::Rosemary & Lemon leg of lamb::

1 leg of lamb approx 2kg (butterflied)

2 stalk of fresh rosemary (slightly brusied)

2 tablespoon maggi seasoning

4-5 cloves garlic (sliced 1 cm think)

1 lemon (zest & juice)

Fresh black pepper

Olive oil

Salt

1. Make deep slits with a sharp knife.

Slot in each slit with a slice of garlic.

2. Mix all ingredients on both side, cover

and marinate in fridge for 2-3 hrs.

3. Cook fat side down on direct heat for 1-2 mins

till golden brown. This is to make it crisp.

4. Cook the meat on indirect heat for an hour.

5. Let meat rest for 15 mins before serving.

Roasted Orange lamb rack with potatoes

Serve 2

A:

1 lamb rack

1 large orange(juice and zest)

1 stalk fresh rosemary

Black pepper

Olive oil

Salt

B:

Baby potatoes

4-6 garlic cloves(unpeeled)

Olive oil

Salt

1. Marinate lamb on both side

with all ingredients in A.

2. Place Lamb in a zip lock bag and

marinate in refrigerator for 1 hr.

3. Preheat oven to 200 deg C.

4. Heat up a shallow pan,

brown meat surface for 2 mins.

5. Place lamb onto a shallow baking

tray line with grease proof paper.

6. Put the potatoes and garlic around the lamb.

Season it with salt and drizzle a little of olive oil

7. Roast for 45 - 50 mins.

Turn potatoes midway so its evenly

flavour with the juice of lamb.

Allow meat to rest for 15 mins.

Cut lamb rack into 2 .

Serve with potatoes and Brussels sprouts.

(See next recipe)

Roasted Lamb Loin chops with rosemary & coriander

Serves 2-4

Marinate:

500 grams of lamb loin chops

1 tablespoon coriander seeds

(freshly crushed)

1 tablespoon black pepper

(freshly crushed)

1 tablespoon dried rosemary

1 tablespoon Whoschester sauce

1 teaspoon maggi seasoning

Good drizzle of olive oil

Salt

1. Mix all ingredients well in a bowl,

cover and marinate in refrigerator for 1 hr.

2. Pre heat oven to 200 deg.

3. Place a grease proof paper in a roasting tray and

place the meat and drizzle extra oil oil over.

4. Roast the meat for 45 mins.

5. After half the time, take the roasting

pan out to turn the meat over.

Drain all the juices from the pan into a small saucepan.

6. Return back to roast for another 20-25 mins.

7. Heat up on low heat and whisk in 1 - 2 tablespoons of plain flour.

Keep whisking till sauce become thick and smooth.

8. Once meat is done serve onto plate and pour the sauce over.

Serve hot with some fries on the sides.

Grilled spiced lamb & roasted pepper couscous

Serves 4

A : Lamb

4 lamb steak

1 lemon for juice

1 tablespoon paprika

1 tablespoon cummin seed powder

1 tablespoon fennel seed powder

Black pepper

Dried rosemary

Salt

B : Couscous

250 grams couscous

2 Red pepper (cut into smaller pieces)

2 Yellow pepper (cut into smaller pieces)

2 garlic (crushed)

350 ml water

1 chicken stock cube

1 lemon (zest)

Olive oil

Salt & pepper

C : Salad

1 good handful of purple cabbage (thinly sliced)

1 good handful of spinach

8 cherry tomatoes (sliced into half)

Good drizzle of sesame seed dressing

Pepper

Salt

D : Sides

Plain yogurt

Lemon wedges

Direction:

1. Mix and marinate all the ingredients in A. Cover and refrigerate for 1-3 hrs.

2. Pre heat oven to 180 deg. Line a shallow roasting tray with grease proof paper.

3. Toss the garlic and peppers together. Drizzle with olive oil and season well. Roast for 45 mins.

4. Boil water and chicken cube for 15 min on high heat.

5. Place couscous and lemon zest into a big bowl.

Add the boiling stock into bowl cover and let it stand for 10 mins.

5. Take the lamb out to room temperature and heat up the grill.

6. Drizzle a little oil and place steaks on grill. Cook till both side are nicely charred.

7. Check the peppers, remove from oven.

Fluff the couscous with a fork and then toss in the pepper. Set this aside.

