Related Searches: Moroccan Lamb Roast, Moroccan Lamb Salad
... lamb that is easier to cook than it looks. Ingredients: 1.3 kg Woolworths lamb leg, 2 tbs Moroccan ... Turn off flatplate and turn chargrill on to low. Cook lamb on flatplate, with hood closed and using indirect heat ...
Ingredients: 2.4 kg lamb leg roast, 2 tbs extra virgin olive oil, 1 tbs honey, 2 tbs moroccan seasoning, 4 lemons, 1 cup couscous, 120 g baby spinach leaves, 450 g beetroot diced, drained, 0.66 cup Greek-style yoghurt, ...
... and quinoa mix, 0.5 cup walnuts toasted, roughly chopped. Method: Combine yogurt, Moroccan seasoning and garlic in a large bowl or snap-lock bag. Add lamb; turn to coat. Cover and chill for at least 1 hour or overnight ...
... , 8 tomatoes halved, 4 red capsicum chopped, 4 medium eggplants chopped, 1 tbs ground cumin, 1 tsp ground pepper, 2 leg lamb, 0.5 cup olive oil, 2 tbs fresh oregano, 1 pinch sea salt ground. Method: Preheat oven to 220°C ...
... it at home for a fabulous family dinner. Ingredients: 0.50 cup Moroccan seasoning, 2 tbs extra virgin olive oil, 2 lemons zested, juiced, 1 kg bone-in lamb shoulder, 1 bunch mint leaves picked, 1 cup Greek-style yoghurt ...
... foil and rest for 15 minutes. Serve lamb with vegetables and lemon wedges. Categories: Lamb; Low sugar; Roast; Sweet potato; Seafood free; Low salt; Roast lamb; Soy free; Moroccan; Egg free; Peanut free; Dairy free; High ...
... fat or sinus before shredding the lamb meat, adding it back to the slow cooker. Keep warm until ready to eat. Categories: Lamb; Lamb shank; Lunch; Slow cooker; Dinner; Low sugar; Moroccan; High protein; Tomato; Carrot ...
... and fluff up grains with a fork to separate. Serve lamb with couscous. Categories: Lamb; Zucchini; Stone fruit; Seafood free; Low salt; Soy free; Moroccan; High protein; African curry; High fibre; Tree nut free; Sesame ...
... spray, 1 tbs Woolworths extra virgin olive oil, 500 g pkt lean lamb mince, 2 tbs tomato paste, 3 garlic cloves crushed, 1 tbs Woolworths Moroccan seasoning, 125 g can chickpeas rinsed, drained, 100 g Greek-style feta ...
... rack. Roast the lamb until it reaches internal temperature of 55°C about 20-25 minutes. Rest for 10 minutes before serving. Categories: Lamb; Lunch; Dinner; Low sugar; Roast; Roast lamb; Moroccan; High protein; Christmas ...
... into a large saucepan on medium high heat. Cook down until reduced and glossy, this should take 12-15 minutes. Serve with the lamb shanks. Categories: Lamb; Lunch; Lamb shank; Dinner; Moroccan; Tomato. Complexity: 2.
... cranberries, juicy orange, pistachios and fresh mint. Ingredients: 8 Woolworths lamb mid loin chops, 1 tbs extra virgin olive oil, 0.3333 cup Masterfoods Moroccan Spice Blend, 2 cups pearl couscous, 1 orange, 0.25 bunch ...
... , 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 rinsed ...
... onion finely chopped, 1 cup continental parsley leaves, 2 plain pizza bases, 1 tbs moroccan seasoning, 200 g moroccan pumpkin dip, 500 g lamb mince, 1 tbs olive oil, 2 cloves garlic crushed. Method: Preheat oven to 220 ...
... juice, 5 ml extra virgin olive oil spray, 1 cup low-fat Greek-style yoghurt, 680 g tomato passata, 1 kg lamb mince, 1 tbs olive oil, 1 free range egg, 2 garlic cloves, cooked couscous, 0.33 cup fresh breadcrumbs. Method ...
... minutes. Add the honey, vinegar and chopped tomatoes, pour over the lamb stock, stir well. Bring to a simmer, then reduce to a ... done when the sauce has thickened and the lamb is meltingly tender. Serve with rice or ...
