Delicious South African Lamb Burger

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So the Rugby World Cup is looming and we South Africans are all about supporting our “BOKS”. Our company decided to kick off an industry competition called “Build a Bok Burger”. The burgers had to have green and gold in them and have a South African Rugby Theme. Naturally, I didn’t want to do a normal beef burger. I started researching and combining all sorts of different recipes and came up with the LAMBIE BURGER. A Lamb burger named after a South African Rugby Hero – Pat Lambie. It was a hit and won the competition! Whoop!! The flavours are awesome and the tzatziki and sweet peppers compliment the lamb beautifully!

Have a TRY at the Lambie PAT-tie! (yes, yes…uber cheesy!)

700g Lamb Mince (I used lamb sausage and took the casing off)

1 egg

1 tsp Dried Oregan0

1 tsp dry sherry

1 teaspoon sherry vinegar (you can use white wine vinegar)

1/2 tsp dried chilli flakes

4 cloves garlic – crushed

1/2 cup spring onions

1 TBSP chopped fresh mint

2 TBSP bread crumbs

Salt and pepper to taste

5 Mini Panini

1 tub Tzatziki

Fresh mint leaves to garnish

2 yellow bell peppers

Olive oil

Butter

 

  • Mix the lamb mince, egg, Oregnano, sherry, vinegar, chilli flakes, garlic cloves, spring onions, fresh mint, bread crumbs, salt and pepper in a bowl and shape into patties.
  • Slice the pepper into slices and place on an oven tray. Baste with some olive oil and season with salt and pepper. Put the peppers under the grill until a nice char is formed.
  • Grill the patties on a braai (barbeque) or under a grill in the oven until done.
  • Slice the mini paninis in half, butter each half and toast slightly on the braai or under the grill.
  • To assemble the burgers, place a generous amount of tzatziki on one half of the panini, then place the slices of grilled yellow pepper and then the pattie and garnish with some fresh mint leaves and cover with the other half of the panini.
  • ENJOY with an ice cold beer watching the Ruggers!!

GO BOKKE!!!

 

 

Halloumi and Mushroom Kebabs with Salsa Verde and Cous Cous

Halloumi and Mushroom Kebabs

I came across this Hairy Bikers recipe on the BBC Food website about 3 years ago when I was going through a halloumi craze! I wasn’t very big into no meat meals so I got a deboned leg of lamb from my butcher and cut it into cubes. Rubbed some of the salsa verde onto them with some salt and pepper and then seared them in some hot olive oil and then added them to the skewer and finished them off with the rest of the ingredients in the griddle pan. I also precooked my button mushrooms before skewering them and it worked beautifully. You could also add cubes of rump steak and treat in the same way as I did the lamb.  There are so many fantastic flavours in this dish and make for a really great vibrant and colourful meal to brighten your week up! This is the recipe that introduced me to salsa verde which has become one of my absolute favourite tastes!

 

For the couscous

125g cous cous

125ml hot vegetable stock

5 tbsp olive oil

1 lemon, juice only

1 ready-roasted red pepper, shredded

50g toasted flaked almonds

50g dried apricots, chopped

 

For the skewers

200g halloumi cheese, cut into 2.5cm cubes

8 cherry tomatoes

8 button mushrooms

3 tbsp olive oil

1 tsp dried oregano

Rumb steak or deboned leg of lamb cut into cubes (optional)

 

For the salsa verde

bunch parsley,chopped leaves only

bunch basil, chopped, chopped leaves only

bunch mint, chopped, chopped leaves only

2 tbsp drained capers

2 garlic cloves, roughly chopped

½ tsp Dijon Mustard

100ml olive oil

sea salt and freshly ground black pepper to season

 

Preparation method

  • For the couscous, place the couscous into a bowl and cover with the hot stock. Cover the bowl with a plate or cling film and leave for four minutes.
  • Uncover the bowl and fluff up the couscous with a fork. Stir in the remaining ingredients, season to taste with salt and freshly ground black pepper.
  • For the kebabs, preheat a griddle pan over a medium-high heat. Toss all of the kebab ingredients together and season to taste with sea salt and freshly ground black pepper. Thread the ingredients onto metal kebab skewers and cook on the hot griddle for 5-6 minutes, turning frequently.
  • For the salsa verde, place all of the salsa verde ingredients, apart from the olive oil, into a food processor and blend, gradually adding the oil until you have a loose paste.
  • To serve, spoon the couscous onto plates, top with the kebabs and drizzle with the salsa verde.

