Seasonal Lamb Dishes

Fall:   Noisettes with Blue Cheese
Winter:   Chestnut Stuffed Lamb
Spring:   Creamy Mint Cutlets
Summer:   Summer Lamb

International Recipes

Belgium:   Lamb aux Fines Herbs
Greece:   Filo Pie
Great Britain:   Welsh Style Lamb
Italy:   Cannelloni
Netherlands:   Shoulder With Piquant Peanut Sauce
Scandinavia:   Scandinavian Lamb Salad
Switzerland:   Alpine Lamb Cutlets
Germany:   Pickled Lamb
USA:   Butterflied BBQ Lamb
Canada:   Boned Lamb Tenderloin
Middle East:   Keftan
Japan:   Lamb Sukiyaki
Indonesia:   Lamb Sate
New Zealand:   Curried Lamb Pate

 SUMMER DISH

Summer Lamb

Prep. Time: 30 minutes. Serves:  6-8
Cooking Time: 2¼ hours

• 1 shoulder of New Zealand Lamb boned

Stuffing:

• 2oz. finely chopped bacon
• 3oz. finely chopped shallots
• 2oz. Finely chopped breadcrumbs
• 1 tblsp finely chopped parsely
• grated rind lemon
• 1 tsp. Mixed herbs
• salt and pepper / 1 egg
• 8oz. sliced onions
• 8oz. bacon rashers
• 3 sticks celery chopped
• 2 pt. Brown stock
• salt and pepper

1. Stuff and tie the shoulder
2. Place half the bacon on the base of the pan — place the lamb on top and top with remaining bacon. Add onion, celery, stock and seasoning. Bring to a boil, cover and simmer for 2 hours.
3. Remove lamb from pan.

Serve hot with cucumber sauce.

 FALL DISH

Noisettes with Blue Cheese

Prep. Time: 15 mins. Serves:  6
Cooking Time:  18 mins.

• 1 boned, rolled, tied loin New Zealand Lamb
• salt and pepper
• 6oz. blue cheese
• 2oz. butter

1. Cut the loin into 6 noisettes
2. Season, grill one side for 8 minutes
3. Blend the cheese with the butter
4. Turn over noisettes, grill for 5 minutes
5. Spread with blue cheese topping – grill a further 3-4 minutes. Serve with sauté potatoes and stuffed tomatoes. 
   

 WINTER DISH

Chestnut Stuffed Lamb

Prep. Time: 10 mins. Serves:  6-8
Cooking Time: 2 hours approx.

• 1 boned leg New Zealand Lamb
• salt and pepper

Stuffing

• 1 onion – finely diced
• 2oz. Mushrooms – dried
• 2oz. Sultanas
• 4oz. cooked and mashed chestnuts
• 4 tblsp. fresh breadcrumbs/1 egg

1. Season the lamb
2. Blend the onion, mushrooms, sultanas together – add the chestnuts, breadcrumbs, seasoning and bind with beaten egg. Use to stuff the leg.
3. Tie the lamb securely and roast 350F, 180C for 45 minutes per ½ kilo/lb.
4. Serve with vegetables in season.

 SPRING DISH

Creamy Mint Cutlets

Prep. Time: 10 mins. Serves:  4
Cooking Time: 40 mins.

• 8 cutlets of New Zealand Lamb
• ½ oz. Butter
• 1 onion, peeled and sliced thinly
• 1 tsp. Sugar
• 1oz. flour
• 1 heaped tblsp. fresh mint, chopped finely
• ½ pt. Cider
• 4oz. Mushrooms washed and sliced
• salt and pepper
• 5oz. carton sour cream

1. Mix together the mint, flour and sugar. Season well. Coat the cutlets with this mixture.
2. Melt the butter in a large frying pan. Add the onions and cook until soft.
3. Add the cutlets and brown on both sides.
4. Add any remaining flour and stir in the cider
5. Add the mushrooms, cover and cook slowly for 10-15 minutes
6. Add the sour cream and heat through slowly for 5 minutes. 
   

