All posts tagged Lamb

Lamb Mince Tagine

Tagine ingredients

  • 2 cups lamb mince, cooked* (see accompanying method)
  • 1 Sucuk (Turkish sausage)
  • 1 roasted red capsicum, sliced
  • 2 tbsp caramelised onions
  • 2 tbsp feta
  • 1 handful baby spinach
  • 2 tomatoes, cut in quarters and roasted
  • 6 eggs

Tagine method

Heat the tagine over an open medium flame for a few minutes. (No oil is necessary as the lamb mince will provide the moisture.)

Add the mince and Sucuk, mix through to heat and add the remaining ingredients carefully. Try not to pack the ingredients in too tightly
as this will hinder the cooking process.

Crack the eggs into the mixture, reduce the flame and cover with a lid, cooking slowly until the eggs are to your liking. Serve
with bread.

Lamb mince ingredients

  •  1kg mince
  •  3 tbsp olive o
  •  2 whole cloves garlic, crushed
  • 1 brown onion, diced
  •  1 tsp harissa
  •  2 tsp ground cumin
  •  2 tsp ground coriander
  •  2 tsp ras el hanout
  •  2 tsp black pepper
  •  2 tsp salt
  • 4 tbsp pomegranate molasses

Lamb mince method
Heat olive oil in a pan on a medium heat, add garlic and onions and cook for 5-10 minutes until the onions are soft.

Add the lamb mince and cook for another 10-15 minutes until browned.

Add all the spices, mix and break up the mince with a wooden spoon. If the mixture appears dry add a small amount of water.


Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary visit
phone (02) 6207 3188 or email

Moroccan Meatballs with Date Sauce

Recipe by Michaela Uren of Forchefs


  • 1 Tbsp ground cumin
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp ground coriander
  • 1 Tbsp ground turmeric
  • ½ Tbsp chilli powder
  • ½ Tbsp smoked paprika
  • 1 chicken stock cube
  • 100ml oil
  • 3 lamb loins or fillets
  • Bread crumbs
  • Egg
  • Bunch of fresh coriander
  • 1 Spanish onion
  • Dried dates – chopped
  • 1 garlic clove
  • Chicken stock
  • Cornflour
  • Water



– In a pot cook all spices in the oil, making sure to constantly stir. Set aside
– Blend the lamb fillets till smooth, add bread crumbs, egg and chopped coriander. Season with Moroccan spice mix, salt and pepper. Roll into little balls and allow to chill
– For the sauce, finely slice the Spanish onion and cook until light in colour. Add the chopped dates and garlic, cook for about 3 minutes. Add the stock and spice mix
– Cook the sauce until the dates become soft remove half and blend. Fold back through. Add chopped coriander. If the sauce needs thickening, add corn flour and water
– Heat oil in a pan, add the meatballs, colour. Once they are almost cooked, place them in the sauce and continue cooking in the oven. Remove and serve

Lamb Shoulder Baked in Hay

Recipe by Keaton McDonell of Pulp Kitchen


  • 1 lamb shoulder, bone in
  • 200g hay
  • 3 leeks – roughly sliced
  • 1 garlic bulb
  • 1 bunch of lemon thyme


– Season shoulder well
– Sautee leeks until soft
– Toast hay in a suitable sized baking tray. Place leeks, garlic and thyme on top to make a layer for the shoulder to lay on
– Place shoulder on top and cover with foil or a tight fitting lid
– Place in a 120°C oven for 8 – 10 hours
– Serve

Lamb Presse with Mint Fluid Gel

Recipe by Daniel Hurley of Forchefs


  • 1 Lamb shoulder
  • 2 lamb necks
  • 1½ bunch of thyme
  • 2 garlic cloves
  • 2 cinnamon quills
  • 1 carrot
  • 1 celery stick
  • 1 onion
  • Chicken or Beef stock – to cover
  • 300ml Red wine
  • 10 peppercorns
  • 2 Bay leaves
  • 1 tsp Fennel seeds
  • 1 bunch of mint
  • 1g Agar per 100ml liquid
  • Sugar – to taste
  • 300ml water
  • Eggs
  • Milk
  • Flour
  • Bread Crumbs
  • Small bunch of continental parsley
  • Zest of 1 lemon


