Asian Spiced Lamb Ribs on a bed of mashed Pumpkin and Potato
Showing posts with label Lamb. Show all posts
Showing posts with label Lamb. Show all posts
Monday 25th June 2012
I was watching some cooking show recently and they were making ribs...so I was inspired to make some for dinner tonight. I bought some lamb ribs that looked like they had a good meat to fat ratio and marinated them overnight with Asian five spice, honey, soy and finely chopped garlic.
D E L I C I O U S.
Dinner
Asian Spiced Lamb Ribs on a bed of mashed Pumpkin and Potato
Asian Spiced Lamb Ribs on a bed of mashed Pumpkin and Potato
Tuesday 17th April
Lamb Steak marinated in Rosemary, Garlic, Chilli & Red Wine
with a Roast Pumpkin Salad
Monday 16th January 2012
Last night I made some tomato sauce with lamb neck rosettes. I also made some chicken breast schnitzels and I made a sort of burrito with it.
Chicken schnitzel with homemade Tomato Sauce.
I packed up the rest of the sauce with some pasta for work dinners.
Monday 5th December 2011
What's for dinner tonight!? I had some lamb cutlets in the freezer that I thawed out overnight and marinated two ways.
Red Wine, Rosemary and Garlic
I panfried the cutlets and then made a gravy using the rest of the red wine marinade. What best to accompany the cutlets than some mashed potato!?
With the rest of the cutlets, I marinated them in some olive oil, lots of cajun spices and cayenne pepper. I panfried these and looked in the pantry for some cous cous.
I found this 'Pearl Cous Cous' that I bought a while ago. I've never used it before nor eaten it so I cooked it according to the packet's instructions.
In the lamb's pan juices, I fried some diced onion until they were soft.
I then added the cous cous pearls and fried that for a few minutes before adding some boiling chicken stock and seasoned it with a bit of cayenne pepper, some finely chopped fresh parsley, sea salt and cracked black pepper.
Cajun Lamb Cutlets on a bed of Spicy Pearl Cous Cous
I panfried the cutlets and then made a gravy using the rest of the red wine marinade. What best to accompany the cutlets than some mashed potato!?
With the rest of the cutlets, I marinated them in some olive oil, lots of cajun spices and cayenne pepper. I panfried these and looked in the pantry for some cous cous.
I found this 'Pearl Cous Cous' that I bought a while ago. I've never used it before nor eaten it so I cooked it according to the packet's instructions.
I then added the cous cous pearls and fried that for a few minutes before adding some boiling chicken stock and seasoned it with a bit of cayenne pepper, some finely chopped fresh parsley, sea salt and cracked black pepper. 
Monday 24th October 2011
Chicken Pie with Salad
Lamb Steaks with Garlic & Rosemary
served with mashed Potato and wilted spinach
Wednesday 12th October 2011
I came across these lamb shoulder steaks at the shops yesterday and thought they looked lean and fresh. Not to mention they were really affordable at only $8.99 per kilo!
I marinated them overnight in the fridge with red wine, rosemary, garlic, sea salt and pepper. They would have been soaking in the marinade for close to twenty-four hours!
I panfried the steaks and then put them aside to rest. Into the pan I poured the leftover red wine marinade and brought it to the simmer. I then added a few spoonfuls of plain flour to thicken it up and make it into a sauce.
Lamb Steaks with a Red Wine, Rosemary & Garlic Gravy
with Rosemary Baked Potatoes and steamed Corn off the Cob
Wow, it was an awesome dinner. The lamb was so tender and the sauce was amazing. I was able to get the marrow out of the bones with a toothpick. Yum! I need to keep an eye out for these lamb shoulder steaks again!
I marinated them overnight in the fridge with red wine, rosemary, garlic, sea salt and pepper. They would have been soaking in the marinade for close to twenty-four hours!
I panfried the steaks and then put them aside to rest. Into the pan I poured the leftover red wine marinade and brought it to the simmer. I then added a few spoonfuls of plain flour to thicken it up and make it into a sauce.
with Rosemary Baked Potatoes and steamed Corn off the Cob
Wow, it was an awesome dinner. The lamb was so tender and the sauce was amazing. I was able to get the marrow out of the bones with a toothpick. Yum! I need to keep an eye out for these lamb shoulder steaks again!
Saturday 10th September 2011
Upon arrival at work this morning, I was greeted some hotcakes from Maccas! I think it's been well over fifteen years since I last had their hotcakes. I much rather prefer to get hashbrowns for breakfast but I won't say no to a nice, hot breakfast.
I added the whipped butter and syrup and it was soooo good!
I went to IGA after work with the intent of finding a steak for dinner. Instead, I found a nicely french trimmed lamb shank and decided to make stew.
Look how clean the bone is!
I coated the shank in plain flour and sealed it in the pot with olive oil.
Garlic, onion, butter, potatoes, carrots, leek, rosemary and thyme.
