January 22

Lamb Lamb Lamb – Ore Garlic

A long weekend = 3 days of lamb. Especially when the long weekend is to celebrate Australia Day, so what a better way than to share with you my favourite lamb recipes…Shredded Lamb and Slow Cooked Lamb.

You can slow cook either a leg of lamb or a shoulder of lamb. My favourite is the shoulder but it is has alot more fat than the leg so if you like a less fatty piece of lamb use a leg. I use an electric slow cooker however you can also use an oven. I pop all of the ingredients in the slow cooker leave it on high for the first hour then turn it on low for another 3-4 hours for a lamb shoulder. For a leg of lamb you will need to cook it longer and depending on the leg it may be 7-8 hours. It’s a great recipe to do when you have people coming over as it’s little preparation and little work in the kitchen and tastes amazing. It’s really good hot with your favourite roast vegetables, salad, rice, cauli rice, or on a gluten free roll – hot or warmed up the next day.

Ore Garlic

The recipe calls for dried oregano, however, I have also made it with dried and fresh rosemary and it’s equally delicious. However, for my garlic and fresh rosemary flavoured slow cooked lamb, Garlic Rose, see below.

The picture in Ore Garlic’s recipe is a picture of a lamb shoulder once it’s cooked.

Shredded Lamb – Ore Garlic

Prep timeCook timeTotal time
10 mins5 hours5 hours 10 mins

The size of the lamb shoulder depends on what you can get / want. The other ingredients listed below are for a shoulder, so you might want to double the lemon, garlic and dried oregano if you have a larger portion of lamb.

Author: Tracey Francis of Essential Olie

Ingredients

  • Lamb Shoulder
  • 1 Lemon (squeezed for the juice)
  • 4 cloves garlic
  • 2 Tablespoons dried Oregano (or dried Rosemary)
  • 1-2 cups hot water
  • Sprinkle of salt and pepper

Method

  1. Brown the shoulder in a fry pan or baking dish on the stovetop, or, turn on your slow cooker on high and when it’s warmed brown the shoulder or leg turning it so all sides are browned.
  2. Add hot water, lemon juice, garlic, dried oregano, salt and pepper.
  3. Slow cook for approximately 4-5 hours – you will know it’s ready as you will see the meat falling off the bone. If you are using an oven then you need to cover the baking dish with either a lid or foil and cook on a low heat, say 140°C. In a slow cooker I have it on high for 1 hour then turn it down for the remainder of the time.
  4. Serve with baked vegetables, salad, rice, cauli rice or on a warmed/toasted gluten free roll.

One of our favourite dishes with shredded or slow roasted lamb is a bunch of english spinach or roughly chopped kale and my version of a Pilaf, which I call Nice Rice Baby. If there are any leftovers I like eating it cold or you could reheat. I love it cold with a hot freshly poached egg and lots of cracked pepper and if you like a bit of spice some chilli flakes.

 

Nice Rice Baby

Prep timeCook timeTotal time
25 mins20 mins45 mins

Author: Tracey Francis of Essential Olie

Ingredients

  • 1½ cups of Rice (I use organic white or brown or a mix of both) – rinsed, soaked and drained
  • 2½ cups Water with 2 Chicken stock cubes OR chicken bone broth (may need more if you prefer the rice cooked more eg; 3 – 31/2 cups)
  • 1 teaspoon Butter or nuttelex
  • 1 Brown onion chopped
  • 1 clove Garlic finely chopped or crushed
  • 1 teaspoon Cinnamon powder
  • 3 drops Cardamom Essential Oil OR 4 Cardamon Pods crushed OR 1 teaspoon of Cardamon powder
  • ½ teaspoon Turmeric powder OR an equivalent knob of fresh turmeric crushed
  • ½ teaspoon Cumin powder
  • ½ cup sultanas (I use organic sultanas)
  • 1 cup flaked almonds (toasted

