Lebanese slow roasted lamb

Lamb: Trim the fat off a shoulder or leg of lamb that has been boned and butterflied.
Rub with a little olive oil, salt and 1 tablsepoon of sumac.  Set aside

Cook: In a large pan, (I use a wok) brown a large carrot, stick of celery, 1 red onion cut in half and 8 cloves of garlic, skin on.  Remove and then brown the lamb well, rendering any fat out that you can.

Heat 250 ml beef stock and 75 ml pomegranate molasses.

Now, decide how to cook the lamb
- for a slow cooker I put in the vegies, lamb and stock and cook overnight on low.
- In a pressure cooker place everything in and cook for 1 hr 45 mins.  Then finish in a hot oven 200C for 15 mins.
- In the oven place all in a large roasting dish, cover with foil and cook for 4-1/2 hours at 160C.  Then finish in a hot oven, 200C, for 15 mins.

Make a sauce with garlic, yoghurt, lemon, mint and salt.

Top the lamb on a serving dish with a mixture of chopped herbs and the seeds from 1/2 a pomegranate and broken up feta cheese.

Kofta Meatballs

An old recipie, and sounds a little complicated, but it isn't really.  Give it a go.    Originally, this type of recipie comes from Hyderabad area of India

Do not fry the onions on a high heat, they need to brown slowly.  You can make this for a crowd quite easily, making everything the day before and just cooking the last step (curry) on the day.  You can ommit the chilli and it will still taste wonderful.  It can also be made with beef, but lamb is better.

 

BBQ Leg of Lamb

My family LOVE this recipie, use a leg of lamb that has been butterflied. 

I cook it for 15 mins for each 500g - this gives you a medium to well done roast.   You MUST REST the meat.  Then cut it across the grain and serve with a green salad that has been shoots, cashews and sliced mango added.  Dress the salad with a dressing of orange juice and olive oil

 

 

Ainsley's Rogan Josh

This recipie came originally from Ainsley Harriet, I saw it on one of his TV shows.  We love it!  Originally this recipie is for Lamb Shanks, but I use diced lamb instead, and works perfectly. 

The spice mix for this rogan josh is very authentic, I do not vary it at all.The longer it is cooked, the more tender the lamb becomes, especially if you use lamb shanks, you can cook it for up to 3 hours, but remember to keep the lid on very tight, and add a splash of water to make sure it does not dry out or burn.