LAMB CHOP AND POTATO BAKE

LAMB CHOP AND POTATO BAKE

Lamb Chop and Potato Bake
Serves 4
Lamb chops on a bed of potatoes. To die for!
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Ingredients
  1. 30 ml melted butter
  2. 4 large unpeeled potatoes, thinly sliced
  3. salt and freshly ground black pepper to taste
  4. juice of 1 lemon
  5. 1 garlic love, crushed
  6. 10 ml dried rosemary
  7. 30 ml olive oil
  8. 8 lamb chops (rib or shoulder)
Instructions
  1. Preheat the oven to 260°C and place a rack in the center.
  2. Line a baking tray with baking paper.
  3. Brush with some of the melted butter and place a single layer of potatoes on top.
  4. Brush the potatoes with the rest of the butter and season with salt and pepper.
  5. Mix the lemon juice, garlic, rosemary and olive oil.
  6. Baste the chops with this mixture and season with salt and pepper.
  7. Place the chops on top of the potatoes and bake for 20 minutes, then grill for a further 5 minutes.
  8. Serve with salad.
Uitkyk https://uitkykvleismark.co.za/
Garlic Herb Lamb Chops

Garlic Herb Lamb Chops

Garlic Herb Lamb Chops
Serves 4
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 6 to 8 lamb loin chops
  2. 4 tablespoons extra virgin olive oil
  3. 6 cloves crushed garlic
  4. ½ teaspoon black pepper
  5. 1 tablespoon minced fresh mint
  6. 1 tablespoon minced fresh rosemary
  7. 1 tablespoon minced fresh oreganum
  8. 1 tablespoon minced fresh parsley
  9. 1 teaspoon salt
  10. 2 tablespoons butter
Instructions
  1. Place lamb chops into a shallow dish
  2. 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.
  3. Remove chips from marinade and season with salt
  4. Pre heat a large heavy skillet over medium high heat. Add in 2 tablespoons olive oil and butter until melted.
  5. Cook chops in the heavy skillet for 4 to 5 minutes per side for medium rare. Serve hot garnished with additional fresh herbs.
Uitkyk https://uitkykvleismark.co.za/
Grilled Lamb Chops with Charred Red Onion Chutney

Grilled Lamb Chops with Charred Red Onion Chutney

Grilled Lamb Chops With Charred Red Onion Chutney
Serves 4
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 large red onion, cut crosswise into 1.5 cm thick slices
  2. 3 tbsp. Canola oil
  3. Salt and freshly ground black pepper
  4. 1 tsp. whole cumin seeds
  5. Pinch crushed red pepper flakes
  6. 1 medium ripe tomato, cored and and chopped
  7. 2 tbs. apple cider vinegar
  8. 1 tsp granulated sugar
  9. 4 x 2 cm thick bone in lamb shoulder chops
Instructions
  1. 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.
  2. 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.
  3. 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
  1. 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.
Uitkyk https://uitkykvleismark.co.za/
Lamnekbredie

Lamnekbredie

 

Lamnekbredie
Yields 4
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Total Time
2 hr 30 min
Total Time
2 hr 30 min
Ingredients
  1. 2 e (30 mℓ) meel
  2. Sout en peper
  3. 1 – 1,5 kg lamsnek skywe
  4. Olyfolie
  5. 2 uie, grof gesny
  6. 5 knoffelhuisies, fyngedruk
  7. 2 groot wortels, gekap
  8. 2 selderystingels, gekap
  9. ¾ k (190ml) rooiwyn
  10. Gerasperde skil en sap van ½ suurlemoen
  11. 1 blik (400 g) heel tamaties
  12. 1 k (250 mℓ) hoenderaftreksel
  13. 3 takkies vars roosmaryn
  14. 1 lourierblaar
  15. 3 mediumgroot aartappels, in dun skywe gesny
  16. Grasuie of Italiaanse pietersielie vir garnering
Instructions
  1. Geur die meel met sout en peper. Druk die vleis in die meel en skud die oortollige meel af.
  2. 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.
  3. Voeg die uie, knoffel, wortels en seldery by. Bak verder totdat die uie bruin gebraai is terwyl jy dit af en toe deurroer.
  4. Voeg die rooiwyn by en skraap die boom van die pot met ’n houtspaan om al daardie lekker stukkies los te kry.
  5. 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.
  6. Maak ’n stuk bakpapier nat en bedek die aartappels liggies daarmee.
  7. 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
  1. Garneer met suurlemoenskil en grasuie of Italiaanse pietersielie.
Uitkyk https://uitkykvleismark.co.za/
Lamb Shoulder with sticky pomegranate glaze

Lamb Shoulder with sticky pomegranate glaze

Lamb shoulder with sticky pomegranate glaze
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Total Time
5 hr
Total Time
5 hr
Ingredients
  1. 4 garlic cloves, chopped or 1 tsp chopped garlic
  2. 2 tsp ground cinnamon
  3. 2 tsp ground cumin
  4. 1 tbsp dried oreganum
  5. 1 lemon, quartered, pips removed
  6. ±1.8kg bone-in lamb shoulder roast
  7. 2 red onions, cut into wedges
  8. 1 l pomegranate juice
  9. 2 tbsp clear honey
  10. 250 g natural yogurt
  11. OPTIONAL: 100 g pomegranate seeds, or seeds from 1 fresh pomegranate
  12. small handful mint leaves, chopped.
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Uitkyk https://uitkykvleismark.co.za/
Spicy Meat Curry

Spicy Meat Curry

Spicy meat curry
Serves 4
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Total Time
1 hr 5 min
Total Time
1 hr 5 min
Ingredients
  1. Olive oil for frying
  2. 1 Onion, chopped
  3. 5 ml (1 tsp) Musthav Crushed Garlic
  4. 15 ml (1 Tbsp.) Mild or medium curry powder
  5. 5 ml (1 tsp) ground coriander (Uitkyk)
  6. 5 ml (1 tsp) ground ginger (Uitkyk)
  7. 5 ml (1 tsp) Turmeric (Uitkyk)
  8. 4 pods cardamom
  9. 1 Chilli, deseeded and chopped (optional)
  10. 800g Beef, Chicken or lamb cubes
  11. 1 x 400 g tin chopped tomatoes
  12. 1 red pepper, deseeded and sliced
  13. 350 g green beans, sliced into 3-cm lengths
  14. 2 large sweet potatoes, peeled and cubed
  15. Salt and Pepper
Instructions
  1. Heat the oil in a saucepan and fry the onion and garlic until soft.
  2. Add the curry powder, coriander, ginger, turmeric, cardamom and chilli and cook for 5 minutes .
  3. Add your choice of meat to the curry mixture and brown it. Add the chopped tomatoes and mix through.
  4. Add the pepper, green beans and sweet potato cubes
  5. Transfer everything to a pressure cooked and cook for 45-60 minutes. Season to taste.
Uitkyk https://uitkykvleismark.co.za/