The Aussie Butcher

Ingredients

• 1 x 2.5 kg Quality Mark boneless lamb leg

For the stuffing

• 1 x 2.5 kg Quality Mark boneless lamb leg
• 2 Tbsp chopped rosemary
• Zest of an orange
• ¼ cup dried cranberries
• 1 Tbsp cranberry sauce
• 1 Tbsp parsley, chopped
• 1 Tbsp each oil and butter
• Bunch of rosemary sprigs
• 10 pieces of jute twine or kitchen string

Method

Remove the meat from the fridge an hour or more before cooking so it comes up to room temperature.

Combine the stuffing ingredients. Place the stuffing in a strip down the middle of one side of the meat then lift the edge and roll the meat tightly as though rolling a Swiss roll, tucking in any stray pieces.

Preheat the oven to 200°C or 180°C fan bake. Heat the oil and butter in a roasting pan and brown the lamb well on all sides. Remove from the heat, place remaining rosemary sprigs into the pan and place the roast on top. Roast for 45 minutes.

Poke a metal skewer or thin knife into the centre, count to three and then test it on the inside of your wrist. It should feel warm – if it doesn’t, cook for another 15 minutes and try again.

Place the lamb on a warm plate and cover with foil to rest for 15 minutes before removing the string and carving.
Serve warm in thick slices with gravy, or cold in thin slices with cranberry jelly.

Ingredients

• 750g diced lamb forequarter
• 2 Tbsp mild curry paste
• 1 cup beef stock
• ½ cup coconut milk
• 400g orange-fleshed kumara or pumpkin, peeled and diced
• 150g packet of baby leaf spinach
• Steamed rice to serve

Method

Season the lamb with salt and pepper and brown in a dash of oil in a hot frying pan. Transfer to a slow cooker.

Stir together the curry paste, beef stock, coconut milk and pour over the lamb. Scatter in the kumara or pumpkin, and cover.

Cook on low for 6-7 hours or high for 3-5 hours. Stir in the spinach leaves, cover and cook a further few minutes until the spinach has wilted. Serve with steamed rice.

Oven cooking instructions

Prepare the casserole as above, adding an extra 1 cup of beef stock. Cook in a lidded ovenproof dish at 160ºC for 90 minutes.

Tips

• Don’t rush the initial stage of browning the meat. This will make this dish rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
• A casserole will keep for up to 2-3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container in the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.
• Best lamb cuts for casseroling or braising: Diced lamb forequarter, forequarter chops, shanks, frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg.

Ingredients

• 1/3 cup chopped fresh parsley
• 1 1/2 tablespoons chopped fresh rosemary
• 1 clove garlic, chopped
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 1/3 cup dry bread crumbs
• salt and pepper to taste
• 1 egg, beaten
• 2 (3 ounce) boneless lamb rump steaks
• 2 tablespoons olive oil

Directions

Puree the parsley, rosemary, garlic, Parmesan cheese, 1 tablespoon olive oil, and bread crumbs in a blender until smooth. Season to taste with salt and pepper; set aside. Brush the lamb steaks on one side with the beaten egg. Spread the rosemary pesto onto the egg-coated side of the lamb, coating liberally.

Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Place the lamb steaks into the pan, pesto-side down. Cook 3 to 4 minutes until the pesto mixture has lightly browned. Turn the steaks over, and continue cooking until done to your desired degree of doneness, 3 to 4 minutes for medium.