Serves 2

 

Photo from the BBC Food Website

Sweet and Sticky Asian-Style Lamb Rib Chops

 

Sweet and Sticky, aisian style lamb chops pic

Ok so this one will take you a while. You need about 4 hours to make this dish. Its definitely a Sunday lunch or Saturday evening dinner. But it is totally worth it. The slow braise ensures tender, fall off the bone meat that is sticky and lick your fingers good and the flavours are beautifully balanced and just gorgeous! Its a goodie!

Enjoy!

Braise:

1/3kg thick lamb rib chops (stewing chops)

4 garlic cloves, crushed

4cm knob ginger, sliced

1 onion, roughly chopped

¼ cup (60ml) brown sugar

1 stick cinnamon

4 star anise

4 cloves

2 tsp (10ml) each fennel and cumin seeds

2 cups (500ml) Chinese rice wine or dry sherry

½ cup (125ml) soy sauce

Glaze:

¼ cup (60ml) oyster sauce

¼ cup (60ml) hoisin sauce

 

For serving:

Spring onions, sliced

2 long red chillies, sliced

Fresh coriander

Steamed white rice

 

  • Preheat oven to 180 C.
  • Place lamb and all the braise ingredients in a roasting pan and add just enough water to cover, if necessary.
  • Cover with foil and braise for 2 – 3 hours or until tender.
  • Remove meat from liquid and place in a roasting pan. Increase oven temperature to 220 C and roast meat until browned and sticky, about 10 minutes.
  • Mix the oyster and hoisin sauces together and brush over meat.
  • Cook lamb chops for a further 5 minutes.
  • Serve ribs scattered with spring onions, chilli and coriander with sticky rice on the side.

 

Serves 4

Recipe and photo from the Fresh Living Magazine.

Lamb Kofte, Pitta and Greek Salad

Lamb Kofte Pitta and greek salad0002

I think that I shared the same point of view with many other people who have tried to lose weight before with various diets. And that is that healthy, low fat food has no taste, no pizzaz, offers zero challenge or excitement to an adventurous cook who’s looking to up their skills and learn more about food and flavour.  This presented me with a real dilemma in that I felt as though I had to choose between my love of cooking, food and my health.

Something had to give right? WRONG.

I really applaud Jamie Oliver and his intense mission that he has undertaken to introduce healthy eating habits and has not just highlighted a problem, but has offered a solution in his recipes that are FULL of amazing flavour, are quick and easy to make but remain interesting, fresh and different!   I don’t have to choose between interesting great tasting food and my health, I can now cook amazing food that is good for me but that also feeds my cooking and food passion. It’s just about making the right choices, cutting the wrong things out and focussing on flavour combinations and making good, healthy food WORK well by combining it with the right stuff! Something that Jamie does very well and is teaching me how to do which has proven to be a very valuable lifestyle lesson!

I made this from his 15 Minute Meals recipe book last night and have fallen in love with it! The honey and pistachio coating is just gorgeous. The honey adds a subtle sweetness that lamb loves and the pistachios add interesting colour as well as a beautiful texture.  I also really enjoyed the grated red onion and cucumber mixture that he puts on the greek salad. It worked so well and I am not usually a fan of onion in salad, but this was fantastic!

This meal works so well for entertaining as you can just pop platters on a table and people can go nuts! I will definitely do this one again! ENJOY! 🙂

Kofte

400g lean lamb mince

1 tsp garam masala

Olive oil

25g shelled pistachios

A few sprigs of fresh thyme

1 tbsp runny honey

Couscous

½ bunch fresh mint

1 fresh red chilli

½ mug (150g) of couscous

Salad

½ an iceberg lettuce

½ a red onion

½ a cucumber

5 ripe cherry tomatoes

4 black olives (stone in)

4 heaped tbsp fat-free yoghurt

2 lemons

40g feta cheese

To serve:

