Lamb Recipes | Uitkyk

LAMB CHOP AND POTATO BAKE

LAMB CHOP AND POTATO BAKE

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Lamb Chop and Potato Bake

Author: Sarie Lekker

Description

Lamb chops on a bed of potatoes. To die for!

Ingredients

Scale

30 ml melted butter
4 large unpeeled potatoes, thinly sliced
salt and freshly ground black pepper to taste
juice of 1 lemon
1 garlic love, crushed
10 ml dried rosemary
30 ml olive oil
8 lamb chops (rib or shoulder)

Instructions

Preheat the oven to 260°C and place a rack in the center.
Line a baking tray with baking paper.
Brush with some of the melted butter and place a single layer of potatoes on top.
Brush the potatoes with the rest of the butter and season with salt and pepper.
Mix the lemon juice, garlic, rosemary and olive oil.
Baste the chops with this mixture and season with salt and pepper.
Place the chops on top of the potatoes and bake for 20 minutes, then grill for a further 5 minutes.
Serve with salad.

Nutrition

Serving Size: 4

Garlic Herb Lamb Chops

Garlic Herb Lamb Chops

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Garlic Herb Lamb Chops

Author: The stay at home chef
Prep Time: 60
Cook Time: 10
Total Time: 70

Ingredients

Scale

6 to 8 lamb loin chops
4 tablespoons extra virgin olive oil
6 cloves crushed garlic
½ teaspoon black pepper
1 tablespoon minced fresh mint
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh oreganum
1 tablespoon minced fresh parsley
1 teaspoon salt
2 tablespoons butter

Instructions

Place lamb chops into a shallow dish
In a small bowl, stir together 2 tablespoons olive oil, garlic, pepper and herbs. Rub over chops. Place in fridge and let marinade for at let 1 hour, or up to 12 hours.
Remove chips from marinade and season with salt
Pre heat a large heavy skillet over medium high heat. Add in 2 tablespoons olive oil and butter until melted.
Cook chops in the heavy skillet for 4 to 5 minutes per side for medium rare. Serve hot garnished with additional fresh herbs.

Nutrition

Serving Size: 4

Grilled Lamb Chops with Charred Red Onion Chutney

Grilled Lamb Chops with Charred Red Onion Chutney

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Grilled Lamb Chops With Charred Red Onion Chutney

Author: Fine Cooking Grilling
Total Time: 30

Ingredients

Scale

1 large red onion, cut crosswise into 1.5 cm thick slices
3 tbsp. Canola oil
Salt and freshly ground black pepper
1 tsp. whole cumin seeds
Pinch crushed red pepper flakes
1 medium ripe tomato, cored and and chopped
2 tbs. apple cider vinegar
1 tsp granulated sugar
4 x 2 cm thick bone in lamb shoulder chops

Instructions

Prepare a medium high gas or charcoal braai fire. Rub the onion slices with 1 Tbs. of the oil, keeping the rings intact, and season with 1 tsp. salt and ¼ tsp pepper. Arrange them on the braai in a single layer and cook, flipping once, until lightly charred, 8 to 10 minutes. Transfer the onions to a cutting board and chop into small pieces.
Heat 1 Tbs. of the oil in a medium saucepan over medium-high heat. Add the cumin and pepper flakes and cook, stirring constantly until toasted and fragrant, about 1 minute. Add the chopped onions, ¼ tsp. pepper and 1/3 cup water. Bring to boil, cover, reduce the heat to medium, and boil until the onions are soft, 5 to 7 minutes. Uncover the pan and continue to boil, stirring often, until thickened, about 5 minutes more. Season to taste with salt and pepper.
Meanwhile, rub the lamb al over with the remaining 1 Tbs. oil and season with 2 tsp salt and ½ pepper. Grill, flipping once, until deep golden brown outside and medium rare inside, about 8 minutes total. Serve topped with chutney.

Notes

Grilled onions became a savory chutney after a quick simmer with fresh tomatoes, a touch of sugar, vinegar, and spices. Serve with grilled or roasted potatoes.

