FOOD & DRINK

A whole lotta delightful lamb recipes

NZL burgers

Lamb burgers with feta and avocado

Serves: four
Preparation time: 10 mins
Cooking time: 20 mins

Ingredients:

500g New Zealand lamb mince
2 tablespoons tomato sauce
2 teaspoons Worcestershire or any other brown sauce
1 spring onion, thinly sliced
12 mint leaves, shredded
1 avocado
¼ teaspoon finely grated lime zest
2 teaspoons lime juice
2 heaped tablespoons mayonnaise
1 teaspoon mustard
50g feta cheese, crumbled
2 beefsteak tomatoes, thinly sliced
1 teaspoon extra virgin olive oil
4 burger buns, split open
1 butter lettuce, leaves separated

How to:

  • Using your hands (or a food mixer – not a food processor), combine the lamb mince, tomato sauce, brown sauce, spring onions and half of the mint leaves
  • Divide into four portions before rolling out and flattening to create 1cm-thick patties
  • Place patties on a tray and leave in the fridge to firm up for anywhere between two hours and overnight
  • Remove the flesh from the avocado and mash with the lime zest and juice, then mix in the mayonnaise, mustard and lastly, the feta
  • Mix the remaining mint leaves with the tomatoes and olive oil and season with freshly ground coarse black pepper and sea salt
  • Cook the patties over medium heat on a barbeque until done to your liking, then remove and rest in a warm place for five minutes
  • Toast the bread buns on the cut side then place the lettuce and tomatoes
  • Sit the cooked patties on top and spoon on the avocado mixture
  • Pop the tops on then devour

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NZL Massaman Curry

Lamb Massaman Curry

Serves: four – six
Preparation time: 10 mins
Cooking time: 55 mins

Ingredients:

750g New Zealand Lamb; middle neck, shoulder or leg, cut into approx. 2cm chunks
6cm piece ginger, minced
10 cloves garlic, minced
3 tablespoons oil
2 large onions, roughly chopped
1 teaspoon each coriander and cumin seeds
8 cardamon pods, crushed to remove seeds
2 teaspoons turmeric
4 star anise
4 stalks lemon grass, tough ends removed and finely chopped
4 lime leaves
1-2 Thai red chillies, split and de-seeded
1 litre lamb or chicken stock
400ml can coconut milk
3 medium waxy potatoes, peeled and cut into chunks
4 juicy, vine-ripened tomatoes, quartered
1 teaspoon shrimp paste
1 ½ tablespoons tamarind paste
1 tablespoon sugar
150g both green beans and baby corn
3 tablespoons fish sauce
Chopped coriander to serve

How to:

  • Combine the garlic and ginger in a large bowl, then add the lamb and mix well. Cover and marinate in the fridge for 30 minutes or overnight if possible
  • Heat two tablespoons of the oil and cook the onion for about 10 minutes until softened and lightly caramelised and remove to a plate
  • Toast the coriander and cumin seeds before crushing in a pestle and mortar with the cardamon seeds. Mix in the turmeric and star anise
  • Bring the lamb to room temperature. Heat the remaining tablespoon of oil and brown the lamb in its marinade. Add the spice mix and chopped lemon grass and cook for a few minutes until fragrant. Be careful not to burn the spices
  • Now add the caramelised onions back to the pan and stir. Pour in the stock, coconut milk, lime leaves and chilli. Cover and cook gently for one hour then add the potatoes, tomatoes, shrimp paste, tamarind and sugar. Cook for another 30 minutes or until the meat is tender and potatoes are cooked. Add the baby corn and green beans and cook for 6-8 minutes until al dente
  • Add the fish sauce and let the curry sit for 10 minutes. Taste and adjust the seasoning to suit although it should be sweet, tangy and spicy. Serve with rice

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NZL Lamb, Olive and Orange Stew

Lamb, olive and orange stew with roast pumpkin humus, minted broccoli couscous and nutty dukkah