4 Pita breads

  • In a large bowl, mix the mince with salt, pepper and the garam masala.
  • Divide into 8, then with wet hands shape into little fat fingers.
  • Put into the frying pan with 1 tablespoon of oil, turning until dark golden all over.
  • Tear off most of the top leafy half of the mint and blitz in the processor with a pinch of salt and pepper and the chilli until fine. Remove the blade, stir in ½ mug of couscous and 1 mug of boiling water, put the lid on and leave to sit in the processor.
  • Cut the lettuce into wedges and arrange on a nice board or platter.
  • Peel and coarsely grate the onion and cucumber into a bowl, season well with salt, then squeeze out any excess salty liquid and sprinkle over the lettuce.
  • Chop and add the tomatoes, then squash, destone and dot over the olives.
  • Mix the yoghurt in a bowl with the juice of 1 lemon, season to taste , then drizzle over the lettuce and crumble over the feta.
  • Bash the pistachios in a pestle and mortar.
  • Drain away the fat from the lamb, then toss with the bashed nuts, thyme leaves and honey and turn the heat off.
  • Pop the pitas in the microwave (800W)  for 45 seconds to warm through, then cut in half and add to the board with the kofte.
  • Fluff up the cous cous, scatter the remaining mint leaves over everything and serve with lemon wedges.

Serves 4

Recipe and photo by Jamie Oliver

Pecorino and Breadcrumb-Crusted Lamb Cutlets

Pecorino and breadcrumb crusted lamb cutlets pic

This recipe is indeed a classic and is really not that difficult. Take your time with it and do it with love. Don’t rush the frying either by making the oil too hot. These will be wonderful if they are allowed to fry gently and become beautifully golden and cooked just right inside. The flavour friends in this dish are definitely the mustard and thyme with the pecorino. Its a great combination for Lamb!

Crumbs:

2 pita breads (you can also use 3 or 4  slices of ciabatta loaf)

1 sprig rosemary (leaves only)

2 sprigs thyme (leaves only)

½ cup (125ml) coarsely grated pecorino cheese

Salt and milled pepper

12 lamb rack cutlets (French trimmed)

¼ cup (60ml) Dijon mustard

Flour for dusting

2 eggs – beaten

Vegetable oil, for frying

Tzatziki, for serving

–       Place crumb ingredients in a blender and pulse until medium-sized breadcrumbs form. Tip onto a plate.

–       Season the cutlets and brush all over with mustard. Dust in flour and dip in egg. Coat in crumbs and refrigerate for 30 minutes to set crumbs.

–       Heat about 4cm oil in a pan and fry cutlets until golden all over.

–       Drain on kitchen paper and serve hot with tzatziki.

Serves 4

Recipe from the Pick ‘n Pay Fresh Living Magazine

Mexican Chili Lamb Chops with Sweet and Sour Leeks

Mexican Chilli lamb chops with sweet and sour leeks pic

The sweet and sour leeks compliment the spicy lamb chops beautifully! A very easy and quick dish that packs massive flavour! This one will have you addicted in no time and looking for more…

600g lamb loin chops

2 red peppers – sliced

4 cloves of garlic, sliced

1 Tbsp dried chili flakes

1 Tbsp (15ml) ground coriander

1 ½ cups (375ml) vegetable stock

1 – 2 tsp (5 – 10ml) Tabasco sauce

4 tsp (20ml) butter

2 packets baby leeks

2 Tbsp (30ml) brown sugar

2 Tbsp (30ml) red wine vinegar

For the Lamb chops:

–       Sear the lamb in a smoking hot pan until browned on both sides

–       – Add the peppers and garlic and fry for 3 – 4 minutes

–       Add the chili flakes and ground coriander and pour in the vegetable stock and Tabasco

–       Simmer for 10 minutes

For the Sweet and sour leeks:

–       Melt the butter and add the whole leeks and cook for 3 – 4 minutes or until soft

–       Add the sugar and stir until melted and caramelized

–       Add the red wine vinegar and cook for another minute

–       Place the lamb on a warm plate and serve with sweet and sour leeks.

Recipe and photo from the Pick ‘n Pay Fresh Living Magazine

Slow-Cooked Lamb Shank Pasta with Pesto

slow-cooked-lamb-shank-pasta-with-pesto

I love this way of doing Lamb Shanks, as you still get the lamb shank experience, but with an amazing added dimension of the  soft pasta and herby pesto that compliments the lamb so well. You could also add mint to the pesto which will further compliment the lamb. ALSO – this is a great way of making lamb shank STRETCH!

2 tablespoons olive oil

1.2kg lamb shanks

1 brown onion, chopped

2 cloves garlic, crushed

1 cup (250ml) dry white wine

2 x 400g cans cherry tomatoes

4 sprigs thyme

1 cup (250ml) water

375g dried lasagne sheets

125g buffalo mozzarella, torn

 

Pesto

3 cups basil leaves

½ cup (125ml) olive oil

⅓ cup (25g) finely grated parmesan

sea salt and cracked black pepper

a small handful of pine nuts

 

– To make the pesto, place the basil, oil, parmesan, pine nuts, salt and pepper in the bowl of a food processor and process until well combined. Set aside.

