BBQ Lamb And Houmous Recipe

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Recipe Ingredients

6 small lamb chops
A little olive oil
Chopped fresh marjoram or rosemary
Ready-made houmous
Lemon wedges to squeeze over
Green salad to serve

Recipe Method
1. Drizzle the lamb chops with a little olive oil and sprinkle with some chopped fresh marjoram or rosemary.
2. Cook under a hot preheated grill for 2-3 minutes each side, until tender but still a little pink. To barbecue the lamb chops, preheat your barbecue in the usual way until it reaches the correct temperature. Cook the chops turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.
3. Serve hot with ready-made houmous, lemon wedges to squeeze over and a green salad.

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Lamb Backstraps With Moroccan Salad Recipe

Recipe Ingredients

1/2 cup chopped flat-leaf parsley
1 tablespoon chopped coriander
4 garlic cloves, finely chopped
2 teaspoons harissa (see notes)
1 teaspoon dried thyme
1/2 cup (125ml) olive oil
1/4 cup (60ml) lemon juice
2 teaspoons ground cumin
2 x 350g lamb backstraps, trimmed
Moroccan salad
1/2 cup (100g) couscous
1 tablespoon harissa
100ml olive oil
1 tablespoon lime juice
1 tablespoon coriander leaves, chopped, plus whole leaves to serve
1 tablespoon mint leaves, chopped, plus whole leaves to serve
100g whole blanched almonds
2 butter lettuces, leaves separated
6 spring onions, thinly sliced on an angle

Recipe Method

For marinade, combine parsley, coriander, garlic, harissa, thyme, olive oil, lemon juice and cumin in a bowl. Add lamb and turn to coat. Chill for at least 1 hour or overnight.
For the salad, place the couscous in a heatproof bowl. Pour over 1/2 cup (125ml) boiling water, cover and set aside for 5 minutes, then fluff up with a fork. Cool. Combine harissa, 1/3 cup (80ml) olive oil, lime juice and chopped coriander and mint. Season, then set aside.
Heat remaining oil in a small frypan over medium-high heat and cook almonds, turning, for 1-2 minutes until golden. Drain on paper towel and season with sea salt.
Preheat barbecue or chargrill pan to medium-high heat, then cook lamb for 2-3 minutes each side for medium or until cooked to your liking. Remove from heat and set aside to rest for 5 minutes.
Arrange lettuce on a platter, top with couscous and almonds, and drizzle with the dressing. Scatter with extra mint and coriander leaves, and spring onions. Thickly slice lamb and serve with salad.

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Namkeen Lamb Tikka Recipe

Recipe Ingredients

Boneless Lamb/mutton cubes 1 kg (with fats)
Black pepper powder 1 tsp
Salt to taste
Raw papaya paste ¾ tsp
Yogurt 4 tbsp
Carom seeds ¼ tsp
Clarified butter 3 tbsp (if required)
Skewers for Grilling

Recipe Method

Marinate Lamb/Mutton with all the ingredients except clarified butter for 1 hour.
When ready to cook, preheat your barbecue grill.
Take your skewers and thread on the strips of meat, just like you’re stitching.
In order for them to cook evenly, stretch the meat out a bit.
Place them on the grill.
They should only take about 8-10 minutes on each side.
Apply clarified butter with the pastry brush while grilling, if you are not using meat with fats.
Serve immediately, with lemon and onion rings.
Note: Do not overcook meat, it will become chewy and tough.

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Lemon And Coriander Lamb Skewers Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients
Equipment

You'll need 8 metal or pre-soaked bamboo skewers.

Ingredients

1/2 cup lemon juice
1/3 cup chopped fresh coriander leaves
1 tablespoon Moroccan seasoning
700g diced lamb
2 red onions, cut into 8 wedges (leave root intact)
1 red capsicum, cut into 3cm pieces
Olive oil cooking spray

Recipe Method

Combine lemon juice, coriander and Moroccan seasoning in a glass or ceramic dish. Add lamb. Stir to coat. Cover. Refrigerate for 1 hour.
Preheat barbecue plate on medium-high heat. Thread lamb, onion, and capsicum onto skewers. Spray with oil. Cook, turning every 2 minutes and brushing with marinade, for 8 minutes for medium or until cooked to your liking. Serve.

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Spiced Lamb Chops With Warm Chickpea & Capsicum Salad Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

12 (about 900g) lamb loin chops
60ml (1/4 cup) fresh lemon juice
3 tsp ground cumin
1 1/2 tsp sweet paprika
2 x 420g cans chickpeas, rinsed, drained
1/2 cup drained coarsely chopped Sandhurst Char-Grilled Capsicum
60ml (1/4 cup) extra virgin olive oil
1 red onion, halved, thinly sliced
2 garlic cloves, crushed
2 tbs vinegar
1 1/2 cups fresh continental parsley leaves

Recipe Method

Combine lemon juice, cumin and paprika in a glass or ceramic bowl. Add the lamb and set aside for 5 minutes to marinate.
Preheat a char grill on medium-high. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
Combine the chickpeas and capsicum in a bowl. Heat the oil in a large frying pan over medium heat. Cook the onion, stirring often, for 3 minutes or until soft. Add the garlic and red wine vinegar. Cook for 1 minute or until aromatic. Pour over the chickpea mixture. Add the parsley and gently toss to combine. Divide the chickpea salad among serving plates. Top with the lamb chops.

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Spicy Lamb Leg Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Mutton leg 1, ½ kg
Orange color a pinch
Green chilies sliced 2
Yogurt 1 cup
Oil ¼ cup
Cream ½ cup
Dry fenugreek leaves 1 tsp
Chili powder 2 tsp
Cumin roasted and crushed 2 tsp
Salt to taste
All spice 5 tsp heaped
Coriander leaves chopped 2 tbsp
Lemon juice 2 tbsp
French fried onion ground 2 tbsp
Butter 2 tbsp
Ginger garlic paste 2 tbsp

Recipe Method

Marinate mutton legs in ginger garlic paste, chili powder, all spice, yogurt, french fried onion, lemon juice, salt, cumin and a pinch of orange color for 4 hours, prick well.
Heat oil and fry mutton legs on both sides for 5 minutes.
Then add in the marinade with 2 cups of water, cover and cook on low flame for 1 hour till meat cooks through.
Then add in cream, butter, dry fenugreek leaves and all spice, cook for another 15 minutes.
Remove mutton legs in a platter, serve garnish with coriander leaves and sliced green chilies.

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Arabic Lamb Stew Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Mutton 1 kg (pieces)
Cinnamon powder 1 tsp
Corn flour 2 tbsp
Garlic clove 3 – 4
Paprika powder 2 tbsp
Onion 2
Chicken powder 2 tbsp
Chicken stock 1 jug
Fresh coriander/parsley ½ bunch
Oil ½ cup
Salt to taste

Recipe Method

Wash meat and marinate it with salt, paprika powder and 1/2 tsp cinnamon powder.
Leave it for a while.
Now crush the onion and garlic.
Heat oil in a pan and add onion, garlic, chicken powder and 1 cup chicken stock.
Cook for 10 – 15 minutes.
When stock becomes dry, stir fry it well.
Now add meat and fry it again.
When meat fried well then add remaining chicken stock and cook for 2-3 minutes.
Now add remaining 1/2 tsp cinnamon powder and cook 10 minutes more.
When meat is tender then take it out and keep aside.
Now add corn flour in remaining curry, mix well and make it thick like stew.
Now strain and combine the meat mixture.
Garnish with coriander leaves

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