Recipes

Our Fantastic Recipes by some great chefs

 

Lamb shank tagliatelle with roast red onions & wilted spinach

By Philip Johnson – e’cco bistro

Serves 6

Lamb Shanks:

  • plain flour, for dusting
  • 6 lamb shanks               
  • 80ml (1/3 cup) olive oil
  • 1 onion, peeled and diced
  • 1 carrot, peeled and diced
  • 1 stick celery, washed and diced
  • 1 leek, halved lengthwise, washed well and diced
  • 6 cloves garlic, unpeeled, lightly crushed
  • few sprigs rosemary
  • few sprigs thyme
  • 3 tbs tomato paste
  • 400ml red wine
  • 1 – 2 litres beef stock
  • 250g tagliatelle pasta
  • 100g baby spinach leaves
  • ½ cup shaved parmesan

 

Roast red onions:

  • 3 red onions
  • extra-virgin olive oil
  • balsamic vinegar

 

salt/freshly ground black pepper

 

 

 

WINE SUGGESTION

Brown Brothers Dolcetto & Syrah

$10 - $14

Torbreck “Juveniles” Grenache Mataro Shiraz $ 27 - $35

For the lamb shanks preheat oven to 160’C.  Season flour with salt and pepper and lightly coat shanks, shaking to remove the excess. 

 

Heat olive oil in a heavy-based frying pan and seal the shanks well, transferring them to a large flameproof casserole as they brown.  Add the diced vegetables with the garlic and herbs to the pan and cook until golden.  Add tomato paste and cook a further 5 minutes.   Spoon mixture over meat in casserole. 

 

Deglaze pan with wine, stirring to loosen the sediment then pour mixture into casserole.  Add enough stock to casserole to cover contents and bring to the boil.  Cover casserole with lid or foil and bake 1 – 1 ½ hours or until meat is tender and pulls away from the bones.  Remove from oven and cool in stock.

 

For the red onions, increase oven temperature to 180C. Cut onions into wedges, leaving root end intact to hold segments together; place on a baking tray lined with baking (silicone) paper or a non-stick tray. Drizzle with extra-virgin olive oil and balsamic vinegar, season with salt and black pepper.  Roast for 15-20 minutes until tender.

 

Once lamb shanks have cooled, remove from stock. Pull shank meat from bones, break into bite size pieces and set aside. Strain liquid into a heavy-based saucepan, discarding vegetables. (Shanks can be prepared up to 3 days in advance. Store refrigerated in strained stock until needed.)  Bring stock to the boil, simmer until it reduces and begins to thicken. Keep warm.

 

Bring a large pot of salted water to the boil; cook pasta 8-10 minutes until al dente. Drain.

 

To serve, place meat and red onions in a saucepan with enough hot shank sauce to cover.  Add pasta, fold through spinach leaves and keep on heat until spinach just begins to wilt. Divide among bowls and finish with shaved parmesan.

 

Lamb loin with caponata

By Philip Johnson – e’cco bistro

Serves 6

6 x 160-180g lamb loins, trimmed of fat and sinew

Marinade:

  • 125ml (½ cup) olive oil
  • 2 garlic cloves, finely chopped
  • grated zest of 1 lemon
  • a pinch of chilli flakes
  • 1 tbs chopped rosemary leaves

Caponata:
  • 3 tbs olive oil
  • 1 large eggplant, diced
  • 1 large red onion, diced
  • 2 garlic cloves, chopped
  • 2 celery stalks, diced
  • 1 red capsicum, seeded and diced
  • 1 yellow capsicum, seeded and diced
  • 3 tbs red wine vinegar
  • 400g tin chopped tomatoes
  • 2 tsp caster sugar
  • 60g (1/3 cup) pitted and chopped green and/or black olives
  • 1 tbs salted capers, rinsed and drained
  • A small handful of flat-leaf parsley leaves, roughly chopped
  • salt/freshly ground black pepper

 

WINE SUGGESTION
Tim Gramps McLaren Vale Grenache $14 - $18
Marchesi De Frescobaldi Rosso di Toscno IGT Remole $20 - $25


Combine all the ingredients for the marinade in a shallow dish. Add the lamb, toss to coat, then cover and marinate in the fridge overnight.

To make the caponata, heat the olive oil in a wide, heavy-based saucepan and sauté the eggplant for 5-8 minutes, or until golden.  Remove the eggplant from pan and set aside.

Add the onion to pan and sauté for 5 minutes, or until golden, then add the garlic and cook for further 2 minutes, adding a little more olive oil if required.  Stir in the celery and capsicum and cook for 5 minutes more.  Add the vinegar, stir well to deglaze the pan, then stir in the tomatoes and sugar. Cook, uncovered, for 5-10 minutes, or until the mixture is fairly dry.       

Return the eggplant to the pan with the olives and capers, mix well and season to taste with salt and black pepper.  Cook for a further 5 minutes, then remove from the heat and stir in the parsley. The caponata can be prepared the day before and stored in an airtight container.