International Recipes

Each of the countries below have their own style of cooking lamb that results in a wonderful array of taste and texture. Regardless of the dish's country of origin, New Zealand Lamb is the popular choice today to fully enhance any recipe or menu.

 BELGIUM

Lamb aux Fines Herbs

Prep. Time: 10 mins. Serves:  4
Cooking Time: 1¼ hours

• 2 best ends of New Zealand Lamb chined
• 2 tblsp. honey – melted
• 5 tblsp fresh breadcrumbs
• 2 tblsp fresh mixed herbs or
• 1 tbsp. Dried herbs
• 1 tbsp. Grated lemon rind
• salt and pepper

1. Trim the end of the rib bones to expose the bones
2. Brush the lamb with the honey
3. Mix together the breadcrumbs, herbs, lemon rind and seasoning. Sprinke over the lamb.
4. Roast at 180C or 350F for 1¼ hours
5. Serve with vegetables in season

 GREECE

Filo Pie

Prep. Time: 20 mins. Serves:  4-6
Cooking Time: 50/60 mins.

• 2oz. butter
• 10-12 sheets filo pastry

Filling:

• 1 tblsp oil
• 1 large onions
• 1 clove garlic – crushed
• 1 lb. minced New Zealand Lamb
• 1 tblsp tomato puree
• salt and pepper
• 1 tsp. Sugar
• ½ tsp. Allspice
• ½ tsp. Cinnamon

1. Melt the butter, use to brush the inside of a 10"x12" baking tin. Lay over sheets of filo pastry brushed with butter.
2. Cook onions and garlic in the oil until browned, add lamb and other ingredients, season. Cook for 15 minutes.
3. Place the lamb mixture on the pastry – cover with the remaining pastry. Brush with butter over the top.
4. Bake 425F or 220C for 35-40 minutes.

 GREAT BRITAIN

Welsh Style Lamb

Prep. Time: 10 mins. Serves:  4
Cooking Time: 40 mins.

• 4 New Zealand Lamb leg bone steaks
• 4 button onions – halved
• 4 rashers streaky bacon
• seasoning
• 1 tsp. Rosemary
• 2oz. butter – melted
• ½ lb. redcurrants
• 2oz. sugar

1. Season the lamb, set onion halves in the center and secure with a rasher of bacon. Sprinkle with rosemary, pour over melted butter and bake 350F 180C for 40 minutes.
2. Meanwhile prepare sauce by cooking redcurrants with sugar and a little water until soft. Serve over the cooked lamb.

 ITALY

Cannelloni

Prep. Time: 15 mins. Serves:  4
Cooking Time: 30 mins.

• 4 oblong slices of green lasagne – cooked
• 1 medium onion, finely chopped
• 1 tblsp. oil
• 1 lb. New Zealand Lamb, minced
• 1 tblsp tomato puree
• 1 tsp. oregano
• 2 tblsp stock or wine
• salt and pepper
• 1 tblsp cornflour
• 4oz. Parmesan cheese, grated
• ½ pt pkt. White sauce
• ¼ pt cream

1. Fry the onion in the oil for 3-4 minutes. Ad the lamb. Cook for 5 minutes. Ad the tomato puree, oregano, stock or wine. Season. Simmer for 20 minutes.
2. Cut each piece of lasagne in half; fill with the lamb, roll up, place in casserole. Pour over sauce sprinkle with cheese.
3. Place in a moderate oven, 350F or 180C for 30 mins until heated through and golden brown on the top. Pour over cream before serving.

