Recipezaar: New Zealand,Lamb/Sheep recipes

Char Grilled Lamb with Kiwi Salsa

Sat, 16 Mar 2002 19:44:37 -0500

Posted in response to a request. Prep time doesn't include marinating time. I think the salsa would also be good with steaks. -- posted by JustJanS

Lamb and Yoghurt Patties

Wed, 08 Jan 2003 20:37:42 -0500

In honour of Mike Moore and his dream of the great NZ lamburger...(Mike Moore is an ex-Prime Minister of NZ and currently head of the WTO) -- posted by Missy Wombat

Cilantro Crusted Rack of Lamb

Thu, 24 Apr 2003 20:02:09 -0400

Please be aware of the walnut ingredient; anyone with nut-allergies should eliminate this ingredient from the recipe. Lamb is one of my favourite meats to prepare. More lamb recipes are forthcoming. A good friend from Calgary emailed this recipe to me in 1999. (Source: Cold Weather Cooking, Sara Leah Chase) It is a keeper. Serve with Mint Salsa Verde - recipe also included in this post (Source: Nantucket Open House Cookbook, Sara Leah Chase) -- posted by TOOLBELT DIVA

Lamb Leg Stuffed with Herbed Leek Dressing

Mon, 05 May 2003 20:04:20 -0400

Most supermarkets do offer boneless butterflied lamb leg for sale. It is usually already tied; you will have to remove the string and retie this recipe with your own string. Preparation for this cut has more steps than usual, but well worth it. The juices from leeks, garlic and herbs seep into the incisions and infuse the meat with a wonderful exotic flavour. Topped with pan gravy, your meal will have guests coming back for seconds. Serve with your favourite vegetables, potatoe or rice. The smooth taste of a Cabernet Shiraz or a crisp Chablis enhances the flavour of herbs in lamb. One of my favourite lamb recipes. Again, a supermarket handout recipe from the butcher shop provided by the promoters of New Zealand Spring Lamb. -- posted by TOOLBELT DIVA

Crown Lamb Roast with Sage Stuffing

Mon, 05 May 2003 20:10:12 -0400

Ask your butcher to shape the crown roast and tie it with string. Wrap foil around the tops of the cutlet bones to prevent them from burning. Any excess stuffing can be moistened with a little apple juice, rolled in greased foil and baked with the lamb. Cook this dish just before serving. Serve with roasted vegetables and your favourite Sauvignon Blanc or Cabernet Merlot. One of my favourite meats to cook; my recipe library includes many variations in the preparation and presentation of lamb and this recipe is just one I am pleased to share. From Classic Essential Roasts by the Hawthorn Press. -- posted by TOOLBELT DIVA

Rack of Lamb with Toasted Hazelnut Butter

Thu, 15 May 2003 20:09:27 -0400

Nut Allergy Alert. To serve to fewer people, roast only 2 racks of lamb. Cut the mustard and salt in half. Freeze the remaining hazelnut butter for another time to use with more lamb, steamed green beans or asparagus. Prep. time includes 1 hour refrigeration to harden hazelnut butter.This recipe is also delicious cooked on outdoor grill. Ensure your coals are medium hot, and gas grill hot. Preheat shallow pan on grill, as well. Then follow roasting recipe as described. Serve with a Cabernet Sauvignon Shiraz. -- posted by TOOLBELT DIVA

Stewed lamb and green peas

Thu, 09 Oct 2003 20:01:09 -0400

From "Colonial Everyday Cookery". A recipe wellknown to southern New Zealanders. -- posted by Missy Wombat

Lamb Shanks Braised in Merlot With Figs

Thu, 27 May 2004 19:59:17 -0400

I found this on a New Zealand site whilst looking for ways to use up a heap of dried figs Russell brought home. Prep time doesn't include marinating. -- posted by JustJanS

Oriental Lamb Steaks

Tue, 05 Jul 2005 23:04:55 -0400

An other one from my 'old' files. Easy and tasty. -- posted by Jen T

Lamb Chops With Mint Jelly Crust

Tue, 09 Aug 2005 22:04:58 -0400

Simple to make and classic mint and lamb taste. I like to serve these with jacket baked potatoes and some steamed green veggies and carrot sticks. -- posted by Jen T

