• Minted Lamb Burgers - a family favourite!
• Malaysian Lamb Curry
• Lamb and Bacon Parcels
• Lamb Loaf Indienne
• Illoura Roast Leg of Lamb

This one is a firm family favourite and so easy to prepare!

Minted Lamb Burgers - From 'Delicious' Magazine Feb 04

2 T olive oil, plus extra for frying
1 T lemon juice
500g lamb mince
1 cup mint leaves, finely chopped
4 T olive paste (or tapenade)

Mix well (or place in food processors to mix). Form small burgers and fry.
Serve with Pita bread, slices of feta cheese, sliced tomato and a good dollop of Tzatziki.
A Greek salad is also a great accompaniment.

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I tried this scrummy new Lamb Curry recipe the other day. It is from the "We Love Our Lamb" recipe book put out by MLA. The recipe comes from chef Ben Comins from the 'Monkey Bar', Balmain.

Malaysian Lamb Curry with Fragrant Rice and Pappadums
Ingredients:
2 T ground cumin
3 dry red chillies
2 large green chillies
2 T mustard seeds
2 medium onions finely diced
4 cloves garlic finely chopped
good pinch dry curry leaves
1 Leg of Lamb cut into chops
1 T garam masala
1 T tumeric
salt
2 cinnamon sticks
1 can coconut cream
water
resh coriander
pappadams
3 T vegetable oil

Cook cumin, red and green chillies, mustard seeds, onions, garlic and curry leaves over low heat with oil. Cook until spices break oil - approximately 10 minutes.
Add lamb chops (or meat cubes chopped off the bone) and coat well with curry paste. Add garam masala, tumeric, salt and cinnamon. Top with water. Bring to simmer, cover and cook for approx 1 hour on low heat. Take off lid and check consistency.
Add coconut cream and season to taste. Sprinkle with fresh coriander and serve with steamed rice and pappadums.
DELICIOUS!!

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Here are some more of my well-practiced, favourites!!

Lamb & Bacon Parcels

4 loin lamb chops
4 rashers bacon
2 T grainy mustard
Milk
2 Puff Pastry sheet

Remove the loin steak from the bone.
Cut the puff pastry sheets in half and spread each with the mustard. Wrap the loin steak with a bacon rasher and roll up in the pastry. Seal edges and glaze pastry with milk.
Bake in moderately hot oven for 20 mins or until golden brown.
Also nice with spinach or mushrooms with the bacon.
Serves 4.

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Lamb Loaf Indienne

750g lamb mince
3/4 cup instant oats
1 T curry powder
1/4 cup coconut
1 medium apple
1 egg
50 g dried apricots
1 large onion
1 banana
1/2 cup sultanas

Glaze:2 T mango chutney (or tomato), 1 t soy sauce

Chop onion, apple, banana and dried apricots finely and add to rest of the ingredients. ( I place it all in a food processor, rather than chopping!)
Press mixture into a microwave proof loaf pan and cook on HIGH for 15 minutes (this can also be cooked in a moderate oven for 30 minutes).
Combine chutney & soy sauce and brush it over the meatloaf. Return to the oven for a further 5 minutes.
Cut into slices and serve with vegetables or salad. Also delicious sliced and eaten cold with salad the next day.

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Illoura Roast Leg of Lamb

My favourite recipe for roasting a leg of lamb is to cut slits in the meat and insert slivers of garlic. Mix 3 T tomato paste with 1 T soy sauce and smear over the lamb. Throw some sprigs of rosemary in the pan while roasting in the oven or in a covered barbeque kettle. Not only does it  taste delicious but it smells delicious while it is cooking too!
This is particularly good, if you bone the leg out first and butterfly it. It will cook quicker and be so easy to carve!

If you have a favourite lamb recipe that you would like to share, please email it to us at allansue@illoura.com.au