Brett McGregor
  • Signed Cookbooks
  • What I'm Up To
    • Olivado Olive Oil
    • Kaipara Kumara
    • The Travelling Chef
    • Blue September
    • Allergy Awareness Week
    • Keep Calm + Learn to Cook
    • Taste of a Traveller
    • Auckland Seafood Festival
  • About Me
  • Recipes
  • Blog

Arun's slamming lamb shoulder

2/7/2017

0 Comments

 
Aruns slamming lamb shoulder
Photo Jae Frew
Serves 6
Prep time 20
Cook time 4 hours + resting

This lamb is tender, so tender you can pull it apart with a couple of spoons. It’s the highlight of any Indian feast, and best eaten with Bombay potatoes, cauliflower and potato curry, naan and some dhal. This recipe is dedicated to a great old mate of mine. Arun it was you and your family who got me into spicy food, so it is only fair that I give back a little something . . . miss you, bro.
 
Ingredients
     1.8–2 kg lamb shoulder
     2 tbsp olive oil
     2 tbsp coriander seeds, toasted and ground
     2 tsp chilli powder or to taste
     2 tsp ground turmeric
     2 tsp garam masala
     3–6 green chillies, pounded into a paste
     4 cm knob of ginger, pounded into a paste
     5 whole cloves
     2 cinnamon sticks
     1 bulb garlic, unpeeled and sliced in half
     salt and freshly ground black pepper to taste
 
Instructions
  1. Preheat your oven to 200ºC.
  2. Place the lamb in a roasting tray. Make a few cuts into the fat side of the lamb with a knife and rub the oil all over the meat.
  3. Place the coriander seeds, chilli powder, turmeric, masala, chillies and ginger in a small bowl and combine.
  4. Add the cloves, cinnamon sticks and garlic to the roasting tray, rub the lamb all over with the spice mix and season with salt and pepper. Add ½ cup water to the roasting tray then cover the tray with tinfoil and place in the oven.
  5. Turn the oven down to 170°C and cook for 4 hours. The smell will be amazing and the lamb will fall apart.
  6. Remove the lamb from the oven and discard the cloves and whole cinnamon sticks. Place on a chopping board, cover with tinfoil, then a tea towel, and leave to rest for 10 minutes before pulling it apart with two forks.
0 Comments

Grilled Lamb Chops with Chimichurri Sauce 

21/8/2016

0 Comments

 
GRILLED LAMB CHOPS WITH CHIMICHURRI SAUCE
Prep time: 10 min
Cook time: 5-10 min (depending on thickness)
​Serves: 4

Lip smacking good...Juicy, tasty & fresh this recipe is a winner!

 
Ingredients
       12 lamb chops
       4 Tbsp rosemary, chopped
       2 cups fresh parsley
       6 tbsp fresh oregano
       4 sprigs of fresh mint
       6 cloves garlic, minced
       2 tsp crushed chilli
       6-8 tbsp red wine vinegar
       1 cup olive oil
       salt and pepper, to taste
 
Instructions
 
  1. To prepare the chimichurri sauce, combine the parsley, oregano, mint and garlic and process in a food processor until just roughly chopped. You don't want to purée this.
  2. Stir in the crushed red peppers and add the vinegar. Season with salt and pepper to taste.
  3. Stir in the olive oil and set aside to let the flavours infuse.
  4. To prepare the lamb, season with salt, pepper and chopped rosemary. Preheat your grill to 400 degrees. Since my lamb chops were small, I seared each side for only 2-2 ½ minutes to leave the inside rare to medium ­rare. Serve with chimichurri sauce. 
0 Comments

Lamb on a stick

21/8/2016

0 Comments

 
LAMB ON A STICK
Photo Aaron McLean
Prep time: 10 mins
Cook time: 20 mins
Serves: 4

I love loading up on lamb, especially when it explodes with flavours. This lamb recipe echoes the ingredients often used in Portuguese cooking. The tradition in that part of the world where meals are made from many smaller servings means you can try more dishes than you would usually – it becomes a true culinary adventure.

Ingredients
       2 tbsp Olivado olive oil
       1 red onion, sliced
       1 tbsp smoked paprika
       3 cloves garlic, crushed
       1 red chilli, finely sliced
       125ml sherry or Madeira
       1 kg lamb steaks, diced
       2 tbsp chopped fresh parsley
       1 tsp salt
       10 wooden skewers, soaked in cold water
       10 bay leaves, sliced in half lengthwise

Instructions
  1. Heat a frying pan on medium-low and add a little oil. When hot, throw in the onion and cook for around 10 minutes or until golden. Add the paprika, garlic and chilli and combine well. Add the sherry or Madeira and stir, scraping any bits off the bottom of the pan. Cook until the sauce has reduced a little, then set aside to cool.
  2. When cool, blend or process the sauce until smooth. Place it into a bowl and add the lamb, parsley and salt. Mix well, cover and marinate for as long as you can.
  3. Thread the lamb onto the skewers with the odd bay leaf between pieces. Cook under a hot grill for 10 minutes or on the barbecue, turning often, until cooked to your liking.
  4. Serve with a fresh green salad. You could also add a side of asparagus since its coming into season. Blanch it, cook on the bbq, season and serve with a knob of butter and a squeeze of lemon.

Useful tip
  • You can de-skewer the lamb and serve in lettuce cups.
0 Comments

    Recipe Index

    All
    Asparagus
    Bacon
    Baking
    Beef
    Blue Cheese
    Breakfast
    Cake
    Chicken
    Chilli
    Chocolate
    Chop Chop
    Curries
    Dessert
    Dinner
    Dumplings
    Eggs
    Fish
    Fruit
    Kumara
    Lamb
    Lunch
    Miso
    Mussels
    Noodles
    Pork
    Pork Belly
    Potatoes
    Prawns
    Rice
    Salads
    Salmon
    Sauce
    School Lunches
    Seafood
    Sharing
    Snacks
    Soup
    Squid
    Stew
    Taste Of A Traveller
    Taste Of Home
    Vege
    Vegetarian
    Waffles

    Buy My   Cookbook Chop Chop Today!

    Picture

    About Brett McGregor

    My inspiration for cooking and trying new flavour combinations stems from places travelled, more often than not on a shoestring budget… like most kiwi adventurers.

      Get my latest recipes right to your inbox!

    Submit

    RSS Feed

Picture

WELCOME

Amazing Recipes
Buy Signed Cookbooks
How to Videos
About Me
Meal Inspirations
What's Happening
Contact Me

Projects

Olivado Olive Oil
Taste of a Traveller
Keep Calm + Learn to Cook
Auckland Seafood Festival
Let's Cook with Parmco
Blue September
Allergy Awareness Week
The Travelling Chef

​

Search Site

© BRETT MCGREGOR COPYRIGHT 2015. ALL RIGHTS RESERVED.
  • Signed Cookbooks
  • What I'm Up To
    • Olivado Olive Oil
    • Kaipara Kumara
    • The Travelling Chef
    • Blue September
    • Allergy Awareness Week
    • Keep Calm + Learn to Cook
    • Taste of a Traveller
    • Auckland Seafood Festival
  • About Me
  • Recipes
  • Blog