Related Searches: Leftover Lamb Recipes, Slow Cooked Lamb Shoulder Recipe
... mint leaves picked, 0.5 red onion sliced, 0.5 bunch parsley leaves picked, 1.2 kg lamb leg, 1 pinch dried oregano, 1 lemon juiced, 1 L stock, 1 tbs hummus, 1 tbs garlic sauce, 1 brioche bun halved, 20 g goat's cheese, 0 ...
... oil in a large heavy-based casserole over medium heat. Cook lamb, in batches, for 5 minutes or until well browned. Transfer to a plate. Add 1/4 cup of the stock to pan. Using a wooden spoon, scrape browned bits from base ...
... . Ingredients: 400 ml canned Macro Organic light coconut milk, 2 cups salt-reduced chicken stock, 195 g massaman curry paste, 1.5 kg lamb shoulder roast, 1 kg washed white baby potatoes halved, 2 tbs white vinegar, 1 ...
... 1.5 cup couscous, 400 g no added salt chickpeas, rinsed, 0.5 lemon, 2 cup salt-reduced chicken stock, Greek-style yoghurt, mint and dried cranberries, 4 lamb shanks, 1 tbs olive oil, 2 large garlic cloves. Method: Season ...
... lemon juice. Method: Heat 1 tbs oil in a large stock pot over medium heat. Sear shanks for 5 minutes, turning ... for 1 1/2 hours, skimming surface regularly, or until lamb is falling off the bone. Remove shanks from soup and ...
... and pepper and toss to combine. Place in a large baking dish and pour over the stock. Place the lamb on top of potatoes and brush lamb with half the balsamic vinegar. Cover with baking paper and foil and roast for 1 hour ...
... the streaky bacon over the top of the lamb and tie at 3cm intervals with kitchen string. Place lamb in a large baking paper-lined roasting pan. Place potatoes around lamb. Pour stock over potatoes. For a 1.4kg leg, roast ...
... the slow cooker setting it to high-heat. Rub the lamb shanks with ras el hanout seasoning, salt and pepper. ... the slow cooker, pouring in the chopped tomatoes, beef stock, red wine and rosemary into the slow cooker until it ...
... powder, 0.5 cup thickened cream, 1 tbs sugar, 3 carrots sliced diagonally, 3 onions sliced quartered, 2 kg lamb leg, 1 cup salt-reduced chicken stock, 1.5 cup hot strong black coffee. Method: Preheat oven to 210°C. Rub ...
... parsnips peeled, sliced, 750 g potatoes peeled, cut into pieces, 2 cup chicken stock, 2 kg leg of lamb. Method: Preheat oven to 200°C. Place lamb into a roasting pan. Using a small sharp knife, make small deep cuts into ...
... , sliced, gravy, 4 large potatoes peeled, thinly sliced, 1 lemon sliced, 500 ml chicken stock, 8 sprig thyme leaves picked, 1 leg of lamb, 2 cloves garlic cut into slivers. Method: Preheat oven to 200°C. Using a small ...
... for 2 minutes. Add wine and bring to the boil. Stir in stock, sauce, lemon peel, bay leaves, rosemary and peppercorns and bring to the boil. Place lamb shanks into a slow cooker. Pour over vegetable mixture. Cover and ...
... a roasting pan over a medium-high heat. Add lamb and cook for 5 minutes to brown well. Add wine, then stir around lamb to release juices from pan. Stir in stock and baste lamb with liquid. Transfer to oven and bake for ...
... a little extra oil, if necessary. Cook for 5 mins or until onion softens. Return lamb, mushrooms and any juices to pan. Add passata, stock, thyme, rosemary. Bring to the boil. Reduce heat to low. Cook, covered, for 2-2 ...
... before cooking. Pour enough boiling water into roasting pan to 2cm deep. Add crumbled stock cube. Place lamb on a rack. Cover lamb with baking paper, then cover pan tightly with foil. Bake for 11/2 hours. Meanwhile ...
... stock, 1 tbs plain flour, 1 kg small red-skinned potatoes peeled, halved, 1 lemon juiced and rind grated, 2 tbs olive oil, 0.25 cup rosemary leaves, 2 kg lamb ... brown. Gradually stir in stock, stirring until smooth. ...
