Peachester Fresh

recipes

Neck Chops

Cooking lamb neck chops can result in a delicious and flavourful meal, but they require a bit of care and attention due to their unique characteristics.  Here’s a basic guide on how to cook lamb neck chops:

Ingredients:

  • Lamb neck chops
  • Olive oil
  • Seasonings (salt, pepper, herbs, spices)
  • Vegetables (onions, garlic, carrots, celery) for added flavour in a stew or braise
  • Liquid (broth/stock, wine, tomato passata) for braising

Cooking method:

  1. Seasoning: Before you start cooking, season the lamb neck chops with salt, pepper, and any other desired herbs or spices. Let them sit at room temperature for about 30 minutes to allow the flavours to penetrate the meat.
  2. Searing (optional): In a heavy based pot, heat a bit of oil over medium-high heat. Sear the lamb neck chops on both sides until they are golden brown.  Remove the chops and set them aside.
  3. Braising/Stewing: This ensures the meat becomes tender and flavourful
  • Braising: Once you have seared your lamb neck chops, add vegetables like onions, garlic, carrots and celery to the pot and sauté them until they begin to soften. Then, add liquid such as broth/stock, wine or passata to cover the meat partially.  Bring the mixture to a simmer, cover the pot, and cook on low heat for 2-3 hours or until the meat is tender.
  • Stewing: If you prefer a stew, you can follow a similar process, but cut the lamb neck into smaller pieces and cook them in a flavourful liquid with vegetables. Simmer until the meat is tender and the flavours meld together.
  1. Serving: Typically serve with the cooking liquid or sauce, and paired with side dishes like mashed potatoes, couscous, or rice. Garnish with fresh herbs for added freshness.

Remember that cooking times can vary and lamb neck chops may require a longer cooking time compared to other cuts, but the result is tender, flavourful meat that falls off the bone.  Enjoy your delicious lamb neck chops!

Shoulder

Cooking a lamb shoulder can be a delicious and satisfying meal.  Lamb shoulder is amazing braised, but if you’re after something faster, here’s a basic recipe for roasting lamb shoulder.

Ingredients:

  • 1 lamb shoulder
  • 4-6 cloves of garlic, minced
  • 2 tablespoons fresh rosemary and/or thyme, chopped (or 2 teaspoons dried)
  • Salt and black pepper to taste
  • Olive oil
  • 1 cup of chicken or vegetable broth/stock (optional)
  • Vegetables (such as carrots, potatoes, and onions) for roasting (optional)

Cooking method:

  1. Preheat your oven to 160°C
  2. Seasoning: Mix the minced garlic, chopped rosemary/thyme, salt and pepper in a bowl. Rub the shoulder with olive oil and then the herb and garlic mixture, making sure to coat it evenly on all sides.
  3. Searing (optional): Heat a large, oven safe fry pan or roasting pan over medium-high heat. Sear the lamb shoulder on all sides until it’s golden brown.  
  4. Add vegetables (optional): If you want to roast vegetables with the lamb, place them in the pan around the lamb. Toss the vegetables with olive oil, salt, and pepper.
  5. Roast: Place the lamb (and vegetables) in the preheated oven. Roast for about 20-25 minutes per half kilogram for medium-rare to medium lamb.  If you use a meat thermometer to check the internal temperature, it should be around 57°C for medium-rare or 63°C for medium.  Keep in mind that the temperature will rise a bit as the meat rests.

Remember that cooking times can vary based on your oven, the size of the shoulder, and how you like your lamb cooked, so it’s always a good idea to use a meat thermometer to ensure your lamb is cooked to perfection.  Enjoy your delicious lamb shoulder!

