Lamb

Lamb Kidneys with Mushroom and Risotto

I know some of you are going to say ‘yuck’ at the thought of eating kidneys but I these are delicate and delicious. Ingredients and Method (quantities for 2) Allow 3 kidneys per person. Firstly prepare the kidneys by cutting them in half lengthwise. From each half cut out the grisly bit that’s in the […]

Posted on: 5th Mar, 2014by frenchie Read more

Herb Crusted Rack of Lamb

Jamie’s Te Kainga lamb is great for this recipe. It’s easy and quick meal. It can be served with any selection of vegetables and/or a salad. Last night I served it with 2 vegetables I don’t usually cook – roasted yams and pan-fried caramelised brussel sprouts. Until our Sydney visit I didn’t like brussel sprouts. […]

Posted on: 5th Mar, 2014by frenchie Read more

BBQ Leg of Lamb with Vegetable Tian

This is easy on the BBQ but you could just as easily do this in the oven. The timing is for a small leg. Preheat the BBQ while preparing the lamb. Trim excess fat from the leg. Make several slits in the meat and push in slivers of fresh garlic. Rub with salt and pepper. […]

Posted on: 5th Mar, 2014by frenchie Read more

Crumbed Sweetbreads

Crumbed Sweetbreads

Last week I bought a pack of frozen lamb sweetbreads from Deidre at our market. The ones she sells are export quality obviously destined for France – the packaging is all in French. I know many people get confused about from which part of an animal sweetbreads come. They’re glands either from the throat (thymus […]

Posted on: 10th Jan, 2014by frenchie Read more

Mediterranean Lamb Meatballs

I’m not quite sure why I came up with this recipe this week but maybe it was because last Friday I noticed lamb mince as Churchill Meats were setting up for the weekend. That prompted me to start thinking about making meatballs for dinner one night. Rather than stick to a pretty standard sort of […]

Posted on: 10th Jan, 2014by frenchie Read more

5 Hour Lamb

Five Hour Lamb

Easter is a traditional time to eat lamb. In the Northern Hemisphere it’s about a celebration of Spring and new life after a long winter. We can’t claim that in New Zealand but I think it’s a good time to have lamb because I have a bit more free time to cook something slowly. This […]

Posted on: 8th Jan, 2014by frenchie Read more

Lamb Tagine

In keeping with our Moroccan theme this week, Lou agreed to share his Lamb Tagine recipe. As well you’ll find a quick recipe for sardines and chemoula in the Market News. This lamb tagine recipe is a favourite with customers who eat regularly here on Friday nights. Lou actually makes his own ras-el-hanout spice and […]

Posted on: 8th Jan, 2014by frenchie Read more

Navarin of Lamb

Navarin of Lamb

In France this week’s recipe NAVARIN OF LAMB is regarded as a spring dish with lamb and baby spring vegetables. However we think it works any time of the year. In the winter Warwick and the team make more hearty and earthy with the addition of winter vegetables Ingredients Diced lamb (make sure the pieces […]

Posted on: 8th Jan, 2014by frenchie Read more

BBQ Leg of Lamb with Vegetable Tian

This is easy on the BBQ but you could just as easily do this in the oven. The timing is for a small leg. Ingredients 2 med/lg potatoes – peeled and sliced 1 large onion – peeled and sliced 1 large fennel bulb – sliced 4-5 courgettes sliced lengthwise into 3-4 pieces 4-5 sliced tomatoes […]

Posted on: 8th Jan, 2014by frenchie Read more

Lamb Shanks

Easy Lamb Shanks

Another in the ‘teaching Frances to cook’ series – this time slow cooked lamb shanks with only 10 mins preparation. Late one recent afternoon we were rushing to go out knowing that we wouldn’t be home till about 8pm, hungry and tired. I hadn’t made any dinner plans so this quickly prepared meal was a […]

Posted on: 8th Jan, 2014by frenchie Read more