Serves: six
Preparation time: 10 mins
Cooking time: 1 hr 50 mins

Ingredients:

1kg boneless New Zealand Lamb leg, diced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves, chopped
2 cloves garlic, peeled and chopped
3 onions, peeled and sliced
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 x 5cm piece cinnamon
2 carrots, peeled and sliced
1 orange
2 tablespoons soy sauce
1 sweet potato, peeled and diced
100g unpitted olives – a mixture of green and black

How to:

  • Cut the lamb into 2cm thick slices and mix with the thyme, rosemary and garlic. Leave to marinate for an hour
  • Heat up a heavy based pot and add a tablespoon of olive oil. Caramelise the onions, cumin, coriander seeds and cinnamon over medium heat
  • Add two strips of orange peel (no pith) and its juice, then cook until the liquid has evaporated
  • Remove the onion mixture from the pot and put back on the heat
  • Add another tablespoon of olive oil and add the lamb, then cook until browned
  • Return the onion mixture to the pot, along with the carrots, soy sauce, sweet potato (which breaks up as it cooks and thickens the sauce), olives and enough water to cover by 1cm
  • Bring to a boil then reduce the heat to a gentle simmer and cook with a lid on for 90 minutes on a very low heat on the hob or in the oven at 170˚C
  • After an hour, take the lid off the pot. Continue to cook until the sauce has thickened, which should take another 30 – 40 minutes. If it isn’t as thick as you’d like, create a paste by mixing a tablespoon of flour and a quarter cup of cold water, then stir it into the stew making sure you don’t create any lumps

To make the roast pumpkin humus

Ingredients:

200g pumpkin or butternut squash
1 x 400g can cooked chickpeas, drained and rinsed
2 – 3 cloves peeled garlic
2 tablespoons tahini paste
½ teaspoon lemon zest
the juice of 1 lemon
150ml olive oil

How to:

  • Place the pumpkin in a roasting dish and drizzle with two teaspoons of olive oil. Bake for around 45 – 60 minutes until you can easily insert a knife through it
  • Leave until cool enough to handle, then scoop out the seeds and discard
  • Scoop the flesh out and place in a food processor with the chickpeas, garlic, tahini, lemon zest, lemon juice and some flaky salt
  • Pulse blitz. Start adding the olive oil and add enough to give you a ‘thick dip’ consistency

To make the minted broccoli couscous

Ingredients:

80g instant couscous
110ml tepid water
200g broccoli florets, cut into chunks
a handful of fresh mint leaves
a handful flat parsley leaves
2 tablespoons extra-virgin olive oil

How to:

  • Mix the couscous and water with half a teaspoon of salt and leave it to absorb for 10 minutes
  • Boil or steam the broccoli for one minute then drain and immediately put into a large bowl of iced water
  • Drain well and place in a food processor with the mint leaves, parsley and olive oil and blitz in several short bursts, scraping down the side of the bowl each time to produce coarse crumbs
  • Mix into the couscous with a generous amount of freshly ground black pepper, adding salt to taste

To make the almond dukkah

Ingredients:

1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
2 tablespoons sesame seeds, toasted (or toast in the pan with the other seeds)
½ teaspoon nigella seeds (or use extra cumin, or caraway seeds)
100g toasted almonds
50g toasted pinenuts
½ teaspoon sweet smoked paprika
1 teaspoon flaky sea salt

How to:

  • Place a heavy based pan over medium to low heat. Add the coriander, fennel and cumin seeds and cook until aromatic. Be careful not to burn them as they will catch quite quickly – if you do burn them, start again
  • Once done, tip into a heatproof dish and leave to cool
  • Tip into a mortar along with the nigella seeds and sesame seeds and coarsely pound with a pestle
  • Add the nuts and pound but keep them a little chunky
  • Add the smoked paprika and salt and pound a little more. Store in an airtight jar