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MAIN DISHES:


LAMB

AUSSIE BAKED LAMB DINNER

Aussie baked lamb dinner

Ingredients

1 leg of lamb,fresh or dried rosemary,1 tbsp oil,4 medium potatoes

4 pieces of pumpkin,green vegetable of your choice

METHOD:

Score , the leg of lamb in a diagonal pattern.. so it make diamond shapes on the skin...

Brush lightly with oil and sprinkle rosemary over the top.( you can also lightly brush with mustard, then add the roemary )

Now, there are a few ways to cook this, you can either place it in an oven bag then into a baking tray, or just place it directly in the oven tray

or part fill the oven tray with water and place a wire rack on top and then put the lamb on the rack

( the latter one is best for weight watchers)

Place the leg in the oven at 180c(350f) for 1-2 hours, depending on the size of the leg

Lamb should be slightly pink and still have juices!

While the lamb is cooking, prepare veges...


TRADITIONAL BAKED POTATOES:

 baked potatoes

Method

Peel potatoes, partly boil them ( about 3 minutes)allow to cool, just enough so that they can be handled, score them with a fork, place the potatoes around the leg of lamb( after the lamb) has been cooking for about an hour.

Add the pumpkin 1/2 hour later,baste potatoes and meat.

When the meat and veges are done,remove them from the baking dish and place them on an oven proof tray,cover with foil and return to oven

to keep warm!


GRAVY

Place the baking dish,(with the juices from the meat),on the stove top

(make sure the dish your using is stove top safe)

Turn the heat to low-med, add the flour and keep stirring till the mixture turns brown(DON'T LET IT BURN)!!!!

Add the water from the potatoes(gradually)and keep stirring, add more water if the mixture is too thick!

Add the rosemary,stock cubes and let the gravy simmer for 5-10 mins.

Slice the meat and arrange on plates with veges and pour the gravy over the meat!

Serve...cook the green veges anyway you like,ie.steamed,boiled,microwaved,it's your choice.


LAMB SATE

Lamb Sate


Ingredients

1 kg(2lb)lamb chump chops,2 tsp caraway seeds or ground caraway,2 cloves garlic,1tbsp brown sugar,1tbsp soy sauce,1tbsp lemon juice,pinch salt, 1tsp ground coriander.

Method

Cut meat into 2.5cm(1") cubes.Combine remaining ingredients,add meat and cover, refrigerate overnight.

Place meat on bamboo skewers,grill or BBQ,turning 2-3 times for about 10 minutes,or until meat is well done,serve with chilli sauce.

Chilli Sauce

Ingredients

3 red chillies,2 cloves garlic,2.5cm(1")piece green ginger,1/4 cup raisins,1/4 cup sultanas,1/2 cup white vinegar,1/2 cup sugar,1tsp salt,1/2 cup peanuts,3tbsp peanut butter,1/4 cup fruit chutney,1 cup water.

Method

Finely chop chillies,remove seeds,Finely chop ginger,nuts,raisins and sultanas, (or blend them in a blender)

Combine all the ingredients in a saucepan, stir over low heat until sauce thickens.


CURRIED LAMB CHOPS

curried chops

Ingredients

8 lamb chops, 1tbs oil, 2 onions(sliced), 2 cloves garlic(crushed), 1tbs curry powder, 1tbs plain flour, 425g can tomatoes, 1 1/2 cups water, 1/4 cup fruit chutney, 2 large carrots(cut into 1cm slices), 2tbs chopped fresh parsley (for serving).

Method

Trim meat of excess fat and sinew, heat oil in heavy based pan, add chops, cook over med-high heat for 2 minutes each side or until well browned, drain on paper towels.

Add onion and garlic to pan, stir 2 minutes or until soft, add curry powder and flour, stir 1 minute.

Return chops to pan with undrainded crushed tomatoes, water, chutney and carrots, bring to boil.

Reduce heat, simmer, uncovered 40 minutes or until chops are tender, stirring occasionally... before serving, sprinkle with parsley.

serves4... serve with veges of your choice...


LAMB'S FRY AND BACON

lambsfry and bacon

Ingredients

500g lambs fry, plain flour, salt and pepper, 30g butter, 1tbs oil, 2 onions(sliced)4 rashers bacon(chopped), 1 1/2 cups chicken stock, 1tsp worcestershire sauce, 2tbs chopped fresh parsley for serving.

Method

Peel off the outer membrane of the lamb's fry with your fingers and discard.

Cut Lamb's fry into 1 cm slices,Dust with flour(shake off excess flour) and reserve 2tbs flour.

Heat butter and oil in frying pan, add onion, stir over medium heat for 2 minutes or until soft.Remove onion from pan, set aside.

Add bacon to pan, stir over medium heat for 2 minutes or until crisp, remove from pan , set aside.

Add Lamb's fry to pan, cook over medium heat for 1 minute each side or until lightly browned, turning once, return onion to pan.

In a jug, blend chicken stock,worcestershire sauce and reserved flour, pour into pan, bring to boil, reduce heat to low, simmer for 3 minutes or until lamb's fry is tender and sauce has thickened.Stir in cooked bacon. heat through, serve immediately, with sprinkled fresh parsley and veges of your choice.

serves 4....(lamb's fry should be pink in the centre when cooked)it will become tough if over cooked... makes a great brekkie treat on a Sunday morning!


Shepherd's Pie

Shepherd's pie

Ingredients

750g lean cooked roast lamb, 25g butter, 2 medium brown onions(finely chopped), 1/4 cup plain flour, 1/2 tsp dry mustard, 1 1/2 cups chicken stock, 1tbsp worcestershire sauce.

Potato topping:

1/2 cup hot milk, 30g butter, salt and freshly ground black pepper,4 large potatoes, cooked and mashed.

Method

Brush an 8-cup capacity casserole dish with melted butter or oil.Preheat the oven to 210c(190c gas).Trim meat of excess fat and mince the meat or cut into cubes.

Melt the butter in a large pan, add onions and cook until golden brown.Sprinkle the flour and the mustard into the pan and stir for 1 minute, gradually add the stock and stir constantly until smooth. Bring the gravy to the boil and then reduce heat and simmer for 3 minutes.Add the meat and sauce to the pan and stir.Season to taste, remove from heat and spoon into the casserole dish.

To make potato topping:

To the mashed potato, add the milk, butter and salt and pepper to taste, mix until smooth and creamy, spread the mixture evenly over the meat and rough up the surface with a fork. Bake for 40-45 minutes or until the meat mixture is heated through and the potato topping is lightly golden.

serves 6....preparation time= 30 mins- cooking time=1 hour


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