Rack of Lamb With Chilli-Mint Sauce

Wed, 07 Sep 2005 16:53:58 -0400

Adapted from Delicious magazine. For Dave and I, we usually use 3 lamb racks with 4 cutlets on each and all the marinade and sauce (I don't halve it). Nice served with a sweet potato rosti or mash. Prep time includes 30 minutes marinating time. -- posted by Jewelies

Savoury Lamb Chops by June

Wed, 21 Sep 2005 12:41:55 -0400

This was my Mums recipe and one that my Brother and I grew up on. Mum use to marinate the chops but I'm really not sure for how long. I haven't taken this into consideration for prep times. -- posted by Jewelies

Honey & Herb Loin Chops

Fri, 30 Sep 2005 14:44:25 -0400

New Zealand is famous for it's lamb and this is a great example. This was originally found at nzlamb.com which is the site for the New Zealan Lamb Cooperative. Posted for Zaar World Tour 05 -- posted by Amis

Colonial Goose

Fri, 30 Sep 2005 15:04:04 -0400

This is a fun, surprisingly effective preparation of roast leg of lamb. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in the old country the pioneers were very inventive. Colonial Goose is now a recognised classic, with some restaurants featuring it as a main attraction at midwinter festivities (June 21 in NZ). It involves the careful boning out a leg of lamb, stuffing it with honey and dried apricots, and then marinating it in a red wine based marinade which even gives it the appearance of goose when cooked. You need a large leg of lamb. If you dont know how to bone it out, ask your butcher to do it, stressing that you need to be able to stuff it. This does need to marinate all day or overnight, so prepare ahead. Posted for Zaar World Tour 05 -- posted by Amis

Marinated Lamb Cutlets With Kiwi Salsa

Thu, 20 Oct 2005 19:05:02 -0400

These wonderful cutlets--rib lamb chops in the States--are another example of the fusion cooking of New Zealand. -- posted by Chef Kate

Lamb Cutlets With Arugula (Rocket), Bean, Strawberry and Feta

Thu, 12 Jan 2006 19:35:12 -0500

From Delicious magazine. Please allow 1 hour to marinate. -- posted by Jewelies

Coriander Crumbed Lamb Cutlets

Thu, 12 Jan 2006 19:49:21 -0500

A recipe by Bill Granger. -- posted by Jewelies

Lamb Shanks & Apricots

Thu, 09 Mar 2006 21:09:00 -0500

Adaped from an Iain Hewitson's recipe. The original recipe is simmered on the stove top and uses cubed lamb. I cooked this with lamb shanks and it worked perfectly. Personally I prefer to cook a recipe like this in the oven. -- posted by Jewelies

Hangi in a Crock Pot

Mon, 20 Mar 2006 15:25:22 -0500

Hangi is the traditional New Zealand Maori way of cooking. Mix and match the meat, as per a traditional hangi, a lamb or pork chop and a piece of chicken per parcel. For a smoky taste add smoked pork slices to the packets. A ball of stuffing about the size of a golf ball if you like stuffing. -- posted by Jewelies

Paprika Spiced Lamb (New Zealand)

Tue, 30 May 2006 16:30:55 -0400

This recipe is being posted for ZWT II, but will definitely be on our table very soon. The recipe appears to span 2 continents. While discovered on an on-line search for New Zealand recipes at www.recipes.co.nz, it is then described as an adaptation of the traditional Hungarian Goulash. The meat & sauce are prepared separately & combined at the end to protect & enhance the flavours of the lamb & sauce. (Note: The recipe strangely combined the use of metric & US standard measurements. I felt that was confusing & converted to all US style as I suspect there are more of you on RZ than us.) -- posted by twissis

Lea and Perrins Lamb Chops

Tue, 06 Jun 2006 14:20:04 -0400

A classic Kiwi dish from New Zealand, sure to please! -- posted by Sharon123

Barbecue Kiwi Lamb Kabobs

Fri, 14 Jul 2006 10:05:31 -0400

An interesting concept of using kiwi to tenderize the meat and add flavor. Found this one on a New Zealand website. -- posted by SkinnyMinnie

