Honey Mustard Roast Leg of Lamb

With an oven and some simple ingredients, a healthy meal that's easy to achieve.
The leftover is usually for my next couple meals mixed with green leafy salad.

Ingredients:
  • 1.5kg easy-carve leg lamb
  • 1 tablespoon olive oil
  • 2 tablespoons wholegrain mustard
  • 3 tablespoons honey
  • 8 garlic cloves, crushed
  • 2 tablespoon chopped fresh rosemary leaves
  • 2 carrots, peeled, roughly chopped
  • 4 (275g each) pontiac potatoes or beetroot, peeled, roughly chopped
  • 1 large orange sweet potato, peeled, roughly chopped

    • Preheat oven at 200 C.
    Use a mortar and pastel, mixed garlic,rosemary, mustard, olive oil & honey as the marinate.
    Use a sharp knife and poke 1/2 inch on various spots of the lamb. Stuffed some chunky rosemary & garlic into the cuts, rub the rest of the marinate on to the lamb.

    Place the veggies around the leg of lamb onto a roast tray, spray with some olive oil and put in the oven for 15 min at 200 degree to form a crust. Turn the oven down to 170, pour a cup of water into the tray and roast for another hour for medium rare.
    Rest the meat with a cover (either with a foil or a towel) for 10-15 min.

    Served with some pan juice or horseradish. 
     
    Note: I usually roast extra veggies, onion and garlic. Unfinished leftover can always be fridged and served for salad ideas.

    Tandoori Lamb Rack

    A dish that can be prepared a night ahead. Super easy and delicious.

    What you need:
    Marinade -
    8 Lamb Cutlets (or 2 racks of lamb)
    4T Hot Curry Paste
    4T Tandoori Paste
    3T Natural or Creek Yogurt
    1T Lime Juice
    1 clove Garlic (crushed)
    --

    2 Limes (cut in halves)

    Dressing - 
    5T Plain Yogurt
    1T Lime Juice
    a little crushed Walnuts
    a little chopped corriander

    1. Marinate meat for at least an hour, I usually leave it overnight

    2. Preheat the oven for 220c. Grill lime 2 min earlier. Then put the meat into the oven for 7-8 min.


    Spicy Lamb Cutlets (Cindy's Middle Eastern version)

    P61

    5 lamb cutlets
    1 onion (sliced)
    1 zucchini (sliced)
    1t yellow mustard seeds
    1/2 black mustard seeds
    Dash of salt or soy sauce

    Lamb marinate:
    1t Ground cumin
    1t Kashmiri Chilli powder
    1T olive oil
    1t Ground coriander
    Dash of salt

    Marinate lamb cutlets with spices for 15 min, massage thoroughly onto the lamb.

    Grilled lamb to your serving preference.
    Medium rare - 3 min on one side, then 2 min on the other (though depend on the heat)

    Heat a bit of oil in a fry pan, add onion and sauté till soften and slightly brown, add mustard seeds and zucchini, cooked till zucchini is ready.
    Served with the cutlets.

    Cummin Lamb Stir Fry (Hunan cuisine)

    P258

    My all time favourite, chilli is optional.
    There are various interpretations, this is just mine.

    What you need (served 4-6):
    Lamb slices (lamb strap or lamb loin) 600 g
    Big Leeks or 3 big onion (sliced thinly)
    Shallots 2 stalks (chopped in 5 cm in length)
    Cummin seeds 1T
    Chilli powder 1.5t (optional and personal preference on amount)
    Chilli flakes (optional)
    Pinch of salt
    Soy sauce 1t
    Oil 1/2 T

    1. Heat the oil in a wok (or stir fry pan), add the leeks in, sauté until soften. Take it out of the pan and put aside on a plate.
    2. Reheat the pan, add the lamb slices, cumin seeds, chilli powder & soy sauce in. Stir fry till all's cooked. Put the leeks back in with the rest and mix well and reduce the liquid. Add a pinch of salt to taste.
    3. Chilli flakes can be sprinkle on top to serve.

    Lamb & Lentil Soup (Moroccan)

    P249P247

    Different pulses can be used, such as chickpeas, broad beans.

    I always have lentils in the pantry, thus it's used in this soup. It's a hearty soup for those who want a healthier high fibre low fat and gluten free diet.

    Ingredients:
    Extra virgin olive oil 2T
    Onions 2 (chopped finely)
    Garlic 2 cloves (chopped finely)
    Celery 2 stalks (trimmed and finely chopped)
    Carrots 2 (chopped finely)
    Continental parsley 1T (finely chopped)
    Leg of lamb 500g (cut into 1cm pieces)
    Ground cumin 1T
    Ground turmeric 2T
    Ground Cinnamon 1T
    Bay leaves 2
    Tomato puree 1T
    Vegetable stock 1L
    Chopped Tomato 400g can
    Lentils 300g
    Salt
    Black pepper

    *Slow Cooker is great for this soup

    Heat olive oil in a large stockpot & sauté the onion, garlic, celery, carrot, and parsley until soften.
    Add the lamb and brown, for 5 min.
    Add all the spices in, mix well.
    Pour stock an bring it to the boil. Then simmer for 1.5 hrs or until the meat is tender.

    Add the tomatoes and lentils, cook for another 30 min, keep an eye out for more water if it becomes too thick. Depends to what pulses you use, the amout of water varies.

    Season with salt and pepper.

    I like to enjoy it with rye bread or sourdough.

    In the picture I sprinkle some of the leftover coriander I already have in the fridge to serve, though it's not necessary at all.
    Also any veggies from the pantry can be utilized, like I had only one button mushroom left and it got thrown in too.