Method

  1. Soak rice in a mixing bowl with water for 20 mins then drain
  2. Toast flaked almonds in a fry pan til toasted to your liking, then remove and put aside
  3. Melt butter/nuttelex in the fry pan
  4. Add onions and garlic and cook til onions are clear in colour
  5. Add dried spices (including cardamom essential oil, if using it) and cook for 2 minutes
  6. Add rice and cook for 2 minutes
  7. Add stock cubes, water (or chicken bone broth) and sultanas and simmer for 15 minutes covered with either a lid or foil. If you like rice just cooked with a little crunch then toss through flaked almonds and serve now. If you like your rice cooked without crunch then add another cup of liquid/stock and cook for a further 10 minutes or until rice is cooked to your liking then toss through flaked almonds and serve.

Garlic Rose

Here is my garlic and fresh rosemary recipe, Garlic Rose, which again you can either use a leg of lamb or a shoulder of lamb in a slow cooker or low oven. The shoulder doesn’t need to be cooked as long and will shred very easy (it’s hard to take out of the slow cooker). The leg of lamb will not fully shred but will be very tender and easy to carve or to shred using tongs and a fork.

Slow Cooked Lamb Leg – Garlic Rose

Prep timeCook timeTotal time
5 mins8 hours8 hours 5 mins

The size of the lamb leg depends on what you can get / want. The other ingredients listed below are for a larger sized leg, so you might want to lessen the garlic and fresh rosemary sprigs (I use a whole brought bunch) if you have a smaller portion of lamb.

Author: Tracey Francis of Essential Olie

Ingredients

  • Lamb Leg
  • 4 Cloves Garlic
  • 1 Bunch of fresh Rosemary
  • 1-2 cups hot water
  • Sprinkle of salt and pepper

Method

        1. Brown the leg in a fry pan or baking dish on the stovetop, or, turn on your slow cooker on high and when it’s warmed brown the leg turning it so all sides are browned.
        2. Add hot water, garlic, fresh rosemary, salt and pepper.
        3. Slow cook for approximately 7-8 hours – you will know it’s ready as you will see the meat falling off the bone. If you are using an oven then you need to cover the baking dish with either a lid or foil and cook on a low heat, say 140°C. In a slow cooker I have it on high for 1 hour then turn it down for the remainder of the time. You will need to use a fork to shred the leg, or, just eat it in big meaty chunks.
        4. Serve with baked vegetables, salad, rice, cauli rice or on a warmed/toasted gluten free roll.

Another one of our favourite dishes with shredded or slow cooked lamb is a simple kale salad with segments of ruby red grapefruit (I call this salad Wholly Kale – It’s a Simple Salad) and a lime and coriander cauli rice dish that I call, Cauli Cori Rice. Again, cauli cori rice tastes amazing as a left over cold or hot with a hot freshly poached egg or fried egg and lots of cracked pepper and chilli flakes.

Cauli Cori Rice

Author: Tracey Francis of Essential Olie

Ingredients

  • 1 whole cauliflower
  • 1 lime (squeezed for all of its juice)
  • 200g pine nuts (toasted)
  • Bunch coriander (roughly chopped or broken)

Method

  1. In a fry pan toast the pine nuts til golden brown and put into a bowl to cool down
  2. Take all of the outer leaves of the cauliflower and roughly chop
  3. Place the roughly chopped cauliflower into a food processor and blitz til it resembles crumbs
  4. Put cauliflower into fry pan and over a low heat cook turning just til it’s tender (it should still have a crunch to it and the bottom of the fry pan is just browning)
  5. Remove from heat and stir through lime juice, toasted pine nuts and coriander and serve.

Wholly Kale

A simple salad of kale!  Simply chop your kale, add 1 whole ruby red grapefruit cut into segments with the left over grapefruit squeezed for the juice over the salad.  That’s it!

Leave your thought here

Your email address will not be published.