Preheat the oven to 220C. Remove the lamb from the marinade and season with salt and black pepper. Heat a wide, heavy-based frying pan over high heat and seal the lamb on both sides until well coloured. Transfer the lamb to a baking tray and roast for 8-10 minutes, or until pink (medium). Remove from the oven and rest for 5 minutes before slicing.

To serve, gently reheat the caponata if required then place a spoonful in the centre of each serving plate. Slice each lamb loin diagonally into four long strips and arrange over the caponata.

Oven Roasted Milly Hill Lamb Rump with Melizano and Cherry Tomatoes

Indulge in this nutritious high protein, high taste lamb main recipe by Jacqui Gowan of The Burlington restaurant.

Ingredients

  • 3.5kg eggplant
  • 1kg red capsicums roasted skinned seeded and diced
  • 400g red onions finely diced
  • 1kg roma tomatoes skinned and diced
  • 30g garlic finely diced
  • 40g long red chillies deseeded finely chopped
  • 15g mint leaves chiffonade
  • 25g parsely leaves chffonade
  • 1 bunch oregano chiffonade
  • 1 bunch marjoram chiffonade
  • 35ml lemon juice
  • 200ml extra virgin olive oil
  • Salt/pepper
  • Milly hill lamb rump

Method

  1. Half the eggplants, score the meat deeply and place plenty of salt in the eggplant allow to stand for 15min rinse and pat dry
  2. Oil a grill and place the eggplant on the grill scored side down till coloured place on a tray and place in the oven until soft
  3. Scoop out the meat and roughly chop and leave aside
  4. In a pan sauté onion and garlic until soft add the chilli and sauté for 1min remove from heat and add the diced eggplant, capsicum and tomatoes mix well
  5. When mixture is cool add the herbs, lemon juice, oil and correct with salt and pepper
  6. Serve with grilled lamb rump

Served as part of a special Burlington Light Lunch menu.

 

Nutritional notes:

  • Minimal carbohydrates
  • High in protein from the lamb
  • Good source of antioxidants
  • Good source of antioxidants from the tomatoes and herbs
  • Good source of Vitamin C from the tomatoes
  • The dish as moderate fat content (although it is largely good fat as the olive oil which is high in monounsaturates).
  • This dish also contributes to our daily fibre requirements.

 

Poached Milly Hill Lamb backstrap with baby spring vegetables and garlic cream

Recipe kindly given to us by Lyndey Milan

Serves 4

Prep and cook time 40 minutes

 

2 x 220g Milly Hill lamb backstraps

2 cups (500ml) beef stock

 

Garlic cream

4 cloves garlic, peeled

125g sour cream

 

Baby spring vegetables

2 tablespoons (40ml) olive oil

2 baby fennel, trimmed and halved

4 eschallots, peeled and halved

½ small cauliflower, separated into florets

8 baby carrots, peeled

1 bunch asparagus, trimmed

1 teaspoon thyme leaves

2 teaspoons coriander seeds

½ cup (125ml) white wine

2 tablespoons lemon juice

½ cup parsley leaves, finely chopped

1 tablespoon (20ml) baby capers

2 tablespoons black olives, pitted and halved

 

Method

For garlic cream, bring a small saucepan of water to the boil, add garlic and simmer for 5 minutes or until soft.  Drain garlic, mash well and mix through sour cream.  Refrigerate until ready to serve.

For baby spring vegetables, heat oil over medium heat in a large frying pan.  Add fennel, eschallots, cauliflower and carrots and cook, without colouring, for 5 minutes.  Add asparagus, thyme, coriander seeds, white wine and enough water to half cover the vegetables.  Cook for 5-7 minutes or until the vegetables are just tender.  Stir through lemon juice, parsley, capers, olives and season to taste with salt and pepper.  Serve at room temperature with the poached lamb.

To cook lamb, bring stock and 2 cups water to the boil in a large saucepan or deep frying pan, large enough to hold the lamb in a single layer.  Lower heat, add lamb and poach gently for 8 minutes.  Remove from heat and allow to rest in poaching liquid for 10 minutes.

Drain lamb backstrap and serve thinly sliced on baby spring vegetables with garlic cream spooned over.

 

Milly hill slow braised lamb shanks

4/6 French trimmed lamb shanks
Olive oil for cooking(about 2 tablespoons)
1 large brown onion finely chopped
2 medium carrots diced
6 cloves garlic
2 sticks celery peeled/ diced.
1 teaspoon of preserved lemon peel
4 coriander roots crushed
1 table spoon harissa paste
2 tins crushed tomatoes
300 ml white wine
White chicken stock (enough to cover lamb shanks)
½ cinnamon quil
1 star anise
Zest of 1 orange
2 teaspoons of coriander seeds
2 teaspoons of cumin seed
1 teaspoon of fennel seeds
(Lightly toast and grind)

Method

In heavy based pan, brown lamb shanks evenly a few at a time

Remove lamb and set aside in a deep casserole dish.

