Lamb chops in a fruit chutney and wine sauce is served with peas on a bed of risoni pasta.
Ingredients (serves 4)
2 tablespoons olive oil
12 (100g each) lamb loin chops, trimmed
1 brown onion, sliced
1/2 cup dry white wine
250g jar fruit chutney
1 cup Italian tomato passata sauce
1 cup chicken stock
2 teaspoons chopped rosemary leaves
1 cup frozen peas
cooked risoni pasta, to serve
Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside.
Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens.
Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with rice.
Treat the family to a mouthwatering rosemary & garlic roast lamb paired with roast potatoes and peas.
Preparation Time Cooking Time
15 minutes 95 Minutes
Ingredients (serves 4)
1.6kg leg of lamb
3 garlic cloves, halved
2 tbs fresh rosemary leaves
60ml (1/4 cup) olive oil
1kg chat (small coliban) potatoes, halved
300g (2 cups) frozen baby peas
2 tbs shredded fresh mint
2 tbs plain flour
375ml (1 1/2 cups) chicken stock
125ml (1/2 cup) dry white wine
Preheat oven to 200°C. Cut six slits, 2cm deep and 2cm long, into the lamb. Press one piece of garlic into each slit. Place the lamb in a large roasting pan. Sprinkle evenly with rosemary and drizzle over 1 tablespoon of oil. Season with salt and pepper. Roast in oven For 15 minutes.
Remove from oven and place the potato, in a single layer, around the lamb. Drizzle the remaining oil over the potato. Season with salt and pepper. Roast in oven for a further 1 hour for medium or until cooked to your liking.
Meanwhile, cook peas in a saucepan of boiling water for 3-4 minutes or until just tender. Drain and return to pan. Add the butter and mint and toss to combine.
Transfer the lamb to a plate and cover with foil. Set aside for 10 minutes to rest. Turn potato and roast in oven for a further 10 minutes or until crisp. Transfer to a bowl. Cover with foil to keep warm.
To make the gravy, place the roasting pan over high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Gradually add the stock and wine, and cook, scraping the pan to dislodge any bits that have cooked onto the base, for 5-8 minutes or until the gravy thickens.
Thickly slice the lamb across the grain. Serve with potato, peas and gravy.
Lamb and Berry Salad with Avocados
1 pound Lamb Shoulder, Boneless, trimmed of visible fat and cut into pieces of equal thickness
1 tablespoon olive oil
1 package (6 ounces) mixed salad greens
1 package (6 ounces) raspberries or blackberries
1/2 cup toasted pecans
1 large ripe avocado, halved, pitted, peeled and cubed
1/3 cup salad dressing creamy feta cheese
16 slices of baguette for garnish
Makes: 8 servings Preparation time: 20 minutes Cook time: 1 hour
1. In large skillet with cover, heat oil over high heat. Brown lamb
on all sides. Add 2 cups water. Cover and braise over low heat for
1 hour. Cool in liquid. Remove from liquid. Refrigerate or freeze remaining liquid for use in stock for soup. Cut meat into 1-inch pieces, removing all fat. Set aside.
2. In salad bowl, combine greens, berries, pecans and avocado; set aside. Mix lamb with salad dressing. Toss with salad.
3. For garnish, spread feta cheese on slices of baguette and brown under broiler.
4. Serve salad on plates and garnish with two slices of baguette.