Lamb Recipe

Lamb Recipe | Sumac Mini Roast with Couscous Salad

Watch Hayden Quinn and Kate Waterhouse make a delicious sumac roast lamb with couscous salad. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 15 mins Cook time: 25 mins Serves: 4 Ingredients 2 lamb mini roasts (about 400g each) 2 cloves garlic, minced 4 sprigs fresh thyme 1 tbsp sumac Couscous salad ½ cup olive oil Grated rind from one lemon ⅓ cup lemon juice Pinch each of sugar and salt 1 cup of instant couscous 400 g can chickpeas, drained 2 Lebanese cucumbers deseeded and diced 2 red capsicums deseeded and diced 1 cup coriander leaves 1 large lemon, cut into quarters, to serve Method 1. Preheat the oven to 220ºC. Rub sumac and garlic cloves over the lamb, brush the lamb with a little oil, sprinkle with thyme leaves and season with salt and pepper. 2. Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 20-25 minutes for medium, or 25-30 minutes for well done. 3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. 4. To make salad combine the oil, lemon rind and juice, salt and sugar to form a dressing. Make up the instant couscous according to directions on packet. Combine couscous with chickpeas, cucumber, capsicum and coriander leaves and pour over dressing. 5. Serve lamb sliced on top of a spoonful of salad with a squeeze of lemon. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV


Lamb Recipe | Five Spice Lamb Salad

Watch Hayden Quinn and Caitlyn Paterson cook a tasty five spice Lamb mini roast noodle salad. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 10 minutes Cook Time: 25 minutes Serves: 4 Ingredients 2 lamb mini roasts (about 350g each) 1 tbsp sesame oil 1 tbsp five spice powder 300 g thin egg noodles, cooked 2 carrots, peeled and cut into thin sticks (julienned) 2 shallots, finely sliced 2 Lebanese cucumbers, seeded and cut into thin sticks 2 small limes, juiced ⅓ cup soy sauce 2 tsp caster sugar ½ bunch fresh coriander 1 large red chilli, thinly sliced Sesame seeds, to serve Method 1. Preheat the oven to 220ºC. Brush the sesame oil over the lamb. Sprinkle with five spice powder and rub in evenly. 2. Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 25 minutes for medium, or 30 minutes for well done. For ease and accuracy use a meat thermometer. 3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. While lamb is resting toss together the cooked egg noodles with the carrot, shallots and cucumber. Whisk together the lime juice, soy sauce and caster sugar. Toss with the noodle mixture and coriander. 4. To serve thinly slice the lamb and serve with the noodle salad and sprinkle with sesame seeds and chilli. Tips Always rest your meat after cooking. This gives the juices in the meat a chance to redistribute, giving a more juicy and tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV


Lamb Recipe | Mini Roast and Dukkah

Watch Hayden Quinn and Eamon Sullivan make a mini Lamb Roast with dukkah and roast vegetable salad. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 20 mins Cook time: 40 mins Serves: 4 Ingredients 2 lamb mini roasts (approx 400g each), fat trimmed 2 large parsnips, trimmed, peeled, cut into thick batons 8 baby beetroot, trimmed, halved 600 g pumpkin, seeded, cut into thin wedges (skin on) 1 bunch dutch carrots, trimmed, scrubbed, halved if large 2 tsp olive oil 2 tbsp tahini 2 tbsp dukkah 125 ml (½ cup) thick Greek yoghurt 1 tbsp lemon juice Method 1. Preheat oven to 220°C or 200°C fan forced. Line a large baking tray with baking paper. Place vegetables in a single layer on prepared tray, drizzle with olive oil and season with freshly ground black pepper. Roast for 35-40 minutes, or until vegetables are tender. 2. Meanwhile, brush lamb with olive oil. Heat a large non stick frying pan over a high heat. Cook lamb, for 1-2 minutes each side or until browned. Transfer lamb to a rack over a roasting dish. Spread 2 teaspoons of the tahini over each lamb rump, then sprinkle evenly with the dukkah. Roast for 15-20 minutes for medium, or until 65°C on a meat thermometer. Remove, cover loosely with foil and set aside to rest for 10 minutes. 3. Meanwhile combine yoghurt, remaining tahini and lemon juice. Cut the lamb across the grain into slices of even thickness Divide lamb and roasted vegetables between plates, serve with the tahini yoghurt. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV