However, after moving from Western Australia to Queensland, with the collapse of the wool industry sheep were no longer part of our mixed farm, so lamb dishes were not as frequent and were missed.

Thankfully, with David's new enterprise of Dorper meat sheep, lamb recipes are now back on the family table and I have been able to pass on our treasured family recipes for this most versatile and delicious meat to my daughters and grand-daughters.

In recent years, new and interesting ingredients have been added to the traditional fare. Lean lamb is an excellent choice in this weight conscious day and age.

We've included some additional exciting recipes and a list of lamb recipe websites for your dining pleasure.

Mum's favourite family recipes

We will progressively add new recipes, so come back for another look.

Other selected Lamb Recipes for your enjoyment: - Click Headings

Family Lamb Recipes

Oven Baked Lamb Chops

Ingredients

• 4 - 6 loin, chump or forequarter lamb chops
• 2 cloves fresh garlic crushed
• 1 large brown onion sliced
• 1 cup sliced celery
• 4 large sliced tomatoes
• 1 450gm can of tomato soup
• ½ cup good red wine
• Chopped fresh herbs to taste – basil & rosemary
• 2 sprigs of rosemary

Method

1. Lay chops across bottom of oven proof dish
2. Add herbs, garlic, onions, celery and tomatoes
3. Pour red wine and tomato soup over top
4. Top with rosemary sprigs
5. Cover with foil and cook in moderate oven (160 C) for 1 hour
6. Remove foil and cook further ½ hour or until cooked.

Serve with mashed potato and green peas or vegetables of choice.

Above: It's a task all generations can help with.

Left: The finished dish ready for the oven.

Suitable for Farmer Dave's Easy Carve Leg Of Lamb or Leg Of Lamb Bone In or Rolled Shoulder

Lamb Leg Roast with Chili Mint Sauce

Citrus Baked Lamb

Juicy roast with a sweet and sour lemon zing. This recipe is endorsed by The Coeliac Society of Australia as being gluten free.

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 1 hour 45 minutes

Ingredients

• 1 Farmer Dave Easy Carve Leg Of Lamb or Leg Of Lamb Bone In or Rolled Shoulder
• 2 tbsp orange marmalade
• 1 lemon, juiced and zest grated
• 2 tsp dried rosemary

Method

1. Preheat the oven to 180C. Prepare baste by warming marmalade with 1 tbsp lemon juice.

2. Brush half the baste over the lamb, cover with foil and bake for 1 hour.

3. Remove foil, baste again and sprinkle with lemon zest. Cook for a further 30 mins. Rest 15 minutes before carving to retain juices.

4. Serve with roasted potatoes and a salad of roasted vegetables dressed with a squeeze of fresh lemon.

Tip:
Wrap any leftover meat in foil and plastic wrap and refrigerate immediately. Never leave meat to sit out at room temperature for long periods of time and don’t leave it in the turned-off oven overnight.

Arabic Style Lamb

Serves: 4
Preparation Time:
Cooking Time: 45 minutes

Ingredients

• 1 Farmer Dave Easy Carve Leg Of Lamb
• 2 tsp ground coriander seed
• 2 tsp ground cumin seed
• 2 tsp ground cardamom seed
• pinch ground cinnamon
• pinch ground nutmeg
• pinch paprika

Method

1. Prepare an indirect fire in kettle barbecue. Leave lid off while heating. As intensity of heat is too severe when first lit, wait for coals to turn white, (about 1 hour) before cooking.
2. While waiting for barbecue to heat, remove lamb from refrigerator and weigh to calculate cooking time: For rare, 20-25 minutes per 500g. For medium, 25-30 minutes per 500g. For well done, 30-35 minutes per 500g
3. Secure opening of lamb where bone was removed, with fine bamboo skewers. Combine spices and rub over surface of lamb.
4. Place lamb in heated barbecue. Cover with lid (vent open) and cook for calculated time.
5. When cooked to your liking, remove from barbecue and rest covered loosely in foil in a warm place 15 minutes before carving - this keeps roast juicy. Carve by holding shank, and slicing across width of leg.

Serving Suggestion:

Serve with tabouli and couscous mixed with sultanas and toasted almonds.

www.themainmeal.com.au

Braised Easy Carve Leg with Spring Vegetables

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes

Ingredients

• 1 Farmer Dave Easy Carve Leg Of Lamb
• 1/2 cup chicken stock
• 400 g can cannelloni beans, rinsed and drained
• 600 g assorted spring vegetables (eg green beans, baby carrots, asparagus)
• red currant jelly to serve

Method

1. Preheat the oven to 220C. Place the easy carve leg of lamb into a large baking pan and season with salt and pepper. Bake for 30 minutes. Remove from the oven, add the stock to the baking pan and cover tightly with foil.
2. Reduce the oven temperature to 170C and return the lamb to the oven for 40 minutes. Remove from the oven and rest the lamb for 10 minutes in a warm place.
3. Pour the cooking juices into a saucepan and add the beans and other vegetables. Bring to the boil and simmer covered until the vegetables are just tender.