... minutes. Cook the couscous as per packet instructions and then drain. Serve the drained couscous with the tagine ingredients from the oven. Categories: Lamb; Lunch; Dinner; Tagine; Moroccan; Slow cooked. Complexity: 3.
... seeds, 0.5 bunch flat-leaf parsley leaves picked, 500 g pumpkin peeled, cut into 2cm cubes, 8 lamb leg steaks, 3 tsp moroccan seasoning, 1 orange rind finely grated, 160 g rocket leaves, 2 tbs sesame seeds, 1 tbs cumin ...
Spice up some lamb chops with Moroccan-inspired seasoning, serve with mashed chickpeas and chopped tomatoes tossed with olive oil and balsamic vinegar, and you've got a tasty feast on the table in less than half an hour. ...
... lengthways, 5 ml virgin olive oil spray, 400 g chickpeas drained and rinsed, 1 tbs moroccan spice rub, 0.5 cup low-fat plain yoghurt, 8 lamb mid loin chops trimmed. Method: Preheat oven to 200°C. Line 3 large baking ...
... on wire rack. Meanwhile, reserve 1 tbs syrup. Combine mustard and remaining syrup in a small bowl. Season. Bake lamb for 30 minutes. Reduce oven to 180°C/160°C fan-forced. Pour over half the syrup mixture, then bake for ...
... warm. Strain cooking juices into a clean pan. Bring to the boil, cover and keep warm until ready to serve. Carve lamb and serve with reserved pan juices. Cut a cross in the top of each potato and squeeze open, spoon over ...
... , 1 bunch oregano, 1 lemon zested, cut into wedges, 0.25 cup extra virgin olive oil, 2 kg Woolworths lamb leg roast, 1 kg potatoes coarsely chopped, 2 pkt 270g Woolworths Greek-style salad kit. Method: Crush 4 garlic ...
... , 0.5 cup Greek-style yoghurt, 200 g feta crumbled, 0.25 cup oregano leaves, 1 small whole garlic bulb, 1 kg lamb shoulder bone in, 1.5 cup white wine. Method: Preheat oven to 160°C. Peel and crush 2 garlic cloves. Place ...
... virgin olive oil, 1 small lemon rind finely grated, 2 tsp dijon mustard, 1 tbs olive oil, 2 racks of lamb, 2 cloves garlic crushed. Method: Preheat oven to 200°C. Line 2 baking trays with baking paper. Place wedges onto ...
... pepper. Place meat into the oven and cook for 15 minutes. Reduce the heat to 200°C and cook the lamb for a further 15 minutes. Add vegetables to a second roasting pan. Drizzle with remaining oil. Season. Place into the ...
... potatoes peeled, sliced, 1 pinch sea salt ground. Method: Preheat oven to 200ºC (180ºC fan-forced). Score the lamb leg three or four times in lines. Heat the oil in a large non-stick frying pan over medium heat and cook ...
... oven to 180°C/160°C fan-forced. Place lamb in a roasting pan. Rub lamb with 1 tbs oil and season. Using a small, ... covered with foil, for 15 minutes. Meanwhile, once lamb has been in oven for 30 minutes, place potato ...
... all over. Transfer to a large bowl. Add mushrooms to same pan. Cook for 5 mins or until tender. Transfer to bowl with lamb. td { border: 1.0px solid rgb(204,204,204); } br { }. Add garlic, onion, carrot and celery to pan ...
... potatoes peeled, halved, 1 lemon juiced and rind grated, 2 tbs olive oil, 0.25 cup rosemary leaves, 2 kg lamb leg roast, 3 cup green beans steamed, 3 cloves garlic. Method: Preheat oven to 200°C. Place a rack into ...
... , 1.5 cup salt-reduced chicken stock, 200 g Greek-style yoghurt, 3 large garlic cloves, 2.2 kg lamb shoulder roast fat trimmed. Method: To make tandoori paste, place onion and garlic in a small food processor and process ...
