New Zealand Lamb Canada - Loin and Tenderloin Recipes

Leftover cooked New Zealand Spring Lamb is excellent in rice and pasta dishes, casseroles, curries and salads. To stretch flavour, nutrition and also dollars, trim away the meat and the bones can be used to create a delicious soup.

Lamb Risotto
Moussaka
Shepherd's Pie
Holupchi (Cabbage Rolls)
Lamb And Rice Salad With Apricots
Lovely Lamb Curry

Lamb Risotto

2 tbsp	butter	30 ml
2 tbsp	oil	30 ml
1	large onion, finely chopped	1
1	clove garlic crushed	1
1 cup	long grain rice	250 ml
1/4 cup	mushrooms, sliced	125 g
12 oz	whole kernel corn	341 ml
1 cup	frozen peas	250 ml
1 1/2 cups	New Zealand Lamb from a cooked leg or shoulder	375 ml
2 cups	chicken stock	500 ml

Melt the butter with the oil. Add the onion, garlic, and fry gently for 10-15 minutes until soft and golden brown. Stir in the rice and cook for a further 3-4 minutes, stirring continuously. Add the mushrooms, corn and peas. Cut the lamb into 1/2" pieces and add to the saucepan and mix well. Add the stock and bring to the boil. Reduce the heat, cover and simmer for 35-40 minutes until the rice is cooked and the stock has been absorbed.

Yield: 4 servings.

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Moussaka

4 cups	finely mined, cooked New Zealand Lamb	1 L
2	medium eggplants	2
1/4 cup	vegetable oil	50 ml
2	onions, chopped	2
1	clove garlic, chopped	1
1 can (5 1/2 oz)	tomato paste	1 can (156 ml)
1/4 cup	chopped fresh parsley	50 ml
1 cup	milk	250 ml
2	eggs	2
1/2 cup	grated cheese salt, pepper	125 ml

Brown eggplant in oil, remove. Brown onions and garlic in the same oil. Add meat, tomato paste, parsley and seasonings. Fill greased casserole with alternate layers of meat mixture and eggplant; top with eggplant. Beat eggs with milk and cheese; pour over meat and eggplant. Bake 350°F (180°C) about 20 minutes, until set and golden.

Yield: 6 - 8 servings.

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Shepherd's Pie

2 cups	cooked, chopped New Zealand Lamb	500 ml
1	onion, chopped	1
1/4 lb	mushrooms, sliced	125 g
3 tbsp	vegetable oil	45 ml
1 cup	gravy or bouillon	250 ml
2 cups	seasoned mashed potatoes	500 ml
1	egg, beaten salt, pepper	1

Cook onion and mushrooms in oil until softened. Add lamb and gravy. Season to taste. Spoon into lightly greased 1-1/2 quart (1.5 liters) casserole. Combine potatoes and egg; swirl over lamb. Bake 425°F (220°C) about 20 minutes, until topping browns

Yield: 4 servings.

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Holupchi (Cabbage Rolls)

1 1/2 cups	finely chopped cooked lamb	375 ml
1	medium-sized cabbage, salted, boiling water	1
1/2 cup	rice	125 ml
1/2 cup	boiling water	125 ml
2/3 cup	chopped onion	150 ml
1/4 tsp	savory	1 ml
1/2 tsp	salt	5 ml
1/8 tsp	pepper	0.5 ml
2 cans (7 1/2 oz)	tomato sauce	2 cans (231 ml)

Cut out core and remove any wilted outer leaves from cabbage; cook in salted boiling water just until leaves are pliable - about 6 to 8 minutes; drain and carefully separate 8 whole leaves. If inner leaves are hard to separate, return to boiling water for 2 or 3 minutes. Add rice to 1/2 cup (125 ml) boiling water; stir and boil for 1 minute; cover and set aside until water is absorbed; combine with lamb, onion, seasonings and 3 tablespoons (45 ml) of the tomato sauce; spoon about 3 tablespoons (45 ml) of mixture onto each cabbage leaf; fold in sides and roll leaves. Place in heavy saucepan on a rack or inverted plate. Shred remaining cabbage and spread over. Pour over remaining sauce. Cover tightly and simmer for 1 hour.

Yield: 8 rolls.

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Lamb And Rice Salad With Apricots

This easy salad makes innovative use of leftovers and ingredients you're apt to have on hand. If you wish, you could add a tropical flavour by substituting one papaya, peeled and diced, for the apricot halves.

3/4 lb	cooked New Zealand Lamb (preferably rare roasted)	375 g
1 can (14 oz)	apricot halves	1 can (398 ml)
2 cups	cooked rice	500 ml
2/4 cup	mayonnaise	175 ml
1/4 cup	plain yogurt	50 ml
2 tbsp	dried currants	30 ml
2 tsp	grated lemon rind	10 ml
1 tsp	honey	5 ml
Pinch	cinnamon salt and pepper watercress	Pinch
1/4 cup	toasted sliced almonds	50 ml

Trim lamb and dice finely. You should have about 2-1/2 cups (625 ml). Drain apricot halves well and dice. In large bowl, stir together lamb, apricots and rice. This can be done ahead, covered and refrigerated.

In small bowl, stir together mayonnaise, yogurt, currants, lemon rind, honey, cinnamon and salt and pepper to taste. Dressing can be made ahead, covered and refrigerated for an hour or two.

Just before serving, pour dressing over salad and toss to coat well. Line shallow salad bowl with watercress and mound salad on top. Sprinkle with toasted almonds.

Yield: about 4 servings.

NOTE: If cooking rice especially for the dish, you will need 1/2 cup (125 ml) uncooked rice.

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Lovely Lamb Curry

If you have saved some lamb from a roast here's a clever idea how to get the best from what's left.

Serves: 4

Ingredients:

350-450g Cooked New Zealand Lamb, cut into chunks
1 tbsp Sunflower Oil
1 Medium Onion, peeled and sliced
3-4 tbsp Medium or Mild Curry Paste
350g Potatoes, peeled and cut into small chunks
4 Tomatoes, quartered
1 tsp Caster Sugar
2 Large Handfuls Baby Spinach Leaves (optional)

Method:
Heat the oil in a large saucepan and fry the onion for 3 minutes until lightly browned. Stir in the lamb and curry paste and cook for 2 minutes.

Add the potatoes and 450ml cold water. Bring to the boil and simmer for 15 minutes. Stir in the tomatoes and sugar.

Continue simmering for a further 10 minutes, until the potatoes are tender, stirring occasionally.

To Serve:
Stir in spinach if using and serve with freshly boiled rice, warm naan bread and chutneys.

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