Herbed Lamb Boneless Loin Recipe

With sharp knife, trim off membrane or sliver skin from loins; pat dry with paper towels and place in shallow dish. Drizzle both sides of loins with oil. In small bowl, stir together thyme, rosemary, savory and pepper; pat onto both sides of loins. Let stand, covered, 30 minutes at room temperature or several hours in refrigerator. (Bring to room temperature 30 minutes before grilling).

To barbecue, place loins on oiled grill 4 to 6 inches (10 to 15 cm) above medium-hot coals or on medium-high setting and cook about 3 to 5 minutes per side. Do not overcook. (softly springy lamb is rare; very firm is well done - it is best if still pink inside).

Allow to stand 5 to 10 minutes lightly covered with tent of foil. Cut in thin slices on diagonal to serve.

Makes 4 servings.

Pastry-Wrapped Boneless Loins

A minced mushroom topping adds another dimension of inter-esting flavour to these easy pastry-wrapped loins.

Dry lamb loins well and with sharp knife, trim off the membrane or silver skin. In large, heavy skillet, heat oil and brown lamb on all sides over high heat, about 5 minutes. After it stops steaming refrigerate until cold.

Pour off oil from pan and wipe out. Melt 2 tbsp (30 ml) of the butter over medium heat and cook the mushrooms, onion, rosemary, thyme, salt and pepper for about 10 minutes or until the liquid has gone. Stir often. Remove from heat; stir in brandy and parsley. Let cool.

When loins and mushroom mixture are cool, spread each loin with one-quarter of the mushrooms. Set aside. Melt remaining butter.

Layout 1 sheet of phyllo at a time, keeping the others covered with waxed paper and a damp towel. Brush with melted butter. Top with a second sheet and brush again with butter.

Put 1 lamb loin at short end of pastry. Fold in long ends over ends of loin and roll up. (It doesn't matter which side the mushrooms land on). Place on greased baking sheet and brush with more butter. Repeat with remaining lamb and 6 sheets of pastry. Melt more butter if necessary. If you wish, cut the remaining sheet in 4 crosswise strips, butter and coil around to form a flower shape. Place one on top of each loin and brush with more butter. Loins can be prepared a few hours ahead of time, covered lightly and refrigerated.

NOTE: They should be brought to room temperature for at least 30 minutes before baking to ensure proper cooking.

Bake, uncovered, in preheated 425°F (220°C) oven 10-15 minutes or until just golden brown; do not overcook.

Makes 4 servings.

Stir-Fried Lamb with Fennel and Red Pepper

Lamb and fennel go well together and team up happily with red pepper in this quick and low-cal supper.

Cut tenderloins into thin julienne strips.

In small bowl, stir together soy sauce, gingerroot, half the corn-starch, dry sherry or wine, sesame oil, garlic and black pepper. Stir in lamb strips and let stand at room temperature, covered, 30 minutes to 1 hour, or longer in refrigerator.

Meanwhile, wash fennel, quarter bulb and cut out core. Slice each quarter thinly. Cut red pepper into 1/4" (5 mm) strips.

In wok or large skillet, heat half of oil over high heat and stir-fry lamb mixture for about 2 minutes or until strips separate and change color. With slotted spoon, remove to warm platter.

Heat remaining oil and stir-fry vegetables 1 minute. Stir in sugar and 1 tbsp (15 ml) water. Cover, reduce heat to medium low and cook about 30 seconds longer, or until vegetables are tender-crisp.

Uncover wok and return lamb to pan. Increase heat to high and heat through, stirring. Add salt to taste.
In small bowl, stir together remaining 1 tbsp (15 ml) cold water and cornstarch. Add to pan and cook, stirring, until liquid is clear and thickened.

Serve immediately on a bed of hot rice.

*If fennel is not available, substitute 2 cups (500 ml) celery finely sliced on the diagonal.

Lamb Sate with Peanut Sauce

These little Indonesian-style strips of lamb make an interesting appetizer with a delicious peanut sauce for dipping. Or, serve as a main course with rice.