... leaves picked, 520 g loaf pane di casa sliced. Method: Preheat oven to 200°C/180°C fan-forced. Place lamb in a roasting pan. Drizzle with 1 tbs oil and season with pepper. Roast for 1 hour. Arrange capsicum and zucchini ...
... . Refrigerate for 2 hours, if time permits. Preheat a barbecue grill or chargrill pan over medium-high heat. Cook lamb, fat-side down for 10 minutes or until golden. Turn and cook for 5 minutes or until browned. Reduce ...
... , 0.5 tsp cayenne pepper, 0.5 tsp cracked black pepper, 2 tsp sea salt flakes, 1.5 g boneless rolled lamb shoulder, 2 tbs Woolworths Dijon mustard, 350 g Woolworths kaleslaw kit, 0.5 cup bread & butter pickles. Method ...
... cup Woolworths extra virgin olive oil, 1 small lemon juiced. Method: Preheat oven to 200°C/180°C fan-forced. Place lamb in a baking dish. Pour 1 cup water over base of dish. Combine maple syrup and glaze in a small bowl ...
... bunch mint leaves picked, 1 tbs red wine vinegar. Method: Preheat oven to 200°C/180°C fan-forced. Place lamb in a large roasting pan. Place breadcrumbs, parmesan, oregano and 3 tsp oil in a small bowl. Season with pepper ...
... 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 ...
... , 2 garlic cloves crushed, 2 tbs lemon juice, steamed green beans, 2 tbs vegetable oil, 2 kg leg of lamb. Method: Place lamb on a rack in a roasting pan. With the point of a small knife, make several cuts into the meat ...
... remaining oil and cumin in a large bowl and toss to combine. Season. Add carrot mixture to baking dish. Bake lamb and carrots for a further 45 minutes, adding thyme and half of the honey to carrots in the last 20 minutes ...
... recipe. Then whip up a few condiments, load up your pita and enjoy. Ingredients: 1 kg Woolworths COOK butterflied lamb leg garlic & herb, 1 bulb garlic top trimmed, 0.5 cup white wine, 6 small wholemeal Lebanese bread ...
... to marinate in the refrigerator for at least 1 hour. Heat the barbecue or charcoal grill until hot. Grill the lamb over a medium heat for 8-10 minutes on each side for medium-rare, or until cooked to your liking. Remove ...
... . Place pumpkin cut-side down on a baking tray lined with baking paper and cook in oven for one hour while lamb is cooking until very soft. Scoop out seeds. Scoop out flesh and mash. Spread kale out on a baking tray and ...
... and enjoy the convenience of coming home to a hearty, warming, delicious cooked meal. Ingredients: 1.2 kg small lamb leg roast, 1 large brown onion halved, finely chopped, 5 cloves garlic crushed, 2 tbs smoked paprika, 1 ...
... . Transfer to a large bowl. Add mushrooms to same pan. Cook for 5 mins or until tender. Transfer to bowl with lamb. Add garlic, onion, carrot and celery to pan, adding a little extra oil, if necessary. Cook for 5 mins or ...
... : 2 lemons, 1 bunch mint, 2 cloves garlic crushed, 2 tbs extra virgin olive oil, 1.5 kg half leg of lamb, 750 g baby potatoes, 500 g Macro Organic brown rice & riceberry, 60 g baby spinach leaves, 500 g frozen peas ...
... -side down, on grill, and reduce heat to medium-low. Cover with barbecue hood or loosely cover with foil. Cook lamb for 20 minutes each side for medium, or until cooked to your liking. Transfer to a large plate and cover ...
... onto tray and spray with olive oil. Using a small, sharp knife, make 5-6 incisions into each piece of lamb. Insert a slice of garlic into each incision. Spray with olive oil and season with salt and pepper. Place into ...
... tsp dried oregano, 1 tbs sumac, 1 lemon cut into wedges, 2 tbs olive oil, 2 garlic cloves crushed, 2 kg lamb leg roast. Method: Preheat oven to 190°C. Combine garlic, sumac, oregano and oil in a small bowl. Using a sharp ...
... 5 garlic cloves chopped, green beans, 1 pinch pink salt ground. Method: Preheat oven to 180°C. Remove string from lamb and cut into 6 large pieces. Heat oil in a large heavy-based casserole dish over a medium heat. Add 3 ...
