Lamb Salad with Yoghurt Dressing

Ingredients:

• 350g Lamb Back Strap

      Marinate:

• 1 Tsp Olive Oil
• 1 Garlic Clove, crushed
• 1 Lemon Zest / Juice
• 1 Tsp Fresh Mint, chopped

      Salad:

• 200g Red Capsicum, sliced
• 1 Lebanese Cucumber, sliced
• 1 Red Onion, sliced
• 150g Feta, crumbled
• 1 bag of mixed lettuce, rocket and spinach

      Yoghurt Dressing:

• 150g Low Fat Greek Yoghurt
• 2 Tsp Lemon Juice
• 1 Tsp Olive Oil
• 1 Garlic Clove, crushed

Directions:

1. Marinate lamb, cover and refrigerate overnight
2. Drain lamb and cook until brown all over. Allow meat to rest for 5 min. Thinly slice the lamb across the grain.
3. Place the lettuce mix, capsicum, red onion, cucumber, feta and lamb in a large bowl and toss to combine.
4. To make the dressing, gradually combine the yoghurt with the olive oil, lemon juice and garlic in a bowl. Drizzle the yoghurt dressing over the lamb salad to serve.

Slow Cooker Lamb with Potato and Barley

Ingredients:

• 60ml extra virgin olive oil
• 50g unsalted butter
• 600g boned lamb shoulder, diced in large chunks
• Fresh black pepper
• 1 large brown onion, sliced
• 4 cloves garlic, sliced
• 4 medium carrots, peeled and chopped in large chunks
• 2 leeks, cut into 3cm rounds
• 1 bay leaf
• 3 large sprigs rosemary
• 5 sprigs thyme
• 4 potatoes, peeled and chopped in large chunks
• 140g pearl barley
• 4 tsps low sodium vegetable stock (I use Salt Skip Vegetable Stock)

Directions:

1. Heat olive oil and half the butter in a large frying pan over medium-high heat. Brown half the meat and season with pepper. Add to slow cooker. Repeat with remaining meat.
2. Add onion and garlic to pan and cook until softened.
3. Add remaining butter, carrot, leeks and herbs.  Stir and cook for 3 minutes, then add potatoes and barley and stir through.
4. Add stock and cover with water.  Stir through, bring to the boil, then add to slow cooker.
5. Cover and cook on HIGH for up to 4-6 hours or LOW for 6-8 hours.

Lamb Shank with Lentils, Sweet Potato & Spinach

This recipe is from Coles.

Ingredients:

• 2 tsp olive oil
• 450 g lamb shanks
• 1 small brown onion, roughly chopped
• 1 sprig fresh rosemary
• 5 cups water
• 2 tsp fennel seeds
• 2 tsp olive oil
• 2 cloves garlic, finely chopped
• 2 tsp smoked paprika
• 300 g whole green lentils, rinsed
• 1 small sweet potato, peeled and cut into 1cm cubes
• 50 g baby spinach

 Directions:

1. Place a large heavy based saucepan over high heat and add fennel seeds. Once aromatic, transfer seeds to bowl and return pan to the heat.
2. Add the oil to the pan. Season lamb with pepper and once oil is very hot, brown lamb on all sides and remove from pan. Add half the onion, reduce heat to medium and cook for 4-5 minutes until soft. Season with pepper. Add rosemary and cook for a further minute.
3. Return lamb and any juices to the pan and add water. Reduce to a gentle simmer and cook, covered, for about 1 hour or until lamb is tender and can be pulled easily from the bone. Skim any foam during cooking.
4. Remove lamb from pan and set aside until cool enough to handle. Pull meat from bone and tear into bite size pieces. Reserve. Strain stock into a bowl and discard solids. Add water as needed to give you about 4 cups of stock.
5. Wipe pan clean and return to medium high heat.
6. Add the remaining oil and onion and cook, stirring occasionally, for about 3 minutes. Add the garlic, fennel seeds and paprika and cook for a further minute. Add lentils, torn lamb and lamb stock and cook, covered, at a gentle simmer for about 40 minutes until lentils are tender but still have a bite.
7. Add sweet potato and season with pepper. Cook, covered, for 10 minutes or until sweet potato and lentils are tender.
8. Fold in spinach and serve immediately.

Slow Cooked Lamb and Pumpkin Soup

This recipe is from Taste.com.au, but I have altered it to be low sodium.

This was a quick, easy, delicious soup to make. Next time I might try adding some diced carrots and/or potato as well.

Ingredients:

• 2 tsp Moroccan spice mix (I used the Pureblends brand)
  
• 6 (about 1.5kg) lamb shanks
• 500g Butternut pumpkin, peeled, deseeded, cut into 1cm pieces
• 500ml (2 cups) salt skip chicken stock
• 500ml (2 cups) water
• 250ml (1 cup) passata (tomato pasta sauce)
• 1 x 400g can no added salt chickpeas, rinsed, drained
• 200g (1 cup) basmati rice
• Greek-style natural yoghurt, to serve

Directions:

1. Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.
2. Add the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard.
3. Add the chickpeas and rice. Cook for 30 minutes or until rice is tender.
4. Ladle among serving bowls and top with the coriander. Serve with yoghurt.