Nutrition

Serving Size: 4

Lamnekbredie

Lamnekbredie

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Lamnekbredie

Author: EEn Pot Pan Bakplaat
Total Time: 150
Yield: 4

Ingredients

Scale

2 e (30 mℓ) meel
Sout en peper
1 – 1,5 kg lamsnek skywe
Olyfolie
2 uie, grof gesny
5 knoffelhuisies, fyngedruk
2 groot wortels, gekap
2 selderystingels, gekap
¾ k (190ml) rooiwyn
Gerasperde skil en sap van ½ suurlemoen
1 blik (400 g) heel tamaties
1 k (250 mℓ) hoenderaftreksel
3 takkies vars roosmaryn
1 lourierblaar
3 mediumgroot aartappels, in dun skywe gesny
Grasuie of Italiaanse pietersielie vir garnering

Instructions

Geur die meel met sout en peper. Druk die vleis in die meel en skud die oortollige meel af.
Verhit ’n groot skeur olie in ’n gietyster/swart pot of ’n oondbak met ’n deksel. Plaas die vleis daarin en sit dit in die oond vir 20 minute sodat die vleis bruin kan braai – draai die vleis na 10 minute om.
Voeg die uie, knoffel, wortels en seldery by. Bak verder totdat die uie bruin gebraai is terwyl jy dit af en toe deurroer.
Voeg die rooiwyn by en skraap die boom van die pot met ’n houtspaan om al daardie lekker stukkies los te kry.
Voeg die suurlemoensap, tamaties, aftreksel, roosmaryn en lourierblaar by. Pak die aartappelskywe in ’n laag bo-op die gereg. Sprinkel olyfolie oor en geur met sout en peper.
Maak ’n stuk bakpapier nat en bedek die aartappels liggies daarmee.
Plaas die deksel op die pot en bak vir 1½ uur of tot die vleis sag genoeg is dat dit van die been af loskom. Haal die deksel af en bakpapier af. Bak vir nog 20 – 30 minute of tot die aartappels goudbruin is.

Notes

Garneer met suurlemoenskil en grasuie of Italiaanse pietersielie.

Lamb Shoulder with sticky pomegranate glaze

Lamb Shoulder with sticky pomegranate glaze

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Lamb shoulder with sticky pomegranate glaze

Author: BBC Good Food
Total Time: 300

Ingredients

Scale

4 garlic cloves, chopped or 1 tsp chopped garlic
2 tsp ground cinnamon
2 tsp ground cumin
1 tbsp dried oreganum
1 lemon, quartered, pips removed
±1.8kg bone-in lamb shoulder roast
2 red onions, cut into wedges
1 l pomegranate juice
2 tbsp clear honey
250 g natural yogurt
OPTIONAL: 100 g pomegranate seeds, or seeds from 1 fresh pomegranate
small handful mint leaves, chopped.

Instructions

Put the garlic, cinnamon, cumin, oreganum and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb roast in a large roasting tin and tip the marinate over the top. Massage all over the lamb and leave for 24 hours in the fridge or up to 2 days.
Remove lamb from the fridge 1 hour before cooking. Heat oven to 160°C. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hours.
Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 200°C, recover the lamb and continue to cook for 30 minutes. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy – this may take up to 30 minutes.
Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 minutes, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

Spicy Meat Curry

Spicy Meat Curry

Beef Recipes, Chicken Recipes, Lamb Recipes | 0 comments

Spicy meat curry

Total Time: 65

Ingredients

Scale

Olive oil for frying
1 Onion, chopped
5 ml (1 tsp) Musthav Crushed Garlic
15 ml (1 Tbsp.) Mild or medium curry powder
5 ml (1 tsp) ground coriander (Uitkyk)
5 ml (1 tsp) ground ginger (Uitkyk)
5 ml (1 tsp) Turmeric (Uitkyk)
4 pods cardamom
1 Chilli, deseeded and chopped (optional)
800g Beef, Chicken or lamb cubes
1 x 400 g tin chopped tomatoes
1 red pepper, deseeded and sliced
350 g green beans, sliced into 3-cm lengths
2 large sweet potatoes, peeled and cubed
Salt and Pepper

Instructions

Heat the oil in a saucepan and fry the onion and garlic until soft.
Add the curry powder, coriander, ginger, turmeric, cardamom and chilli and cook for 5 minutes .
Add your choice of meat to the curry mixture and brown it. Add the chopped tomatoes and mix through.
Add the pepper, green beans and sweet potato cubes
Transfer everything to a pressure cooked and cook for 45-60 minutes. Season to taste.

Nutrition

Serving Size: 4

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