Spring lamb Recipes

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    • Spring lamb Recipes

      "Spring is sprung, the grass is riss and I know where the birdies is" Well I thought spring was here but the last few days have put a bit of a damper on it. Shame about the Pies. Still there's always next year.
      Any way I was browsing through my cookbooks looking for some different lamb recipes.
      "The Australian Way Of Cooking" is a large colouful thome with lots of lovely shots of Australian scenery and some recipes that are a bit different from the usual boiled, grilled baked and BBQ'ed fare.
      Heres a few to try.


      * Exported from MasterCook *

      CREOLE LAMB CHOPS

      Recipe By : Tony Blakemore From The Australian Way Of Cooking
      Serving Size : 4 Preparation Time :1:00
      Categories :
      5-10G Low Carb Meat Lamb-Chops
      Regional Australian

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      2 tbsp olive oil
      8 med lamb chops
      VEGETABLES
      1 lg zucchini -- sliced
      2 lg tomatoes -- chopped
      2 cloves minced garlic
      1 green capsicum -- bell pepper
      de-seed & cut into 25mm - 1" squares
      1 lg onion -- sliced
      SAUCE
      1/2 tsp oregano
      1/4 tsp oregano
      1/4 tsp chili powder
      seasoning to taste
      1/4 cup red wine
      2 tsp brown sugar twin
      2 beef bouillon cubes
      2 tbsp tomato puree
      THICKENER
      2 tbsp soy protein isolate
      3 tbsp water

      In a medium pan, place a little olive oil and brown chops on both sides.
      Remove chops and add vegetables. Add more oil if needed.
      Mix sauce ingredients thoroughly in a small bowl. Add to vegetables.
      Return chops to pan and bring to the boil.
      Reduce heat and simmer for 20-30 minutes or until tender.
      Remove meat from pan and keep warm.

      Mix soy isolate and water until smooth.
      You can use a tsp of guam or xanthium gum to thicken mixture.
      Add to vegetable mixture stirring until sauce boils and thickens.
      Place chops onto serving plate and spoon vegetable mixture over.

      Serve with a couple of slices of Gabi's LC Bread.

      - - - - - - - - - - - - - - - - - -

      NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
      e-mail Tony @carb-lite.au.com
      web site www.carb-lite.au.com
      Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes

      Nutr. Assoc. : 0 0 0 0 0 0 2236 0 0 0 0 0 0 0 0 32769 0 0 0 0 0

      * Exported from MasterCook *

      GLAZED LAMB ROSEMARY

      Recipe By : Tony Blakemore Adapted From The Australian Way Of Cooking
      Serving Size : 4 Preparation Time :1:00
      Categories :5-10G Low Carb Meat Lamb-Chops
      Regional Australian

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      30 g butter -- (1oz)
      1 kg lamb chops -- (2lb)
      1 lg onion -- sliced
      2 lg tomatoes -- sliced
      1/4 cup chopped parsley
      2 cloves minced garlic
      1 tbsp dried rosemary
      2 cups beef stock
      2 tsp brown sugar twin -- note
      seasoning to taste

      Melt butter in a large pan and saute the chops until browned both sides.
      Add onions and cook a further 2 minutes.
      Add the tomatoes, parsley, garlic, rosemary, stock, sugar twin and seasoning.
      Simmer uncovered for 45 minutes or until meat is tender. Stirring occasionally.

      Note melt the smallest amount of molasses with splenda to give brown sugar flavour.

      - - - - - - - - - - - - - - - - - -

      NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
      e-mail Tony @carb-lite.au.com
      web site www.carb-lite.au.com
      Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes

      Nutr. Assoc. : 0 0 0 0 0 0 0 0 32769 0

      * Exported from MasterCook *

      LAMB PARCELS

      Recipe By : Tony Blakemore adapted from The Australian Way Of Cooking
      Serving Size : 4 Preparation Time :0:50
      Categories :5-10G Low Carb Meat Lamb-Chops
      Regional Australian

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      230 g mushrooms -- (8oz)
      1 lg cooking apple -- peeled, cored
      4 sprigs mint
      seasoning to taste
      1 1/2 kg loin lamb chops -- (3 lb) boned
      butter for frying
      parchment or foil
      egg for glazing

      Puree the mushrooms, apple, mint and seasoning in a food processor.
      Tie the chops into neat rounds and pan fry in butter for 1 minute on each side.
      Allow to cool.
      Cut a lenght of baking papper or foil and cut into large squares allowing one square per chop.
      Remove string and top each chop with some of the mushroom puree.
      Wrap the chops in the parchment/foil andtie.
      Refrigerate for 1 hour.
      Remove and bake at 350°F-180°C for 20-25 minutes or until cooked.
      Serve in wrapper.

