Tandoori lamb chops
Sharwoods tandoori paste For as many chops as you want. Marinate lamb cutlets in yoghurt and paste overnight. Thread onto skewer and roast in Tandoor oven for 3-5 mins. lamb cutlets natural yogurt 1 part paste 2 parts yoghurt [... more]
Australian Womens Weekly |
Lamb Baked in Paper - JAMES KONSTANTINDES, WHITE BLUE ...
Score a boned rolled leg of lamb then insert garlic cloves in the slits. Place the whole leg on a piece of baking paper big enough to wrap it completely. Rub the leg with plenty of olive oil and lemon juice then season with salt, pepper, oregano, ... [... more]
Australian Womens Weekly |
Lemon and Olive Coated Lamb Cutlets - DEBORAH HUTTON
Place olives in a food processor with the lemon rind, olive oil, garlic and parsley. Process until the mixture is a fine paste. Spread olive mixture over both sides of lamb. Heat a non-stick frypan over medium heat. Cook the cutlets for 2 minutes ... [... more]
Australian Womens Weekly |
Teriyaki Lamb Stir-Fry - CATHERINE SAXELBY, NUTRITIONIST
Heat olive oil in wok; stir-fry lamb, in batches, until cooked as desired. Heat sesame oil in same wok; stir-fry garlic, onion and chilli until fragrant. Add sauces; bring to a boil. Add bok choy and broccolini; stir-fry until bok choy just wilts ... [... more]
Australian Womens Weekly |
Moroccan Spiced Lamb in a Bag
Place spices (cinnamon stick, coriander seeds, cumin seeds) in a large heavy based frying pan. Add spices and cook until fragrant. Pour spices into the oven bag. Heat the oil in the pan. Season lamb and cook on both sides until browned. Place the ... [... more]
Australian Womens Weekly |
Lamb and Sugar Snap Pea Stir-Fry
Heat oil in a wok. Swirl to coat. Add onions and cook until golden. Add garlic and chilli and cook for a further 30 seconds. Add lamb to wok and cook until browned. Add sugar snap peas. Cook for 2 minutes. Add plum sauce, soy sauce and ... [... more]
Australian Womens Weekly |
Lamb Kofta Skewers - JAMIE DURIE
Place lamb in a bowl along with the parsley, mint, allspice, paprika, salt and pepper. Using your hands mix well until well emulsified. Shape 2 tablespoons worth of the mixture into cigar shaped pieces. Press onto metal skewers. Refrigerate until ... [... more]
Australian Womens Weekly |
Easy Turkish Lamb Pizza
Add lamb and cook until browned. Add tomato paste, tomatoes, allspice, paprika and cumin. Simmer uncovered for 10 minutes or until lamb is tender and liquid has evaporated. Preheat grill. Slice Turkish bread in half lengthwise. Grill bread cut ... [... more]
Australian Womens Weekly |
Rack Of Lamb With Caponata And Rosemary Butter
Heat oil in a frying pan. Season the lamb and add to the oil. Cook for 2 minutes each side and place in the oven. Cook for 15 minutes. Remove from oven and let rest for 10 minutes before serving. While lamb is cooking, heat olive oil in a large ... [... more]
Australian Womens Weekly |
Lamb Chops with Eggplant Stack and Sauce Soubise
Salt eggplant slices, and set aside for 30 minutes. Wash the salt off after 30 minutes, and pat dry. Place eggplant slices in a griddle pan, and cook for approximately 2-3 minutes on each side, or until cooked. Meanwhile, saute lamb chops in an ... [... more]
Australian Womens Weekly |
Quick lamb curry with tangy carrot salad
Heat oil in a large saucepan and cook lamb in batches over a medium high heat until browned on all sides. Remove from the pan. Add onion to the same pan and cook over medium heat for 5 minutes or until soft. Add curry paste and stir until ... [... more]
Australian Womens Weekly |
Lamb dumpling soup- DEB HUTTON
To make the dumplings, place the lamb mince, half the mint, cornflour, salt and shallots in a mixing bowl. Using your hands to combine and roll the mixture into 2.5 cm dumplings. Place in the fridge until required. Meanwhile, to make the soup, ... [... more]
Australian Womens Weekly |