– Seal the lamb shoulder and necks in a hot pan with a little oil. Place into a deep container – make sure it will fit in your oven
– Cut the onion, carrot and celery into a rough cut. Add to the pan that you sealed the lamb in and colour slightly. Add to the tray with the lamb
– In a pot, heat the stock, red wine, bay leaves, peppercorns, ½ bunch of thyme, garlic, cinnamon and fennel seeds. Once this has come to the boil, pour over the lamb. Make sure the liquid just covers the meat – use some water or more stock if needed. Cover with foil and braise in the oven for about 3 hours on 160°C
– While the lamb is in the oven make your mint gel. Pick the mint and blanch in some boiling water for about 1 minute or until soft. Place in an ice bath to chill – you still want it to be green
– Once cold, strain and squeeze out excess water
– In a small pot make a syrup with the water and sugar – make sure not to stir it or it will crystallise
– Measure the liquid and weigh the agar accordingly – you can adjust all elements of this to suit taste and colour
– Put the liquid back into the pot and bring to the boil. Sprinkle in the agar and stir to incorporate. Add the mint and cook quickly, the mixture should start to thicken slightly
– Check if the lamb is soft. If so, take it out of the oven and let it cool slightly in the liquid
– Place the liquid into a pot and reduce it down to make the sauce – season to taste
– Get a bowl and begin to pull the meat off the necks and breaking down the shoulder – this should just fall apart. Add salt and pepper to taste. Chop and add parsley, rest of the thyme and the lemon zest and mix. Adjust to taste*
*Please note – do these steps whilst the meat is still quite warm, to help it all bind together.
– Spray a tray and line with baking paper. Add the mixture and spread across the tray. Place another layer of paper on top and place another tray that fits nicely over the lamb. Add a little weight on top and place in the fridge overnight or until the natural gelatine in the lamb sets. Remove from the tray and cut into portions
– With the eggs and milk, create an egg wash. Place the lamb in the flour, then the egg wash and finally coat in the bread crumbs
– Have a hot pan with clarified butter in it and seal the lamb until nice and golden. Finish in the oven if needed – please note that this will be soft
– Serve with roast vegetables for a different take on a Sunday roast

Dan’s Shepherd’s Pie

Recipe by Daniel Hurley of Forchefs


  • Sea salt to taste
  • Ground black pepper to taste
  • 1 bay leaf
  • 2 Tablespoons Dijon mustard
  • 1 cup frozen peas
  • 300ml red wine
  • 500g potato
  • 200ml cream
  • 150g butter
  • 2kg diced rump lamb
  • 1 carrot
  • ½ bunch of rosemary
  • 1 garlic clove
  • 3 Tbsp of tomato paste
  • 1 litre stock
  • 1 onion
  • 1 leek


– Heat the oil in a large saucepan over medium to high heat. Add the diced lamb and brown. Once browned, remove and set aside. Add the onion, carrot, celery, garlic and peas and cook, stirring for 5 minutes
– Add tomato paste, red wine sauce, mustard and rosemary. Stir until combined. Add the lamb and stock – cook and stir accordingly
– Meanwhile, cook potato in saucepan of salted boiling water for 15 minutes or until tender. Drain well. Reduce ream with the butter
– Use a potato masher or fork to mash the potato until smooth. Add the cream and use a wooden spoon to stir until combined. Taste and season with salt and pepper
– Once the lamb has broken down, adjust the season to taste
– Preheat the oven to 200oC. Spoon the lamb mixture into a 2L (8 cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in the oven for 20 minutes or until the potato is golden brown. Serve immediately

Grilled Lamb Cutlets on a Fresh Rocket & Grilled Peach Salad

Recipe by Katherine Brown of Debacle


  • 200g plain yoghurt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 garlic cloves, crushed
  • 1 lemon, rind finely grated, juiced
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh coriander
  • Salt & ground black pepper, to taste

Rocket Salad

  • 12 lamb cutlets, trimmed
  • 1 bunch rocket, washed, dried, roughly shredded
  • 2 ripe tomatoes, halved, de-seeded, chopped
  • 3 ripe peaches, cut in to 8th 1 red onion, chopped
  • 2 tbs olive oil
  • 1 tbs balsamic vinegar
  • 1/2 lemon, juiced
  • Salt & ground black pepper, to taste


– Combine yoghurt with the ground cumin and coriander, garlic, lemon rind and juice, mint, fresh coriander, salt and pepper in a large glass or ceramic dish. Add the lamb cutlets and turn to coat with the marinade. Cover and place in fridge for 1 hour.
– To make the rocket salad, combine the rocket, tomatoes and red onion in a bowl. Combine the olive oil, balsamic vinegar, lemon juice, salt and pepper in a screw-top jar and shake well. Pour dressing over rocket mixture and toss well.
– Preheat grill on medium.
– Cook the lamb cutlets under preheated grill for 3-5 minutes each side or until cooked to your liking. Serve lamb cutlets with the rocket salad.