8. Do your salad last as it is very easy to toss everything together.

Mix all salad ingredients and set aside.

9. Your steaks should be ready. Serve by putting a good amount of couscous on plate,

top it with a steak and a serving of salad, yogurt and lemon wedge by the side.

::Grilled lamb with lemons and strawberries::

Here is a dish i saw from an Australian summer book recipes. A fruity refreshing recipe where you get all the different flavours combined into one mouthwatering dish. It is very easy recipe to whip up. Perfect for Sunday brunches. Here is my version of the dish.

(Serves 2-4)

Ingredients:

A:

12 french cut lamb cutlets

2 lemons (sliced thinly)

2 sprigs fresh rosemary

Fresh grounded black pepper

5-6 tablespoon Olive oil

Salt

B:

A good bunch of rocket salad

5-6 Strawberries (thinly sliced)

1 tablespoon whole grain mustard

2 tablespoons balsamic vinegar

2 tablespoons Olive oil

2 tablespoon caster sugar

Salt and Black pepper

125 grams feta cheese (crumbled)

Directions:

1. Place lamb cutlets in a shallow dish. Together with all ingredients in A. Mix well to combine juices together. Cover and chilled for 1 hour.

2. Remove marinate to room temperature and heat up grill on high heat.

3. Grill lamb and lemons till nicely charred both sides.

4. Toast all ingredients in B together. And set aside.

5. Place salad on a large serving dish and place grilled cutlets and lemons on top.

Serve with lemons on sides. Muaaaahhh....

Mutton dhalcha...

Mutton Dhalcha... (Serves 4)


Ingredients:

A:
500 grams boneless mutton (sliced or cube)
2-4 mutton bone marrow
1000 ml water
4 cm ginger
4 cloves garlic (crushed)

B:
1 good handful of dhal lentil (washed and socked in water)

C:
6 tablespoons dhalcha curry powder
3 tablespoons tamarind paste (mix with water to get watery paste and dispose seeds)
5 large potatoes (cut into quarters)
2 medium brinjal (cut into quarters)
1 large carrots (cut lengthwise)

D:
2 large onions (sliced)
2 stalks curry leaves
6 cm cinnamon stick
6 cloves

3-4 cardamon seeds
2-3 star anise
1 tablespoon garam masala powder
Vegetable oil

E:
2 large tomatoes (cut into quarters)
1-2 cup of coconut milk
Salt

Directions:
1. Boil ingredients A in a large pot. Simmer till meat is 3/4 cooked.
2. Add in the ingredients B & C into pot and mix well cover and let it simmer.
3. Heat up oil into a small pot and fry all ingredients D and saute till onions gets transparent.
4. Add in ingredient D into together into dhalcha mixture.
5. Lastly add in ingredients E into dhalcha mixture and season well and check taste.
6. Simmer till flavours are combine and meat is tender.

It taste even better after a day or two as the flavour get richer.. Store well in container and refrigerate till needed.

Dry mutton curry...

Dry mutton curry...

(Serves 6)

Ingredients:
1 kg boneless mutton (cut into cubes)
4 large potatoes (cut into cubes)
2 tomatoes (diced)
5 large onions (diced)
3 cloves garlic (diced)
2 tablespoons meat curry powder

2 tablespoons chili paste
1 tablespoon turmeric powder
1 stalk curry leaves
1 cinnamon stick
1 star anise
1 teaspoon cumin seed
5-7 cloves
1 teaspoon garam masala
1 teaspoon sugar
1 1/2 cup vegetable oil
Salt



Directions:
1. Heat clay pot on low heat, but if you using an ordinary pot heat it on medium flame.
2. Add oil, once oil is hot, throw in 4 parts onion, garlic and curry leaves. Stir for 5 Min's.
3. Stir in the chili paste, curry powder,turmeric,garam masala,cinnamon stick,
cloves,cumin seed and star anise.
4. Stir till fragrant for 15 -20 Min's.
5. Add in the meat and tomatoes. Mix and season well with salt.
Throw in a spoon. Helps the meat to cook faster.
6. Cook for 40 Min's.
7. Add in the potatoes and cook for another 30 Min's.
8. Lastly stir in the remaining of the onion and simmer for 15 Min's.
9. Make sure meat is tender and potatoes are nicely cooked. Remove spoon.
10. Let gravy rest before serving.



Goes great with prata or steamed white rice.