– Heat the oil in a large heavy-based saucepan over high heat. Add the lamb and cook for 1–2 minutes each side or until browned. Remove from the pan and set aside.

– Add the onion and garlic and cook for 1–2 minutes or until softened. Add the wine, tomato, thyme and water and stir to combine.

– Add the lamb back to the pan and bring to the boil. Reduce the heat to low, cover and simmer for 2 – 3 hours or until the lamb is tender and falling off the bone.

– Remove the lamb from the pan and shred the meat from the bones with a fork, discarding the bones.

– Break the lasagne sheets into rough pieces and cook in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain and return to the pan.

– Add the shredded lamb and sauce and toss to combine. Top with the buffalo mozzarella and spoon over the pesto to serve.

 

Serves 4–6

Recipe by Donna Hay

Greek Lamb and Haloumi Kebabs

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This is such a simple. delicious and easy meal to make. Ask your butcher to cut up the leg of lamb for you. I do that and it works brilliantly. I just select the leg I want and then they take it to the back for me and chop it up – free of charge, and they do it really well! Makes life a LOT easier!

Ingredients: 

800g deboned leg of lamb cut into 2.5cm cubes

200g haloumi cheese, cut into 2.5cm pieces

1-2 red onions, cut into wedges

Marinade Ingredients:

50ml chopped oreganum

5ml chopped garlic

5ml grated lemon rind

50ml lemon juice

50ml olive oil

salt and pepper

For serving:

Soaked wooden skewers

Pita breads for serving

Hummus for serving

– Combine the lamb and cheese and onion with the marinade ingredients and marinate for 3-4 hours or overnight.

– Thread the meat, cheese and onions on to the skewers and cook on a griddle pan or over a braai until the meat is cooked to your liking. 
Baste frequently with the remaining marinade.

– Serve with warm pita breads and hummus for dipping.

Recipe by Angela Day

 

Slow Braised Lamb Shanks

lamb-shanks-slow-cooker

This is definitely in my top 5 favourite recipes! This requires some love and a lot of cooking time. But it is totally worth it! I just can’t say enough about this recipe and how yummy it is. Its pretty fool proof too! Perfect for dinner parties or a Sunday Lunch Family Treat! Treat this one good… it’s special to me!

To prepare the lamb shanks

4 lamb shanks 

3 garlic cloves, sliced into 4 pieces

4 sprigs fresh rosemary, sliced into 3 pieces

4 anchovy fillets, sliced into 3

To cook the lamb shanks

3 tbsp olive oil

4 medium shallots, finely chopped

3 garlic cloves, finely sliced

300ml red wine

400g canned whole tomatoes

3 fresh tomatoes, roughly chopped

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 tbsp red wine vinegar

750ml beef stock

Salt and freshly ground black pepper

–       Preheat the oven to 140C

–       To prepare the lamb, using a sharp knife, make three small incisions in each of the lamb shanks. Secure together a piece of garlic and rosemary by wrapping an anchovy third around them and insert this into one of the incisions in the lamb, pushing in firmly. Repeat to use up all the garlic, rosemary and anchovy.

–       To cook the lamb shanks, heat a frying pan until hot and add one tablespoon of the olive oil to the pan. Add the lamb shanks and fry on each side for one minute until browned all over.

–       Meanwhile, heat a large ovenproof casserole dish until hot and add the remaining olive oil, shallots and garlic.

–       Fry the shallots and garlic for about 2-3 minutes, until just softened, but not browned. Add the red wine and bring to the boil. Add the canned tomatoes, fresh tomatoes, rosemary, thyme, and red wine vinegar and return to the boil.

–       Place the lamb shanks into the sauce and cover with the beef stock. Season with salt and freshly ground black pepper.

–       Bring to a simmer, cover and place in the oven to cook for 3-4 hours, or until the meat is meltingly tender and falling off the bone.

–       To serve, remove the lamb shanks from the sauce and place onto four serving plates.  Blitz the sauce (in the pot) with a hand held blender. Or if you don’t have one, then you can put the sauce in a food processor and blitz for a few minutes until smooth. Put it back in the pan and a low heat and whisk the butter into the sauce and stir in the flatleaf parsley.

