Traditional Lamb Recipes

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Apricot Barbecued Lamb

• 1 boned leg of lamb
• bacon rashers
• chopped dried apricots
• finely chopped shallots

Trim bacon rind and lay rashers over underside of lamb. Place chopped apricots and shallots on top. Roll lamb up tightly to enclose filling in the middle and secure with string. Barbecue over gently heat until tender or to save losing 112 of it by sticking to conventional BBQ hotplate, cook In oven first 40-50 mins. and barbecue outside only for 15-20 mins. before serving.

Serve with vegetable parcels in foil.

Honey Glazed Rack Of Lamb

• 1 rack of lamb (approx. 9 chops)
• 1/4 cup honey
• 1 tbispn. lemon juice
• 1 tbispn. chopped mint

Bake In a mod. hot oven 190oC (375oF) for 1/2 hour then completely brush with the honey, lemon juice and mint, return to the oven and cook a further 40-50 mins. Make a gravy from the dripping.

Lamb Curry (Hot)

• 1 kg. diced lamb
• 2 onions, sliced
• 4 tomatoes, chopped
• 4 potatoes, chopped
• fresh mint
• 3 bay leaves
• oil
• lemon juice
• 1 cup yoghurt

Ingredients to blend:

• 5cm piece green ginger
• 4 cloves garlic
• 6 red chillies (optional)
• 2 onions
• 2 tspn. garam masala
• 2 tspn. tumeric
• 2 tspn. cumin
• 2 tspn. coriander
• 2 tspn. chilli powder

Fry meat and onions in oil until brown. Add blended Ingredients and keep frying 2 rains. Add 1 pint of water and cook till meat Is nearly ready. Add potatoes, tomatoes, yoghurt, mint and bay leaves. Simmer on medium heat until meat and potatoes are cooked. Sprinkle with lemon juice.

Oriental Lamb Kebabs

• 1 tspn. black peppercorns
• 1/4 cup light soy sauce
• 2 tbispn. chinese rice wine or dry vermouth
• 1 tbispn. finely chopped garlic
• 1 tbispn. finely chopped green ginger
• 2 tspn. chinese sesame oil
• 1 tspn. five spice powder
• 1/4 tspn. freshly ground white pepper
• 1 kilo bite size lamb pieces
• 6 long bamboo skewers

Place peppercorns in a small heavy saucepan and stir over mod. heat for 3 mins. Pulverise in blender (you can cheat here and use freshly ground black pepper if you wish). Place pepper in large bowl, add soy sauce, wine, garlic, ginger, sesame oil, five spice powder and white pepper. Combine. Add lamb toss well to cover with marinade. Cover and refrigerate overnight or 3 hours at room temperature. Soak skewers In water 1 hour to prevent them charring. Thread lamb, leaving a little space between each piece. Reserve the marinade. BBQ gently or grill about 8.10 mins. Baste with marinade while cooking. Serve with rice. N.B. Chicken spare ribs or chicken wings are equally as delicious as lamb done this way. I also cook lamb in wok and serve with boiled rice and a platter of stir-fried vegetables.