Quick Lamb Korma
Heat the olive oil in a large heavy based frying pan or wok. Add lamb and cook until browned. Remove and set aside. Add onion to the pan. Cook until browned. Add garlic and ginger and cook for a further 30 seconds. Add curry paste and cook for 1 ... [... more]
Australian Womens Weekly |
Barossa Milk Fed Lamb Loin with Pomegranate, Preserved ...
Mix together verjuice, olive oil, lemon, pomegranate, rosemary and pepper. Place butter and oil in a hot pan. Sear lamb on both sides and cook to liking (approx 3 minutes each side). Remove lamb from pan and put in bath to rest. Whilst lamb is ... [... more]
Australian Womens Weekly |
Roasted Stuffed Saddle Of Lamb
Heat oil and butter in a frying pan. Add onion and carrot. Cook over low heat until soft. Season and stir through nutmeg. Allow to cool. Sprinkle basil leaves over the lamb and top with the onion mixture. Roll up and tie. Heat oil in a frying ... [... more]
Australian Womens Weekly |
Lamb Rump with Rustic Potatoes
Heat a large oven proof frying pan with oil, add lamb in batches and brown on both sides. Place lamb rumps into a pre heated 220°C oven for 10 minutes. Remove from the oven and set the lamb aside to rest, approximately 5 minutes. Return the pan ... [... more]
Australian Womens Weekly |
Chilli And Honey Lamb
Combine garlic, mustard, rind, juice, honey, curry powder, sambal oelek and turmeric in a medium bowl. Rub mixture onto lamb, place in a large bowl. Cover; refrigerate 3 hours or overnight. Cook lamb on heated oiled barbecue, uncovered, until ... [... more]
Australian Womens Weekly |
Cajun Style Lamb Chops with Corn Cakes
Trim the cutlets of excess fat. Place between 2 sheets of 'go between' (freezer film). Flatten out with a meat mallet until about 2-3 mm thick. Lightly sprinkle Cajun spice mix over the lamb cutlets. Place the cutlets between pieces of 'go ... [... more]
Australian Womens Weekly |
Grilled Vegetable and Lamb Fillet Baguette
Place lamb fillets in a large bowl, add all marinade ingredients and stir to combine. Allow to marinate for 30 minutes or overnight. Heat a griddle plate or pan until hot, and grill the sliced eggplant and capsicum. Place on absorbent paper to ... [... more]
Australian Womens Weekly |
Don's Leftover Lamb Curry
Heat oil in a large heavy based saucepan. Fry onions until golden. Chop up the lamb. Place remaining ingredients into the saucepan and cook for an hour and a half or until tender and looks like a curry. Serve with boiled rice. leftover roast ... [... more]
Australian Womens Weekly |
Slow Roasted Lamb Shoulder
Place the boned lamb shoulder on a clean bench skin side down. Combine stuffing ingredients in a bowl, then spread stuffing over the lamb. Roll firmly, then tie with string in 2 cm intervals. Heat a large pan with oil until hot, add the rolled ... [... more]
Australian Womens Weekly |
Balinese Lamb Chops- PAMELA CLARK
Heat oil in large frying pan; cook lamb until browned and cooked as desired. Remove lamb from pan; drain excess fat from pan. Add onion to pan; cook stirring until browned. Add peanut butter, sauce, juice, and combined coconut milk and water, ... [... more]
Australian Womens Weekly |
Warm Pasta And Lamb Salad - DANIEL KOWALSKI
Combine lamb, oil, 1 teaspoon of the sugar, juice, wine, sauce, garlic and rosemary in bowl, cover, refrigerate 3 hours or overnight. Drain lamb, reserve marinade. Place tomatoes in single layer on oven tray, sprinkle with remaining sugar. Bake ... [... more]
Australian Womens Weekly |
Braised Lamb Roll - LYNDEY MILAN
Have the butcher remove bone from the breast of lamb. Wipe meat with a damp cloth. Combine sausage meat, grated onion, parsley, celery, salt and pepper. Spread over the meat to within 1/2 inch (11/4 cm) of its edge. Roll up, skewer or tie with string [... more]
Australian Womens Weekly |
