side of lamb

Garlic and oregano lamb cutlets and a pesto roast vegie salad

~ Eloise Emmett ~ 2 Comments

This is a great meal to prepare for a party, easy to prepare,  transport, cook and serve and amazing flavours too!
(4 serves)
12 lamb cutlets
¼ cup olive oil
2 cloves garlic
1 tablespoon oregano

Salad 1 medium Sweet potato
1 cup pumpkin
1 red capsicum
2 large carrot
1 large zucchini
1 medium red onion
½ cup semi- dried tomatoes
2 cups spinach leaves
100 grams fetta cheese
3 tablespoons pesto

Crush the garlic and mix with the oil and oregano and marinate the lamb in it overnight.

To make the salad: peel and chop the pumpkin, sweet potato and carrot into a 2cm dice and roast in a drizzle of olive oil on a baking dish in a 180 C oven for about 20 minutes or until cooked. In another baking dish, (or add to the sweet potato, pumpkin and carrot after 10 minutes) roast the zucchini, capsicum and red onion chopped into a 2cm dice. Serve either hot, warm or cold all tossed together with the rest of the ingredients.

To cook the lamb: grill on the hot BBQ or in a pan for about 3 minutes on each side for medium rare, leave to rest for at least five minutes and serve with the salad.

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

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Onion Soup, Part 7- side of lamb

~ Eloise Emmett ~ Leave a comment

DPP_90

I was thinking of making some sticky honey rosemary lamb ribs with the ribs of this side of lamb, but then I decided that was not a good idea because then I would eat the . So instead I trimmed the fat off the bones and put them in the stock pot to make this beautiful onion soup
Lamb ribs
3 sprigs Thyme
2 Bay leaf
½ cup onion ends
Pepper
Salt
½ cup celery leaf
2 cloves garlic
1 Carrot
8 Onions
teaspoon butter
2 tablespoons brown sugar
Trim all the fat from the bones and brown in a hot pan on all sides. Put them in the slow cooker with the thyme, bay leaf, onion ends, pinch of salt and pepper, celery, garlic and carrot and 2 litres of water cook on high for 6 hours. Strain and refrigerate the stock so the fat settles on top, discard the fat.
Slice the onions and fry in hot pot for 5 minutes, add the stock and continue to cook for a further 15 minutes, season with salt and pepper and serve.

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