Nor'West News: March 10, 2022

16
Thursday March 10 2022
Bake or stir fry lamb to tantalise the family
There are endless
choices in the way
you serve lamb. These
recipes add taste yet
enhance the flavour
of the meat
Italian-style baked lamb
chops
Serves 3
Ingredients
Up to three lamb leg fillets or
six lamb chops, place in frypan
with two tablespoons olive oil
and brown thoroughly
1 large onion (sliced)
1 400gm can tomatoes (any
flavour but Moroccan is best),
place in small bowl with
1 lamb Oxo cube (crumbled into
tomatoes)
Cracked pepper (can use ordinary
black pepper)
1 teaspoon sugar
1 heaped teaspoon origanum
40gm tasty cheese (grated), mix
in bowl with:
55gm breadcrumbs (wholemeal
is best)
27gm butter (melted)
Directions
Line ovenproof dish with nonstick
tin foil.
Place browned leg fillets/chops
into dish, put onions over top
of meat, then pour tomatoes/
Oxo cube/peppercorns/sugar/
origanum over onions, then cover
with cheese/breadcrumbs/butter.
Bake, uncovered, at 140 deg C
for 2½ hours. Serve on rice or
with baked potatoes.
Lamb, ginger and broccoli
stir fry
Serves 2-4
Ingredients
2 tablespoons olive oil
Up to 600gm lamb, thinly sliced
4 cloves garlic, thinly sliced
2.5cm piece root ginger, sliced
into very thin strips
1 bunch spring onions, shredded
3 tablespoons sweet chilli sauce,
place in small bowl with
1 tablespoon tomato sauce
3 tablespoons soy sauce
1 pinch dried red chilli flakes
TANGY:
Baked lamb
chops can
be served
on rice
and use
potatoes
as an extra
vegetable.
100ml water
1 red capsicum, cut into very
thin strips
1 head broccoli (cut up very
small and microwave for 2min)
Directions
Heat oil in wok or frypan, add
lamb in small batches, stir frying
for 3min (add more oil if necessary).
Remove lamb and set aside in
the warming oven.
Add garlic, root ginger, spring
onions, capsicums and broccoli to
the frypan and stir fry for 1min,
then add the three sauces, chilli
flakes and water.
Bring to the boil, then
reduce the heat and simmer
for 5min, then return the lamb
to the pan and cook for a further
2-3min to heat through before
serving.
Marinade for meat and
poultry
• Prepare in advance –
overnight
Ingredients
½ cup soy sauce, place in
shallow dish with
½ cup fruit juice
2 tablespoons olive oil
2 tablespoons sherry
1 teaspoon dry mustard powder
4 cloves garlic, crushed
Directions
Place meat or poultry in
marinade for as long as
possible. Overnight gives the best
results.
•This quantity is suitable
for up to four large chicken
breast fillets, up to eight small
chops or up to six porterhouse
steaks.
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