Serving Suggestion:

Serve lamb with cous cous and the vegetables. Accompany with cooking juices and spoonfuls of red currant jelly.

www.themainmeal.com.au

Baked Easy Carve Leg of Lamb with Roasted Root Vegetable and Rocket

A zesty roast lamb dish

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 2 hours

Ingredients

• 1 Farmer Dave Easy Carve Leg Of Lamb
• 1 bunch baby carrots, trimmed and peeled
• 4 parsnips, peeled and cut into batons
• 1 tblsp olive oil
• 2 cups rocket leaves

For the dressing:

• 1 tsp cumin seeds
• 2 tsp Dijon mustard
• 3 tblsp olive oil
• 2 tblsp lemon juice

Method

1. Preheat the oven to 160ºC fan forced. Place lamb in a baking dish and roast the lamb for 1½ hours.
2. Toss the carrots and parsnips in the olive oil and place on a baking tray. Roast for 30 minutes, alongside the lamb.
3. Remove from oven, cover lamb loosely in foil and rest for at least 10 minutes.
4. To make the dressing: whisk together the cumin seeds, Dijon mustard, oil and lemon juice. Season to taste with salt and black pepper.
5. Toss the carrots and parsnips together with the rocket leaves and drizzle with the dressing.

Recipe courtesy of MLA

Slashed Lamb with Parmesan

Serves 6:

Ingredients:

• 1 Farmer Dave Leg Of Lamb Bone In
• 1 1/2 cups fresh sourdough breadcrumbs
• 50g Australian Butter, melted
• 3 spring onions, finely sliced
• 1/4 cup pinenuts, toasted
• 1/2 cup raisins, chopped
• 1/4 cup finely chopped parsley
• 1/2 cup finely grated Australian Parmesan

Method:

1. Cut 5-6 slashes lengthwise into the lamb, cutting right down to the bone.
2. Combine remaining ingredients and press stuffing into each cavity. Tie the lamb together with string to secure stuffing.
3. Bake at 200°C for 45 - 55 minutes. Rest for 15 minutes before carving and serving.

Salt and pepper, to taste

Recipe Courtesy of Dairy Australia

Suitable for Farmer Dave's Trim Lamb Steak, Boneless Lamb Rump Steak, Frenched Cutlets, Chump Chops, Loin Chops or Cutlets

Asian Lamb Barbecue

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients

• 400 g diced Lamb*, threaded onto 4 skewers
• 8 Lamb loin chops**
• 2 tsp soy sauce
• 3 tblsp sweet chili sauce

*Diced Lamb steaks or Lamb fillets can be used instead of Diced Lamb.

**Lamb chump chops, Lamb cutlets or Lamb steaks can be used instead of loin chops.

Method

1. Prepare baste by combining soy and sweet chili sauces.
2. Cook the skewers and loin chops on a hot barbecue for 1-2 minutes each side. Reduce heat and continue cooking for 2-3 minutes while brushing with baste.
3. Cover loosely with foil and allow to rest for 5 minutes before serving with a green salad and crusty bread.
   

BBQ Citrus Lamb Chops
with Pumpkin Risotto and Snap Peas

Three delicious flavours combine well in this tasty meal idea for lamb.

Serves: 2
Preparation Time: 8 minutes
Cooking Time: 30 minutes

Ingredients

• 4 small chump chops (or loin or leg chops)
• 1 small lemon, juiced and zested
• 2 tsp soft brown sugar
• 1 tbsp olive oil
• 200 g peeled pumpkin, cut into 1.5cm cubes
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 165 g (3/4 cup) risotto (Arborio) rice
• 3 cups boiling chicken or vegetable stock
• 2 tbsp grated Parmesan
• 200 g snap peas

Method

1. Place the chops in a shallow dish. Whisk together the lemon juice, zest, sugar and olive oil until the sugar dissolves and pour over the chops. Marinate while you prepare the risotto.
2. Steam or microwave the pumpkin cubes until tender and reserve. Heat the oil in a saucepan and add the onion. Cook for 2 minutes, add the rice and stir while cooking for 1 minute.
3. Add 1/2 cup of the hot stock to the rice and stir constantly over a medium heat. Continue add more stock, 1/2 cup at a time stirring constantly, until all the stock is absorbed and the rice is tender and creamy.
4. Remove from the heat and stir in the parmesan and cooked pumpkin cubes. Season to taste with salt and pepper and keep warm while you cook the chops.
5. Heat the barbecue and cook the chops, brushing frequently with the marinade, for 5 minutes on each side, or until cooked to your liking. While the chops are cooking steam or microwave the snap peas until just tender.

Serving Suggestion:

Serve the chops on top of the pumpkin risotto, accompanied by the steamed snap peas.

Sesame Kebabs with Mango & Lime Dip

Serves: 8
Preparation Time: 45 minutes
Cooking Time: 8 minutes

Ingredients

• 2 large rump steaks
• 3 tbsp sesame oil
• 2 tbsp sesame seeds
• 2 tsp crushed garlic
• 1/2 cup mango and lime chutney
• 1/3 cup orange juice
• 1 tbsp fish sauce

Method

1. Slice steak into strips. Marinate in sesame oil, sesame seeds, crushed garlic for 30 min.
2. Thread onto skewers.
3. Mix chutney with orange juice and fish sauce, if desired.
4. BBQ kebabs for 6-8 mins, turning occasionally.

Tip:
If using wooden skewers, soak in water for 30 mins first so they don’t burn.

Serving Suggestion:
Serve with mango and lime dip.

Source: MLA
www.themainmeal.com.au

Chili Soy Lamb Cutlets with Asian Greens

Serves: 4

Ingredients

• 8 to 12 lamb cutlets, trimmed
• 1/2 cup Kikkoman Teriyaki Marinade & Sauce
• 2 tablespoons sweet chili sauce
• 1 tablespoon mango chutney
• 2 cloves garlic, crushed
• 1 teaspoon chopped ginger

Asian Greens

• 1 tablespoon oil
• 1 bunch baby bok choy, trimmed and quartered
• 1 bunch choy sum, trimmed and sliced
• 1 bunch broccolini, trimmed
• 1/4 cup Kikkoman Teriyaki Marinade & Sauce
• sesame seeds, toasted (see note)

Method

1. Arrange cutlets in shallow dish. Pour over combined sauces, chutney, garlic and ginger, coating meat well.
2. Allow to marinate for at least 20 minutes, basting occasionally.
3. Char-grill, grill or barbecue cutlets for 5 to 10 minutes, turning once. Baste occasionally during cooking.
4. Prepare greens Heat oil in a wok or frying pan. Add greens and stir-fry until just wilted.
5. Toss through marinade. Sprinkle with a few toasted sesame seeds.
6. Serve immediately with cutlets.

Note: To toast sesame seeds, place into a hot frying pan and toss over high heat for 1 to 2 minutes.

Balsamic Glazed Lamb Chops

Barbecued lamb with a sweet glaze served on spring vegetables. This recipe is endorsed by The Coeliac Society of Australia as being gluten free.

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 5 minutes

Ingredients

• 12 lamb chops (or cutlets)
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp dried rosemary
• spring vegetables (eg. asparagus, green beans, baby carrots) steamed

Method

1. Heat grill or BBQ. Prepare baste by combining vinegar, honey and rosemary.
2. Cook chops for 2 mins each side, until just starting to brown. Brush with baste and cook for 3-5 mins each side, basting occasionally.
3. Serve with spring vegetables.

Tip:
Experiment with barbecuing vegetables to go with the meat. Try sliced cobs of corn, trimmed asparagus spears, zucchini sliced lengthwise and thinly sliced onion and potato.

Source: MLA
www.themainmeal.com.au

Lamb Cutlets with Rosemary, Spiced Summer Cous Cous & Cherry Cream

Serves: 2
Preparation Time: 10 mins
Cooking Time: 10 mins

Ingredients

• 6 x Lamb cutlets French trim
• 100g Rosemary chopped
• 1 x Cup of cous cous
• 1 x tsp of Mixed herbs
• 100 ml Double cream
• Water
• Salt and pepper

Method

1. Cook cous cous. Add mixed herbs and half teaspoon of mixed spices.
2. Cut the cherry tomatoes into quarters and season with salt and pepper then add them to the cous cous.
3. On a hot barbecue or in a char grill pan cook the lamb 2 - 3 mins each side, don’t forget to season the meat prior to doing so.
4. Present the cous cous in a ring on the plate, arrange three lamb cutlets on top, serve the cream to the side.

Tip:
It’s a nice idea to add crushed black cherries to the cream if you want to impress, and also make sure you serve the lamb medium rare - just the way it should be.

Selected websites with good Lamb recipes.

The Main Meal

http://www.lambrecipes.org/

http://www.goodrecipes.com.au

http://www.recipes.co.nz