      - - - - - - - - - - - - - - - - - -

      NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
      e-mail Tony @carb-lite.au.com
      web site www.carb-lite.au.com
      Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes

      Nutr. Assoc. : 0 30 0 0 3834 0 26654 0

      * Exported from MasterCook *

      NOISETTES OF LAMB WITH STRAWBERRY HOLLANDAISE

      Recipe By :Tony Blakemore Adapted From The Australian Way Of Cooking
      Serving Size : 4 Preparation Time :0:45
      Categories :5-10G Low Carb Meat Lamb
      Regional Australian

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      1/2 kg strawberries -- 1lb
      4 sprigs tarragon
      2 tsp green peppercorns
      4 egg yolks
      250 g clarified butter -- (8oz) melted
      3 tbsp dry sherry
      12 noisettes of lamb -- boneless fillets

      Hull and wash strawberries then puree with the tarragon and peppercorns.
      Make the Hollandaise sauce by beating the egg yolks in the top of a double saucepan over simmering water.
      When very thick, remove from the heat and pour in the butter, drop by drop to start with and then faster as it combines more easily in to the egg.
      Beat in half of the strawberry puree and refrigerate.

      Stir the sherry into the remaining puree and refrigerate.
      Grill or pan fry the lamb to your liking.
      Spoon 2-3 tableespoons of the strawberry and sherry puree onto the base of 3 warmm plates and spread over evenly.
      Place two or three noisettes skewers or string removed) in the centre of the puree so they overlap and spoon over some of the strawberry Hollandaise
      Serve garnished with small sprigs of fennel or dill.

      - - - - - - - - - - - - - - - - - -

      NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
      e-mail Tony @carb-lite.au.com
      web site www.carb-lite.au.com
      Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes

      Nutr. Assoc. : 0 0 0 0 0 0 3834

      * Exported from MasterCook *

      RACKS OF LAMB WITH CRANBERRY MOLD

      Recipe By : Tony Blakemore Adapted From The Australian Way Of Cooking
      Serving Size : 4 Preparation Time :4:20
      Categories :0-5G Low Carb Meat Lamb

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      3 tbsp cranberries
      1 tbsp splenda
      2 tbsp gelatine
      dissolved in water
      4 egg whites
      1/3 cup whipped cream
      seasoning to taste
      4 racks lamb -- 4-6 cutlets per rack

      Puree the cranberries, splenda and gelatine in a food processor.
      Pour into a glass bowl and refrigerate.
      Beat the egg whites to stiff peaks and refrigerate.
      When the cranberry is starting to set, fold in egg whites and cream,
      Refrigerate until set.
      Season lamb and bake at 400°F-200°C.
      Slice the lamb into single cutlets or leave in racks and serve with the mold.

      - - - - - - - - - - - - - - - - - -

      NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
      e-mail Tony @carb-lite.au.com
      web site www.carb-lite.au.com
      Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes

      Nutr. Assoc. : 0 0 621 0 0 0 0 0

      The post was edited 4 times, last by Sherrie: Looks like carb lite is gone after all these years. ().

    • Lamb Patties

      1-1/4 pounds ground lamb
      1 teaspoon seasoned salt
      1 tablespoon lemon juice
      3/4 teaspoon mint leaves, chopped

      Directions:
      Prepare grill or turn on broiler. Combine all ingredients in a bowl. Shape into 4 patties. Grill or broil 4-5 minutes per side until just cooked throughout.

      Nutrition information per serving:
      Calories: 401
      Fat: 33.2g
      Cholesterol: 103mg
      Protein: 23.5g
      Carbohydrate: 0.3g
      Fiber: 0
      Sodium: 665
    • Lamb Capsicum Chops

      Originally posted by Jess
      I got inventive with the slow cooker yesterday.

