Top 10 Lamb Recipes from Australia

Presented by Chef Tarek Ibrahim

Sponsored by:

A supplement of The Pro Chef ME

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Welcome!

Recipes

Australia is one of the world’s leading producers of lamb and mutton as well as being the largest exporter of mutton and live sheep, and second largest exporter of lamb. In fact, the Australian public are among the biggest consumers of lamb in the world.

Which means that chefs in Australia have created many different and exciting ways to serve the meat!

With the Middle East as the biggest Australian market for lamb exports and the Australian red meat industry committed to supplying safe, healthy and quality halal red meat products to the region, we thought it was time to share a number of these recipes with you.

Some of these recipes use ingredients that are unfamilar to you, but as chefs you should be used to being creative. And, throughout this recipe supplement, I offer some suggestions on different cuts or techniques to take these recipes to a whole new level.

02 Collar of Australian lamb with chickpeas and silver beet

Now, let’s cook!

Certified Master Chef Tarek Ibrahim BDM at Meat and Livestock Australia

04 Cordero con adobo 06 Australian lamb kustilji 08 Australian lamb’s brain and tongue salad 10 Roast Australian lamb cutlet with caramelised sweetbreads 12 Roasted Australian lamb neck fillet and minted mushy peas 14 Slow braised Australian lamb forequarter 16 Slow cooked Australian lamb rump 18 Slow roasted Savannah lamb shoulder stuffed with figs 20 Whole Australian spring lamb slow roasted 22 About MLA - the Australian story

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Collar of Australian lamb with chickpeas and silver beet Serves 6 Ingredients 2kg thick-cut Australian lamb neck chops 3 cups chicken stock 300g dried chickpeas 2 red onions, finely diced 4 cloves garlic, finely sliced 1 tsp rosemary, finely chopped 6 anchovy fillets ½ bunch silver beet, stalks and leaves separated

Method 1 S oak the chickpeas in cold water for eight hours, drain and rinse.

2 S eason the lamb neck chops well then brown in batches in oil. Place in a casserole or other heavy ovenproof vessel with a lid. Scrape any remains from pan into the casserole along with the chickpeas.

3 F ry onions, garlic and rosemary until soft and slightly coloured. Add anchovies, breaking them up with the back of a spoon. Add this mixture to the casserole.

4 C ut the silver beet stalks into 3cm chunks and add to the casserole along with the stock.

Season well and cover. Cook in 160C oven for two hours. Check liquid levels throughout cooking and add more stock if required.

5 W ash and finely slice silver beet leaves and mix into casserole 20 minutes before lamb is cooked.

Chef Tarek says

The use of chickpeas gives this a Middle Eastern feel, so experiment with local spicing to enhance the rosemary.

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Cordero con adobo Serves 4 LAMB Ingredients Australian lamb (rump or loin) portions for roasting mint leaves sliced and pickled jalapenos Method 1 C ook lamb to order. Serve with sauce, jalapenos and mint.

Adobo sauce Ingredients 20ml vegetable oil 3 medium dry ancho chillies, stemmed, seeded and torn into flat pieces 3 cloves garlic 1 tsp dried oregano ½ tsp black pepper ½ tsp cumin 1 pinch ground cloves salt 1 tbsp sugar ¼ cup cider vinegar 800ml chicken stock 1 small red onion, finely diced ¼ cup dried cranberries, chopped ½ bunch coriander, chopped

Method 1 H eat oil in pan and toast chillies, one or two at a time, until blistered. Transfer to a bowl and soak in hot water. Allow to rehydrate for 20 minutes.

2 P lace the garlic, oregano, pepper, cumin, cloves, salt, sugar, vinegar, red onion, cranberries and coriander in a food processor.

Add the rehydrated chillies, liquid and all.

Process to a smooth paste. Pass off.

3 A dd sauce to a pan, reduce to a thick sauce.

Stir in stock and reduce again to a light texture. Season, cool and refrigerate.

