Pachamanca Clasica
Pachamanca is most commonly eaten in the Andes region of Peru. This is a particularly important dish in Peruvian culture since it has existed since the times of the Incan...
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Lamb Recipes
Your best china plates will be cleaner than when you first set the table with these Chef’s Pencil lamb recipes.
Lamb Shank Tagine
Lamb Shank Tagine is a traditional Moroccan dish that’s very popular throughout North Africa. The lamb is very succulent and full of spices – a trademark of the Moroccan cuisine....
RAJASTHANI ROAST RUMP OF LAMB WITH CORN SAUCE
Though this dish is full of Indian flavours the technique of searing the meat and then reducing the sauce is distinctly French in style. The silky corn sauce is common...
Slow Cooked Lamb Shoulder Recipe With Kimchi & Sriracha
Slow Cooked Lamb Shoulder Lightly rub the shoulder with vegetable oil and a little salt. Place in a baking tray and into a hot oven (250ºC). Roast until dark golden...
BARBECUED CAJUN LAMB BACKSTRAP WITH CUCUMBER AND DILL SALAD
Most people can quite obviously recognise a lamb rack or some cutlets, however many people aren’t aware that lamb back strap is that exact same meat. It is the “sirloin”...
Braised Lamb Shank
People are starting to cook lamb more and more, and the trend is evidenced by the growing presence of lamb in our local meat lockers. While Julia Child and other...
GRILLED LAMB CUTLETS WITH MINT AND WALNUT PESTO
This recipe comes from Adam, an old friend and colleague of mine. I worked with Adam as a Sous Chef to his Head Chef in the early to mid 90’s....
Herb & Parmesan Crusted Lamb Racks With Mash Potato & Red Wine Jus
Everyone knows that meat and fresh herbs are a marriage made in heaven, but as in human relationships certain marriages are stronger than others. For example roast chicken with fresh...
MUSHROOM BRAISED LAMB SHANKS
As most of my friends will tell you, I am a huge fan of summer and not big on winter. I tend to complain all winter about the lack of...
Pesto-Crusted Lamb Chops with Eggplant by Chef Paul Hegeman
This lamb chops dish, although inspired by the abundant basil of late spring, is a wonderful dish to have any time of year. I find it a great choice for...
AGNELLO BRASATO CON SAPORI MEDITERRANEI (BRAISED LAMB WITH MEDITERRANEAN FLAVOURS)
Debone the lamb shoulder and remove most of the fat. Cut into 2cm by 2cm pieces. Sear the meat in a hot fry pan and set aside. In a large...
KANIMBLA VALLEY LAMB LOIN, BRAISED BELLY CANNELLONI, WITH SMOKED CARROT JUICES, ROASTED HEIRLOOM CARROTS AND PETIT CARROT AND HERB SALAD
Lamb Sauce Roast off the lamb bones until golden brown Transfer to a large pot and cover with the veal stock Roast of the veg until golden brown Bring the...