... temperature (at least 30 minutes). Preheat oven to 170°C. Place lamb and marinade in a roasting pan lined with baking paper. Add stock to pan. Cover lamb with baking paper and then cover the pan tightly with foil. Bake ...
... Ingredients: 0.25 cup Woolworths extra virgin olive oil, 6 lamb shanks, 0.33 cup tomato puree, 0.25 cup plain ... flour, 1 cup red wine, 1 L salt-reduced chicken stock, 400 g can chopped tomatoes, 2 brown onions, 2 carrots ...
... 15 minutes or so until the meat is cooked. Transfer the lamb to a board to rest. Spoon off most of the fat from ... of red wine and bring to the boil. Pour in the stock and bring back to the boil, scraping all the goodness ...
... and minced, 1 tbs rosemary fresh, chopped, 1 beef stock cube, 0.8 cup red wine, 400 g chopped ... dish. Cover with foil and bake for 45 minutes until the lamb is tender. Remove from the oven and increase the heat to ...
... . Place basin in slow cooker. Pour 2 cups water over lamb. Add stock, tomato paste, vinegar and bay leaves. Cover with lid and cook on high for 4 hours. Add rice to lamb. Replace lid and cook on high for 1 hour or until ...
Ingredients: 3 carrots chopped, 2 leeks, 2 onions quartered, 2 tbs honey, 1 cup chicken stock, 2 butterflied lamb roast with garlic and herbs, 2 sprig lemon thyme, 2 sprig rosemary, 4 cloves garlic. Method: Preheat oven ...
... and rind finely grated, 1.25 cup chicken stock, 1 kg butterflied lamb shoulder Rosemary & mint diced, 2 tbs olive ... until combined. Cook for 1 minute. Slowly add stock and orange rind and juice to pan, stirring constantly ...
... dry white wine, 0.5 bunch oregano sprigs picked. Method: Preheat oven to 220°C/200°C fan-forced. Place lamb in a large baking dish. Drizzle with half the oil and season. Bake for 30 minutes or until golden. Remove dish ...
... tsp dried mint, 1 tsp ground cinnamon, 60 g Golden sultanas, 350 g basmati rice, 2.4 cup lamb stock hot lamb stock for the slow cooker (900ml for the traditional method), 60 g hazelnuts toasted and roughly chopped, 100 g ...
... and pearl barley and bring to a medium heat for 10 minutes. Add the cooked vegetables and seared lamb all into the stock, cover the pot, lower the heat and allow to simmer for 30 minutes before serving with parsley to ...
... the spices, stir to coat and cook for 3 more minutes. Add the honey, vinegar and chopped tomatoes, pour over the lamb stock, stir well. Bring to a simmer, then reduce to a low heat, cover with a lid and cook for 3 hours ...
... leaves chopped, 2 tbs flat-leaf parsley leaves chopped, 1 tbs thyme leaves, 2 tbs Dijon mustard, 0.6 cup lamb stock, 2 tbs redcurrant jelly, 472 g mashed potato, 300 g fine green beans. Method: Preheat the oven to 200°C ...
... and cook for 2 more minutes. Pour over the wine and let it bubble and reduce for 2 minutes, then add the lamb stock and chopped tomatoes. Bring to a simmer and cook for 20 minutes. Heat a large griddle or frying pan on a ...
A traditional Asian sharing dish with garden fresh vegetables, lamb and a beef stock based hotpot. Ingredients: 3 L beef stock, 8 tbs soy sauce, 2 tbs Worcestershire sauce, 2 star anise, 1 medium red onion peeled and ...
... oil, 1 medium parsnip peeled and chopped, 400 g chickpeas store bought tin and drained, 400 g diced lamb, 1.2 cup beef stock, 2 medium apricots chopped, 2 large white onion peeled and chopped, 1 tsp cumin, 1 tsp garam ...
... 25 bunch thyme fresh, about 5 sprigs, 1.2 cups beef stock made with 1 stock cube, 110 g creamy mash potatoes follow packaging instructions. Method: Lightly dredge the lamb shanks in flour. Heat the oil in a large pan and ...
... peeled and chopped, 3 tbs Indian curry paste, 800 g chopped tomatoes, 1 L chicken stock made with 2 stock cubes. Method: Place the lamb shanks, garam masala, yoghurt and half of the garlic in a shallow dish and mix well ...