New Zealand High Country Sheep Station Roast Lamb

Wed, 13 Sep 2006 20:24:59 -0400

This is the recipe that was used on the New Zealand high country sheep station I spent my early years growing up on. It's simple in the extreme. Kiwi's generally don't like their meat with any red still showing, so if you like your meat still walking this is not one for you :) It was preferred to make rich gravy's, homemade mint sauces etc to serve with this. If cooking mutton (tougher but lots cheaper) instead of lamb, start the same but cook at least 30-60 minutes longer at slightly lower temp again when turning down the temperature. Long and slow is the key, Enjoy! -- posted by kiwidutch

Simple Rosemary Lamb Chops

Sat, 30 Dec 2006 21:24:02 -0500

The simplest of treatments often brings out the best of flavours. Do these in the fry pan or on a BBQ. We like our lamb chops cooked though rather than pink... and we often use more olive oil than stated because then the fat around the edge of the chops caramalises and gets lovely and crispy. Cooking time is approximate because it really depends on how rare to well done you prefer your meat and how thick your chops are. *DO* pick these up and eat them with your fingers. Guests thought we were mad but after trying them, sticky fingers all around the table were diving into the serving dish for more! I have some small hand towels that I dampen slightly and wrap well in cling film before everyone arrives. Put them in the microwave for a minute or so, hand them out to guests to clean their hands on afterwards, but be careful, there will be a lot of steam as the first bit of cling film comes off, but it's a classy cleanup and guest will be impressed :) ZWT REGION: New Zealand. -- posted by kiwidutch

Lamb Chops for the BBQ or Grill

Sun, 07 Jan 2007 22:52:34 -0500

A tasty marinade for lamb chops. Great for the BBQ or grill. Prep time doesn't include time to marinate the chops. -- posted by Jewelies

Indonesian Roast Lamb

Mon, 08 Jan 2007 16:05:26 -0500

Preparation time does not allow for time to marinate. -- posted by Jewelies

Minted Lamb Kebabs

Sun, 28 Jan 2007 16:30:54 -0500

Don't forget to soak you bamboo skewers. Prep time does not include time to marinade. -- posted by Jewelies

Lamb Burgers

Thu, 24 May 2007 16:13:51 -0400

From Cooking Light. ZWT3. -- posted by dicentra

Barbecue Kiwi Lamb Kebabs - Skewers

Sun, 27 May 2007 23:52:54 -0400

New Zealand's most famous export - meltingly tender lamb, I love New Zealand Lamb and this recipe makes the most of it by cooking it over coals, with an oriental twist! Also contains that ubiquitous fruit of New Zealand, the Kiwifruit! Perfect tucker for your next barbie - don't forget the chilled beer and wine! (Works very well with frozen lamb.) -- posted by French Tart

New Zealand Braised Lamb With Herbs, Apples and Syrup

Tue, 29 May 2007 12:43:39 -0400

This recipe comes from the New Zealand Beef and Lamb Board. -- posted by Mme Melissa

Braised Lamb Shanks With Chilli Dumplings

Wed, 30 May 2007 22:43:17 -0400

I found this in a Better Homes and Gardens magazine and I'm storing it here to make at a later date. One cup is 250ml and an Australian tablespoon is 20ml. -- posted by Jewelies

Simple Garlic & Pepper Rack of Lamb

Mon, 04 Jun 2007 20:27:02 -0400

This is an ideal way of cooking racks of lamb when you don't want a crumbed coating. I like to serve this with a salad & potatoes (done however takes your fancy on the day!)or with steamed vegetables such as broccoli, cauliflower & carrots and a jacket baked potato, with a horror of horrors......gravy made with a pkt mix! LOL -- posted by Jen T

Balinese Lamb Chops

Wed, 20 Jun 2007 21:21:30 -0400

This is from Super Food Ideas. This is nice served with noodles and baby bok choy. -- posted by Jewelies

High Country Pie

Mon, 01 Oct 2007 23:27:13 -0400

I spent an day looking after a family members home while workmen were there to install a new security entranceway (they are away on holiday) so to keep me busy I decided to go through their cookbooks looking for some recipes to post on 'zaar. -- posted by Jewelies