      [B]Lamb Capsicum Chops


      4 Lamb Chops
      1 Stick Celery
      1/2 Red Caps
      1/2 Green Caps
      1/2 cup LJ Rosella Tomato Sause
      1/2 Tsp Curry Powder
      2 Tblsp Homemade mint sauce
      Fresh mint, rosemary, chives and parsley
      1/2 cup stock/water
      Salt & pepper


      Home made mint sauce- Redwine vinegar, fresh mint, and splenda
      salt & pepper- I just keep it in the fridge.

      Trim fat from chops and place in baking dish or slow cooker.
      Chop the capsicum and celery to mush (my stick mixer has a food processor thingy with it )
      Put in a jug and blend in all other ingredients pour over chops and cook slowly in a oven probably around 170C for a couple of hours- In the oven you might need to use about 3/4 cup stock/water [/B]
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    • Lamb with Lemon Sauce (Sardinian)

      This one looks really good, I make a greek lemon lamb roast which is to die for, I'd post it but has to have the lemon roast potatoes and thats no good for us ;)

      Lamb with Lemon Sauce (Sardinian)
      http://www.foodandwinelovers.com.au/recipe_results.php?seriesID=4&episodeID=42&key=lamb#

      Ingredients:
      Meat from half a 6 – 7 kg spring lamb (reserve bones)
      Olive oil
      2 - 3 cloves garlic, chopped
      small bunch flat leaf parsley, chopped
      sea salt
      hot water
      1 1/2 – 2 lemons, juiced
      8 eggs (use 2 eggs for every 3 servings)

      (I would reccomend adding some fresh oregano to this)

      Method:
      Cut lamb into chunks. Sear in warm oil in a low pan or casserole dish then cover and simmer till lamb juices run out into the pan. (Approx. 10-20 minutes). Remove lid to completely reduce meat juices.

      Add chopped garlic, parsley and sea salt. Half cover with hot water, return lid to the pan and cook until lamb is soft and tender (about an hour). Add more water if needed.

      Squeeze over the lemon juice so it covers each piece of lamb.
      Remove pan from heat.

      Whisk the eggs while allowing the lamb to cool slightly. Add the egg a little at a time, stirring very gently so as not to break up the lamb pieces. Return to heat and simmer on very low heat so the eggs and lemon blend into a delicious sauce. (Don’t allow the eggs to curdle).

      To accompany:
      Place lamb shanks and other lamb bones in a large pot, add diced tomatoes, halved celery, whole onion, whole peeled carrot and sea salt. Cover with water and bring to boil and simmer approx. 45 –60 minutes. When stock is almost ready, skim it and add whole peeled potatoes till they are cooked. Serve the potato, carrot and celery with the meat.
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    • Okay but be warned these potatoes are very good and I'd be upset if you didn't atleast taste a small one :p

      This is my most absolute favourite recipe :)

      Slow Roasted Greek Lemon Lamb with Potatoes

      2-3kg leg of lamb
      2-3 good sized lemons juiced (I like lots of lemon juice)
      Salt and Pepper
      5 or so decent sized desiree potatoes peeled and quartered (enough to just fit in the pan with the lamb in a single layer)
      Fresh oregano leaves
      Fresh sliced garlic
      1/2 cup of chicken stock
      2 tbl good olive oil

      Preheat oven to 180C

      Chuck lamb in baking dish and rub with a little of the lemon juice, salt and pepper.

      Cut slits all over the lamb and place oregano leaves and garlic slices in slits.
      Bake for an hour untill top is nice and brown (give a good baste with juices halfway through), turn down heat to 150C, turn lamb and give a good baste with juices in bottom of pan, cover pan tightly with foil (baste the underside of the foil with a little olive oil so the acid from the lemon doesn't degrade it) and cook for another 30 mins.

      Add potatoes to pan. Combine oil, lemon and stock and add to pan (I always add a crushed garlic glove and some extra oregano to the liquid). Give everything a good baste and make sure all the potatoes are in the liquid.
      Put back in oven covered and bake for another 1.5 hours. Baste meat and turn potatoes often.
      Turn meat back around and bake for another 1-1.5 hours (covered), I always go by my feeling of when its ready as I like my lamb tender, keep basting and turning potatoes.

