METHOD
Score top of the lamb as for ham. Combine tamarind paste and curry powder. Rub into lamb thoroughly. Cover and refrigerate for at least an hour. Return to room temperature. Preheat the oven to 160C.
Place lamb on a rack in a roasting pan. Add 1 cup of water. Roast for about 11/2 hours, until cooked to your preference. Meanwhile, combine the relish ingredients.
Remove meat from oven, tent with foil and stand for 10 minutes before carving.
Serve with relish and garnish with fennel seeds and spring onion curls. - Serves 6-8
THAI FOR TWO
Great to serve to your Valentine.
INGREDIENTS
8 lamb cutlets
1 Tbsp lemon juice
salt & freshly ground black pepper to taste
4 sprigs mint, chopped
1 shallot, diced
1 red chilli, sliced
small red capsicum, thinly sliced
2-3 cups assorted crisp salad greens
Thai Dressing:
2 Tbsp lime juice
1 clove garlic, crushed
2 Tbsp chopped coriander
freshly ground black pepper
1 tsp fish sauce
1 tsp sugar
METHOD
Brush lamb with lemon juice. Season. Cook under a preheated hot grill for about 2 minutes each side or until cooked to taste.
Meanwhile, combine mint, shallot, chilli and capsicum. Place salad greens on two serving plates. Combine the dressing ingredients.
Stand lamb cutlets on top of salad greens. Sprinkle with mint mixture and drizzle with dressing. - Serves 2
GREEK LAMB WELLINGTONS
Feta cheese and/or chutney could replace baba ghanoush.
INGREDIENTS
400g (4) lamb medallions
freshly ground black pepper
cup olive oil
4-5 Tbsps baba ghanoush
2 Tbsps finely chopped mint
16 sheets filo pastry
METHOD
Season lamb on both sides with pepper. Heat a little oil in frying pan. Quickly sear lamb on all sides. Cool.
Make a pocket in the centre of each medallion and fill with combined baba ghanoush and mint.
Lightly oil 3 sheets of filo pastry, layering one on top of the other. Place a medallion on one end. Fold in sides and roll up.
Repeat with remaining filo and medallions. Brush each one with oil. These may be refrigerated for up to 1 hour.
Preheat the oven to 190C. Lightly oil the remaining filo sheets. Scrunch each one and pile on top of each parcel. Bake for 15-20 minutes, until golden. - Serves 4
MOROCCAN SALAD
Moroccan seasoning is a mixture of spices available from supermarkets.
INGREDIENTS
300g boned lamb steak or medallions
2 Tbsps Moroccan seasoning
1 courgette, thickly sliced
each: small eggplant, red capsicum, sliced
1 Tbsp canola oil
salt & freshly ground black pepper to taste
cup chick peas
2 cups rocket
Dressing:
cup plain yoghurt
3 Tbsp finely chopped mint
METHOD
Sprinkle the lamb with Moroccan seasoning and stand, covered in fridge, for 24 hours.
Preheat the oven to 190C.
Sprinkle the courgette, eggplant and capsicum with the oil and seasonings. Roast until golden.
Chargrill lamb until pink. Leave to rest.
Make salad by layering roasted vegetables, chick peas and rocket. Top with sliced lamb and combined yoghurt and mint. Great served with lemon wedges. - Serves 2
