Moroccan Lamb Salad

You Will Need:

750gm CKB Lamb Strips or Lamb Fillet

Seeds of 1 x pomegranate

½ x cup chopped mint

½ x cup chopped flat leaf parsley

200gm mixed salad leaves

Juice of 1 x lemon

4 tbsp extra virgin olive oil

½ tsp cinnamon

½ tsp ground ginger

½ x tsp ground coriander

¼ x tsp ground cardamom

½ x tsp paprika

½ x tsp fresh thyme

1.  Mix the Lamb strips with the last 6 ingredients, and half of the lemon juice, and leave to marinade for at least half and hour.

2.  Grill, fry BBQ or slow cook the lamb until cooked as you prefer, and aromatic.

3.  On a large platter, arrange mixed leaves.  Place Lamb on top of leaves, then cover with the mint, parsley, dukkah and pomegranate seeds.

4.  Drizzle with olive oil and remaining lemon juice, and serve.

 *Optional Extras:  Add some grilled zucchini, eggplant and tomatoes for a real Mediterranean feast!

Moussaka

You Will Need:

1kg CKB lamb mince

  2 large eggplants, thinly sliced

  1/4 cup (60ml) olive oil

  2 cloves garlic, crushed

   1 tbsp tomato paste

   1 tsp all spice

  1 tsp oregano

  1 brown onion, chopped

   800gm tin chopped tomatoes

   1/2 cup water

   3/4 cup chopped parsley

   50g vegan margarine

   2 tbsp plain flour

   1 1/2 cups soy milk

1 pinch of nutmeg

 Method:

1.  Preheat oven to 180°C.

2.  In batches, cook sliced eggplants in a pan in olive oil until golden.

3.  Brown the lamb mince with onion and garlic.  Add allspice, oregano, chopped tomatoes, tomato paste and water. Simmer for 20 minutes. Stir in most of the chopped parsley.

4.  Line a lasagna-type tray with greased baking paper, and single layer the eggplant. Spoon a layer of mince mixture. Repeat layering and mince until dish is almost full.

5.  Melt margarine in a small pot.  Stir in 2 tbsp plain flour and cook for a few minutes, constantly stirring. Pouring slowly, stir in soy milk.  Stir over medium heat until mixture bubbles. Whisk in a pinch of nutmeg and salt.  If lumpy, pour through a sieve for a smooth white sauce.  Pour over dish and sprinkle with remaining chopped parsley. Bake for 20-30 minutes.

6.  Slice into squares, and serve with a fresh salad.

*Serves 6

Steve’s Lamb Ragout

INGREDIENTS:

·         100ml Olive Oil

·         1 ½ kg Lamb Necks

·         2 Onions – Finely diced

·         2 Carrots – Finely diced

·         3 Sticks of Celery – Finely diced

·         ½ cup Flour

·         1 tsp Black Pepper

·         1L Stock

·         300g Tomato Paste

·         2 Bay Leaves

·         1 tbs Rosemary – Finely diced

·         1 tbs Thyme – Finely diced

Method:

1.     Add pepper to flour and coat the necks, shaking of excess flour.

2.     In a heavy based pan, heat half of the olive oil and brown necks well on all sides.

3.     Remove necks from pan and add the remaining olive oil to the pan. When hot, add onion, carrot, celery and cook on medium heat until onion is golden. Add stock, tomato paste, bay leaves, rosemary and thyme and bring to the simmer. Stir frequently for 10-12 minutes

4.     Add necks to liquid. Cover with baking paper and lid, and place in oven at 100˚C.

5.     At about 4 hours check that the meat is tender, and if necessary continue cooking until tender.

6.     When tender, gently remove from the sauce using tongs and remove bones. Shred meat and return to the sauce. Gently reheat.

7.     Serve with your favourite pasta, polenta, mash potato, couscous, Quinoa or rice.

VARIATIONS: Try replacing necks with lamb shanks, lamb 4/4 chops, lamb round chops, ox tail, meat balls and any slow cooking cut.

For further variation: Replace stock with white or red wine.

*Serves 4