... slotted spoon and add a drizzle of oil and the onions. Cook for 20 minutes, stirring. Add the lamb back into the pan, pour over the stock, bring to the boil and reduce the heat. Simmer for 1.5 hours with the lid on. Heat ...
... and apricots. Ingredients: 1 tbs olive oil, 500 g lamb mince, 1 large onion peeled and sliced, 1 tsp cinnamon, 1 tsp garam masala, 0.4 cup chicken stock made with 1 stock cube, 60 g dried apricots, 0.5 bunch coriander ...
... , onions, carrots, celery and swede to the casserole and cook for 5-6 minutes. Add the lamb back into the pan with its juices. Add the stock and potatoes and bring to the boil. Cover with the lid and cook for 1 hour in ...
... eastern feast. Ingredients: 3 tbs olive oil, 4 lamb shanks, 2 onions peeled and sliced, 6 cloves garlic ... el hanout and stir well. Pour the chopped tomatoes and stock into the slow cooker, add prunes and honey and cook ...
... pepper and toss with half the flour to coat. Add lamb to cooker. Whisk a little of the stock into the remaining flour until smooth. Add remaining stock, wine, mustard, rosemary and lemon juice. Pour into cooker. Cover ...
... to the boil. Reduce the heat and simmer for 20 minutes, until the lamb is tender and the stock has almost fully reduced. Divide the lamb mix between the flatbreads and bake for 10 minute. Remove from the oven, sprinkle ...
... lamb leg trimmed, diced, 200 g dried figs chopped, 400 g chopped tomatoes canned, 2 cup beef stock made with 1 stock ... to seal. Stir in the figs, chopped tomatoes and stock and bring to the boil. Cover with the lid and ...
... medium fresh medium-hot green chilli deseeded and finely chopped, 900 g lean lamb cut into bite-sized pieces, 1 tbs plain flour, 2.4 cup vegetable stock, 3 birdseye chillies left whole, 0.5 lemon juice only. Method: Heat ...
... oil, 2 onions peeled and finely diced, 250 g lamb mince lean, 2 medium carrots peeled and grated, 2 ... for 4-5 minutes. Stir in the chopped tomatoes, lentils and stock and partially cover with the lid. Bring to the boil, ...
... then, for 6-8 minutes until the lamb is browned all over. Remove from the heat, and stir in the flour and a tablespoon of the stock. Return to the heat, and pour in the remaining stock. Bring to the boil, reduce the heat ...
... coriander, 2 brown onion, 150 g cherry tomatoes, 100 ml chicken stock, 400 g canned diced tomatoes, 2 tbs canola oil, 4 lamb shanks. Method: Heat cooking oil and lamb shanks in a large frying pan and fry over a medium ...
... : 200 g lamb mince, 200 g lamb liver trimmed and diced, 1.6 cup vegetable stock, 2 medium ... minutes and then allow to cool slightly before serving. Categories: Lamb; Lunch; Low sugar; Seafood free; Soy free; Egg free ...
... kale power greens, 1 cup long-grain white rice, 1 cube vegetable stock cube, 2 lemons juiced, 0.25 cup pickled jalapeños, 0.5 bunch mint leaves picked, 540 g lamb leg steaks trimmed of fat, 0.5 cup Greek-style yoghurt, 1 ...
... 1.5 tbs plain flour, 2 cup salt-reduced beef stock, 0.25 cup balsamic vinegar, 1 tbs rosemary plus ... tender. Drain and set aside. Stir lentils and peas into lamb mixture and cook for a further 2 minutes or until warmed ...
... occasionally, for 10 minutes or until tender. Add cinnamon, tomato paste, tomato and stock. Stir until combined. Bring to the boil. Return lamb to casserole. Reduce heat to medium-low, partially cover and cook for 1 hour ...
... set aside. Cook the garlic for 1 minute. Add onion, carrot, tomato, paste, wine, stock, thyme and bay leaf. Stir to combine. Return the lamb to the pan. Bring to the boil then simmer uncovered for 50 minutes. Meanwhile ...
