Karoo Lamb Recipes
Ingredients
- Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
- Salt and freshly ground pepper
- Pinch of dried thyme
- 3 tablespoons extra-virgin olive oil
- 10 small garlic cloves, halved
- 3 tablespoons water
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced parsley
Ingredients
- 1 x 2 kg lamb or hogget shoulder , bone in
- 1 bunch of fresh rosemary
- 1 bulb of garlic
- 2 teaspoons English mustard
- olive oil
- 6 red onions
- 4 tablespoons balsamic vinegar
- 1 tablespoon plain flour
- 1 splash of red wine , optional
Root Veg Mash
- 400 g carrots
- 2 cloves of garlic
- 400 g floury potatoes
- 400 g parsnips
- extra virgin olive oil
Ingredients
- 1 tbsp oil
- 6 lamb shanks, trimmed
- 1 carrot, peeled, cut in half
- 1 onion, peeled, cut in half
- 5 whole peppercorns
- 2-3 garlic cloves, peeled, crushed lightly
- bunch fresh thyme
- small bunch fresh rosemary
- 750ml/1¼ pints red wine
- 6-10 tbsp redcurrant jelly, to taste
Serve with
- mashed potato
- boiled seasonal vegetables
Ingredients
- Leg of lamb
- 5 cloves
- Salt and Pepper
- 6 Garlic cloves
- 50 grams Cake flour
- 4 Rosemary sprigs
- Tin Foil – heavy duty
- Olive Oil
- 1 squeezed lemon
- For later: Potatoes and dried peaches.