I added some red wine, crushed tomatoes and brought it to the boil.
After two hours in the oven.
The meat on the shank shrank to one side! But oh so so tender!
I have always wanted to cook lentils and today I did. I googled how to prepare them, thinking that I would have to soak them before cooking. But no, simply rinse with cold water and then I cooked them with a bit of hot water until they were cooked. I like my lentil a little firm and not completely soggy.
The lentils went nicely with the lamb shank stew.
I went to IGA after work with the intent of finding a steak for dinner. Instead, I found a nicely french trimmed lamb shank and decided to make stew.
I added some red wine, crushed tomatoes and brought it to the boil.
I have always wanted to cook lentils and today I did. I googled how to prepare them, thinking that I would have to soak them before cooking. But no, simply rinse with cold water and then I cooked them with a bit of hot water until they were cooked. I like my lentil a little firm and not completely soggy. 
Friday 2nd September 2011
Lamb Steak with Roast Potatoes, Carrots and Steamed Beans
drizzled with Rosemary Gravy
Wednesday 17th August 2011
Long came over and helped me finish off my driveway today - WOO!
After a few hours of hard work, I put together a few burgers and we sat in the garage to eat them. The weather was beautifully warm and it was great to admire our work while gobbling up our food.
Lamb Roast for dinner!
It's not often I get to have roast lamb or beef for dinner because the roasts are much too large for one person to eat. I'd be stuck with leftovers for a few days. However, at my local IGA I found lamb in small roasting portions so I snatched one up!
Lamb Roast with Carrots, Potatoes and Garlic
All that was missing was the gravy...wah
After a few hours of hard work, I put together a few burgers and we sat in the garage to eat them. The weather was beautifully warm and it was great to admire our work while gobbling up our food.
It's not often I get to have roast lamb or beef for dinner because the roasts are much too large for one person to eat. I'd be stuck with leftovers for a few days. However, at my local IGA I found lamb in small roasting portions so I snatched one up!
Monday 4th April 2011
I have been anticipating tonight for years. Tonight was the night that Vernon finally invited me over to have spaghetti bolognaise that he would cook.
We did not have spaghetti bolognaise.
Vernon did not cook for me.
*sigh*
Instead, we went to their local IGA to pick up some groceries and returned home to make a lamb roast. I would love to eat roast beef, lamb or pork more often. I am always eyeing the large chunks of meat in the shops but rarely take them home with me for dinner because it's just too much meat for one person to eat.
We seasoned the lamb with things we found in the pantry. Some olive oil, chopped garlic, dried chilli paste, salt and pepper, and some herb mix. We also stuck some fresh rosemary from the garden into the top of the lamb.
In the oven at 180C for about forty five minutes...
...and voila!
We also baked some potatoes and carrots.
Perfectly cooked lamb.
Roast Lamb with baked Potatoes and Carrots
and steamed Corn and Beans
For dessert, Vincent made a Cointreau syrup with sliced oranges and we had them with vanilla ice cream. Delish!!
We did not have spaghetti bolognaise.
Vernon did not cook for me.
*sigh*
Instead, we went to their local IGA to pick up some groceries and returned home to make a lamb roast. I would love to eat roast beef, lamb or pork more often. I am always eyeing the large chunks of meat in the shops but rarely take them home with me for dinner because it's just too much meat for one person to eat.
We seasoned the lamb with things we found in the pantry. Some olive oil, chopped garlic, dried chilli paste, salt and pepper, and some herb mix. We also stuck some fresh rosemary from the garden into the top of the lamb.
and steamed Corn and Beans
For dessert, Vincent made a Cointreau syrup with sliced oranges and we had them with vanilla ice cream. Delish!!
Sunday 3rd April 2011
After a ten hour shift at work, all I wanted to do when I got home was put my feet up and relax. I anticipated this feeling of lethargy and prepared my dinner last night. All I had to do was remove the glad wrap, bung it into the microwave, pour a glass of wine and settle down infront of the laptop to catch up on some much missed episodes of Stargate.
Roasted Lamb Rack with Garlic, Chilli, Sea Salt & Rosemary
served with a side of Potato Bake
The butcher usually scores some slits across the top of the lamb but I followed each slit with my knife to make sure they were a bit deeper so that the flavours of my seasoning would penetrate.
For the seasoning, I combined some olive oil, crushed garlic cloves, dried and crushed homegrown rosemary, cracked sea salt and some chilli flakes. I rubbed this all over the lamb and then roasted it in the oven at 180C for about forty minutes.
served with a side of Potato Bake
The butcher usually scores some slits across the top of the lamb but I followed each slit with my knife to make sure they were a bit deeper so that the flavours of my seasoning would penetrate.
For the seasoning, I combined some olive oil, crushed garlic cloves, dried and crushed homegrown rosemary, cracked sea salt and some chilli flakes. I rubbed this all over the lamb and then roasted it in the oven at 180C for about forty minutes.
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