PEANUT SAUCE:

1 tsp	Vegetable Oil	5 ml
1	Cloves Garlic, Minced	1
2/3 cup	Chicken Broth	150 ml
1/3 cup	Peanut Butter	75 ml
1 tbsp	Brown Sugar	15 ml
1 tbsp	Fresh Lime Juice	15 ml
1/2 tsp	Soy Sauce	2 ml
Dash	Tabasco Pepper Sauce	Dash

Cut tenderloins lengthwise into 1/8" (3 mm) thick strips about 1" (2.5 cm) wide. Place in sturdy plastic bag set in a bowl. In measuring cup, stir together soy sauce, lime juice, oil, brown sugar, garlic, coriander and black pepper. Pour over lamb, squeeze bag to coat well, close tightly and refrigerate at least 2 hours or overnight, turning bag occasionally.

Remove lamb from marinade and thread onto bamboo skewers previously soaked in warm water for 20 minutes. Or, thread onto long sharp metal skewers. Insert each skewer into one end of a lamb strip and push the skewer through the meat, threading it in and out at 1/2" (1 cm) intervals.

Place filled skewers on broiler rack in pan and broil 4" (10 cm) from heat about 2 minutes on each side. Or, place on oiled grill 4" (10 cm) above hot coals or medium-high on barbecue with controls. Grill 8 to 10 minutes turning once, or until desired doneness. Do not overcook.

PEANUT SAUCE:

Meanwhile, in small saucepan, heat oil and cook garlic over medium heat until soft. Remove pan from heat.

In large measuring cup, blend together chicken broth and peanut butter. Stir into pan with brown sugar, lime juice, soy sauce and Tabasco. Heat over low heat, stirring, until slightly thickened, about 5 minutes. Stir in additional Tabasco if desired. Pour into small heated bowl for dipping or into heated sauceboat if using as main course sauce.

Yield: 8 servings as appetizers or 4 main course servings.

Mustard Cream Boneless Loins

Dry loins well with paper towels. In ovenproof skillet, heat oil and brown loins over high heat about 5 minutes, turning to brown all sides. Transfer skillet to preheated 400°F (200°C) oven and roast uncovered, 10 minutes. Remove to heated platter and cover to keep warm.

Pour vinegar into pan drippings and place over high heat; bring to boil, scraping up any brown bits in pan. Boil to reduce vinegar to about 1 tablespoon (15 ml). Stir in stock; then gradually stir in cream. Simmer over medium heat, stirring constantly, about 5 minutes or until thickened. Remove pan from heat and gradually whisk in butter. Blend in mustards. Taste and add salt and pepper. Spoon sauce over meat.

Yield: 4 servings

Crispy Topped New Zealand Lamb Pie

Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Serves: 4

Ingredients:

• 1 1/2 pounds (675g) New Zealand Lamb tenderloin, cubed
• 1 tablespoon (15ml) sunflower oil
• 8 ounces (225g) fennel, chopped
• 4 ounces (100g) button mushrooms, chopped
• 2 ounces (50g) walnut halves
• 1 tablespoon (15ml) plain flour
• 1 teaspoon (5ml) paprika pepper
• 1/2 pint (450ml) lamb stock or vegetable stock
• salt and freshly ground black pepper
• 8 slices French bread about 1/2 inch (1cm) thick
• 1 1/2 ounces (40g) garlic and herb butter
• 2 tablespoons (30ml) grated Parmesan cheese

Method:
Heat oven to 350°F/180°C/Gas Mark 4. Heat the oil in the pan, add the lamb and fry quickly until brown. Mix in the fennel and mushrooms, and when starting to cook, add the walnuts with the flour and paprika. Off the heat, blend in the stock, then stirring constantly bring the sauce to the boil. Check for seasoning. Turn the mixture into a casserole dish, cover and cook for 1 hour until the meat is just tender. Turn into a shallow dish. Increase oven to 400°F/200°C/Gas Mark 6. Butter the bread and arrange the slices over the meat. Sprinkle over the cheese and brown the pie in the oven for 15-20 minutes until crisp and golden.

Hints and Tips:
Prepare the filling in advance and either keep chilled for up to 24 hours or freeze, sealed and labeled, for up to 4 weeks. Reheat thoroughly on top of the cooker, then continue as listed in the recipe.

