Lamb Archives - Peter Timbs Meats

BBQ’D Lamb Leg, With Grilled Grape Salsa and Golden Sourdough Ajo Blanco Style Sauce

Nick Buist — Wed, 28 Feb 2024 16:41:41 +0000

BBQ’d Lamb Leg, with Grilled Grape Salsa and Golden Sourdough Ajo Blanco Style Sauce

A delicious Recipe that both tastes sensational, and helps entertain with an impressive culinary display

BBQ'd Lamb Leg with Grilled Grape Salsa and Golden Sourdough Ajo Blanco Style sauce

Entertaining looks pretty good with this recipe! Just wait until people see you barbequing the grapes!

CourseMain Dish
CuisineKiwi
KeywordBBQ, Lamb

Servings6-8 People

Prep Time1 Hour

Cook Time20 Minutes

Ingredients

Butterflied Leg

1Each Peter Timbs Butterflied Lamb Leg(approx 1.2kgea)
1tbsp Celery Salt
1sprig Rosemary
1tbsp olive oilPlus extra to serve
500grams Red Grapes
5each RadishesChopped
1Bunch ChivesSliced
1Each LemonJuice of the lemon
1spring Mint LeavesTo serve

Ajo Blanco Sauce

75grams Sourdough BreadCrusts Removed
1/3Cup Extra Virgin Olive Oil(Approx 80ml)
3Cloves garlicSliced
70Grams Toasted Flaked Almonds
2tbsp Sherry Vinegar

Instructions

1 - Remove Plastic from lamb and spread out on a tray. Scatter over Celery Salt, Rosemary, and some cracked pepper, then rub all over to coat. Drizzle lamb with oil and stand for 1 hour to come to room temperature.
2 - Meanwhile, t make the Ajo Blanco, place bread in a blender with 2/3 cup (approx. 160ml) water and stand for 5 minutes to soften. Heat oil in frypan over medium-high heat. Add Garlic and Almonds and cook for 2-3 minutes or until aromatic and turning golden. Reserve some of the almonds to serve then transfer remaining mixture and oil to blender along with vinegar and 2 ice cubes, and whiz until smooth. Season to taste and chill.
3 - Preheat BBQ over high heat. Add grapes and lamb, fat side down, cover and cook for 10 minutes without touching, or until fat is rendering to a golden brown, and blood is showing on the surface of the meat. Turn both lamb and grapes and cook covered for a further 8-10 minutes or until meat has medium resistance when pressed at the center, and the grapes are charred. Set aside on a tray and rest for at least 10 minutes.
4 - Halve the grapes and combine with radish, chives and juice. Season with salt and pepper.
5 - To serve, spoon Ajo Blance onto a plater. Thinly slice lamb and arrange over the top, then spoon grape mixture and scatter with reserved almonds and mint leaves.

The post BBQ’D Lamb Leg, With Grilled Grape Salsa and Golden Sourdough Ajo Blanco Style Sauce appeared first on Peter Timbs Meats.

Tray Roasted Greek Kebabs – With Twice Cooked Potatoes

Nick Buist — Mon, 08 Jan 2024 23:39:32 +0000

Tray Roasted Greek Lamb Kebabs, with Twice Cooked Potatoes

A balanced Mid-Week Meal to keep everyone in the family happy!

Twice Roasted Grek Lamb Kebabs with Twice Cooked Potaotes

A Balanced mid week meal to keep everyone in the famly happy, made using Peter Timbs Meats Tender Lamb Kebabs, this is a quick and extremely easy meal.

CourseMain Dish
CuisineKiwi, Greek
KeywordRoast, Potatoes, Lamb

Servings4 People

Prep Time15 minutes

Cook Time30 minutes

Ingredients

6Each Peter Timbs Meats Greek Lamb Kebabs
750Grams Cleaned Agria Potatoes
6Cloves garlicBrushed and Peeled
1Each Whole LemonZest and Juice needed
1/4Cup olive oilApprox 60ml
1/4 Each Red OnionFineley Chopped
1Pinch Sumac
1Punnet Cherry Red TomatoesQuartered
1/2Each CucumberChopped
1Handful Pomegranate Arils(Optional)
1Handful Musclun Leaves
6Each Pita Breads(To Serve)
1/4Cup Greek-Style Yoghurt(To Serve)

Instructions

1 - Preheat oven to 210°C, Fan Forced.
2 - Place potatoes in a saucepan and cover with cold water. Bring to the boil then cooked for 15 minutes or until tender when tested with a skewer. Strain and thickly slive. Transfer to a shallow roasting tray along with garlic, zest, juice and oil, then toss to coat.
3 - Roast fo 10 minutes then add Lamb Kebabs and roast for a further 10-15 minutes or until potatoes are golden and lamb is charred while still pink in the centre.
4 - Meanwhile, place onion in a bowl with a pinch of saly and pepper and set aside. Chop remaining ingredients.
5 - Once potato and lamb is cooked, drain excess cooking oil over onion and mix to coat. Add parsley and stir to combine then spoon over tray of lamb and potatoes. Toss the Tomato, Cucumber, Pomegranate and mesclun leaves in a bowl and serve alongside with yogurt and pita breads.