      Take lamb out and wrap it tight in the foil and set aside. Turn heat right up and brown those tatties good!

      Once tatties are ready serve and spoon some of the pan juices over the meat.

      It is divine, and the potatoes are absolutely gorgeous!

      I always keep the leftover juices to have with any leftover lamb.
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    • But it is worth it! I am even thinking about marinating the lamb in it next time!

      You don't have to baste and turn as much as I do but I find it is always better when I do plus I like the potatoes to soak up as much flavour all over as possible!
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    • Lamb Feta and Mint Patties

      Had these last night. YUM. The smell of the Australian Feta put me off while cooking, but boy, was I wrong. (I left out the Salt)


      Try serving these tender patties with mint sauce and lettuce leaves

      680 grams ground lamb
      113 grams feta cheese, crumbled
      2 tablespoons chopped fresh mint
      1 teaspoon salt
      1/2 teaspoon pepper


      1. In a bowl gently mix lamb, cheese, mint, salt and pepper. Form mixture into 8 patties.
      2. Prepare a medium grill. Cook patties 4 minutes per side for medium done.
      16 Oct 04 = 76
      17 Nov 04 = 69.5
      Hight - 167cm or 5 ft 6 in
      BMI-24.9
      Body Fat-29%
      CM Lost = 34
    • Okay with my slow cooked greek lemon lamb above the last 2 times I have made it now I have upped the cooking time to 5 hours and it has been absolutely perfect both times and not needing to be basted as much.
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    • Slow Roasted Lamb

      This is one of mine aswell, used to make it all the time untill I discovered the greek lemon one!

      Slow Roasted Lamb

      Slow roast a big leg of lamb for around 4.5 - 5 hours.

      You can roast it on top of 2 sticks of celery chopped, 2 onion sliced,
      bulb of garlic (seperate and give each clove a little crush), fresh
      rosemary sprigs( and 2 carrot if desired.) , a cup or so of chicken
      stock or 1/2 dry red wine and 1/2 chicken stock

      Method:
      Preheat oven at 160C
      Put roasting pan over stove with some olive oil, brown meat quickly
      over high heat and remove, add garlic cloves and vegies and brown
      them, then add liquid and bring to the boil. Turn of heat, place lamb
      back in pan cover tightly with foil and chuck in oven. Turn every 1.5
      hours, baste often.
      When ready remove lamb and tightly wrap in foil (I just wrap it in the
      foil I covered the pan with) and let it sit for 15mins. Be careful as
      it's very tender so it won't lift out in one peice.

      Afterwards put the meat in a plate cover it and put it in the fridge
      over night. Throw the vegies out, pour the juices into a jug with a
      strainer and refrigerate that over night.

      The next day you can just scoop out the fat from the top of the stock,
      and then put the stock into containers and freeze it (makes great
      stew/casserole base).
      With the meat, all the fat has melted away into the juices so you will
      only pretty much find it on the bottom of the plate (peel any fat off,
      the fat thats melted goes hard and waxy like whats on top of the stock).
      You won't need to cut the meat as it's very tender, just scoop out
      your portions with a pair of tongs.
      Seperate the meat into portions and place into small freezer bags and
      just chuck them in the freezer.

      Make sure you refrigerate it over night before freezing as then you
      can easily seperate it from any fat(if you wish).

      It's a shame we can't eat bread as it makes very nice sandwich meat.
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    • Lamb Shanks with Vegetables

      Originally posted by sanuk

      OK, you twisted my arm!

