Tag Archives: Lamb Recipe

7 hour Pulled Lamb Mint Feta Pomegranate and Pea Salad with Creamy Yoghurt Dressing


Photography Andy Arnfield – The Gourmet Grocer

Here is a great recipe, for when you have some lamb left over from a slow roast Sunday lunch. This recipe is amazingly tasty and really simple. (A bit of a tip to de-seed your pomegranate! Cut in half and turn the cut side down over a bowl and thwack with a wooden spoon. All the seeds will fall out and the pith will be left behind, but don’t do this without an apron ;0) ) 500g pulled Lamb 300g frozen peas 3 tbsp olive oil zest and juice 1 lemon 100g Persian feta cheese handful of mint leaves handful Italian parsley 1 red onion sliced 1/2 Pomegranate de seeded Yoghurt and Mint Dressing 1/2 cup yogurt 1 to 2 teaspoons lemon juice 1 clove garlic, minced 1/4 cup mint leaves, finely chopped Sea salt and freshly ground black pepper Cook the peas in a large pan of boiling water for about 2 mins until just tender. Drain, then tip the hot peas into a bowl and toss with the olive oil, lemon juice and zest. Stir through the feta, mint, parsley red onion and lamb , then season to taste and sprinkle with the pomegranate seeds For The dressing combine all ingredients in a small bowl and serve with the salad. Add additional lemon juice to thin, if you like.

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Lamb and Rose Stuffed Quails with Harissa and Apricots

Lamb- and rose-stuffed quails with harissa and apricots

Everything rose is the in thing at the moment and so is the amazing chef Yotam Ottolenhi! I have the full cookbook collection as they are stunning and every recipe looks and tastes delicious! This is one of my favourite dishes and as I am a huge fan of the flavour of rose I thought I would share this with you. At the Gourmet Grocer we have been working with the one and only Pariya Foods for over 9 years they produce the best Middle Eastern produce,  their rose products rock!!! This dish would be perfect as a holiday treat or just because you can !!! I hope you enjoy this dish as my as we do !!! Enjoy !

Serves 12

150g dried apricots
400g minced lamb
150g fresh white breadcrumbs
2 tsp ground cinnamon
2 tsp grated lemon zest
4 garlic cloves, peeled and crushed
20g chopped parsley
40g chopped coriander
3 tsp dried rose petals
Salt and black pepper
12 medium-sized quails
1 tbsp olive oil
3 tbsp harissa paste
2 tbsp Pariya rosewater
2½ tbsp lemon juice
2 tbsp honey

Finely chop 30g of the apricots and put them in a bowl with the lamb, breadcrumbs, cinnamon, lemon zest, garlic, parsley, half the coriander, a teaspoon of rose petals, a teaspoon of salt and plenty of black pepper. Mix well and stuff into the quails.

In another bowl, mix the oil, harissa, rosewater, lemon juice, honey, three-quarters of a teaspoon of salt and some pepper. Rub this all over the quails and marinate in the fridge for at least two hours, and preferably overnight.

Heat the oven to 200C/390F/gas mark 6. Put the quails breast side down in a roasting tray large enough to hold them snugly. Pour over any marinade and 150ml water, cover with foil and roast for 25 minutes.

Meanwhile, cut the remaining apricots into 0.5cm-thick slices and, once the 25 minutes are up, add to the pan. Turn over the quails, return to the oven uncovered, and roast for 20-30 minutes more, until cooked. Remove the quails from the pan and keep them covered in a large bowl.

Tip the sauce from the tray into a medium saucepan and simmer for three to five minutes, until thick. Pour over the quails, add the rest of the coriander and stir to coat. Place the birds on a platter, sprinkle with the remaining rose petals and serve.


Recipe Otam Ottolenghi’s  Photograph: Colin Campbell for the Guardian Colin Campbell/Guardian

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Marinated Garlic, Red Wine and Rosemary Lamb Kebabs


The weather has been simply stunning today in Sydney,  so what better a way to spend the day, than to crank up the BBQ and enjoyed an alfresco lunch of Murry Valley Gold Spring Lamb.  So a quick trip up to Darling Street Meats in Rozelle, one of the best butchers in Sydney, was in order.
You can do a short marinade of around 20 minutes with this recipe, but If you have time and think ahead, overnight is much better, allowing all the marinade flavor to soak deep into the meat.  I know that red wine is traditional with lamb, but I am far from traditional so a nice crisp Monteith’s Apple Cider was my choice to help wash down these amazing skewers. Enjoy !!!!!
Minutes to Prepare: 45
Minutes to Cook: 20
Number of Servings: 4


400g Lamb, cubed
1/2 cup of Zucchini, thickly sliced
1 Red Onion, quartered
1 large Capsicum cut into square chunksMarinade:
Juice of 1 lemon
1 1/2 tbsp of Light Olive Oil
Pinch each of Salt and Pepper
4 cloves Garlic, crushed
3/4 cup of Red Wine
1 tbsp fresh or dried Rosemary

12 Bamboo Skewers
Makes 4 servings of 3 skewers each.1) Combine lemon juice, olive oil, salt, pepper, garlic, red wine and rosemary leaves in large ziplock bag.
2) Add cubed lamb to mix and turn to coat thorougly in marinade. Seal bad and refrigerate for minimum of 20 minutes, but preferably overnight for the best results
3) Soak the bamboo skewers in cold water to prevent the ends from burning and turning black.
4) While skewers are soaking, heat up the BBQ
5) While BBQ is heating up, thread combinations of marinated lamb cubes, red peppers (capsicum), zucchini and red onion on to skewers and start cooking on the BBQ for between 15-20 minutes, turning occasionally, until lamb is done.

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