.  Reserve pan juices.

Meanwhile boil, steam or microwave all the vegetables, seperately, until tender.  Drain.

Heat baking dish with pan juices over medium heat.  Add stock and redcurrant jelly and cook, stirring, until jelly disolves.  Bring to the boil and cook for 4 - 5 minutes or until slightly thickened. 

Divide vegetables among plates and top with lamb.  Drizzle with reducrrant sauce and sprinkle with mint to serve.

(Click here for a printable version of this recipe)

Barbecued Lamb and Vegetables

" HAPPY NEW YEAR" to each and every one of you.  I wish you, your family and your friends best wishes for 2012.

Summer is definitely the time for cooking on the barbecue. There is something about the ease, the aromas and the relaxing atmosphere that comes from cooking outside.

We tend to have the same things on the grill.. sausages, hamburgers, steaks so last night I decided it was time to try something different.

Everyone enjoyed the flavour of this dish - as usual the rosemary and garlic complimented the lamb.  It was a nice change but will stick to the recipe next time.  I used lamb stir fry strips instead of lamb fillets which of course cooked too quickly on the bbq but didn't need to rest.  Although the lamb wasn't as tender as we would have liked but it was edible and all consumed.

Cross fingers 2012 allows me to be more regular with blogging as last year my work was so hectic, especially with the additional travel,  leaving me struggling to keep up with my precious hobby.  Thank you all for being patient with me and my erratic recipe blogging.  So here goes - the first recipe post for this year!! 

Enjoy....

Barbecue Lamb and Vegetables

(recipe adapted from WW Cook Fresh)

Serves: 4

ProPoints per serve: 9

4 cloves fresh garlic, crushed

2 tablespoons fresh rosemary, chopped, plus extra sprigs to garnish

2 tablespoons olive oil

500 grams lean lamb fillet

2 medium zucchini, thicly sliced

1 onion, cut into wedges

1 medium red capsicum, cut into 3cm pieces

1 bunch brocolini cut into 4 cm pieces

cooking spray

Combine garlic, chopped rosemary and oil in a small bowl. Place half of the rosemary mixture in a shallow dish. Add lamb and turn to coat.

Combine zucchini, onion, capsicum and eggplant in a large bowl. Add remaining rosemary mixture and toss to coat.

Heat an oil-sprayed chargrill or barbecue over medium-high heat.

Chargrill lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.

Meanwhile, chargrill vegetables, turning occasionally, for 8–10 minutes or until golden and tender. Transfer to a large serving bowl.

Add sliced lamb and rosemary sprigs and toss to combine. Serve.

(click here for a printable version of this recipe)