Lamb Rack

A rack of lamb is an impressive dish that’s perfect for special occasions.  Here’s a basic recipe for a herb-crusted, roasted rack of lamb:

Ingredients:

  • 1 rack of lamb
  • Salt and freshly ground black pepper to taste
  • Olive oil (for searing)

Herb mixture

  • 2-3 cloves of garlic, minced
  • 2 tablespoons of fresh rosemary, finely chopped
  • 2 tablespoons of fresh thyme, finely chopped
  • 2 tablespoons of olive oil
  • 2 tablespoons of Dijon mustard (1 for the herb mixture, 1 for the crust)
  • 1 cup of breadcrumbs (Panko works well)
  • 2 tablespoons of melted butter
  • Optional – red wine or beef broth/stock for making a pan sauce

Cooking method:

  1. Preheat your oven to 200°C
  2. Searing: Heat a large, oven safe fry pan or roasting pan over medium-high heat and add a little olive oil. Season the rack of lamb with salt and black pepper.  Sear the lamb, meat side down for about 3-4 minutes until it is golden brown.  Turn and sear the other side for another 2-3 minutes.
  3. Seasoning: Mix the herb mixture – minced garlic, chopped rosemary, thyme, 2 tablespoons of olive oil, and 1 tablespoon of Dijon mustard (keep the other tablespoon aside) in a bowl. Keep breadcrumbs and melted butter separate. 
  4. Apply the herb crust: Remove the lamb from the pan and let it cool slightly. Brush the meat side with the remaining 1 tablespoon of Dijon mustard.  Press the herb mixture onto the mustard-coated side.  Mix the breadcrumbs and melted butter to create a paste, and spread over the herb mixture.
  5. Roast: Place the rack of lamb back in the pan, herb side up, in the preheated oven. Roast for 15-20 minutes for medium-rare to medium lamb.  If you use a meat thermometer to check the internal temperature, it should be around 57°C for medium-rare or 63°C for medium.  Keep in mind that the temperature will rise a bit as the meat rests.
  6. Pan Sauce (optional): While the lamb is resting, deglaze the pan with red wine or beef broth/stock and scrape up any browned bits. Reduce the liquid by half, season with salt and pepper, and serve alongside the lamb.
  7. Slice and Serve: Slice the rack between the bones into individual chops, serve immediately and garnish with fresh herbs.

Remember that cooking times can vary based on your oven, the size of the rack, and how you like your lamb cooked, so it’s always a good idea to use a meat thermometer to ensure your lamb is cooked to perfection.  Enjoy your herb-crusted rack of lamb as a flavourful and elegant main course.

Cutlets and Loin Chops

Cooking lamb cutlets and loin chops is a really quick and simple process.  Here’s a basic recipe to help you prepare perfectly cooked cutlets and chops:

Ingredients:

  • Lamb cutlets or loin chops
  • Olive oil
  • Salt and pepper
  • Optional seasonings – rosemary, thyme, garlic, or your preferred herbs and spices

Cooking method:

  1. Prepare: Remove the cutlets/chops from the refrigerator about 30 minutes prior to cooking to help them cook more evenly. Preheat your oven to 200°  Season both sides with salt, pepper and any other herbs.
  2. Searing: Heat a large oven-safe fry pan over medium-high heat. Add a small amount of olive oil and once oil is hot, add the lamb cutlets/chops.  Sear them for about 2-3 minutes on each side, or until they are golden brown.
  3. Finish in the oven: Transfer the frying pan with the cutlets/chops into the preheated oven. Roast for about 5-7 minutes for medium-rare to medium lamb.  If you use a meat thermometer to check the internal temperature, it should be around 57°C for medium-rare or 63°C for medium.  Keep in mind that the temperature will rise a bit as the meat rests.
  4. Serving: With your choice of side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.

Remember that cooking times can vary based on your oven, the size of the cutlets/chops, and how you like your lamb cooked, so it’s always a good idea to use a meat thermometer to ensure your lamb is cooked to perfection.  Enjoy your deliciously cooked lamb cutlets! 

