Garlic and oregano lamb cutlets and a pesto roast vegie salad

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!

Slow cooked lamb, silverbeet and fetta cannelloni, side of lamb-part 8

 

Tablespoon flour
700 grams Lamb chops
1 onion
3 cloves garlic
1 tablespoon basil
1 tablespoon oregano
pinch salt and pepper
400 grams tomatoes
teaspoon rosemary
teaspoon thyme

Pasta
1 ½ cups flour
2 eggs

1 cup silver beet
100 grams fetta
100 grams cheddar

Roll the chops in the flour and brown in a pan on the stove then transfer them to the slow cooker. Peel and dice the onion, crush the garlic and chop the herbs and tomatoes and put this all in the slow cooker, add a good pinch of salt and pepper and cook on low for 5 ½ hours or until the meat is falling off the bone.  Put it in another container and the fridge to cool down. When cool remove the fat from the top and discard. Remove the bones and discard.

Separate most of the sauce from the meat and put this sauce aside this will be your sauce for the top of the cannelloni it does not matter if there are a few bits of meat still in it.

Shred the silver beet and mix this with the cheeses and the meat.

 

To make the pasta, either in the food processor or a bowl mix the egg into the flour and knead well. Roll out on the pasta machine to number 6 and cut into 15 cm long sheets. Cook for about 3 minutes in boiling water and cool.

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Lay the filling in the middle of each sheet and roll, lay in a baking tray and top with the sauce and parmesan cheese. Bake for about 25 minutes in a moderate (180 C) oven.