Lamb Shanks in Olive Infused Tomato Sauce

Tue, 02 Oct 2007 22:44:29 -0400

I spent a day looking after a family members home while workmen were there to install a new security entrance (they are away on holiday) so to keep me busy I decided to go through their cookbooks looking for some recipes to post on 'zaar. -- posted by Jewelies

Braised Lamb Shanks

Tue, 02 Oct 2007 22:45:50 -0400

Barbecue Lamb Salad With Thai Lime and Chilli Dressing

Tue, 27 Nov 2007 20:07:13 -0500

Posting for Chef #29196. Please see my recipe for Recipe #268464. -- posted by Jewelies

Spicy Coconut Lamb Cutlets With Mint and Green Chilli Sauce

Wed, 28 Nov 2007 02:51:01 -0500

A tasty Thai Lamb recipe. -- posted by Jewelies

Braised Lamb Chops

Fri, 30 Nov 2007 18:26:42 -0500

This is a Huey recipe. -- posted by Jewelies

Spiced Lamb Cutlet Salad With Thai Dressing

Fri, 30 Nov 2007 18:38:23 -0500

From Delicious magazine. -- posted by Jewelies

Warm Lamb and Couscous Salad With Pomegranate Molasses

Mon, 03 Dec 2007 01:29:29 -0500

Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992 Pomegranate molasses is sweet and sourish, and that and the preserved lemons are pretty easily available from speciality food stores -- posted by Aus/NZ Hosts

Indian Lamb Meatballs in Curry Sauce

Mon, 03 Dec 2007 02:25:48 -0500

This is from Super Food Ideas. You can add extras to the yoghurt mix if you wish. -- posted by Jewelies

Easy Fruited Lamb Chops

Wed, 28 May 2008 00:36:28 -0400

I just created this to use some lamb chops that I bought spur-of-the-moment. I thought they came out fantastic and had to share! Hope you enjoy too! -- posted by flower7

Nanas Mutton Shank Casserole

Fri, 30 May 2008 17:13:11 -0400

Mrs E.M. Cullotys Award Winning Recipe. Nana regularly served this to me 30 years ago. It tastes fantastic and Im so pleased that she wrote the recipe down. -- posted by Puckles

Lamb Shank Rogan Josh

Wed, 30 Jul 2008 19:50:49 -0400

This is from Delicious magazine. I haven't tried it yet but will soon. Serve with steamed rice and naan bread. -- posted by Jewelies

Mustard Lamb Chops

Sun, 07 Dec 2008 01:57:56 -0500

If you love mustard, then this a must......My Kids have given this a THUMBS UP -- posted by Hitesh Kumar

Butterflied, Barbecued Leg of Lamb

Wed, 07 Jan 2009 19:09:09 -0500

This sounds perfect for my Australia Day menu.You can cut down on the prep time by asking your butcher to bone and butterfly the leg. -- posted by Fairy Nuff

Drop Dead Gorgeous - Garlic Studded Roast Leg of Lamb

Sun, 11 Jan 2009 20:56:14 -0500

This is the name my daughter came up with when I served this roast leg of lamb for Boxing Day this Christmas holiday! We love roast leg of lamb and this was a variation on my normal way of roasting it. I would have studded the leg with fresh rosemary as well as garlic, but I could not find it under the snow and heavy frost, another time! I am spoilt for choice with fresh lamb in France (and when I go home to the UK), but when I cannot get hold of fresh local lamb, I buy frozen New Zealand or Australian leg of lamb - which is always excellent. One tip I would like to share is ALWAYS allow the meat to rest for at least 10 minutes before carving - it allows all the juices to run back into the lamb and makes it moist, tender and easier to carve. Serve the slices of meat on hot dinner plates with lashings of piping hot gravy and you're done! Roast leg of lamb will go nicely with roast, mashed of gratin potatoes and a medley of fresh seasonal vegetables, especially green beans. Save the roasting juices to make your gravy - allowing them to cool slightly before skimming off the fat that will rise to the surface. This would be an ideal meal for Mother's Day and Easter - Spring lamb is delectable if you can get hold of it fresh. -- posted by French Tart

