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.

 

 

 

Onion Soup, Part 7- side of lamb

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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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cous cous and roast lamb salad

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This salad is made from pretty much whatever i have in the pantry/fridge and it changes each time I make it! I make it with cold leftover roast lamb for lunch with leftover roast vegies in the salad or as the main meal with lamb cooked especially for the salad. Have you tried your  roast lamb in the slow cooker? cut a garlic bulb in half through the middle and put in the bottom of the slow cooker and slice a onion, put lamb on top with a handful of rosemary and thyme, sprinkle with salt and pepper and cook in the slow cooker for about 6 hours and the meat falls of the bone. You could use: tinned beans, chickpeas, cucumber, fetta, grilled halumi or other cheese , grilled vegies such as zucchini or capsicum, olives, sundried tomatoes, balsamic or red wine vinegar.
1 cup cous cous
1 cup stock
1 teaspoon butter
1 teaspoon preserved lemon
1 cup roast pumpkin (roast extra with your lamb)
400 roast lamb
2 large tomatoes
1 cup peas
1 cup lettuce
20 mint leaves
20 chives
1 tablespoon olive oil
2 cloves garlic
80 grams fetta cheese
Salt and pepper

Tzatziki
200 grams natural yogurt
1/2 cucumber
2 cloves garlic
salt and pepper

To make the tzatzaki: peel and crush garlic, finely dice cucumber and mix with the yogurt, season with salt and pepper and add a tablespoon of chopped dill if you have some.

To cook the cous cous, bring the stock to the boil and the cous cous and cover for 5 minutes, then fold in the butter and cool.
Crush the garlic, dunk the peas in boiling water for a minute and strain, chop all the other ingredients, and toss together and serve.

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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!

 

Roast lamb, roast vegetables and pan gravy, part 6-side of lamb

 

This is the 6th meal from the side of lamb I got some carrots, parsnips, zucchini rosemary and garlic from my garden.

Lamb leg
4 sprigs rosemary
3 cloves garlic
1 wedge preserved lemon

2 tablespoons plain flour
3 cups beef stock
1 tablespoon chutney or plum sauce etc

Salt and pepper

6 cups Vegetables to roast such as pumpkin, parsnip, carrot, beetroot, onion, zucchini, sweet potato and potato

Make small cuts in the lamb and  insert rosemary, garlic and lemon. Pre-eat the oven to 180 C . Put the lamb in a baking dish and cook for 1 hour. Peel and cut vegetables into 3 cm pieces .

 

Take the lamb out and put in on a rack, put the vegetable in the baking tray and the lamb back on top and bake for a further 30 minutes. Now the lamb should be ready(for medium rare to medium) to come out and wrapped in foil to rest while the vegetables  finish cooking for about 10 minutes.

To make the gravy take the vegies out of the tray, put the tray on the hot plate on low heat and put the flour in, cook this to it is brown then add stock and chutney and season with salt and pepper and cook for about 10 minutes.

 

Spicy apple chutney with lamb, part 5-side of lamb

This is the fifth meal from the side of lamb. Having some tasty chutneys like this in the cupboard is the easiest way to have a quick and healthy week night meal, I have served this with some lamb chops and some vegetables, cabbage, silver beet, onion, garlic from my garden and asparagus (from Mexico, bad I know, it was cheap and I couldn’t resist) sautéed in a little olive oil with salt and pepper. This chutney would suit pork, chicken or even a beef steak too.
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Makes 3 300ml jars

1 kilo apples
1 tablespoons lemon juice
1 tablespoons salt
½ tablespoon mustard powder
½ teaspoon mustard seed
½ teaspoon cumin
½ tablespoon turmeric
½ tablespoon pepper
½ teaspoon hot cayenne pepper
2 large onions
2 cloves garlic
50 ml oil
2/3 cup brown vinegar
½ cup white vinegar
1/4 cup brown sugar
1 ¼ cups white sugar

Peel the apples and cut them into a 1 cm dice, discard the core. Mix the salt and the lemon juice through the apples and leave for about a hour, drain and discard the juice. In a large heavy based pot fry the diced onion and crushed garlic in the oil, when soft add the mustard, cumin, turmeric, peppers and continue cooking for a few minutes then add the apple, vinegar and sugar and cook for about 30 minutes until the apples are soft. Pour into hot sterilized jars. DPP_76

Lamb, lentil and tomato soup, part 4-side of lamb

This is part four of the side of lamb. I will use the neck, when cooked you end up with about 400 grams of beautiful tender lamb meat. Sorell fine meats still has the side of lamb for $45 (ask if the signs not up), I still have two roasts (both with enough cold meat leftovers for a family of four for lunches for the family, for one or two days) and 2 chop meals to go. So eight meals plus some leftovers and lunches at 5.60 a meal for lamb.

About 700 grams lamb neck
1 onion
5 sprigs Thyme
2 Bay leaf
½ cup celery leaf
2 tablespoons four
2 onions
1 tablespoon olive oil
3 cloves garlic
1 tablespoon oregano
1 teaspoon basil
2 carrots
2 sticks celery
500 grams tomatoes
½ cup lentils
1 cup pasta
80 grams fetta

Roll the neck in the flour and brown on all sides in a pan. Put in the slow cooker with one litre of water, the onion, bay leaf, celery leaf and cook on high for about 4 hour or until the meat is falling for the bone.
Soak the lentils overnight and cook until tender in boiling water, about 15 minutes. Cook the pasta in boiling water for about 10 minutes.
Dice the onion, carrot, celery and crush the garlic, sauté this in a large heavy base pot with the oil. Strain the stock into the pot with the sautéed vegetables and pull the meat off the neck and add this to the pot too. Puree the tomatoes and add this to the pot and the basil and oregano and simmer for 20 minutes then add the cooked lentils and pasta and serve with the fetta crumbled on top.