Lamb Recipe

Lamb Recipe | Fragrant Lamb Rendang

Watch Hayden Quinn and Adam Liaw put a spin on the classic Malaysian dish, with a recipe for a delicious aromatic Lamb Forequarter Rendang. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 30 minutes Cooking Time: 90 minutes Serves 4 Ingredients 2 tbsp oil 1kg lamb forequarter chops 2 stalks lemongrass 3 kaffir lime leaves, whole plus 2 more leaves finely shredded 400ml coconut cream 1 tsp sugar Steamed rice, to serve Thinly sliced cucumber, tomato and red onion, to serve Kerisik 1 cup desiccated coconut Rempah for Rendang 2 medium brown onions roughly chopped 2 large red chillies roughly chopped 4 garlic cloves roughly chopped 3cm ginger, peeled and roughly chopped 3cm galangal, peeled (optional) roughly chopped 1 tsp turmeric powder 3 tsp salt Method 1. For the rendang, blend the rempah ingredients together to a smooth paste in a food processor. Fry the rempah in the oil for about 10 minutes until very fragrant. Add the forequarter chops, lemongrass and whole lime leaves and fry for a few minutes to coat in the paste. Add the coconut cream, sugar, and a cup of water and bring to a simmer. Simmer covered for about 1 hour. 2. Meanwhile, for the kerisik fry the coconut in a separate frypan until golden brown. 3. Add the kerisik, stir well and cook over medium heat for 15 minutes until the rendang is thick and oily. Scatter with the shredded lime leaves and serve with rice and slices of cucumber. Tips Other cuts that are suitable include – neck chops, lamb shanks, diced lamb shoulder, diced lamb leg (cooking times will be dependent on cut) To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV


Lamb Recipe | Grilled Lamb Forequarter Chops with Soba Noodle Salad

Learn how Hayden Quinn and Ita Buttrose cook delicious grilled Lamb forequarter chops with soba noodle salad. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 15 minutes Cook time: 10 minutes Serves: 4 Ingredients 8 lamb forequarter chops 1 tbsp rice vinegar 1 tsp salt Pickled vegetables 2 tbsp rice vinegar 2 tbsp hot water 2 tsp sea salt flakes 1 long red chilli, finely sliced diagonally, plus extra to serve 1 bunch radish, washed, trimmed with tips and stems on, quartered 2 cucumbers, halved and sliced ¼ Chinese cabbage, finely shredded 250g soba noodles 1 tsp sesame oil Method 1. Place rice vinegar and salt in a large bowl and stir until salt almost dissolves. Add lamb and toss to coat. 2. For pickled vegetables, combine rice vinegar, water and salt in a large bowl. Add chilli, radish, cucumber and cabbage and toss to combine. 3. Place a lightly oiled char grill pan or frypan over high heat and cook lamb chops for 3-4 minutes per side until deeply golden and nicely charred without being burnt. 4. Cook noodles as per packet instrucitons, drain and toss through sesame oil. 5. Drain excess liquid off the pickled vegetables and serve evenly among the plates with a pile of pickled vegetables along with two forequarter chops. Garnish with extra chilli if desired. Tips Pickled vegetables can be prepared in advance. Pickles are also nice with a pinch of sugar and a little ginger. Try adding different spices to customise you pickles, such as toasted cumin seeds, mustard seeds or peppercorns. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV


Lamb Recipe | Sticky BBQ Forequarter Lamb chops

Watch Hayden Quinn and Em Rusciano cook up sticky barbeque lamb forequarter chops. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 5 mins Cook time: 25 mins Serves: 4 Ingredients 8 lamb forequarter chops, trimmed of excess fat ½ cup hoisin sauce, plus extra for greens 1 tbsp brown sugar 1 tsp sesame oil, plus extra for greens 2 bunches choy sum, chopped in 8cm lengths 2 red capsicums, thinly sliced 1 bunch broccolini, chopped into 3cm pieces Steamed brown rice, to serve Method 1. Pat lamb dry with paper towel and place on a plate. Mix hoisin, sugar and sesame oil in a bowl with 1 tablespoon warm water until smooth. Brush marinade onto lamb. 2. Preheat a chargrill pan over high heat until very hot. Place a piece of baking paper on the grill to prevent sticking and place lamb chops on the baking paper. Cook in batches to prevent overcrowding. Cook lamb for 4-5 minutes each side until marks appear and lamb is cooked to medium. Rest for 5 minutes. 3. Wash choy sum and toss with capsicum and broccolini in a hot frying pan or wok for 1 minute. Drizzle with a little sesame oil and hoisin sauce. 4. Serve lamb with vegetables and steamed brown rice. Tips You can marinate the lamb overnight if you have time for extra tenderness. This dish can also be cooked on the BBQ. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV