Lamb is super hearty meal to enjoy on a cold evening, try out these delicious recipes.
Cinnamon Spiced Lamb Soup with Pearl Cous Cous
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Serves 6
Ingredients:
4 lamb shanks, trimmed
1 tbsp olive oil
1 onion, diced
2 carrots, diced
1 stalk celery, diced
½ tsp ground allspice
1 tsp ground cinnamon
400g tin tomato puree
1.5 litres chicken stock
1 cup pearl cous cous
Lemon juice and chopped parsley, to serve
Method:
Heat a large heavy based saucepan over a moderately high heat. Seal the lamb shanks in the oil for 8 minutes or until well coloured, then set them aside.
Add the onion, carrot and celery and cook for 3 minutes. Add the spices and stir for 30 seconds. Place the shanks back in and the add tomato puree and stock.
Bring to the boil, cover and turn down to a gentle simmer. Cook for 2 hours or until the meat is very tender. Take the pan off the stove.
Remove the shanks and set aside until cool enough to handle. Pull the meat off the bone and shred it with forks, discarding any fat or sinew.
Set the soup over a moderate heat and add the shredded meat and cous cous. Cook for 10-15 minutes or until the cous cous is cooked.
Season with salt and pepper. Add lemon juice to taste, sprinkle with chopped parsley and serve.
Lamb Sosaties
Serves 6
Ingredients:
650g lean thick lamb steaks, fat trimmed, cut into 4cm pieces
½ cup apricot jam
⅓ cup white wine vinegar
2 tbsp curry powder
2 garlic cloves, crushed
1 tbsp finely chopped rosemary, plus extra to serve
1 tbsp vegetable oil
18 dried apricots, soaked in boiling water for 15 minutes, patted dry with paper towel
1 onion, cut into thin wedges, halved
1 green capsicum, cut into 4cm pieces
Microwave rice of choice, baby spinach leaves, lemon wedges, to serve.
Method:
Place jam, vinegar, curry powder, garlic, rosemary and ¼ cup water in a small saucepan. Bring to a boil, reduce heat to low and simmer for about 5 minutes. Set aside to cool slightly.
Place lamb in a large glass dish, add the oil and the marinade. Season and toss to coat evenly. Set aside for 15 minutes to marinate.
Drain lamb from marinade, reserving for basting lamb during cooking. Thread lamb, apricots, onion and capsicum alternatively onto the skewers.
Heat a large char-grill pan or barbecue over medium-high heat. Cook skewers for 12-15 minutes, turning regularly and basting with marinade or until meat is cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes to rest.
Serve sosaties with rice, lemon wedges and extra rosemary.
Tips: You can dice the lamb steaks yourself or ask your butcher to dice the lamb for you to save time — just ask for a 4cm dice. You will need 8 medium bamboo or metal skewers for this recipe — if using bamboo, soak the skewers in cold water for 10 minutes to prevent burning.
Recipes and photos: https://www.australianlamb.com.au/