Finely dice the onion and garlic, add all spices, fresh, and dried herbs. Mix thoroughly. Rub the spice mix liberally over the lamb shoulder and marinate for 15 minutes. Pre-heat the oven to 140°C (290°F). On a medium-high stove top, sear both sides of the lamb in a large oiled dutch oven. Once the lamb … Continued
Preheat oven to 205°C (400°F). Place the lamb fat side up in a roasting tray and make small cuts. Rub the lamb with salt and oil. Insert a slice of preserved lemon rind and a sprig of rosemary into each incision. Place the lamb into the hot oven for 10 minutes then reduce the heat … Continued
season both sides with salt and pepper and sear all sides in a hot pan so the surface is colored. Place in a pre-heated oven at 180°C (350°F) and roast for about 30 minutes, basting occasionally. Once cooked to your liking pull the lamb out of the oven and rest for at least 10 minutes.
Dice the lamb and marinate ideally for 30 minutes, in oregano, salt, pepper, olive oil, garlic, lemon juice and the blended onions. Grill or BBQ the lamb as desired. Brush the Pita bread with olive oil and warm on a hot plate or oven grill. Assemble the wrap by adding a licking of Tzatziki to … Continued
Place the lamb breasts into a deep casserole dish with the wine, peeled and finely sliced garlic, rosemary stalks and teaspoon of sea salt. Add enough water to cover and bring to the boil on top of the stove. Cover with a lid or tin foil and slide the dish into the oven at 140°C … Continued
Preheat oven to 125°C (260°F). Trim the excess fat from the lamb and make a dozen or more cuts deep into the meat with the tip of the knife. Combine the butter, garlic, spices and olive oil and spread the mixture quite thickly over the entire leg of lamb, working some of the butter into … Continued
Mix the oil, lemon rind, lemon juice, wine, pepper and thyme in a jug. Using a sharp knife score the fat cap of the rump in a checker-board fashion. Then using the point of the knife, make a few incisions in the lamb and insert slices of garlic and rosemary. Pour the oil mixture over … Continued
Heat oven to 180°C (350°F). Liberally season the sirloins with salt and pepper. Heat and oil an oven-proof skillet. Sear each side of the lamb on medium for about three minutes. Finish cooking the lamb to medium rare in the oven for about 10 minutes. Rest the meat while you make the salad. Cut about … Continued
Toss together the first eight ingredients on the stove top in a medium skillet for two minutes until fragrant. Transfer to a spice blender, add the remaining spices, and blend to a smooth powder. Store in an airtight spice jar in a cool and dark place.
Peel and finely chop the onion and garlic. Remove the seeds and stalk from the peppers and chop them. Pick the rosemary and finely chop. On a high heat add two tablespoons olive oil to a heavy bottomed pot and sear the ground lamb for about five minutes until it is browned. Remove the lamb … Continued