Lamb and Black Bean Biscuit

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients:

• 6 ounces (175g) New Zealand Lamb tenderloin, thinly sliced
• 1 small onion, thinly sliced
• 1/2 small green pepper, thinly sliced
• 2 tablespoons (30ml) black bean sauce
• 1 tablespoon (15ml) dark soy sauce
• 1 large biscuit
• shredded lettuce
• sliced cucumber

Method:
Dry fry the meat in a hot pan until almost cooked, about 5 minutes. Stir in the onion and pepper and cook until just tender. Off the heat, mix in the black bean sauce and soy sauce. Check for seasoning. Cut the biscuit in half, cover each half with shredded lettuce and cucumber slices, then divide the meat between the bases piling it high on each. Serve while still warm.

Hints and Tips:
The filled biscuits can be served cold and would make an interesting packed lunch addition - for ease of travel, pack the biscuits with the tops on. To achieve thin slices of New Zealand Lamb cut the meat before it has completed thawing and then leave covered in cool place to finish defrosting.

Sauté Lamb Fillets with Beetroot Relish & Bitter Greens

Preparation time: 30 minutes
Cooking time: 3 minutes for lamb. Up to 3 hours for Beetroot relish

Ingredients:

• 1 to 2 lamb fillets (tenderloins) per portion
• 1 cup balsamic vinegar
• 1 cup sugar
• Equal amounts of arugula, chervil, mint, basil & coriander leaves.

Beetroot Relish:

• 2 lbs (900 g) beetroot (julienne)
• 1 lb (450 g) onion (julienne)
• 3 cups fresh orange juice
• 1 cup sugar
• 1 teaspoon chili flakes
• 1/2 cup balsamic vinegar
• 1 cup canola oil
• 1/2 tablespoon salt
• 1/2 tablespoon fresh ground black pepper.

Method:

Lamb:
Heat a tablespoon pan to high heat. Season lamb fillets and place in pan with a little oil. Cook over high heat for 2-3 minutes until nicely caramelized. Remove from pan.

Beetroot Relish:
Place all ingredients in a non-reactive saucepan. Cook over low heat, for about 2 to 3 hours, stirring occasionally, until soft. Check the seasoning; it may need a little more balsamic vinegar or salt, depending on how sweet the beetroot are.

Balsamic Syrup:
Place sugar and vinegar in a small non-reactive saucepan and reduce over medium heat to slightly syrupy consistency (about 30 minutes).

To Serve:
While lamb is resting, place equal amounts of beetroot relish in the middle of each plate. Top relish with mixed bitter greens (dressed in olive oil). Diagonally slice the lamb fillets and place on top of the greens.

To Garnish:
Drizzle a little olive oil around each plate and likewise balsamic syrup.

Sauté Shortloin Medallions with Pinenut Fritters & Cranberry Relish

Preparation Time: 30 minutes
Cooking Time: 25 minutes
Serves: 6

Ingredients:

• 4 1/2 to 5 oz (100 g) New Zealand Lamb boneless shortloin (1 per serving)

Pinenut Fritters:

• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon chopped fresh thyme
• 5 cloves roasted garlic (minced)
• 1 egg
• 1/2 cup milk
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 7 ounces (225 g) roasted pinenuts

Cranberry Relish:

• 3 oranges
• 1 lemon
• 1 cup sugar
• 1 pound (450 g) cranberries
• 1/2 teaspoon fine white pepper
• 1 cinnamon stick
• 1/2 cup water

Method:

Lamb:
Cook seasoned lamb shortloins in a hot sauté pan, for about 2 minutes on each side until nicely caramelized. Remove from the pan and let rest.

Cranberry Relish:
Remove zest from one orange. Squeeze juice from all oranges and lemon. Place sugar, orange zest and juice in a non-reactive saucepan on medium heat and stir until the sugar has dissolved. Add remaining ingredients; cook for about 20 minutes until the relish has a jelly-like consistency. Cool at room temperature and then refrigerate (keeps indefinitely).

Pinenut Fritters:
In a bowl, place flour, baking powder, thyme, roasted garlic and egg. Mix to a paste. Slowly add the milk, whisking into a smooth batter. Add oil; season with salt and fresh pepper. Fold in roasted pinenuts.
To cook, place sauté pan on medium heat; add a little butter. Use a tablespoon of batter per fritter and cook for about 1 minute per side until golden and cooked through.

To Serve:
Place two or three pancakes per portion on each plate. Slice rested shortloin and arrange around pancakes. Serve with cranberry relish. Garnish with seasonal greens.