Flash-Grilled Lamb Chops with Spanish-Style Potato Salad

Image and Recipe - Good Living (Sydney Morning Herald)

Lamb Chops with Kumara and Lemon

Serves 4

Freshen up this slow-cooked dish with a crunchy radish and minted cucumber salad.

1 tbs extra virgin olive oil
6 lamb chump chops, trimmed of fat
2 red onions, thinly sliced
2cm piece fresh ginger, grated
4 garlic cloves, sliced
1 red chilli, deseeded, finely chopped
1 tbs ras el hanout*
5 tomatoes , chopped (or 400g can chopped tomatoes)
800g kumara, peeled cut into large chunks
2 tbls lemon juice, or to taste
1 tbls soy sauce
1 tbls honey
1 cinnamon quill
Steamed couscous or rice, to serve
Handful of coriander leaves, to garnish

Preheat the oven to 180 deg C.

Heat the oil in a flameproof casserole over medium-high heat. Season the chops liberally with salt and pepper, then brown for 2 minutes on each side. Remove the chops and set aside.

Drain off all but 1 tablespoon of oil from the casserole and reduce heat to medium. Add onion and cook, stirring for about 5 minutes or until softened. Now add garlic, ginger and chilli and ras el hanout, and stir for a couple of minutes until fragrant. Add the tomatoes and stir over the heat for another 5 minutes until the mixture has reduced slightly. Add chops, kumara, lemon juice, soy, honey and cinnamon. Pour in about 400ml water or just enough to cover the chops. Put the lid on and bake for 2 hours.

Uncover and skim any excess fat from the surface. If the sauce is too thin, reduce over medium-high heat for a few minutes. Adjust the seasoning to taste - you may need an extra squeeze of lemon juice.

Serve with steamed couscous or rice, scattering over some coriander leaves.

* Ras el hanout is a Middle Eastern spice mix, from gourmet food shops and delis.

Recipe and Image - Delicious Magazine

Oregano Lamb Cutlets with Ricotta and Mashed Peas

Recipe & Image - House & Garden (Australia)

Spiced Lamb with Chickpea, Orange and Herb Salad

Recipe & Image - Notebook Magazine

Roasted Lamb with Garlic and Anchovies

Recipe and Image - Good Living, Sydney Morning Herald

Moroccan Lamb Pizza with Raita

1 tbs olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
225g lean mince
1/2 cup canned crushed tomatoes
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1 tbs chopped fresh coriander
1 tbs lemon juice
2 tbs pine nuts, roasted
120g mozzarella, grated
1 cup fresh mint leaves
1 cup fresh flat leaf parsley
2 tbs mango chutney

Raita

1 cup reduced fat natural yoghurt
1 lebanese cucumber, grated
1 tbs fresh mint, chopped

Heat oil in pan, add onion and 1 clove garlic (crushed) - cook at medium heat for 1 minute. Add lamb, cook until brown, break up with fork. Drain excess oil from pan. Add tomatoes, cumin, ground coriander and cinnamon - cook for 5 minutes. Stir in fresh coriander and 2 tsp lemon juice.

Pre-heat oven to 200 c. Spread topping over base, sprinkle with nuts and mozzarella. Bake for 10 minutes or until cooked.

Make raita - mix yoghurt, cucumber, remaining crushed garlic and mint.

Toss mint and parsley leaves in remaining lemon juice. Serve pizza topped with herb leaves, raita and chutney.

Serves 4.

Tandoori-Style Lamb Cutlets with Minted Potato Salad

Recipe and Image - Woman's Day