–       Taste to check the seasoning and add a little more salt and freshly ground black pepper if necessary.

–       Spoon the sauce over the lamb shanks and serve with mash potatoes. Drizzle over a little extra olive oil to finish.

Salsa Verde Crusted Rack of Lamb with a Sweet Potato, Tomato and Crouton Salad

Herb Crusted Rack of Lamb

I made this last night for my Dad and Step Mom and it worked really well. It was great dinner party recipe to do as you can prepare half of it ahead of time and because you are serving the lamb with a salad, you are not frantically running around trying to make sure that your side dishes are hot. I’m sorry I don’t have a photo, I need to get myself sorted with that camera of mine!

Lamb

2 x 750g rack of lamb (frenched)*

Sea Salt and black Pepper

3 – 4 Tbsp Dijon Mustard

Salsa Verde Crust

1 bunch parsley, chopped leaves only

1 bunch basil chopped, chopped leaves only

1 bunch mint chopped, chopped leaves only

2 tbsp drained capers

2 Anchovy fillets

2 garlic cloves, roughly chopped

½ tsp dijon

100ml olive oil 

sea salt and freshly ground black pepper to season

1 and a half cups fresh sour dough bread crumbs (Blitz sour dough slices in a food processor until bread crumbs form)

For the Salad 

1 cup Purple Basil leaves (or green if you can’t find purple)

1 packet baby Rocket

1 packet baby pea shoots

Balsamic reduction to drizzle

5 thick slices of sour dough, cut into bite size blocks

Garlic Salt and freshly Black pepper

2 -3 Orange Sweet Potatoes (or butternut if you cant find the orange sweet potatoes)

1 punnet of baby tomatoes (if they are big-ish you can cut them in half)

Olive oil

– Heat your oven to 200 C (fan) or 230 C (no fan)

– Start with the Salsa Verde. Place all of the salsa verde ingredients, apart from the olive oil and bread crumbs, into a food processor and blend, gradually adding the oil until you have a loose paste.

– Once you are happy with the consistency, add the bread crumbs until a nice crumby pasty mixture is formed. It should be wet enough for you to mould onto the lamb at a later stage. You can leave this in a bowl until you are ready for it.

– Then, get onto the lamb, make sure that your frenched bones are nice and clean and neat. Score the fat on the outside of the rack and season with some sea salt and black pepper.

– Seal the rack in a small amount of olive oil on a medium – high heat until the fat is nicely golden and the meat has browned on the other side. Place in the oven for about 15 minutes.

– Take the lamb out of the oven and brush with the dijon mustard all over. Do it while it’s warm so that it absorbs into the lamb well.

– Cover the lamb in tin foil and let it rest and cool down a bit.

– Meanwhile, you can roast your sweet potaoes, Par boil them first for about 5 – 7 minutes. drain and then place them on a baking paper lined baking tray with a drizzle of olive oil, salt, pepper and some fresh thyme sprigs. Keep some space open on the baking tray for the tomatoes.

– Toss the bread crumbs in some olive oil, garlic salt and pepper and place on a separate baking tray that is lined with baking paper.

– In a separate bowl, toss the tomatoes in some olive oil, sea salt and freshly ground black pepper and a generous drizzle of balsamic reduction

– Place the tomatoes on the same baking tray as the sweet potatoes. Half of the baking tray for the tomatoes, and half for the sweet potatoes. Don’t mix it together.

– Put the sweet potatoes and tomatoes in the oven at 200 C for about 15 minutes.

– Once it has been in for 15 minutes you can add the crouton baking tray into the oven for about 5 – 10 minutes, watching carefully as you don’t want the croutons to burn.

– Take both trays out of the oven and set it aside.

– Now back to the lamb. Uncover and take the herby crumb mixture and pack it on to the rack, evenly to coat it. stand the racks up with their bones interlinked and put it back in the oven for 10 minutes. or until done to your liking.

– While the lamb is cooking, prepare the plates. Scatter the basil, rocket, tomatoes, sweet potato and croutons all over the plate and drizzle with balsamic reduction.

– when the lamb is ready, take it out and let it rest for 5 minutes and then slice into chops and place over the salad. Take some of the crumb mixture that has fallen off and sprinkle over the lamb.

– Toss the pea shoots in a little olive oil and balsamic reduction and then place on the top of the lamb to create some height. Serve immediately.