Spicy Sage And Bacon Dumplings

Ingredients:

• 600g New Zealand Lamb mince
• 1 medium white onion, peeled and finely chopped
• 5-6 rashers smoked streaky bacon, rind removed, finely chopped
• 50ml vegetable oil
• 8 sage leaves, shredded
• 1 teaspoon Tabasco sauce (or some similar hot sauce)
• 100g fresh breadcrumbs
• 50ml extra virgin olive oil
• 10 medium sized tomatoes cut into 1cm chunks
• 3 branches of basil, leaves removed but use both leaves and stem
• 1 teaspoon sugar
• 1 teaspoon salt

Method:
Heat up a deep frying pan or saucepan, that has a tight fitting lid, and pour in half the vegetable oil. Add the bacon and onion and sauté for 4-5 minutes to colour the onion. Add the sage, Tabasco sauce and some salt and pepper and cook for a further minute.

Tip the mixture into a bowl and allow to cool, then mix in the mince. Divide the lamb mixture into 12 balls and roll them in the breadcrumbs.

Wipe the frying pan clean, then place it back on the heat and add the remaining vegetable oil. Fry the dumplings to colour them evenly all over then remove them from the pan.

Keep the pan on the heat and add the olive oil. When it is hot, tip in the tomatoes and stir for a minute. Stir in the basil stem and leaves, sugar and salt. Return the dumplings to the pan and simmer with the lid on for approximately 12 minutes or until the dumplings are cooked, turning them over half way through.

To Serve:
Adjust the sauce for seasoning and remove the basil stems, then serve the dumplings and their sauce with either plain boiled rice or mashed potato.

Mini Shepherd's Pies With
New Zealand Lamb

Preperation Time: 20 minutes
Cooking Time: 1 hour
Serves: 2

Ingredients:

• 8 ounces (225g) ground (minced) New Zealand Lamb
• 1 small onion, chopped
• 7 ounce (200g) can tomatoes
• 1 teaspoon (5ml) tomato puree
• 1 clove garlic, crushed
• 1 teaspoon (5ml) dried mixed herbs
• 6 ounce (150g) can baked beans
• 8 ounce (225g) potatoes, roughly chopped
• 6-8 ounces (175-225g)/parsnips, roughly chopped
• 4 tablespoons (60ml) fromage frais
• 1 teaspoon (5ml) sesame seeds
• salt and freshly ground black pepper

Method:
Dry fry the mince and onion until brown. Add the canned tomatoes, tomato puree, garlic and mixed herbs and bring the mixture to the boil. Season well, reduce the heat and simmer the meat for 30 minutes, stirring occasionally until cooked. Stir in the baked beans and divide the base between two individual pie dishes. Preheat oven to 375°F/190°C/Gas Mark 5. Meanwhile, cook the potatoes and parsnips together in boiling, salted water for 20-30 minutes until soft. Drain, then mash until smooth. Stir in the fromage frais, check for seasoning, then spread the mixture on top of the pies. Sprinkle with sesame seeds, then bake for 15-20 minutes until golden brown and heated through.

Hints And Tips:
For another meal idea, serve the cooked mince with the baked beans with spaghetti. When time is short, don't crush a fresh garlic clove - use 1 teaspoon (5ml) of garlic paste.

Stuffed New Zealand Lamb Meatballs

Preperation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 2

Ingredients:

• 6 ounces (175 g) ground (minced)New Zealand Lamb
• 1 thick slice white bread, crusts removed
• 1 tablespoon (15 ml) milk
• 1 small onion, grated
• 2 teaspoon (10 ml) paprika pepper
• 2 teaspoon (10 ml) fresh rosemary, chopped
• 2 ounces (50 g) Stilton cheese, cut into 6 pieces
• Salt and freshly ground black pepper

For the Sauce:

• 1 ounce (25 g) butter
• 2 ounces (50 g) mushrooms, chopped
• 1 ounces (25 g) plain flour
• 3/4 pt (450 ml) milk
• 1 tablespoon (15 ml) chopped chives
• Salt and freshly ground black pepper

Method:
Preheat oven to 375ºF/190ºC/Gas Mark 5.

