Marinated Butterflied Leg

Marinated Butterflied Leg

Dorper Lamb Marinated butterfly leg

Barbecue cooked

Ingredients:

  • Dorper Lamb marinated butterfly leg

Method:

  • Heat BBQ plate till hot
  • Turn down burners to low
  • Lightly oil BBQ plate and place leg on
  • Cook each side of 15mins if BBQ has a lid close lid during cooking time.
  • Slice to serve

Serves 5 people.

Maple and Garlic Loin Saddle

Maple and Garlic Loin Saddle

Maple and Garlic Loin Saddle with Green beans

Snow peas and Dutch cream potatoes

Ingredients:

  • 3 Garlic cloves
  • 10 sprigs Lemon thyme
  • Black pepper
  • Sea salt
  • 250ml maple syrup
  • 500g green beans or snow peas
  • 4 Dutch Cream Potatoes
  • 250g butter

Method:

  • Pre-heat oven 140 degrees
  • Grate garlic into bowl
  • Add lemon thyme sprigs to garlic
  • Add pepper and salt to taste
  • Add maple syrup and combine well
  • Place Loin Saddle onto baking tray and score across the top of the saddle
  • Add half of the marinate to the back part of the saddle and roll and turn face up onto the tray and add remaining marinated over the top part of the saddle
  • Place into pre heated oven for 45mins
  • Prepare greens and potatoes while saddle is cooking
  • Onced cooked let Saddle rest for at least 10 minutes before slicing

Beans or Peas

  • Steam or lightly sautee in pan
  • Cut 125g butter into cubes and put over greens
  • Grind salt and pepper to taste

Potatoes

  • Cut potatoes into 2cm cubes cook just in water until knife can go through them
  • Drain water off potatoes and leave lid on
  • add 125g cubed butter, pepper & salt to taste
  • let sit with lid on until butter has melted and stir through
  • serve with beans/peas and saddle
  • using a spoon drizzle the remaining marinade from saddle over served lamb

Serves 4-5 people

Beans or Peas

Cut 125g butter into cubes and put over greens

Grind salt and pepper to taste

Salute lightly in a heated pan.

Potatoes

  • Cut potatoes into 2cm cubes cook just in water until knife can go through them
  • Drain water off potatoes and leave lid on
  • Add 125g cubed butter, pepper & salt to taste
  • Let sit with lid on until butter has melted and stir through
  • Serve with beans/peas and saddle
  • Using a spoon drizzle the remaining marinade from saddle over served lamb Serves 4-5 people

Pan-fried Lamb Liver

Pan-fried Lamb Liver

Pan Cooked Lamb Liver and Onions

A classic preperation for lamb liver

Ingredients:

  • 225g/8oz lamb’s liver, rinsed and sliced
  • 15g/½oz butter
  • 1 onion, peeled and sliced
  • 75g/3oz smoked bacon lardons
  • 1 garlic clove, peeled and crushed
  • 2 large sprigs fresh thyme
  • 15ml/1tbsp plain flour
  • Salt and freshly milled black pepper
  • 5ml/1tsp balsamic or red wine vinegar
  • 300ml/½pint boiling water
  • 15ml/1tbsp gravy granules

Method:

  • Heat the butter in a large frying pan.
  • Add the onion, bacon lardons, garlic and thyme.
  • Cook for 2-3 minutes.
  • Season the flour with salt and black pepper and coat the liver.
  • Add the liver to the pan and brown for about 5 minutes.
  • Add the vinegar and water mixed with the gravy granules and bring to the boil.
  • Serve with parsnip mash and seasonal vegetables.