When you have access to a wide variety of meat, it’s really easy to explore what you can do on the grill beyond the popular chicken and beef options.
For example, lamb is a simple, not so exotic but not so common choice that can create some pretty impressive results over the flames.
All you need is a nice rack of lamb from our grilling section and some simple ingredients to add delicious flavour.
As usual, wash the rack and trim off any excess fat and tissue.
Don’t forget to remove the silver skin on the bone side for more flavor penetration and a generally better texture.
You can do the rack whole, which would require more seasoning and cooking time than this simple technique. But, if you’re looking for an efficient method, cut the rack into individual chops.
Place the chops in a bowl that allows enough space to work with the meat and seasoning.
To add flavour, try simple ingredients like crushed garlic…
Salt, onion powder and black pepper.
Drizzle everything with some olive oil to create a coat that helps the seasoning stick to the meat, while helping the meat not to stick to the grill.
Then get your hands in there and mix it all together.
Make sure the chops are fully coated with your rich seasoning. You can go straight to the grill with it, but for best results, let it marinate for at least an hour.
You can feel free to use the same spices to season some eggplant. Makes a nice side.
When you’re ready to get the lamb going, you want to place it over direct heat for about 8 minutes. 4 minutes each side.
The eggplant takes around the same time to cook, so you can put them on the other side to cook along with the lamb.
After 8 minutes you’re done… with the grill. It’s not plating time yet. It’s important to let the lamb rest, so the meat can retain more of its tasty juices and flavours when cut. For chops like these, 5 minutes does the trick.
All that’s left to do is serve it up. Stack it, get some height or just put it on the plate in all its tasty glory. To see this process in action, check out the video below. And check out the grill section at your favorite Massy Stores location so you can get grilling too.
- 1/2 cup fresh bread crumbs (seasoned crushed Massy Stores Hops can be used for bread crumbs)
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Massy Stores Frenched Lamb Rack $157.99/kg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Add all ingredients to list
- Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
- PREP TIME: 20 mins
- COOK TIME: 4 hours
- TOTAL TIME: 4 hours 20 mins
Pulled Lamb Curry from Kitchen Sanctuary – full of flavour without the pepper. Perfect for the whole family, even the ones who don’t eat Gluten!
- 1 tbsp. vegetable oil
- ½ lamb shoulder – knuckle end, weighing approx 1kg
- 1 large onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 large piece of ginger (about the size of your thumb), peeled and finely chopped
- 1 tsp salt
- 2 tbsp garam masala
- 2 tbsp curry powder
- 1 tsp paprika
- 1 tsp cinnamon
- 1 cup chicken stock (water plus a stock cube or bouillon for gluten free is fine)
- 2 tins (400ml/14oz each) of chopped tomatoes
- 2 tbsp tomato puree
- 2 tsp sugar
- 6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)
- 120 ml (1/2 cup) cup double/heavy cream
- Handful of chopped coriander to serve
- Preheat your slow cooker to high.
- Heat the oil in a large pan (or your slow cooker pot if it can be used on the hob), add in the lamb and sear until lightly browned on all sides (about 6-8 minutes). Add in the onion and cook for a further 5 minutes until the onions have softened.
- Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
- At the end of the cooking time, spoon off any excess fat that has risen to the top. Remove the cardamon and discard. Remove the lamb and place on a chopping board. Shred the lamb with two forks and place the meat back in the slow cooker. Stir in the cream and allow to heat through.
- Serve over rice sprinkled with some coriander
Original recipe makes 8 shawarmas
- 1/2 cup plain yogurt
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon distilled white vinegar
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 teaspoon ground mace
- 1 teaspoon cayenne pepper
- 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips
- Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
- Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.
- 1kg shoulder of lamb
- 2 onions, sliced
- 1 tbsp chopped oregano, or 1 tsp dried
- ½ tsp ground cinnamon
- 2 cinnamon sticks, broken in half
- 2 tbsp olive oil
- 400g can chopped tomatoes
- 1.2l hot chicken or vegetable stock
- 400g orzo (see know-how below)
- freshly grated parmesan, to serve
Heat oven to 180C/fan 160C/gas 4.
Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well.
Bake, uncovered, for 45 mins, stirring halfway.
Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.
Recipe from Good Food magazine, April 2008
TIME TAKEN TO PREPARE: 1 HR 20 MINS
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 pound ground lamb
- 3 tablespoons grated onion
- 3 tablespoons chopped fresh parsley
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 28 bamboo skewers, soaked in water
- Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board.