The post Tray Roasted Greek Kebabs – With Twice Cooked Potatoes appeared first on Peter Timbs Meats.

Moroccan Lamb Shanks, with Carrot & Mint Couscous

Nick Buist — Mon, 26 Jun 2023 17:18:55 +0000

These shanks are great for entertaining. Popped in the centre of the table guests will love pulling the meat from the bone and soaking up the delicious sauce with the couscous.

Moroccan Lamb Shanks, with Carrot & Mint Couscous

CourseMain Dish
CuisineMoroccan
KeywordGravy, Moroccan, Lamb, Shank, Slow-Cook

Servings4-6 People

Prep Time15 Minutes

Cook Time3 Hours

Ingredients

For the Lamb Shanks

80ml olive oil
4whole Lamb Shanks
2whole Brown OnionsSliced
1unit Cinnamon Quill
4units garlic clovesThin Sliced
1/4Cup Harissa Paste(spice to your choice)
1Whole LemonPeeled Zest and Juice of 1 lemon
2Cups Chicken Stock(500ml)
400Grams Tin Tomatoes
1/2Cup Dried Fruit(currants, apricots, cranberries, etc, approx. 120g)
1/2Cup Pitted Green Olives(approx 75g)

Carrot & Mint Couscous

Instructions

Preheat Oven - Fan Forced to 150°C
Heat half the oil in large heavy-based flameproof casserole or roasting pan (*alternatively see slow cooker method below) over medium high heat. Add lamb shanks and cook, turning frequently, for 5 minutes or until browned all over. Transfer to a plate.
Wipe and return pan along with remaining oil, onion and cinnamon. Cook for 6-8 minutes or until softened. Add garlic, harissa and lemon zest and cook, stirring, for 2–3 minutes or until aromatic and beginning to stick to the bottom of the pan. Add stock, tomatoes and dried fruit and bring to a simmer. Return lamb, cover with foil or a lid and transfer to the oven to cook for 3 hours or until the meat is falling off the bone.
Meanwhile for the couscous. Place carrot, couscous and oil in a saucepan or heatproof bowl. Stir to coat. Then add 1½ cups justboiled water. Cover and steam for 10 minutes. Then fluff with a fork and season with salt and pepper. Stir through mint and almonds.
Once lamb is cooked, stir through lemon juice and season to taste. Scatter with olives and serve with couscous alongside.
*Slow cooker*: Transfer lamb and sauce to slow cooker and cook on low for 8 hours or high for 4 hours. Simmer sauce over high heat for a further 15 minutes to reduce sauce slightly.

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Braised 5 Hour Roast Lamb With Veges

Nick Buist — Fri, 03 Sep 2021 19:09:08 +0000

Delicious and hearty meal, that is a winner for any dinner

Braised 5 Hour Roast Lamb With Veges

Delicious and hearty meal, that is a winner for any dinner, using our Peter Timbs Canterbury Whole Lamb Leg. Recipe by E. May

CourseMain Dish
CuisineKiwi
KeywordRoast

Servings4 people

Prep Time15 minutes

Cook Time300 minutes

Passive Time15 minutes

Ingredients

1whole Lamb Leglarge
1tsp olive oil
1sprinkle salt & pepper
6rashers Peter Timbs Steaky Baconsliced into small strips
3whole red onionspeeled and quatered
3cloves garlicpeeled and sliced
2handfulls fresh herbscan include thyme, rosemary, sage, bay leaves
4 whole potatoespeeled and cut into medium chunks
1whole celeriacpeeled and cut into chunks
6whole large carrotssliced in half lengthways
3whole parsnipssliced in half lengthways
1bottle white wine
1bottle fresh water

Instructions

Preheat Oven to 170deg or preheat BBQ to med-high heat.
In a large roasting pan, first fry off Whole Lamb Leg on the stove top or on BBQ. Ensure Lamb leg is seasoned with Olive Oil and Salt & Pepper. Cook lamb leg until outside is seared.
Add Peter Timbs Steaky Bacon, Onion and Garlic, and fry off for an additional 3 minutes.
Add remaining vegetables and herbs into roasting dish. Top up dish with a mixture of 1/2 Water & 1/2 White Wine. Bring the mixture to a boil, then reduce heat. Cover dish with tin foil then bake at 170deg for 5 hours.
Once completed, let rest for 5 minutes, and serve with a side of crusty bread.

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