Grilled Rack of Lamb
1. Heat grill to medium - high heat.
2. Season loin chops generously with salt & pepper. Mix olive oil, rosemary, oregano, garlic and lemon zest together and pour marinade over loin chops. Marinate for 30 mins to overnight.
3. Grill chops 3-5 mins per side. Allow to rest on a plate for 5 mins before serving.
1 Te Mana Lamb Short-Cut Lamb Leg (2 kg)
2 garlic cloves, finely chopped
1 handful of oregano, roughly chopped
2 sprigs of rosemary, 1 chopped
1 tbsp avocado oil with rosemary
Salt and black pepper
400g shallots or pickling onions
1 bottle of a Pale Ale (beer) and 2 tbsp for gravy
2 tbsp flour
Lamb chops are quick cooking on the grill. Try marinating them overnight to infuse the chops with flavour.
3 cups fresh baby spinach leaves
1 cup frozen baby green peas, thawed
2 tbsp good-quality olive oil
2 tbsp lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme leaves
Salt, to taste
Freshly ground black pepper, to taste
For Lamb Chops
For Spinach and Pea Salad
Combine spinach, greens, and peas in salad bowl. In small bowl, combine olive oil, lemon juice, mustard, thyme, salt and pepper and whisk to blend. Just before serving, pour dressing over salad and toss gently to coat.
Increase oven to 450°F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.
Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Whisk together flour and 1 cup liquid in a small bowl until smooth. Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.
Recipe adapted from Beef & Lamb NZ
2-4 Te Mana Lamb sirloin steaks
2 large beets
5-6 carrots, peeled and sliced
3 cloves garlic, crushed
2 red onions, quartered
1 tablespoon honey, melted
1 cup cooked orzo or couscous
2 cups baby spinach or arugula
Dressing
2 tablespoons oil
1 tablespoon red or white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons finely chopped mint
Serve with ¾ cup feta, crumbled, 2 tablespoons of pepitas (pumpkin seeds), ½ cup pine nuts, toasted (optional), & extra mint leaves
Preheat oven to 400F
Cut the top and tail off the beets, wrap in tinfoil & bake for an hour.
Add the carrots, garlic, onions, honey and 1 tablespoon oil to roasting dish. Mix to coat evenly and season generously with salt and pepper. Bake in the oven along with the beetroot for the last 30 minutes. Remove everything and set aside
Season the lamb sirloin steaks with salt and pepper. Heat oil in a skillet over a high heat. Add the steaks & cook fora few minutes until browned. Turn over and cook for another few minutes until desired doneness. (About 3-5 mins per side, depending on thickness and how you like them cooked. Cover loosely with foil and rest for at least 5-10 minutes before slicing thinly across the grain.
To make the dressing, whisk the ingredients together and season to taste. Mix the spinach and cooked orzo or couscous in a bowl with half the dressing.
To serve: Rub the skin off the beetroot with your fingers and slice into thin wedges. Season with salt and pepper. Spoon some orzo/couscous mixture on to plates or bowls, then top with roasted veges, beetroot and sliced lamb. Sprinkle with the feta, pine nuts, pepitas and extra mint then drizzle with a little more dressing.
Make this at home with Te Mana Lamb Sirloin Steaks!
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1-2 Te Mana Lamb Frenched Racks
Salt, pepper & a little olive oil
Seriously, that's it. Use enough to give your racks a good layer of seasoning. You can use other herbs & seasonings if you want (rosemary & mustard are nominated) but you honestly don't need them.
Defrost your racks fully in the fridge, but let them rest on the counter at room temp for a bit before you cook them.
Pre-heat your oven to 350F, place the French rack in a roasting dish and season with a bit of olive oil, and a generous amount of salt and pepper.
Cook for about 30 minutes (depending how hot your oven is). Once you have cooked it the rack let it sit for 10 minutes under a tin foil tent. 30 minutes will give you a beautiful medium-rare rack.
Ingredients for the Lamb Shanks
2-4 Lamb shanks, about ~1 lb each
2 tbsp sunflower oil
3 small onions, roughly chopped
2 large carrots, peeled and sliced
2 large celery sticks, diced
4 large garlic cloves, crushed
1 rosemary sprig
2 thyme sprigs
1 1/2 tbsp tomato paste
2 tbsp cornstarch
1 1/3 cups dry red wine
3 cups lamb broth
2 tbsp butter, cubed
kosher salt
freshly ground black pepper
Ingredients for the Mashed Potato
8 cups russet potatoes, peeled and cut into even chunks
1/2 cup butter, cubed
To serve: thyme sprigs and rosemary sprigs
For the lamb:
To serve: Spoon the mashed potato into serving bowls. Sit the shanks on top and spoon over the gravy. Garnish with thyme and rosemary sprigs before serving.