Lamb Ribs

Slow cooking lamb ribs can result in tender, flavourful, and succulent meat.  Here’s a basic recipe to slow cook lamb rib, using an oven or a slow cooker:

Ingredients:

  • Lamb ribs
  • Olive oil
  • Salt and pepper
  • Your choice of seasonings – garlic, rosemary, thyme, cumin, paprika
  • Liquid – chicken broth/stock, red wine
  • Vegetables (optional, for added flavour)

Cooking method:

  1. Preparing: Rinse the ribs under cold water and pat them dry with paper towels to help remove any bone fragments or debris. Drizzle the ribs with olive oil then season with salt, pepper and any other seasonings you prefer.
  2. Searing (optional): Can add flavour by creating a golden brown crust. Heat a fry pan or grill to high heat and sear for a couple of minutes each side.
  3. Transfer to your chosen cooking method: Either place the ribs into a slow cooker, or a large, oven safe pot with a lid. If you are adding vegetables, place them at the bottom.  Pour in enough of your chosen liquid to partially submerge the ribs.  Set the slow cooker on low for 6-8 hours, or the oven to 135°C for 2.5 to 3 hours.  If you like, you can baste the ribs with the cooking liquid during the cooking process to keep them moist and add more flavour.
  4. Reduce: If desired, you can reduce the cooking liquid to make a sauce to drizzle over the ribs to serve.

 Remember that cooking times can vary and lamb ribs may require a longer cooking time compared to other cuts, but the result is tender, flavourful ribs that easily pull apart.  Enjoy your delicious lamb ribs!

Lamb Shanks

Cooking lamb shanks can be a delightful culinary experience, resulting in tender and flavourful meat.  Here’s a basic recipe for cooking lamb shanks, but keep in mind there are many variations and seasonings you can use to suit  your tastes:

Ingredients:

  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup red wine (optional)
  • 2 cups beef or vegetable broth/stock
  • 2 sprigs of rosemary
  • 2 springs of thyme
  • Salt and pepper to taste

Cooking method:

  1. Prepare: Preheat your oven to 160° Season the lamb shanks with salt and pepper.
  2. Searing: In a Searing: In a large, oven safe heavy bottomed pot, heat the olive oil over medium-high heat. Once hot, add the lamb shanks and sear them on all sides until they’re golden brown.  Remove and set aside.
  3. Add vegetables: Sauté the vegetables for 5 minutes in the same pot until they begin to soften, then add the minced garlic for another minute until it becomes fragrant. If using red wine, pour it into the pot and let it simmer for a few minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
  4. Finish in the oven: Return the lamb shanks to the pot making sure the liquid covers at least two thirds of the shanks, add sprigs of herbs, and cover with a lid before placing in the oven. Cook for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.  Check periodically and add more liquid (broth/stock or water) if needed to keep the shanks submerged. 
  5. Serving: Once tender, remove from the oven and let rest for a few minutes. Serve with the cooking liquid which will now be a rich sauce.  You can strain and reduce the sauce further if desired. 

Lamb shanks are amazing served over creamy mashed potatoes, polenta, or with crusty bread to soak up the delicious sauce.  You can garnish with fresh herbs.  Enjoy your homemade lamb shanks!

Butterfly lamb leg

Cooking a butterfly lamb leg is a quicker way to prepare lamb leg than traditional leg roasts, which makes it ideal for even mid-week meals.  It’s perfect for grilling or roasting.  Here’s a simple guide on how to do it:

Ingredients:

  • 1 butterfly cut lamb leg
  • 3-4 cloves of garlic, minced
  • 2 tablespoons of fresh rosemary, chopped (or 1 tablespoon of dried rosemary)
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • Lemon zest (optional)
  • Lemon wedges (for serving)

Cooking method:

  • 1 butterfly cut lamb leg
  • 3-4 cloves of garlic, minced
  • 2 tablespoons of fresh rosemary, chopped (or 1 tablespoon of dried rosemary)
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • Lemon zest (optional)
  • Lemon wedges (for serving)

Remember that cooking times can vary based on your oven, the size of the lamb leg, and how you like your lamb cooked, so it’s always a good idea to use a meat thermometer to ensure your lamb is cooked to perfection.  Enjoy your marinated butterfly lamb leg!