Recipe by Chef Jason Jones, Mamasitas, Melbourne

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Australian lamb kustilji Serves 4 Lamb Ingredients 4 x 4 point Australian lamb ribs 1l honey 200 ml soy sauce 1 stick cinnamon 3 tbsp coriander seeds 3 tbsp cumin seeds 2 tbsp Turkish chilli flakes 2 star anise 3 cloves 500g chickpea flour for dusting

Method 1 R oast off all spices in a pan and pound in a mortar and pestle.

2 B ring honey to the boil and caramelise. Add soy and bring back to the boil. Add spices and cool to handling temperature.

3 C oat the ribs with the honey mix then place ribs in vacuum bags and seal. Place in water bath and submerge, then cook in a 100C oven for ten hours.

4 Remove from water and chill in fridge. Cut ribs into individual pieces. Dust in chickpea flour and deep fry until golden brown.

5 S prinkle with pepper mix, then serve with lemon and yoghurt.

Pepper mix Ingredients 5 tbsp coriander seeds 2 tbsp fennel seeds 100g pine nuts 100g flaked almonds 1 tbsp Schezwan pepper 200g palm sugar shaved 2 tbsp chilli flakes 3 tbsp cumin seeds Method 1 R oast all spices.

2 P ound in mortar and pestle and mix together.

Recipe by Chef Shane Delia, Maba, Melbourne

Chef Tarek says

Kustilji is the Maltese word for ribs and this recipe reflects flavours of the East Mediterranean and Malta’s position as a European country close to the Arab world.

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Australian lamb brains and tongue salad Serves 6 Lamb brains Ingredients 6 Australian lamb brains salt juice of half a lemon flour for dusting 1 egg, beaten ½ cup breadcrumbs 2 tbsp butter 2 tbsp olive oil ½ tsp chopped thyme

• Method 1 S oak the brains in cold water for one hour to draw out blood. Rinse the brains and place in a pot and cover with cold water. Add a generous amount of salt and lemon juice.

2 B ring to the boil then reduce the heat and simmer for four minutes. Remove with a slotted spoon and drain on kitchen paper and cut each brain into three even pieces.

Season with a little salt, dust in flour and then dip in the egg wash, then coat in thyme and breadcrumbs.

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P lace a heavy-based pan over a medium heat and add butter. When the butter is bubbling, add the brains one at a time and cook until golden brown all over.

Lamb tongue Ingredients 5 lamb tongues pre-brined 650ml water 250ml white vinegar ½ tsp peppercorns 2 shallots, quartered ½ carrot, roughly diced

• Method 1 P lace all ingredients in a large stainless steel pot and bring to boil, then turn down to a simmer and cook for one to two hours until tongues are soft enough not to give any resistance to the tip of a knife.

2 A llow to cool thenthinly slice the tongue lengthways and quickly sear over a char grill.

Pickle mix for cucumber Ingredients 200ml white vinegar 20ml lime juice 100g caster sugar ¼ tbsp coriander seed ¼ tbsp fennel seed ¼ bay leaf ¼ tsp peppercorns

¼ chilli split ½ tsp salt 12 baby cucumbers thinly sliced lengthways Method 1 C ombine all ingredients except cucumbers in a stainless steel pot and bring to the boil.

Remove from the heat and allow to cool. Pass liquid through a fine strainer set liquid aside discard spices.

2 O nce the pickle mix is cold place the sliced cucumber in the liquid for ten minutes then remove and drain well. Reserve pickle mix for another day. It will last for months.

• Yoghurt puree Ingredients 150g Greek style yoghurt 1 tbsp honey pinch of cayenne pepper 1 clove of garlic, finely minced Method 1 C ombine all ingredients and whisk together.

Place in a squeezy bottle.

