Lamb Recipes

"Pasta bake with Pumpkin, Feta and Lamb"Shepherd's Pie

1 brown onion, coarsely chopped
1 garlic clove, finely chopped (or tblspn minced garlic)
500g lamb mince
2 tsp ground cumin
1-1 1/2 cups, diced tomatoes (or use whole can, diced tomatoes)
150g baby spinach leaves
200g Home Brand dried bow tie pasta
1 Butternut, cubed (approx 2cm pieces)
100g - 200g feta, crumbled
Sprinkling shredded parmesan

Preheat oven to 180°C. Heat a splash of oil or butter, in a large non-stick frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute. Add the mince and cook, break up any lumps, until mince changes colour. Add the cumin and cook, stirring, for about 30 seconds. Stir in the tomato.

Meanwhile, reserve 40g (1 cup) of the spinach. Place the remaining spinach in a large colander in the sink. Cook the pasta in a large saucepan of salted boiling water for 10 minutes. Add the pumpkin half way through cooking. Pour the pasta mixture over the spinach in the colander to drain. Return the pasta mixture to the pan.

Add the mince mixture and half the feta to the pasta mixture or vice versa (depending on how big each pan is!). Stir until well combined.

Transfer the mixture to a 2L (8-cup) capacity baking dish. Sprinkle with the parmesan and remaining feta. Bake for 25 minutes or until golden. Top with the reserved spinach.

1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
500g lamb mince
2 tbs plain flour (may need more depending on consistency)
500ml (2 cups) beef stock
1 dried bay leaf
1 tbs Worcestershire sauce
1 tbs tomato sauce
4-6 med-lg potatoes, peeled, chopped

Place potatoes in a saucepan of cold water and bring to the boil, simmer until tender. Drain well, add a good dollop of butter and splash of milk and mash with a potato masher until soft and fluffy. (Add more butter, milk and salt and pepper to taste)
Preheat oven to 200°C/180°C fan forced

Heat oil in a large frypan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.

Add the flour (until reaches a 'coated, paste like' consistency on the veggies) and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato sauce. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with melted butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately

Alternative Beef version
"Cottage Pie"
Omit Lamb mince and use Beef Mince
Omit Celery and use 1 cup of Peas

Savoury Curry
perfect for the nasty cuts of meat like chuck/gravy/casserole beef and equiv. lamb

1kg budget cut beef (or lamb), diced
Pinch salt
1 onion, chopped
1 tablespoon butter
2 tablespoons flour
½ cup (approximately) milk
1 dessertspoon curry powder
½ teaspoon mustard
1 tablespoon Worcestershire sauce
1 tablespoon tomato sauce
1 teaspoon vinegar
Grated cheese
Place diced meat in saucepan with salt, chopped onion and a little water. Simmer until cooked, stirring now and then. Place meat aside in casserole dish.
Melt butter in a saucepan. Add flour and stir for a few minutes. Add sufficient milk to make a thick paste. Mix curry with a little water. Add mustard, Worcestershire sauce, tomato sauce and vinegar. Add to paste and stir. Pour over meat and stir, top with grated cheese.
Place in oven (180-200c) until mixture is heated through and cheese topping is brown. Serve with rice and green vegetables.

Lamb Casserole

A good use for 'boring' lamb chops!

2 tablespoons butter
6 lamb chops
2 onions, sliced
1 cup rice
1 x 425g tin tomatoes
Chicken or beef stock
Salt and pepper
1 tablespoon brown sugar
2 slices bread
½ cup grated cheese
Heat 1 tablespoon butter in a big pan. Remove fat from chops. Brown chops on both sides and put aside. Fry sliced onions until just cooked. Remove. Place rice in a greased ovenproof dish, drain tomatoes and reserve juice, add sufficient stock to tomato juice to make up 2 cups. Bring stock to boiling point. Add to rice. Add salt and pepper. Place chops on rice, top with cooked onion, tomatoes and brown sugar. Cover and cook in oven (180-200c) for 35 mins or until chops and rice are tender. Cut bread into small pieces. Combine bread, cheese and remaining butter, sprinkle over chops and bake in oven until cheese is melted.

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