Garlic Herb Lamb Chop

Garlic Herb Lamb Chop

No, of serves: 4

Ingredients:

• 4 lamb grilling chops, patted dry

• 2 cloves garlic

• Lots of freshly ground Pepper

• 1 teaspoon Kosher Salt

• 1/3 cup total of fresh mint and parsley

• 2 tablespoons extra virgin olive oil (use the oil from garlic confit if available)

• 2 tablespoons red wine

Dipping Sauce (Optional):

• Garlic confit purée

• Chopped fresh mint

Directions:

1. In a food processor, combine garlic, freshly ground pepper, kosher salt, fresh herbs (mint and parsley), olive oil, and red wine. Blend until you get a smooth marinade.

2. Rub the marinade onto the lamb chops, ensuring they are well coated. Allow the lamb to marinate for about an hour or, for more flavour, marinate overnight in the refrigerator.

3. Preheat the grill. Remove the lamb from the marinade and grill for four to six minutes per side or until the desired level of doneness is reached. [or get a Meater, leave out the guesswork, and cook it right every time.]

4. Optional Dipping Sauce:

   • Combine equal amounts of garlic confit purée and chopped fresh mint.

   • Serve the grilled lamb chops with the mint-garlic confit dipping sauce on the side.

5. Enjoy your delicious Grilled Lamb Chops with Mint-Garlic Confit!

Grilled Merguez and Onions With Mint-Lemon Couscous

YIELD 4 servings

TIME 45 minutes

INGREDIENTS

• 2 ¼ cups boiling water

• 2 cups couscous

• 1 ½ teaspoons salt, plus more as needed

• 2 lemons

• 2 teaspoons ground cumin

• Freshly ground black pepper

• ⅓ cup extra-virgin olive oil, plus more as needed

• ½ cup thinly sliced radishes

• 1 red onion, peeled and cut into 1 1/2-inch wedges

• 1 tray CKB Merguez

• 1 cup halved cherry tomatoes

• 1 cup roughly chopped mint leaves, plus more for garnish

• 1 cup roughly chopped parsley leaves and stems, plus more for garnish

• ½ cup thinly sliced cucumber

• ¼ cup toasted pine nuts or slivered almonds

PREPARATION

1. Make the couscous: In a medium, heat-resistant bowl, combine boiling water, couscous and 1 teaspoon salt, and cover with a plate or lid. Let sit until the water is absorbed, 7 to 12 minutes. Fluff with a fork and set aside.

2. Meanwhile, light the grill to medium-high or heat your broiler with the rack 3 inches from the heat source.

3. Halve lemons crosswise and then squeeze the juice from one half into a large bowl. Add cumin, remaining 1/2 teaspoon salt and a few grinds of pepper. Slowly whisk in 1/3 cup olive oil. Stir in radishes and set aside to marinate.

4. Place onion wedges and remaining 3 lemon halves, cut-side down, in a grill basket and grill until charred on one side only, 2 to 4 minutes or place on a sheet pan and broil until charred, 5 minutes. Transfer onions and lemons to a cutting board.

5. Either on the grill, or on the same sheet pan as you used for the onions, grill or broil merguez until browned all over, 2 to 4 minutes per side. Transfer sausages to a cutting board and cover with foil to keep warm while you assemble the salad.

6. When onion is cool enough to handle, dice it and add to radishes. Fold in couscous, tomatoes, 1/2 cup mint, 1/2 cup parsley, cucumbers, nuts and a large pinch of salt. Squeeze the juice from a charred lemon half into the bowl. Taste and add more salt and lemon, if needed. Slice merguez on a bias into 1/2-inch pieces.

7. To serve, spoon couscous salad onto a platter, then top with sausages and any accumulated juices. Garnish with remaining herbs and a big drizzle of olive oil, and serve with remaining charred lemon halves on the side for more squeezing.

Recipe and photo from NY Times Cooking

Stifado (Greek Lamb Stew with Red Wine)

Ingredients: 

1-1.25 kg diced lamb

1/4 cup Olive oil , divided

2 medium onions, chopped (about 2 cups)

2 to 3 cloves garlic, minced

2 tablespoons tomato paste

2 cups peeled, seeded, and chopped tomatoes

1 cup Cabernet Sauvignon or other dry red wine

1/2 cup Red Wine Vinegar

1 (3-inch) cinnamon stick

3 whole allspice

3 whole cloves

1 teaspoon ground cumin

1 bay leaf

about 1 teaspoon salt

1/2 teaspoon pepper

Directions:

1.Pat meat dry with paper towels.

2. Heat three tablespoons oil in a large saucepan over medium-high heat. In several batches, add lamb and brown on all sides (about five minutes per batch). Remove lamb.