Try this at home. Shop Lamb Shanks now.
]]>Recipe adapted from Beef & Lamb NZ
Place the lamb shanks and herbs in a large saucepan. Pour in the vegetable stock, bring stock to the boil and skim away any fat that rises to the surface. Lower the heat and simmer, covered for 1 hour.
Skim away any more fat, add the onion and pearl barley and continue to simmer, covered for a another hour.
Add the carrot, leek, turnip, parsnip and celery to the broth then season with salt and pepper to taste. Continue to simmer for another 30 minutes or until the vegetables are tender
Remove the lamb shanks from the pan and place on a cutting board. Pull away the meat and cut into smaller pieces (small enough pieces that will sit easily on a soup spoon). Remove the herbs and discard them.
Return the lamb to the pan, bring back up to the boil and finally check seasoning.
Serve lamb broth in 4 warmed soup bowls and sprinkle with chopped parsley.
Drizzle with Sriracha sauce for a bit of heat.
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Lamb legs are perfect when cooking for the family, and this recipe is no exception. The lamb cooks on a bed of potatoes and leeks which allows the flavours to infuse together beautifully. We love using leftover lamb in sandwiches or salads the next day.
Serves: 4-6
Roasted Te Mana Lamb rack with roasted root vegetables by Chef Mikel Anthony. This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Te Mana Lamb and The Chef’s Warehouse.
]]>Roasted Te Mana Lamb rack with roasted root vegetables.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Te Mana Lamb and The Chef’s Warehouse. Watch the video here.
We recommend the TE MANA LAMB Frenched Rack for this recipe.
]]>Two delicious cooking methods for boneless leg of lamb from our friends at New Zealand Spring Lamb
]]>Two delicious (and easy) cooking methods for boneless leg of lamb from our friends at New Zealand Spring Lamb
Season the meat with your favourite herbs and spices.
BBQ Method:
Preheat grill to MEDIUM-HIGH heat
Sear 4 minutes per side.
Turn grill down to MEDIUM and continue cooking, turning often for 10-15 minutes or until thermometer reads an internal temperature of 140°F (60°C) at thickest point, for a rosy MEDIUM doneness
Let rest 7 minutes before carving
Oven Method:
Preheat oven to 350°F-400°F (177°C-204°C)
Place lamb leg, fat side up, on parchment paper lined baking pan
Cook approximately 25-30 minutes/lb (40-55 minutes/kg) or until thermometer reads an internal temperature of 140°F (60°C) at thickest point, for a rosy MEDIUM doneness
Let rest 7 minutes before carving
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This grilled lamb feeds a crowd. Slice it up and serve on grilled flatbread with dilled yogurt and cucumbers.
From Food & Wine Magazine
Ingredients
Step 1
Preheat the oven to 350°. Drizzle head of garlic with olive oil, wrap in a double layer of foil and bake for about 1 hour and 15 minutes, or until very soft.
Step 2
Squeeze out the garlic cloves into a bowl and mash with a fork. Stir in lemon zest, lemon juice, paprika, cumin, coriander, cinnamon and the 2 tablespoons of olive oil. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 3
Lay the lamb on a work surface and make 1/2-inch-deep slits all over the meat. Transfer the lamb to a rimmed baking sheet and spread the spice paste all over, rubbing it into the meat. Cover and refrigerate overnight.
Step 4
Light a grill. Bring the lamb to room temperature and season with salt and pepper. Grill the lamb fat side down over moderately high heat until charred, about 20 minutes. Turn the lamb and grill for about 20 minutes longer, until an instant-read thermometer inserted in the thickest part registers 130° for medium meat. Transfer the lamb to a work surface to rest for about 15 minutes.
Step 5
Carve the lamb into thin slices and serve it with grilled flatbread, dilled yogurt and sliced cucumbers.
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Herb and vinegar sauce
Place the parsley, capers, anchovy fillets, garlic, mustard and vinegar in the bowl of a small food processor. Process until the parsley is well chopped, then drizzle in the oil through the feed tube and season. Place in a small bowl, cover and keep in the fridge until ready to use.Preheat the oven to 400F. Grease a roasting dish.
Lamb
Season the lamb with salt and freshly ground black pepper. Using a sharp knife make some small incisions in the fat of the lamb, about 5-7cm apart. Place a garlic slice and 2-3 rosemary leaves in each slit. Rub the lamb all over with oil and season.Line the base of a roasting dish with the potato and leeks. Place the lamb on top and pour in the white wine. Cover the roasting dish with a lid of baking paper and foil.