Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Lamb”

Lamb Steaks with Couscous & Chickpeas

We were looking for a change from the usual lamb dishes and decided to make a Moroccan style lamb dish.  This is a marvellous dish with many textures which can be made in just one pan in minutes from start to finish.

You can add any dried fruits or nuts you have at hand – I only had dried apricots and they worked a treat.  The sweetness of the dried fruit and the tang of the green olives along with the kick of chilli sauce make every mouthful a delight!

This will serve 4 people…

Spicy Lamb Steaks

Ingredients:

4 lamb steaks

2 tablespoons of McCormick Moroccan Seasoning

1 tablespoon olive oil

½ cup Sriracha Chili sauce

8 finely sliced dried apricots

½ cup sliced green olives

100g couscous

400g can chickpeas, rinsed and drained

100ml hot chicken stock (a cube is fine)

seasoning to taste

Handful of finely chopped coriander or parsley

Greek yoghurt to serve

Method:

Rub the lamb generously with Moroccan Seasoning

Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done

Lift the meat out of the pan and the Sriracha sauce, dried apricots, green olives, couscous and chickpeas, then stir to coat in the paste

Take the pan off the heat and pour in the stock

Stir briefly and return the lamb to the pan and cover with a lid over a low heat for around 10 minutes until the couscous has absorbed all the liquid.

Fluff up the couscous with a fork, season to taste and fold the coriander or parsley through to serve

Serve with a dollop of Greek yoghurt or sour cream

 

Bon Appetit!  🙂

Middle Eastern Kibbeh

Kibbeh is a Middle Eastern dish comprised of a fragrant minced lamb and pine-nut filling encased in a crunchy dough made from Burgul wheat and lamb processed together into a dough.  These deep fried balls of deliciousness are a perfect quick lunch or dinner and when served with a fresh salad are an impressive meal indeed… A dollop of sour cream on the side – what a treat…

We have an Arancini Mould so our version was a bit bigger but took almost no time to prepare.  using the mould we got 16 balls out of 1 kilogram of minced lamb. If shaping by hand you will probably get around 25 as they will be smaller…

Kibbeh 1

Ingredients:

1 kg finely lean minced lamb

500g fine bulgur cracked wheat

1 ½ teaspoon salt

1 ½ teaspoon pepper

1 teaspoon allspice

½ teaspoon cumin

2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided

½ cups toasted pine nuts (optional)

2 tablespoons olive oil

Vegetable oil for frying

Sour cream on the side

Method:

In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing tightly through a clean tea-towel

Place into medium bowl and combine with 500 grams meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper

Combine well and place small amounts at a time in food processor until dough-like consistency

Add in a little water if mixture is too dry

In the meantime prepare Kibbeh Stuffing

In a medium frying pan, sauté the finely chopped onion in olive oil

Add pine nuts if desired

Add minced lamb and break up well with a wooden spoon or spatula to ensure the meat is crumbled

Add allspice, salt, pepper, and cumin

Once lamb is light brown, remove from heat. Allow to cool for 10 minutes

Take an egg sized amount of shell mixture and form into a ball

With your finger, poke a hole in the ball, making a space for filling

Add filling and pinch the top to seal the ball

Shape it into a point, or football shape, or leave as a ball

Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown.

Drain on paper towels and serve with a dollop of sour cream and your favourite salad

Kibbeh can be stored in the freezer for about 3 months.  Don’t fry them prior to freezing

 

Bon Appetit!   🙂

 

Mediterranean Style Lamb Salad

I love this salad as it is so quick & easy to put together.  The ingredients are very informal and anything you have in the cupboards or fridge can be added in. Chickpeas or lentils are a good addition as are roasted pumpkin or sweet potato. Try topping it with fried Haloumi cheese for a more substantial meal – the choices are limitless…  Vegetarians – just omit the lamb…

Lamb Salad

Ingredients:

Lamb fillets

Mediterranean style rub*

Baby spinach leaves

Cucumber

Sundried Tomatoes chopped

Red onion sliced thinly

Toasted pine nuts

Kalamata Olives

Persian Feta

Tzatziki dressing*

*Mediterranean Style Rub

4 tablespoons dried oregano

2 tablespoons dry mustard

2 tablespoons ground coriander

1 tablespoon dried thyme

1 tablespoon dried sage

Good pinch of salt

Mix together and rub onto fillets pressing the herbs onto the meat.

*Tzatziki Dressing:

1 cup of Greek yoghurt

1 clove of garlic chopped

½ continental cucumber seeded and chopped

1 tablespoon fresh mint

1 teaspoon olive oil

Salt & pepper to taste

Place all of the ingredients in a food processer and whiz until blended

Keep in fridge until required.

Method:

Prepare your salad on each plate using all the salad ingredients except the feta and dressing

Heat a non-stick pan and add a small amount of olive oil or spray

When very hot quickly sear your lamb fillets for a few minutes on each side depending on how rare you like them

Remove from pan and let rest for a few minutes

Slice the fillets diagonally across the grain and arrange on top of the salad

Sprinkle generously with feta and drizzle with tzatziki dressing

 

Bon Appetit!   🙂

 

Spicy Chilli Lamb Shanks

This is a slight variation on a Jamie Oliver recipe that Simon made last week.  The sauce was unbelievably tasty and the meat could be eaten with a spoon – so very tender.  The combination of sweet raisins and apple juice, the smokiness of the paprika and the heat of the chilli resulted in the most amazing sauce.  We cooked it down at the end as it was still quite thin and it worked a treat and became beautifully thick and rich.

Served with potato and pea mash and some garlic bread – this was a real treat and we will be eating this dish a lot throughout the winter…

The left over sauce was popped in the freezer for later.   Last night Simon defrosted it and added some plump poached, sliced and pan fried good quality sausages to the mixture and served it over penne noodles – awesome!

Spicey Lamb Shanks

 

Ingredients:

1 teaspoon of chilli powder

Large handful of raisins

285ml apple juice

4 lamb shanks

Olive oil

3 medium red onions finely chopped

8 garlic cloves, finely sliced

2–3 fresh red chillies of your choice, halved and deseeded

1 heaped tsp smoked paprika

A few fresh bay leaves

3–4 rosemary sprigs

1 x 400g tin tomatoes

750ml chicken stock or water

A dash of red wine vinegar

 

Method: 

Preheat your oven to 250c

Put the raisins and apple juice in a bowl then set aside.

Put the lamb shanks in a roasting tray then rub all over with olive oil, sea salt and black pepper.

Bang them in the oven for 20 minutes and, as they’re browning, get a casserole pan that will fit the shanks quite snugly – about 24cm in diameter and 10cm deep.

Put it on a medium heat and add a lug of olive oil. Devote about 10 minutes to sweating off the onions, garlic, chilli powder, fresh chilli, smoked paprika, bay leaves and rosemary.

Once the onions have softened, put the rehydrated raisins into a food processor or Ninja, along with any leftover apple juice, then blitz until you’ve got a thicker liquid. Stir this into your onions.

Take your shanks out of the oven and turn the temperature down to 140C

Add them to the casserole pan along with your tinned tomatoes and water or stock to just cover.

Stir everything together, cover and put in the oven to slowly stew for about 2½–3 hours.

Once the meat is falling off the bone and the sauce is thick, take it out of the oven, have a taste and season with salt and pepper and a dash of vinegar

Take the meat out and if the sauce is too soupy, simmer briskly for about ½ an hour to cook down into a luscious sauce.

Put the meat back in to coat with the sauce and bring back up to temperature

Serve with mash or noodles

 

Bon Appetit!  🙂

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