3. Add remaining tablespoon oil.  Stir in onion and garlic and sauté until soft (about five minutes). 

4. Add tomato paste and stir until darkened.

5. Return lamb and add tomatoes, wine, vinegar, cinnamon, allspice, cloves, cumin, bay leaf, salt, and pepper. 

6. Bring to a boil, cover pot, and cook in a preheated 175°C oven (make sure your saucepan is oven-safe) or simmer over low heat until tender (about 1-1.5 hours).

7. Best served with rice or orzo.

*Serves 4-5

Lamb and Barley Soup (Scotch Broth)

You will need:

8 CKB Lamb Necks

2 tbsp olive oil

1 large chopped onion

4 cloves crushed garlic

2 diced carrots

2 sticks diced celery

2 large diced potatoes

2 litres beef stock

2 litres water

3/4 cup pearl barley

1 tbs chopped fresh rosemary

1 tbs chopped fresh thyme

2 bay leaves

Method:

1. Heat olive oil in a large saucepan and brown lamb necks. Remove and set aside. Add onions, crushed garlic, carrots, potatoes and celery to the saucepan, and cook for 5 minutes or until lightly brown.

2. Return the necks to the pan and add beef stock, water, pearl barley, thyme and rosemary. Bring to the boil then reduce the heat to low. Simmer, covered for 3 hours.

3. Remove the necks and cool slightly. Take the meat off the bone and flake into pieces. Return the meat to the soup. Season with salt and pepper to taste and serve.

*serve 6

Oven Roasted Lamb With Quince

Ingredients:

10-12 CKB round lamb chops or 4/4 chops

3-4 quinces (peeled, cored and sliced)

1 cup apple juice

1 cup water

2 garlic cloves crushed

1/3 cup balsamic vinegar

1 tablespoon chopped oregano

1 tablespoon chopped rosemary

2 tablespoons olive oil

1 teaspoon sea salt

Method

1. Preheat oven to 160°C

2.Line a roasting pan with baking paper and drizzle with olive oil.

3.Arrange the lamb chops, overlapping in the pan, with both the quince sliced and the minced garlic spread throughout the dish, under and on top of the chops.

4.Pour the balsamic vinegar, apple juice and water over the chops.

5.Sprinkle the oregano, rosemary and sea salt over the dish and place in the oven covered for one hour, then uncovered on 180°C for 20 minutes or until browned and caramelised.

6.Serve and devour! Perfect with rice, couscous or a Celeriac/Potato mash.

TIPS

Make it Moroccan: - minus the rosemary & oregano, instead add fresh coriander, lemon and cardamom and serve with fluffy couscous for a fantastic winter tagine.

*Serve 4-6:

Kleftiko

You Will Need:

8 CKB Lamb Shanks or Lamb Necks

2 tablespoons fresh chopped oregano

2 bay leaves

1 small quill of cinnamon

1 lemon, cut into wedges

4 large garlic cloves, crushed

1 large brown onion, thinly sliced.

3 medium sized potatoes, diced

Olive oil

Thyme

Salt

Pepper

 Bread lid:

2 cups flour

Water

Salt

To make the bread lid:

Mix the flour and salt with enough water to make a firm dough, and flatten to size of dish.

Method:

1.  Marinate the lamb overnight (or a few hours) with half of the lemon wedges, garlic, oregano, bay leaves, olive oil, salt and pepper.

2.  Line a baking dish with baking paper and layer the onions, potatoes and then lamb. Pour in 1/2 cup water and remaining ingredients.

3.  Cover with bread lid.  To do this, moisten the edges of the baking dish with water, and cover the top of the dish using the dough as a lid.  Take care to pinch the edges around the dish to create a good seal.

4.  Place in oven set to 150ºC for 3 hours. When ready, crack open the bread lid and start feasting!

*Optional: You can substitute the bread by using  2 long pieces of baking parchment then seal by twisting on top.

*Addition – Slice some Roma Tomatoes and layer with onions and potatoes.  Not traditional, but works wonderfully to add a slightly sweet twist to the dish.

Turkish Lamb Pizza

You Will Need:

500 grams CKB Lamb Mince

½ cup chopped mint leaves

½ cup pine-nuts

½ cup chopped flat leaf parsley

1 tsp chopped thyme

1 tsp garlic powder

½ tsp cinnamon

½ cup currants

3 lemons, sliced into wedges

3 cups rocket leaves

1 cup Harissa 

4 pitas (for bases)

 Method:

1.  Stir fry the lamb in the thyme, garlic and cinnamon until just cooked. Set aside.

2.  Drizzle some of the Harissa around the pita bases.  Top with the lamb, then sprinkle with pine-nuts and currants. Place in a medium-hot oven for 10 minutes.

3.  Arrange the rocket over the pizzas, and drizzle on a little more Harissa, if desired.  Garnish all over with the mint and parsley. Serve with the lemon wedges.

*Serves 4-6