Persian feta mousse Ingredients 100g Persian feta 50g ricotta 2 sprigs thyme, picked and chopped salt and pepper

Method 1 C ombine all ingredients in a blender and puree until smooth. Season. Place in a piping bag.

The final dish Ingredients grilled lambs tongue (3 slices per serve) crumbed fried lambs brains (3 pieces per serve) 12 cucumber flowers (2 per serve) 20g olive jam or 20g sliced black olives 3 heirloom tomatoes cut into wedges (2 pieces per serve) 3 baby red onions peeled and sliced (2 slices per serve) extra virgin olive oil yoghurt puree pickled cucumber feta mix Method 1 P lace a small bundle of the pickled cucumber on the base of the plate, place two tomato wedges on top, pipe two dollops of fetta mousse between the tomatoes and place two pieces of the red onion on top of the tomato.

Place the warm tongue and crumbed brains on top of the pickled cucumber salad. Garnish the plate with a couple of wipes of olive jam and the yoghurt puree and drizzle with a little olive oil. Place the flowers on top of the tongue.

Recipe by Chef Matthew Macartney, Chateau Yering Historical House Hotel, Yering, Victoria

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Roast Australian lamb cutlet with caramelised sweetbreads, mushrooms and Jerusalem artichokes Serves 4 Ingredients 4 double Australian lamb cutlets 8 small Australian lamb sweetbreads 400g Jerusalem artichoke, peeled and roughly chopped 50g onions, finely chopped 10g garlic, finely chopped 100g button mushrooms 100g enoki mushrooms 100g oyster mushrooms 10ml balsamic vinegar 1 shallot 1 clove garlic 4 large Desiree potatoes 1 bunch English spinach

Method 1 S weat onion and garlic off until soft, then add Jerusalem artichokes and cover with water.

Cook until soft then puree.

2 S auté mushrooms with chopped shallot and garlic. Deglaze with a splash of balsamic vinegar.

3 C ut the potatoes into a cylinder shape, then thinly slice on a mandolin. Fan them like a deck of cards, then pan fry in oil until crispy on the outside and soft in the middle. Sauté the spinach in butter for a few minutes.

4 C aramelise the outside of the lamb, then roast in an oven at 250c for four minutes. Remove and rest.

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P oach the sweatbreads in seasoned vinegar water, then caramelise in a hot pan.

Recipe by Chef Soren Lascelles, Assiette, New South Wales

Chef Tarek says

As meat cooks, proteins heat up and set - the more it cooks, the more ‘set’ the proteins become. Allowing the meat to rest before serving allows juices to redistribute.

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Roasted Australian lamb neck fillet and minted mushy peas Serves 2 Lamb Ingredients 1-2 Australian lamb neck fillets 2 garlic cloves 1 tbsp olive oil 8 sage leaves sea salt and freshly ground black pepper

• Method 1 P ut the garlic, olive oil, seasonings and sage leaves into a blender and chop to a rough paste, then smear it all over the lamb fillets and leave to marinate until you need to cook them.

2 S ous vide for six to eight hours at 60C. Once cool, slice and crisp up on all sides.

Minted mushy peas Ingredients 2 tbsp olive oil 1 bunch spring onions, chopped 1 handful fresh mint 500g frozen peas 2 large knobs butter sea salt and freshly ground black pepper

• Method 2 H eat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Add butter and mash with a potato masher, season to taste and rest in a warm place.

Chef Tarek says

The neck fillet runs along the spine of a lamb, starting at the base of the neck and stopping at the start of the racks.

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Slow braised Australian lamb forequarter with blackened citrus glaze, golden raisins and taro dumplings

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Serves 24 Lamb Ingredients 2 Australian lamb forequarters, bone in 2 brown onions, peeled and sliced 3.5l vegetable stock ½ head of garlic, peeled 3 bay leaves ½ bunch thyme 1 cup caster sugar 1 tsp white peppercorns 3 tsp juniper berries 1 nutmeg 2 cinnamon sticks 2 star anise ½ tsp cloves

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Method 1 M elt the sugar in a dry pot on a medium high heat. When it turns to caramel, add all of the dry spice. Toast off the spice until fragrant in the sugar. Fry off the onions, garlic, bay and thyme in the spice caramel. Add stock.