      Lamb Shanks with Vegetables

      Serves 4

      1 tbsp olive oil
      4 lamb shanks trimmed of all visible fat
      3 sprigs of thyme
      1/2 brown onion, chopped
      1 tbsp red wine vinegar
      1.5 cups low carb bottled tomato sauce
      1 cup water
      1 clove garlic, crushed
      some baby carrots (up to 8 depending on how many carbs you can have) peeled and left whole
      2 sticks of celery, cut into 5cm pieces
      1 red capsicum, halved and cut into eighths
      salt and cracked black pepper

      Preheat oven to 150 degrees C (300F)
      Heat the oil in a large casserole dish and brown the shanks for a few minutes
      Add the thyme and onion, and stir for 2 minutes
      Add the vinegar, tomato sauce and water, shake the pan a little before adding the garlic, carrots, celery and capsicum.
      Season with a little salt and pepper and stir well.
      Bring to a simmer, cover and cook in the preheated oven for about 2 hours or until the meat comes away from the bone.

      Serve over pureed cauliflower with butter - DIVINE! If you have any sauce left over, keep it, reheat and use later over something else.


      apinchofhealth.com/forum/vbb/showthread.php?threadid=1378
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    • How did I miss this!

      sambalam wrote:

      2 - 4 lamb shanks (depending on the size, i use about 2 large ones or 4 small ones)
      whole black peppercorns
      1 cauliflower
      4 carrots
      1-2 onions.
      whole celery

      in a large stock pot put the lamb shanks in with enough water to cover and the peppercorns. bring to boil then simmer for at least 2 hours. using a slotted spoon, scoop out the shanks and leave to cool. chop all vegies (i just use my food processor and make everthing small or thinly sliced) and put into stock. add 1-2 tablespoons sea salt (this is NOT the table variety so you might have to experiment with taste there!)
      when shaks have cooled, pull meat off bones, chop up and put back in pot. heat gently for 1/2 hour.
      i add in coconut oil sometimes. i like my soup to be fatty to keep me full.
      it freezes really well.


      apinchofhealth.com/forum/vbb/showthread.php?t=2165
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    • Slow Roasted Greek Lemon Lamb with Potatoes

      I am making this one in the slow cooker today (recipe on page 1), I started doing it early last year and it used to taste great. If I want the tatties what I do is roast them in the oven using the pan I brown the lamb in before adding to slowcooker and add lots of lemon juice, some oregano, garlic and olive oil/butter to it.

      I should also say that I have used pumpkin instead before and it is yum, I reckon celeriac or turnip would also be a good alternative.

      Sherrie wrote:

      Okay but be warned these potatoes are very good and I'd be upset if you didn't atleast taste a small one :p

      This is my most absolute favourite recipe :)

      Slow Roasted Greek Lemon Lamb with Potatoes

      etc....

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    • Oh and just wanted to say this lamb makes great leftovers!

      What we do chop up the leftovers and fry it up in the juices and sometimes extra lemon juice then eat in a wrap or in a salad, grated cheese, mayonaise type dressing etc
      I've been nibbling on the fried leftover lamb on its own, yum
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    • Re: Spring lamb Recipes

      I figured I should put these here so anyone that comes here looking for a lamb recipe knows that there are more...

      Lamb Recipes from the Slow Cooker/Crockpot Thread:

      Middle Eastern Lamb

      Sams Lamb One

      Lamb Stew

      Lamb Casserole

      MEXICAN LAMB WITH RED WINE SAUCE

      Lamb Curry
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    • Casserole Lamb Shanks

      Casserole Lamb Shanks

      DOINGIT wrote:

      lamb shanks for dinner - they are yum done in white wine and rosemary, bay leaf , tyme, sage and baby onions and lots of garlic, in slow slow oven. Quantaties depending on how many shanks. I use 1/2 bottle wine for 6 shanks. as much of the other stuff as you like
      When cooked put on warming plate and put juices into saucepan and reduce until thickened. Pour over shanks and serve with what ever your fancy. Broccoli and Green beans are good.


      The thread is here: Casserole Lamb Shanks
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    • Re: Spring lamb Recipes

      I slow cooked a leg of lamb last night. Can't remember how big it was but it was over 2.5 kgs.

      What I did was preheat my oven full boar. Then slashed the top (fatty part), salted the lamb and slathered it with olive oil. I chucked in in a big square casserole dish with a bunch of garlic cloves, rosemary and the juice of two lemons. I then chucked the lemons I had just squeeze in there, put the lid on and chucked it in the oven. I turned the oven down to 170C and roasted for 4 hours, I might roast a bit longer at a lower heat next time but anyway it turned out really good and very lemony.
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