- Mix the garlic into the lamb along with all the seasonings in a mixing bowl until well blended. Form the mixture into 28 balls.
- Form each ball around the tip of a skewer, flattening into a 2 inch oval shapes; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium. Enjoy!
Time taken to prepare: 7hrs, 10 minutes
• 1 3kg leg of lamb
• 3 large carrots, diced
• 2 sticks celery, diced
• 1 large onion, diced
• 1 bouquet of your favourite herbs
• 1 or 2 cloves of garlic, very thinly sliced
• 1 tablespoon olive oil
• 200ml dry white wine
1. Preheat the oven to 120 degrees C
2. Layer the diced carrots, celery and onions in the bottom of a large casserole or roasting tray. Pour over the olive oil, white wine and bouquet of herbs
3. Use a knife to make thin pockets in the leg of lamb. Insert slivers of garlic into the holes. Place the leg of lamb on top of the vegetables.
Time taken to prepare: 55 minutes
- 1 ¾ cups rice
- 600g lamb, diced
- 4 Table spoon vegetable oil
- 4 table spoon ginger, crushed
- 4 table spoon garlic, crushed
- 4 table spoon coriander, ground
- 2 cinnamon sticks
- 1 table spoon tomato paste
- 2 medium onions, diced
- 2 cups water
- 4 table spoon raisins
- 4 table almonds, toasted slivered
- Salt and pepper to taste
- Cook Rice as per pack instructions.
- Heat oil in a saucepan, add lamb and fry until lamb is browned.
- Add ginger, garlic, coriander, cinnamon and onions, stir fry for 2 minutes.
- Add tomato paste and fry for 2 minutes.
- Add water, cover and simmer on medium heat until lamb is soft (add more water if it boils dry).
- Add raisins and simmer for 2 minutes.
- Stir in the cooked rice, add salt and pepper to taste.
- Serve and sprinkle with toasted almonds.
Time taken to prepare dish: 1 hour 15 minutes
- 2 pounds Ground Lamb
- 1/2 small Onion, chopped
- 1 small head of Cabbage, shredded
- 1 cup Tomato Sauce
- 2 cups Cheddar Cheese shredded
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- Salt and Pepper to taste
- In a large skillet, brown the ground lamb on medium low until cooked through. Drain.
- Add onion, garlic powder and onion powder. Cook for 5 minutes. Remove from pan and set aside.
- Add cabbage to pan and sauté until soft
- In a large bowl, mix ground lamb mixture, cabbage, tomato sauce and 1 cup of cheese.
- Spread in a 9”x13” pan and top with remaining 1 cup of cheese.
- Bake at 350°F for 25 minutes or until hot and bubbly.
- 3 lbs lamb
- 2 tablespoon vegetable oil
- 1/2 teaspoon salt
- 6 tomatoes
- 1/4 teaspoon black pepper
- 1 1/2 tablespoon curry powder
- 1 1/2 cup coconut milk
- 1 tablespoon fresh thyme
- 2 onions
- 3 cloves garlic crushed
- 1 teaspoon grated ginger
- 1 tablespoon shadon beni chopped
- 1 cup water
- 1/4 scotch bonnet pepper (finely diced – no seeds)
- 1 shallot finely chopped
- 2 tablespoon chopped parsley (flat leaf)
- Wash and pat the lamb dry with paper towels.
- Heat the oil in a deep/heavy sauce pan on med/high heat. Add the lamb, so they brown on each side for a few minutes (you may need to turn the heat down to medium).
- Remove the browned lamb and set aside. Turn the heat down to low and add a tablespoon more oil if necessary. Toss in the diced onion, crushed garlic and grate the ginger directly into the pot. Let that cook on low for about 3 minutes (be sure to move around) so you get that wonderful flavor base.
- Now, add the curry powder and cook for a couple minutes (stir well).
- Add back the browned lamb. Move around the pan to try and pick up some of that curry base created.
- Toss in the chopped shadon beni, scotch bonnet pepper, scallions, thyme and black pepper. Stir properly, and then add the salt, coconut milk and water.
- Turn the heat up so you can bring it to a boil. Reduce the heat to very low so you have a gentle simmer. Cover the pot and let that cook for about 1.5 hrs or until the lamb is tender and falling off the bones. Remember to stir the pot every 10-15 minutes
- Serve lamb over steaming hot bed of white basmati rice. Enjoy!