100 Year Old New Zealand Lamb Dish - (I Have Used Deer W/This

Sun, 26 Apr 2009 21:29:46 -0400

A unique and exotic dish for the acquired taste of lamb . Not just any lamb only Imported lamb from NEW ZEALAND (because of the type of food the lamb eats) Australian lamb will do as well. It has a Kick so expect it. I Dont recommend you using American lamb as the flavor is not the same . Around Easter most stores get imported lamb from NZ (i buy all of my local stores imported NZ lamb to make sure i have enough for the year ) as they only carry American the rest of the year. This is over 100 years old but i said that to be safe . It was given to me by Grandfather who's Mother and Father was one of the first white familys to move into South Africa and they had New Zealand Lamb Imported to them to their farm. -- posted by Hotwingcooker

Pan Fried Lamb Backstraps With Roasted Potatoes and Tomatoes

Tue, 28 Apr 2009 01:39:55 -0400

From NZ's Cuisine Magazine. -- posted by Wendys Kitchen

Shepherd's Pie

Tue, 05 May 2009 17:16:57 -0400

This is from Cook's Illustrated folks, who tinker to death every aspect of a recipe. Altho I haven't tried it yet, I wouldn't change a thing. On second thought, maybe leave out any extra salt, but that's just for me personally given sodium restrictions. Low-sodium broth seems to have plenty on its own. -- posted by Debbie R.

Pomegranate Marinated Lamb

Wed, 06 May 2009 13:51:13 -0400

Thought this sounded delish! Submitted for Zaar World Tour 5 -- region New Zealand/Australia. Recipe source: Bon Appetit (November 2008) -- posted by ellie_

Baked Five Spice Lamb Cutlets

Fri, 08 May 2009 01:47:33 -0400

Entered for safe-keeping for ZWT. From "Super Food Ideas" of September 2008, a popular Australian food magazine. Lamb is New Zealand's biggest export, and Asian-style cooking is also popular in New Zealand, so I am attributing this recipe to New Zealand. Serve with a crunchy Asian-style salad. The magazine suggested this as a dish a child could make. -- posted by KateL

Wellington Lamb Burgers

Sat, 09 May 2009 00:12:17 -0400

I got this recipe off the New Zealand lamb website. It sounds rather different with the egg mixture in the middle of the burger. -- posted by Sarah_Jayne

Spicy Chinese New Zealand Lamb

Sat, 09 May 2009 00:16:56 -0400

From nzlamb.com. Posted for ZWT 5. -- posted by Jamilah's Kitchen

Lamb Kebabs

Sat, 09 May 2009 00:17:08 -0400

A very simple way to serve lamb. I love to cook these on the barbecue and serve them with new potatoes and a couple of salads. Recipe by Alison Holst, posted for ZWT5. Preparation time does not include marinating time. -- posted by Helen Hes

Spice Rubbed Lamb With Kumera and Feta Mash

Sat, 09 May 2009 00:53:46 -0400

From Healthy Food Guide, posted for ZWT5. -- posted by Helen Hes

Pan Seared Lamb Medallions

Sat, 09 May 2009 01:04:32 -0400

Impress your friends with this wonderful dish. It's delicious and gourmet, but in an easy way. Serve this with your favourite potato dish. Enjoy! -- posted by Nif

Lamb, Lemon and Olive Pasta

Sat, 09 May 2009 01:09:08 -0400

From Healthy Food Guide magazine and posted for ZWT 5. -- posted by Helen Hes

Carolanne's Shepherd's Pie

Tue, 12 May 2009 16:50:12 -0400

This recipe is from my friend, Carolanne, who is from New Zealand. The idea was that for a Sunday Roast, in New Zealand, the family would have a roast leg of lamb. One of the meals prepared from leftovers was shepherds pie. As leftovers, you would include not just the meat, but also the mashed potatoes, the gravy, and vegetables, usually carrots and maybe peas, depending on the season. You can substitute ground beef for the lamb is you prefer. Enjoy! -- posted by Nif