... , 1 cup salt-reduced chicken stock, 1.5 cup hot strong black coffee. Method: Preheat oven to 210°C. Rub lamb with mustard powder and season with salt and pepper. Place in a roasting pan and add onion. Bake for 30 minutes ...
... sliced, toasted, 2 tbs olive oil, 1 small garlic clove, 0.25 cup natural flaked almonds toasted. Method: Coat lamb in 1 tbs oil, sprinkle with paprika and season well. Set aside. To make the romesco sauce, place capsicum ...
... shanks until brown. Place carrots, tomatoes, tomato paste and Garlic & Herb Lamb Shanks Recipe Base into a slow cooker and stir, then add lamb shanks. Cook on high for 4 hours or on low for 8 hours. Serve with mashed ...
... breadcrumbs, 1 tbs rosemary fresh finely chopped, 2 clove garlic, 1 cup macadamias finely chopped, 25 g macadamias, 2 lamb racks cut in half. Method: Preheat oven to 200°C and line a baking tray with foil. Season each ...
... until smooth. Bring mixture to the boil. Simmer for 2 minutes or until gravy has thickened. Thinly slice lamb. Serve with roast potatoes, pumpkin, gravy and carrot parsnip mash. To make carrot parsnip mash; place carrots ...
... feta in one tray. Ingredients: 2 lemons, 1 bunch oregano, 0.25 cup extra virgin olive oil, 8 midloin lamb chops, 200 g cocktail truss tomatoes separated, 0.5 cup pitted Sicilian olives, 100 g Greek-style feta cut into ...
... cloves garlic cut into slivers. Method: Preheat oven to 200°C. Using a small, sharp knife, make incisions in the lamb and push a sliver of garlic into each. Rub with a little oil and season. Top with lemon slices. Layer ...
... to marinate for 20 minutes at room temperature. Preheat oven to 220°C. Line a baking tray with baking paper. Place lamb, fat-side down, in a large, cold non-stick frying pan. Place over medium-high heat and cook for 15 ...
... 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 cook on high heat for 3 3/4 hours or ...
... 5 cup natural Greek-style yoghurt, 2 tbs olive oil, 1 cup frozen peas, 2 kg roast lamb leg. Method: Preheat oven 200°C. Place lamb in a large shallow roasting pan. Drizzle with half the oil. Season to taste. Roast for 15 ...
... , 60 g baby rocket leaves, 400 g mild curry potato salad, 2 tbs olive oil, 3 clove garlic, 400 g lamb cutlets, 1 pinch pink salt ground. Method: Halve cherry tomatoes. Combine tomatoes, red onion and rocket in a bowl ...
... , 0.5 tsp ground black pepper, 2 tbs olive oil, 2 tsp thyme leaves, 2 tsp caster sugar, 1 leg of lamb, 0.5 cup dry white wine. Method: Flavour Base: 1/4 cup chopped parsley 2 tsp thyme leaves 2 garlic cloves, crushed ...
... chopped, 1 clove garlic crushed. Method: Preheat oven to 200°C. Line a roasting pan with baking paper. Season lamb with salt and pepper and bake for 1 hour and 15 minutes. Meanwhile, in a small bowl, combine macadamia ...
... , season to taste and toss well to combine. Preheat a lightly greased barbecue or grill pan to high. Cook lamb loin chops for 3-4 minutes on each side or until cooked to your liking. Rest, covered loosely with foil ...
... and pierce the skin surface all over to allow the marinade to penetrate. Spread the herb mix over both sides of the lamb and rub well into the meat. Pour white wine into base of dish. Tightly cover with foil and leave in ...
... (if using) and 1/4 cup of the canola oil together to a smooth paste. Rub 1/2 of the paste over lamb and place in the fridge for 1 hour to allow the flavours to develop. Remove from the fridge 30 minutes before cooking ...
... red onion sliced, 0.5 bunch parsley leaves picked, 1.2 kg lamb leg, 1 pinch dried oregano, 1 lemon juiced, 1 L stock, ... barbecue hood and cook for 2 hours or until lamb is tender and pulls apart with ease. Meanwhile, ...