Lamb & Basil Stir Fry

Ingredients:

• 1 sliced onion
• 2 tsp garlic
• 1 tbsp olive oil
• 500g lamb strips
• 2 tbsp Basil
• 2 tbsp Chilli
• 2 tbsp Hoisin sauce
• 2 tbsp Soy sauce

Method:

1. Stir-fry onion and garlic in a wok with oil.
2. Add lamb strips. Stir fry for 3 to 4 minutes.
3. Toss through 2 tablespoons each Basil and Chilli, Hoisin sauce and Soy sauce.
4. Stir-fry with Asian greens of choice. Serve with noodles or rice.

Oregan Lamb Burgers

This recipe serves 4.

Ingredients:

• 4 rolls
• 500g (18oz) lamb mince
• 1 egg
• 1 tbsp fresh chopped spring onion
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 tsp Oregano

Method:

1. Halve rolls (toast if desired).
2. Mix lamb mince with egg, chopped spring onion plus 1 tablespoon of both soy and honey.
3. Mix in Oregano and form into 4 patties.
4. Fry until golden brown and cooked through. Serve in rolls with salad. Enjoy!

Curried Lamb with Rosemary Oil Risotto

Ingredients:

• 3 Japanese curry cubes
• 30ml cognac
• 30ml olive oil, plus extra for coating pan
• 4 lamb loin cutlets
• Salt and pepper

Ingredients for Risotto:

• 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 250ml (1 cup) short grain rice
• 60ml white wine
• 75g parmesan, finely grated
• 1 litre (4 cups) chicken stock, kept at a simmer
• Freshly ground black pepper

Ingredients for Rosemary Oil:

• 1 handful rosemary
• 150ml extra virgin olive oil

Method:

1. For curried lamb: mash curry cubes, cognac and olive oil into a paste and rub onto lamb cutlets.  Refrigerate overnight.
2. Rinse off marinade and pat dry with paper towels.  Let the cutlets come to room temperature.  Lightly salt and pepper the meat.
3. Lightly coat a heavy skillet with olive oil and heat over high heat till smoking hot.  Sear the cutlets on both sides till medium rare (about two minutes in total).
4. Rest lamb for a minute before plating.
5. For Risotto: Put onions, garlic, butter and olive oil in a large saucepan and sweat over medium heat.
6. Add rice and stir.  Add wine and stir.
7. Add a ladle of stock and stir till it is absorbed.
8. Repeat step 7 till rice grains are cooked, about 12 to 15 minutes.
9. Add parmesan by the handful, stirring with each addition.  Season to taste with black pepper.
10. For rosemary oil: Blend oil and rosemary thoroughly in a blender and allow to infuse in the refrigerator overnight.
11. Filter the oil by passing through a funnel lined with a paper towel.
12. To serve: Put a pile of the risotto in the centre of a plate.
13. Rest the lamb on one side of the risotto.
14. Put a few drops of rosemary oil on the risotto and use it to decorate the plate.
15. Garnish with a sprig or rosemary.

Braised Preserve Beans Lamb Cubes

This recipe serves 2.

Ingredients:

• 50g white onions, cubed
• 20g garlic, sliced
• 30g blue ginger
• 20g lemongrass
• 200g lamb, cubed
• 1 litre (4 cups) chicken stock
• 1 red chilli
• 1 tablespoon peanut oil
• 2 tablespoons dark soya sauce
• 2 teaspoon preserved bean paste

Ingredients for Garnishing:

• 10g spring onion stems
• 10g red chillies

Method:

1. Heat oil in a pot.  Fry onions, garlic, ginger and lemongrass till fragrant.
2. Add in the rest of the ingredients, except for the garnishes, and bring to a boil.
3. Simmer lamb for 20 – 25 minutes or until tender.
4. Serve with rice and garnishes.

Lamb Stir Fry with Mixed Greens

This receipe serves 4.

Ingredients:

• 500g lamb fillets
• Salt and pepper, to taste
• 1 egg white, lightly beaten
• 1 tablespoon cornflour
• 2-3 tablespoons oil
• 2cm piece fresh ginger, thinly sliced
• 2 cloves garlic, crushed
• 2 tablespoons soy sauce
• 2 medium sized leeks, finely sliced
• 250g young fresh English spinach leaves, washed and torn
• 1 small bunch bok choy, cut into pieces about 2.5cm long
• 3/4 cup frozen peas
• 1 teaspoon sugar
• 1/4 cup chicken stock
• Dash of chilli sauce

Method:

1. Cut the lamb into diagonal strips, about 2.5cm wide.  Sprinkle meat with salt and pepper, dip in egg white and dust with cornflour.  Heat half the oil in a frying pan or wok; add ginger, garlic and soy sauce and stir-fry over high heat for 30 seconds.  Add lamb; stir-fry over high heat for 1 minute or until meat has changed colour. 
2. Reduce the heat to medium; cover pan and cook for 3 minutes.  Remove meat from pan.
3. Heat remaining oil; add leek.  Stir-fry over high heat for 3 minutes or until the leek becomes limp.
4. Add spinach, bok choy and frozen peas; stir-fry for 1 minute.  Reduce heat and cover pan; cook for 2 minutes.  Combine sugar, stock and chilli in a small bowl; add to pan and stir thoroughly.  Add lamb and stir until mixed; cook for 2 minutes or until the lamb is tender and vegetables are just tender. 
5. Garnish with lemon zest, if desired.