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Looking to liven up your lamb, so it doesn’t just feel like another Easter roast? New Zealand Lamb have uploaded a range of exciting new and tasty recipes that will have you wanting lamb for breakfast lunch and dinner. Vada had a look through their culinary suggestions and here are our favourites:
Lamb Burgers with Avocado and Feta
This recipe is good for the BBQ.
Preparation time: 10 mins
Cooking time: 20 mins
500g lamb mince
2 tablespoons tomato sauce
2 teaspoons Worcestershire or any other brown sauce
1 spring onion, thinly sliced
12 mint leaves, shredded
¼ teaspoon finely grated lime zest
2 teaspoons lime juice
2 heaped tablespoons mayonnaise
1 teaspoon mustard (Chef Peter Gordon prefers English mustard for its fieriness)
50g feta cheese, crumbled
2 beefsteak tomatoes, thinly sliced
1 teaspoon extra virgin olive oil
4 burger buns, split open
1 butter lettuce, leaves separated
- Use your hands (or a food mixer) and combine the lamb mince, tomato sauce, brown sauce, spring onions and ½ the mint leaves.
- Split into 4 portions then roll out and flatten to around 1cm thick patties.
- Place on a tray in the fridge to firm up for anywhere between 2 hours and overnight.
- Remove the skin from the avocado and mash with the lime zest and juice, then mix in mayonnaise, mustard and feta.
- Mix the remaining mint leaves with tomatoes and olive oil and season with black pepper and sea salt.
- Cook the patties over medium heat on the bbq until done to your liking then remove and rest in a warm place for 5 minutes while you assemble the burgers.
- Toast the buns on the cut side and sit the lettuce on. Drain excess juice from the tomatoes and place these on.
- Sit the cooked patties on top then spoon on the avocado mixture. Gently press the tops on and it’s ready to serve.
Overall cooking time: 1 hr 15 mins
Temperature: 190°C/Gas 5
4 New Zealand lamb loin chops
Cinnamon, cumin and mild chilli powder
Fresh mint and coriander
1 tin of tomatoes, tomato purée
1 lamb stock cube
1. Coat the lamb chops with one tsp each of ground cinnamon, ground cumin and mild chilli powder, one chopped onion, two crushed garlic cloves, two tbsp each of chopped fresh mint and coriander and two tbsp of olive oil.
2. Heat a flameproof casserole dish, add the lamb mixture and cook over a medium heat for 6-8 minutes until the lamb and onions are golden, turning occasionally.
3. Stir in a chopped tomatoes, 1 tbsp of tomato purée and 275ml of cold water. Crumble over half a lamb stock cube and bring to the boil. Stir well, then cover and cook in a preheated oven at 190°C/Gas 5 for 45-55 minutes until the lamb is tender.
4. Serve with fruity couscous and freshly cooked green beans.