 NETHERLANDS

Shoulder with Piquant Peanut Sauce

Prep. Time: 10 mins. Serves:  6
Cooking Time: 1¾ hours

• 1 boned and rolled shoulder of New Zealand Lamb
• salt and pepper
• 4oz. butter

Sauce:

• 2 large onions sliced
• 2 clover garlic crushed
• 1 tblsp spiced chutney
• 3 tblsp wine vinegar
• 4 tblsp peanut butter
• water
• salt and pepper
• 1 tsp. sugar
• 2 tsp. soy sauce
• 1 tsp. Worcester Sauce
• 2 tsp. lemon juice

1. Season the lamb brown on all sides in the butter, cover and cook gently for 1¾ hours
2. Prepare the sauce: fry the onion and garlic in the oil until golden brown, add all the remaining ingredients with enough water to make a good consistency, check seasoning.
3. Slice the lamb cover with the sauce before serving.

 SCANDINAVIA

Scandinavian Salad

Prep. Time: 10 mins. Serves:  4

• 1 lb. cooked cubed leg of New Zealand Lamb
• 8oz. shredded red cabbage
• 4oz. button mushrooms
• 2 sticks celery chopped
• 2 tblsp grapefruit juice
• 2 tblsp orange juice
• salt and pepper
• finely grated rind of an orange
• 4 tblsp mayonnaise

1. Mix together all the ingredients, seasoning to taste.

 SWITZERLAND

Alpine Lamb Cutlets

Prep. Time: 20 mins. Serves:  4
Cooking Time: 20 mins.

• 4 double cutlets of New Zealand Lamb – chined
• Rosemary, salt and pepper
• ½ lb. finely chopped mushrooms
• 2 finely chopped medium size onions
• 4 cloves of garlic – pounded with salt
• 1oz. finely ground almonds
• 4 rashers streaky bacon
• 3 eggs/flour

Mix together:

• 4oz. desiccated coconut
• 4oz. fresh bread crumbs
• 1 lb. flaked almonds
• 1oz. butter

1. Open out the cutlets.
2. Season with salt, pepper and rosemary
3. Sauté mushrooms, onions and garlic together then add ground almonds. Sandwich between lamb. Seal with bacon.
4. Flour cutlets and dip in beaten egg then crumb in mixture of coconut, almonds and breadcrumbs. Fry 8 minutes each side.

 GERMANY

Pickled Lamb

Prep. Time: 2-3 days marinade. Serves:  6-8
Cooking Time:  1¼ hours

• 1 boned leg of New Zealand Lamb

Marinade:

• 1 pt. Water
• 1 pt. Vinegar
• 6 peppercorns & bay leaf
• seasoning
• 1 large chopped onion
• 1 large chopped carrot

To cook:

• 2oz. butter
• 2 onions
• 2oz. sugar
• ¼ pt stock
• ¼ pt marinade
• ¼ pt wine
• ¼ pt cream
• 4oz. raisins

1. Boil marinade ingredients for 10 minutes. Cool.
2. Marinate lamb in this for 2-3 days.
3. Remove lamb from marinade, brown in butter – add onions, sugar, stock, marinade and wine. Cover, cook gently for 1¼ hours.
4. Serve with cream and raisins in stock.

 USA

BBQ Butterflied Lamb

Prep. Time: 10 mins & marinade time. Serves: 6-8
Cooking Time: 50-60 mins.

• 1 leg New Zealand Lamb – boned
• 4 tblsp lemon juice
• ¼ pt dry white wine
• 2 tblsp cooking oil
• 1-2 crushed garlic cloves
• salt and pepper
• 1 tsp. each of basil, rosemary and marjoram – use fresh if possible

1. Open out the leg to resemble the shape of a butterfly
2. Mix all the marinade ingredients together. Place marinade in a plastic bag or shallow dish with leg and leave in refrigerator for 24 hours.

To BBQ:

Lie meat on rack and cook approx. 30 minutes either side ensuring meat is not too near hot coals. To give meat extra flavor sprinkle herbs on the coals.