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S ear each lamb leg on a chargrill. Pour the braising liquid over the lamb and cook for six hours or until the lamb is falling off the bone.

3 R emove lamb, leave to cool. Strain liquid, skim off excess fat and reduce to 1/4 of original volume. Pick all meat off the bones, season the picked lamb well with salt and pepper, add a little of the reduced stock to the lamb and mix well. Taste and adjust seasoning if required. – 4 P ress lamb into circular moulds. Set in fridge overnight.

5 R educe the braising liquor to a thick glaze and taste for seasoning. Set aside.

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Taro dumpling Ingredients 250g lamb mince 100g golden raisins 50g slivered almonds 2 brown onions, peeled and sliced 2 garlic cloves ¼ tsp cinnamon 1 tbsp sumac tbsp black pepper, ground 100g unsalted butter 250ml apple cider vinegar 1 bunch parsley, chopped Method 1 A dd sliced onions and chopped garlic to a pan on low heat, cook slowly until completely softened. Add in the mince, sauté until cooked through, making sure to separate the mince as much as possible. Add all spices, nuts, raisins.

Add the apple cider vinegar and cook until the mixture is not too wet.

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L et the filling cool completely and adjust seasoning to taste.

Taro wrapper Ingredients 600g frozen taro 113g unsalted butter 113g wheat starch 180ml boiling water 1 tbsp baking soda ½ tbsp salt 1 tbsp sugar vegetable oil for frying Method 1 C ut taro into slices around 1cm thick. Arrange loosely in a steamer and steam until thoroughly cooked. Remove from steamer and smash while it’s still hot. Stir 180ml of boiling water into wheat starch with a fork to form a rough dough. When the temperature has dropped a little bit, combine the dough with mashed taro, and then add butter, soda, salt and sugar, fold in and knead thoroughly.

2 R oll the dough to form a ball, cut into four parts, then roll each part into a stick. Cut into six pieces. For each piece of dough, roll it out to a dumpling wrap, scoop the filling on top, and then hold the dumpling in your hands to form an oval-shaped dumpling. In a deep fryer, heat vegetable oil to 180C and fry the dumplings until colour turns golden brown and the skin is covered with crispy nettings.

Drain, and leave on paper towels to get rid of excess oil.

Crunchy rice mix Ingredients 100g salt 50g caster sugar 250g medium white rice 250g wild rice 500ml frying oil Method 1 To make the golden citrus salt, combine the zest of the two oranges with the sugar and the salt. Let this dry out completely in the oven at around 80C. When completely dry, blitz in a food processor until very fine. In a large pot, heat the oil to smoking point. Add rice in batches to the smoking oil. The rice should pop like popcorn and puff up. Make sure not to add too much rice at once to ensure that the oil temp stays hot enough. Repeat the process until all rice is puffed. Once puffed rice is drained of all oil, add to large bowl and add the citrus salt that was made prior. The heat from the rice will bring out the oils and scents from the oranges.

To serve Remove the pressed lamb from the fridge and unmould. Sear on all sides to caramelise the outside and heat the lamb through. Meanwhile, heat the reduced braising liquor. Place the seared lamb and dumpling on the plate, along with greens and garnish with the crunchy rice mix.

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Slow cooked Australian lamb rump, vol-au-vent of braised neck, baby beets, fennel and sorrel butter Serves 2 Ingredients 300g Australian lamb rump 500g Australian lamb neck 150g mirepoix 1 tsp thyme 1 bay leaf 2 garlic cloves 3 cups veal stock 6 baby beets rock salt to taste 1 bunch sorrel butter 1 shallot salt and pepper 3 ybsp vinegar fennel

Method 1 Truss the lamb rump and slow cook at 56C for three hours.