... cup tomato paste, 2 cup salt-reduced beef stock, 2 tbs olive oil, 2 bay leaves, 2 garlic cloves crushed, potato mashed, 4 lamb shanks. Method: Preheat oven to 180°C. Toss lamb shanks in seasoned flour to coat. Shake off ...
... and stir well to loosen sediment from base of pot. Stir in tomatoes, stock and 1 cup water and bring to the boil. Add barley, stir well and return lamb shanks to pot. Transfer casserole to the oven. Cook for about 2 ...
... is soft. Add wine; boil for 2 minutes. Add tomatoes, breaking up with back of spoon, then add the stock and return the lamb. Bring to the boil, cover with a tight fitting lid and transfer to the oven for 2 hours. Remove ...
... , 3 cloves garlic peeled and crushed, 1.2 cups beef stock, 1 tbs thyme chopped, 1 tbs rosemary chopped, 10 medium ... a pan to a medium heat and dry the minced lamb while tossing for 10 minutes or until starts to turn brown ...
... a casserole dish, add the chopped onion, carrots, bay leaf, star anise, cinnamon, passata and vegetable stock and mix well. Now place the lamb shanks into the casserole dish and bake in the oven for 200 minutes. You can ...
... black pepper, 2 onions, 450 g fresh broad beans, 900 g potatoes, 1.2 L vegetable stock hot. Method: Put the lamb in a mixing bowl, add the oil, garlic, harissa, rosemary, anchovies, Worcestershire sauce, thyme, and lemon ...
... on all sides and quite dark. Place the vegetables, rosemary and garlic in the slow cooker. Top with the lamb leg and pour in the stock and wine. Cover and cook on low for 7-8 hours until tender. Serve with the vegetables ...
... brown onion, 8 cardamom pods, 0.5 lemon, 0.5 cup chicken stock, 0.5 cup Greek-style yoghurt, 400 g tomatoes, 4 garlic cloves, 2 tbs vegetable oil, 4 lamb shanks. Method: Heat oil in a large, deep frying pan over medium ...
... extra virgin olive oil, 0.5 tsp ground allspice, 1 lemon juice, 1.5 chicken stock, 1 cup Second House Pearl Couscous Moghrabiyeh, 4 lamb shanks. Method: Heat a large heavy based saucepan over a moderately high heat. Seal ...
... oil, 1.5 cups basmati rice, 2.5 cups salt-reduced chicken stock, 1.5 tbs Moroccan spice mix, 400 g leftover Woolworths COOK cooked butterflied lamb shoulder with rosemary & mint sliced, 1 can no-added-salt chickpeas ...
... chine bones removed, 2 cloves garlic cut into slivers, 4 slices white bread crusts removed, 45 g butter, 1 cup lamb chicken stock, 0.5 tbs corn flour mixed with a little warm water. Method: Preheat the oven to 230°C (Gas ...
So easy and delicious. Ingredients: 500 g lamb mince, 2 cup mixed frozen vegetables, 2 beef stock cubes, 2 tsp corn flour, 2 tbs worcestershire sauce, 2 tbs tomato sauce, 2 tbs greens gravy granules, 0.25 cup water, 1 ...
... oil spray, 1 tbs worcestershire sauce, 2 tbs tomato paste, 1 cup salt-reduced chicken stock, 0.5 cup finely grated parmesan, 600 g lamb mince, 1 tbs olive oil, 3 cloves garlic crushed. Method: Cook cauliflower and potato ...
... chopped, 0.25 cup parsley roughly chopped, 750 g root vegetables peeled, diced, 250 g lamb leg steaks, 2 tsp worcestershire sauce, 4 cup beef stock, 0.5 cup pearl barley rinsed, 1 tbs olive oil, 4 thyme sprigs. Method ...
... salt-reduced chicken stock, 800 g plain Greek-style yoghurt, 150 g kale leaf & spinach mix, 400 g lamb mince, 1 ... for 1 minute or until fragrant. Stir in sultanas and stock, and bring to the boil. Reduce heat and simmer, ...
... and finely chopped continental parsley, to serve, 2 tbs extra virgin olive oil, 1 L beef stock, 4 sprigs thyme, 4 garlic cloves, 4 French-trimmed lamb shanks. Method: Preheat oven to 180°C/160°C fan-forced. Heat oil in a ...