Reheat the pan with the olive oil and add vegetables, cook until slowly caramelized

Add coriander root, harissa, preserved lemon,orange zest, spices, and cook out for a few minutes while stirring, do not let stick to the pan.

Now deglaze the pan with the white wine, reduce to a syrup.

Good, now add the 2 cans of tomatoes,

Cook for a few minutes,then add into the casserole dish with the shanks.

Pour over the chicken stock

Cover with lid/foil and place in the oven on slow braise for 4/6 hours(at 120 c.)

Keep an eye on them, the meat should literally fall of the bone, and should show no resistance, when pressing the meat.

Remove the shanks from the cooking liquor and keep warm

Reduce the liquid down to required sauce consistency and taste, season at the end with sea  salt and fresh ground black pepper

Serving suggestion

Serve with spiced root vegetables, cous cous flavoured with coriander and mint or dollop of yoghurt.

Gavin Hughes 2012 Byron@byron - Byron Bay

 

 

Milly Hill Lamb Korma

Serves 10

 

Sr no

Item

Unit

Qty

Remarks

1

Diced lamb rump

kgs

1

 

2

Vegetable oil

Tbl sp

4

 

3

Cumin seeds

Tbl sp

1

 

4

Fennel seeds

Tbl sp

1

 

5

Brown onion – Medium sized

ea

2

Thinly sliced

6

Ginger garlic paste

Tbl sp

2

 

7

Red chillyi powder

tsp

1-2

Depending on spice requirement

8

Ground paprika

Tbl sp

1

 

9

Ground turmeric

tsp

2

 

10

Ground coriander

Tbl sp

2

 

11

Garam masala powder

Tbl sp

1

 

12

Kasuri methi( Dried fenugreek leaves)

Tbl sp

2

 

13

Tomato paste

Tbl sp

2

 

14

Yoghurt

Cup

1 ½

 

15

Stock

Cup

1

Boiling

16

Almond meal

cup

1/3

 

17

Apricots

cup

1

 

18

Salt

as

req

 

 

Method:

Drain the excess blood off the lamb and give it a light wash, drain off the excess water

Heat the vegetable oil in a thick bottomed pot add the cumin seeds and the fennel seeds and fry for 30 seconds ensuring they do not brown

Add the onions and a little bit of salt and cook till they turn golden brown

Add the ginger garlic paste, the powdered spices and the fenugreek

Fry on low heat till the oil starts to ooze out of the mix

Add the yoghurt and the tomato paste, fry for a further 3-4 minutes till the mixture cooks through

Add the lamb and the seasoning mix through on high heat till the all the lamb is coated and the mixture starts to bubble

Fold in the stock gently and lower the heat

Sprinkle the almond meal and apricots evenly over the korma

Cover the korma with a cartouche and seal tightly with aluminium foil

Cook for 90 minutes over very low heat till the lamb is tender

Serve hot with steamed rice or pilaf or naan bread

ENJOY

Rhian Rodrigues

Royal on The Park Brisbane

 

 

Claypot Lamb + Potato Curry

Serves 6
1 kg lamb shoulder or leg, cubed
2 tsp ground turmeric
1 tsp freshly ground black pepper
2 tbsp coriander seeds, roasted and ground
2 tsp cumin seeds, roasted and ground
10 dried chillies, roasted and ground
20 fresh curry leaves
10 garlic cloves, chopped
2 tbsp chopped ginger
125ml tamarind liquid
4 tbsp ghee
2 brown onions, finely sliced
800ml coconut milk
250 ml chicken stock
250gr potatoes, peeled and quartered
1 tsp fennel seeds, roasted
1 cinnamon stick
5 cardamom pods, cracked
Sea salt and pepper, to taste
Rub lamb cubes with turmeric and pepper.

 

Blend together the ground coriander, cumin and chilli with the garlic, ginger and half the curry leaves in processor to make paste.

Heat ghee in claypot and fry onions over moderate heat until soft.

Add paste and cook for a few minutes until aromatic.

Add the lamb and toss well to coat with paste.

Add 600ml coconut milk (reserve rest for later) and the stock.

Bring to boil then add the potatoes, reduce heat and simmer gently, pot covered with lid.

When liquid has reduced and been absorbed by the meat and potatoes, add the remaining coconut
milk, cinnamon stick, cardamom and roasted fennel.

Taste and season with salt and pepper accordingly.

Cook over gentle heat for another hour and when meat is tender, add the tamarind and check
seasoning. Adjust if necessary.

Fry remaining curry leaves until crisp and throw into curry when ready to serve.

© Christine Manfield 2012

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Testimonial

"We've used Milly Hill lamb for the last 3 years and it has never come off our menu since first using it. Good marbling of fat means the lamb is high in flavour and moisture content, making it the most consistent product we've ever used in terms of both quality and flavour."

Phillip Johnson

e'cco Bistro Brisbane