2 C aramelise the lamb neck in a hot pan then transfer to a heavy based pot with mirepoix, thyme, bay leaf and garlic. Cover with half reduced veal stock and braise for four hours until meltingly tender. Strain liquid and reduce to a sauce consistency. Add rosemary and allow to infuse for 20 minutes. Strain.

3 R oast beets on rock salt in moderate to hot oven until tender. Allow to cool slightly then peel.

4 S often the butter and place in a food processor with the sorrel leaves. Blend until the butter turns a bright green colour. Add the diced shallots and season with salt, pepper

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P eel the fennel and cut into strips, then blanch in boiling salted water. With the remaining fennel, sweat down the onion in a little butter.

Add the remaining fennel (finely sliced) and continue to sweat. Cover with cream and boil.

Then reduce the heat, cover and place in the oven at 150C for one hour. Once baked, strain off the remaining liquid and blend the fennel in a vita prep to make a smooth puree.

To finish, caramelise the rump in a hot pan and baste with foaming butter.

Chef Tarek says

Ideally, use Riverina lamb from this region of SW New South Wales. It’s distinguished by a combination of plains, warm to hot climate and an ample supply of water.

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Slow roasted Australian lamb shoulder stuffed with figs, walnuts and sage Serves 7 Ingredients 1.75kg Australian lamb shoulder 200g figs 50g walnuts, toasted Âź bunch sage 100g beef bacon 5 shallots 50g butter salt and pepper

Method 1 F or the stuffing, dice the beef bacon and shallots and sautĂŠ with the butter, then set aside.

Slice the figs and chop the walnuts and sage. Add all ingredients together and season with salt and pepper. To prep the shoulder, debone the shoulder to the shank and butterfly the lamb. Place the filling into the lamb and pull the sides over each other with string, trussing it tightly.

2 H eat a pan large enough to sear the meat on all sides and slowly render the fat. Once coloured all over, place in the oven and slow roast on 180C for approximately 90 minutes or until it has reached an internal temperature of 60C. Rest for 30 minutes then slice and serve.

Recipe by Chef Brad Sappenbergh, Mesa Lunga, Adelaide

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Whole Australian spring lamb slow roasted over the parilla

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Serves 10 Lamb Ingredients 1 whole Australian spring lamb carcass salt salsa Provencale Method 1 Heat up coals in the parilla and arrange so the lamb can be cooked using the indirect heat - if lamb is put directly over the coals it will burn.

2 Place lamb in large container and season liberally with salt. Rub the Salsa Provencale on

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the lamb.

3 Place lamb over hot parilla, turning to ensure all sides brown. Leave it to cook for six hours or until cooked through and tender.

4 Serve with Chimichurri and Salsa criolla.

Salsa Provencale Ingredients 4 bunches parsley 250g garlic 240ml vinegar 240ml olive oil salt to taste Method 1 Pick parsley and chop finely. Place in a bowl.

Chop garlic and add to the parsley. Mix in vinegar and olive oil. Add salt to taste. if

Chimichurri Ingredients 1 cup fresh flat leaf parsley, firmly packed

3 cloves garlic 2 tbsp oregano ½ cup olive oil 2 tbsp red/white wine vinegar 1 tsp sea salt ¼ tsp freshly ground black pepper ¼ tsp red pepper flakes

1 clove garlic, minced 2 tbsp olive oil ¼ cup chopped coriander salt and freshly ground pepper

Method 1 Finely chop the parsley, fresh oregano and garlic then place in a small bowl. Stir in the olive oil, vinegar, salt, pepper and red pepper flakes.

2 Adjust seasonings. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

Method 1 In a bowl, combine the tomatoes with the onion, capsicums, garlic, olive oil and coriander.

Season with salt and pepper.

