Lamb - Three Ways

Moroccan Lamb Shank:

• 500g lamb shank cut into 2cm thick pieces
• 1 tsp Robertsons Garlic Salt
• 1 tsp Robertsons Black Pepper coarsely grounded
• 1 tsp Robersons Cumin
• 1 tsp Robertsons Coriander
• 1 tsp Robertsons Paprika
• ¼ tsp Robertsons Cayenne Pepper
• 1 Tbsp olive oil
• 500ml vegetable stock

Preheat oven to 180°C.
Mix all of the spices together.
Coat the lamb with the olive oil and then the spices. Make sure all the pieces are spiced.

Add the meat to an ovenproof dish that is just big enough to take the meat in a single layer.
A Tagine will work very well.

Add the liquid and cover with a tight-fitting lid or tin foil.
Bake for 3 hours in the oven.

Mediterranean Rack of Lamb:

• 1 rack of lamb (Frenched)
• Robertsons Salt and Pepper to taste
• 1 tsp Robertsons Thyme
• 1 tsp Robertsons Rosemary
• 1 Tbsp olive oil

Preheat oven to 180°C.
Rub the rack of lamb with the olive oil and then with the herbs and spices.
In a hot, but not smoking, pan - grill the rack of lamb on the fat side until crispy.
Transfer to a pre-heated oven and grill for 30 minutes for medium rare.
Remove from oven and let it rest for 10 minutes.
Cut into chops.

Greek-inspired Loin of Lamb:

• 1 piece of deboned lamb loin
• 1 tsp Robertsons Origanum
• 1 tsp Robertsons Mint
• Robertsons Salt and Pepper to taste
• 1 Tbsp olive oil

Preheat oven to 180°C.
Coat the inside and outside of the loin with olive oil
Rub the inside and outside with the herbs and flavour with salt and pepper.
Roll the loin into a wheel and bind with butchers tBeverage.
In a hot, but not smoking, pan fry the loin on all sides until the fat becomes crispy on the outside.
Transfer to a pre-heated oven and grill for 30 minutes.
Remove and let rest for 10 minutes, cut into individual servings.

Pea and Lemon Puree:

• 1 tin green peas
• Juice of one lemon
• 1 tsp sugar
• 1 tsp Robertsons Mint

Add everything to a small pot and bring to the boil, cook for 5 minutes.
Drain the peas keeping 6 tablespoons of the cooking liquid
Blend the peas and the 6 tablespoons of cooking liquid into a fine puree with a hand blender.

Sweet Potato Puree:

• 2 large sweet potatoes
• Olive oil to cover sweet potatoes
• 1 tsp Robertsons All Spice

Preheat oven to 180°C.
Coat the sweet potatoes in the olive oil and bake in a pre-heated oven until tender.
Remove from the oven and remove the skins.
Add Robertsons Cumin to the sweet potatoes and mash with a fork.
Blend to a puree with a hand blender.
Serve the three different pieces of lamb with the two purees.

Bon appetite!
The Spice Master.

CapeCook - Rustic South African Food