Posts Tagged With: lamb

Lamb with Lentils & Cauliflower

After slow roasting a lamb shoulder for Sunday lunch, there was plenty of leftover meat so I created this easy dish to use up the leftover meat – it’s kind of like a cross between a pilaf and a fattoush!

~ 3/4 cup dry french green lentils – boiled for 20 mins and drained
~ 2 cups cauliflower florets
~ 1/2 tsp cumin
~ 1/2 tsp ground coriander
~ 1 tsp flour
~ 1/2 red onion, sliced and then halved
~ 2 cups leftover lamb shoulder meat, chopped into chunky pieces
~ handful of green beans, cut into 5cm pieces
~ handful almonds, chopped
~ juice of 1 lemon
~ salt & pepper
~ olive oil
~ 2 tomatoes, diced
~ handful of feta, crumbled
~ fresh coriander leaf

Place the cooked lentils in a large bowl with juice of 1/2 lemon, olive oil, salt & pepper
Coat the cauliflower in cumin, coriander & flour and pan fry with a little olive oil, adding water in small amounts as it fries
Place in the bowl with the lentils
Saute the red onion in a pan until soft, then add the lamb meat and green beans
Add the almonds for the final minute or so, then add everything to the bowl with the lentils and cauliflower
Throw in the tomatoes, feta and fresh coriander as well as the juice of the other 1/2 of the lemon
Check seasoning and add salt & pepper if required

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Individual Lamb Shank Pies

After a delicious Sunday dinner of Lamb Shanks slow cooked in red wine, we had some of the meat leftover so what better way to use the leftover meat, than to make it into individual lamb shank pies!

To start with, I took out a sheet of puff pastry from the freezer to thaw while I made the below sauce base:

~ 2 celery sticks, sliced finely
~ 1 carrot, diced finely
~ salt and pepper
~ 25g butter (about 1 tbsp)
~ 2 tbsp plain flour
~ 1/2 – 3/4 cup stock (I used chicken stock but vege, beef, veal stocks would work as well)

Heat the oven to 180C
Fry the celery and carrots in a medium pan until they are soft
Season with salt and pepper
Add in the butter, and when it is melted, sprinkle the flour in to the mix
You should see the flour absorb the butter and the mix becomes quite thick
Continue to fry for a minute or so, making sure it doesn’t burn or stick to the pan
Slowly add in the stock, stirring until the mix becomes saucy

Once I had the sauce mix ready, I added in the leftover lamb shank meat (about 2 cups worth, so if you had more than this, just increase the quantities in the sauce mix above)
Stir through, breaking up the meat
Split the meat mix into individual ramekins or any other oven proof dish that is suitable
Cut puff pastry into shapes that are slightly larger than the dish/es you are using
Wait for a few minutes for the mixture to cool slightly then pop the puff pasty lid on top
Scrunch the pastry around at the sides of the dish and brush lightly with milk (you could use egg but since I only had 3 small ones, milk did the trick) – make sure you make a cut across the top so the pie has a place for steam to escape
Bake for 15 mins at 180C (they may take a little longer depending how big the pies are)

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Slow Roasted Lamb Shoulder

The most important ingredient in this recipe is time!  Here is an easy guide to making a delicious succulent lamb shoudler.  It took me about 10 minutes to prepare, and 4 hours to let the oven do the rest!

Place the following in the bottom of a cast iron dutch oven, one that has a lid:
~ 2 carrots, cut into large chunks
~ 1 onion, cut into large chunks
~ a few sticks of celery, cut into 5cm chunks
~ a couple of cloves of garlic, whole
~ a few sprigs of rosemary

On top of the veges, place a rack for the lamb to sit on.
Before placing the lamb on the rack, fill the bottom of the pot with water, until it almost reaches the top of the rack but won’t touch the lamb
Place a 2.3kg lamb shoudler on the rack and cover with the lid
Place in the oven set to 160C for 4 hours
Check the lamb every hour or so during cooking to make sure that the liquid at the bottom of the pan has not evaporated.
Once removed from the oven, the meat should just fall off the bone!

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Lamb Shanks with Cauliflower & Potato Mash

Given the amount of rain we have had this week, it felt like Lamb Shank kind of weather!  This is a very simple recipe and the outcome is deliciously succulent and rich shanks.  The only thing you will need an abundance of is time!  It takes about 10-15 minutes to prep, but I like to leave the shanks simmering for about 3 hours.

Place the following in the bottom of a cast iron dutch oven:
~ 2 medium carrots, peeled and sliced
~ 1 large onion, roughly diced
~ 3 sticks of celery, diced
~ 2-3 cloves of garlic, crushed on a board
~ salt and pepper
~ a few sprigs of rosemary
~ any other herbs you like

Place 2 lamb shanks on top of the veges, and add:
~ 1 tin of diced tomatoes
~ vegetable stock (fill the empty tomato tin and this should be enough – add more during the cooking if it starts to look dry)

Cook at 160-170 C for about 3 hours, turning every hour or so.
I like to ensure that the veges are on top of the shanks, once the liquid has started to reduce, to protect the meat from drying out.

This mash is great if you are carb conscious, or if you just want something a bit different to the usual.

~ 1 cauliflower, core removed and cut into chunks
~ 2 medium potatoes, peeled and cut into quarters
~ butter (to taste, but about a tbsp)
~ salt and pepper
~ milk (just a dash)

Boil the potatoes in a pot on med-high heat
While these are boiling, place the cauliflower in a frying pan on a high heat with about 1/2 cup boiling water
Add the butter, salt and pepper to the cauliflower and continue to sautee until the is no liquid left in the pan
By this stage, the cauliflower should be cooked, but if not then add some more water until the cauliflower is soft enough to mash
Drain the potatoes when they are cooked through
Mash the potatoes, then add the milk and cauliflower and continue to mash until it reaches the desire consistency
Add more salt, pepper or butter to taste.


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