Recipe by Chefs Alexjandro Saraceni and Inigo Castillo, Boca, Darlinghurst New South Wales

Salsa criolla Ingredients 2 medium tomatoes, finely chopped 1 medium onion, finely chopped 1 red/yellow capsicum, finely chopped ½ green capsicum, finely chopped

Chef Tarek says

Raising the roast allows the heat to circulate around the roast, browning it evenly. Placing the roast on a bed of julienne vegetables or trimmed meat bones is another way.

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Australian lamb and MLA Who is MLA? Meat & Livestock Australia Limited (MLA) delivers marketing and research programmes for Australia’s cattle, sheep and goat producers. MLA has over 47,500 livestock producer members who have stakeholder entitlements in the company.

Meat & Livestock Australia Building East 1, Office E313 PO Box 293715, Dubai Airport Free Zone Dubai, United Arab Emirates Tel: +971 4 433 1355 Fax: +971 4 454 9543 www.mla.com.au

Meat and Livestock Australia Ltd (MLA) is owned

by Australian farmers and supported by the Australian meat industry. The company provides marketing and promotional support to Australian meat and livestock processing and exporting companies and their customers. Within Australia, the company invests significantly in research to maintain continuous improvement for the industry.

Australia has an enviable reputation for its food safety, Halal certification standards and industry support programmes that it runs in the region whilst continually striving to maintain the highest quality and safety standards in the world. Australia is an island continent, naturally quarantined and blessed with lush pastures - an environment which is unsurpassed for livestock production.

Australia is also recognised as the world’s largest exporter of Halal red meat.

Australia is one of the world’s leading producers of lamb and mutton, the largest exporter of mutton and live sheep, and second largest exporter of lamb.

The Australian public are among the biggest consumers of lamb in the world. The off-farm meat value of the Australian sheepmeat industry is $3.9b.

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Did you know • The Australian national sheep flock is 74.7 million head.

• 43,760 properties with sheep and lambs.

• 44.9 million breeding ewes one-year and older.

•M ajor prime lamb production areas include the NSW Riverina and wheat-sheep zone, Murray region and high rainfall areas in south-west Victoria and eastern SA. •M ajor sheep producing areas include south-west WA, south-west Victoria and southern NSW. • The sheepmeat industry accounts for 32% of all farms with agricultural activity.

•4 56,997 tonnes of lamb and 183,157 tonnes of mutton were produced in 2012-13.

• The gross value of Australian sheep, lamb and live sheep production is around $2.3b.

•L ambs and sheep contributed 5% of the total farm value of $47.3b in 2012-13.

• A ustralia produces approximately 6% of the world’s lamb and mutton supply.

• I n 2012-13, Australia exported 51% of all lamb and 96% of all mutton produced.

• The value of total lamb exports in 2012-13 was $1.1b and mutton exports $511m.

• A ustralian live sheep exports were valued at $201m in 2012-13.

• The lamb and sheep industry (including live sheep) contributed around 5% to the value of total Australian farm exports in 2012-13.

• The Middle East is the biggest Australian market for lamb exports (29%) and mutton exports (34%).

Clearly the best Here are five reasons why our meat is head and shoulders above others: • A clean and safe environment: Australian cattle and lamb graze in nutrient rich pastures, watered by the purest rain, enjoying year round sunshine.

• Traceability: All our livestock have whole of life documentation that enables an animal to be traced during its life and also tracks its route to market.

• Guaranteed Halal: Australia has the strictest

Halal certification system in the world. Our Halal certification system is endorsed by the Australian government and is recognised worldwide, complying with Sharia’a law.

• C onsistent supply: As the world’s largest exporter of meat, Australia’s meat producing industry is mature and dependable. This ensures a constant supply of the most mouthwatering beef and lamb in the market.

• Wide range of cuts: Be it beef or lamb, we offer a wide range of cuts, in both grass and grain fed variety.

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