Soak the bread in the milk until soft. Mix in the ground New Zealand Lamb, onion, paprika pepper and rosemary. Add plenty of seasoning then divide the mixture into six parts. Wrap each piece around a cube of Stilton cheese. Place in a greased baking tin and cook for 20-30 minutes until brown and cooked. Meanwhile, in a pan melt the butter for the sauce, add the mushrooms and cook for 5 minutes until soft. Stir in the flour then, off the heat, gradually add the milk, stirring well between each addition to make a smooth sauce. Return the pan to the heat, stirring all the time, then bring the sauce to a boil. Simmer for a few minutes until it thickens. Add the chives, check for seasoning, serve with meat balls and complete the meal with new potatoes and a selection of vegetables.

Hints And Tips:
A mature cheddar cheese can be used as an alternative to the Stilton. Take care not to overcook the meatballs as the cheese could start to escape.

Easy Cheesy Shepherd's Pie

Cook's Tip:
If you don't fancy a cheesy chip topping, use traditional mash and add some grated Cheddar. The mince mixture is also great served over pasta.

• 500g New Zealand Lamb mince, thawed if frozen
• 1 medium onion, peeled and chopped
• 500g jar pasta sauce for Bolognese
• 3 medium carrots, peeled and diced
• 1 tbsp Worcestershire sauce
• 150g frozen peas

For The Topping:

• 500g frozen extra-thin oven chips (such as French fries)
• 100g Cheddar cheese, grated

Method:

Tip the mince and onion into a frying pan and cook over a medium heat for 4-5 minutes until the lamb loses its pink colour and the onion softens, stirring regularly.

Add pasta sauce to the pan. Half fill the empty jar with cold water and stir in. Add carrots and Worcestershire sauce. Allow to bubble gently on the stovetop for 15 minutes, stirring occasionally. Preheat oven to 240°C/Gas 9/fan oven 220°C or according to chip pack instructions.

Stir peas into mince and tip the mixture into a large, shallow ovenproof dish or 4-5 individual ovenproof dishes. Scatter the chips over. Bake for 20 minutes until the chips are cooked and golden.

To Serve:
Carefully remove from oven and sprinkle evenly with cheese. Return to the oven for 1-2 minutes until the cheese melts.

Best Ever Moussaka

Worried a whole leg of lamb is too much for one meal. Well roast one and then enjoy this moussaka with what you save the next day.

Preperation Time: 20 minutes
Cooking Time: 40-45 minutes
Serves: 4-5

Ingredients

• 350g cooked New Zealand lamb, finely chopped or minced
• 4 tbsp olive oil
• 1 small eggplant (about 350g), thinly sliced
• 1 medium onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• 1 tsp dried mint
• 400g can chopped tomatoes with herbs
• 2 large potatoes (about 425g), peeled and thinly sliced
• 50g butter, cubed
• 50g plain flour, sifted
• 500ml milk
• 1 egg, lightly beaten
• salt and freshly ground black pepper

Method:
Preheat the oven to 200°C/400°F/Gas 6. Brush a baking sheet lightly with oil and top with slices of eggplant. Drizzle with 3 tbsp oil and bake for 20 minutes until golden brown, turning once.

Heat remaining oil in a large frying pan and gently fry the onion, garlic, mint and lamb for 3 minutes, stirring regularly. Add the tomatoes then refill the can with cold water and stir into the pan. Simmer gently for 10-15 minutes until thick, stirring occasionally.

Bring a large pan of water to the boil and add the sliced potatoes. Return to the boil and cook for 3 minutes until just tender. Drain in a colander under cold running water.

Place butter, flour and milk in a saucepan and whisk over a gentle heat until thickened and smooth. Season to taste. Remove from heat and stir in the beaten egg.

Spoon half the lamb mixture into a 1.7lt / 3pt ovenproof dish. Top with a layer each of eggplant and potatoes. Repeat layers and finish with the white sauce. Bake for 20-25 minutes until golden brown and bubbling.

To Serve:
Serve from the pan on the table with plenty of crusty bread.