 CANADA

Boned Lamb Tenderloin

Prep. Time: 1 hr. Serves:  6
Cooking Time: 1½ hours

• 1 New Zealand Lamb loin boned
• ¼ pt. Wine vinegar
• 2 tblsp oil
• 1 clove garlic, crushed
• 1 tsp. salt
• 1 tsp. thyme
• 1 tsp. paprika
• 1 tsp. pepper

1. Roll and tie the seasoned loin. With a sharp knife crisscross slashes on outer side. Place in shallow dish.
2. Combine remaining ingredients and pour over the lamb. Allow to stand for 1 hour turning occasionally
3. Remove loin from marinade, place on rack in roasting pan. Roast at 350F, 180C for 1½ hours.

 MIDDLE EAST

Keftan

Prep. Time: 1 hr 15 mins. Including sauce Serves:  6
Cooking Time: 10 mins.

• 1½ lb. minced shoulder New Zealand Lamb
• 1 onion very finely diced
• 1 tblsp mint & parsley
• salt and pepper
• ½ tsp. of each: cumin, cayenne pepper, paprika, marjoram
• good pinch of cinnamon and ginger
• 3oz. butter

Sauce:

• 1 lb. tomatoes
• 1 onion – chopped
• 1 clove garlic – crushed
• 4 tblsp olive oil
• ½ pt water
• paprika to taste
• cayenne pepper and salt

1. Combine sauce ingredients and simmer for 1 hour
2. Blend the lamb, onions, spices and herbs together – form into meatballs. Poach in water for 10 minutes, drain then brown in the butter quickly.
3. Simmer the meatballs in the prepared Keftan sauce for 10 minutes. Serve with rice.

 JAPAN

Lamb Sukiyaki

Prep. Time: 15 mins. Serves: 4
Cooking Time: 10 mins.

• 12oz. New Zealand Lamb from the leg
• 3 tblsp stock
• 4 tblsp soy sauce
• 2 tblsp sugar
• 1 tblsp sherry
• 6oz. patna rice
• 1 tblsp oil
• 1 onion sliced/1 leek sliced
• 4oz. cabbage shredded
• 4oz. mushrooms sliced
• salt and pepper/2 eggs

1. Cut the meat into small strips
2. Combine the stock, soy sauce, sugar and sherry
3. Cook the rice separately and keep hot
4. Brown the meat in the oil and add the onion, leek and cabbage. Cook for 3 minutes. Add the sauce and mushrooms and cook for a further 3 minutes.
5. Beat and season the eggs. Add to the meat mixture and continue cooking for 1 minute.
6. Serve with rice.
   

 INDONESIA

Lamb Sate

Prep. Time: 15 mins. Serves:  6
Cooking Time: 1½ hours

• 1 boned shoulder New Zealand Lamb – finely cubed
• 3 tblsp oil
• 1 large onion – chopped
• 2 cloves garlic – crushed
• 1 tbsp. chopped parsley
• 2 tblsp smooth peanut butter
• salt and pepper
• pinch of thyme
• 8oz. patna rice – bolded

1. Fry the lamb in the oil until browned
2. Add onion, salt, pepper, thyme, garlic, parsley and tomato puree. Stir in ¾ pint water and mix well
3. Dilute peanut butter with remaining water and ad to mixture.
4. Thread on to skewers and grill for 10-15 minutes turning
5. Serve on a bed of boiled rice.  
   

 NEW ZEALAND

Curried Lamb Pate

Prep. Time: 15-20 mins. Serves:  4
Cooking Time: 10 mins.

• 3/4lb New Zealand Lamb's liver
• 1oz. butter
• 1 onion finely chopped
• 1 tsp. flour
• 4 tblsp stock
• 1 tsp. herbs, curry powder
• pinch mustard
• salt and pepper
• 1 tblsp sherry

1. Melt butter over a gentle heat, add onion and liver, cook 10 minutes.
2. Stir in flour with stock and sherry
3. Liquidize and season with herbs m curry powder, mustard, salt and pepper
4. Pack tightly into small dish, cover with 1oz. melted butter. Chill and serve.

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