Add the cornstarch and water to a small bowl and stir together. Add the brown sugar, balsamic and soy sauce to a small saucepan and stir until the sugar dissolves. Bring to a boil over medium heat. Stir the cornstarch again and pour it over the mixture while whisking. Simmer over a low heat for about 3 minutes. The sauce should be thick enough to cover the back of a spoon. Remove from the heat and cool completely. Add the brandy, oyster sauce, sesame oil, rosemary and garlic to the sauce and mix together. Measure out a third of the sauce and reserve for basting the meat on the grill. Place the lamb in a shallow ceramic dish and spoon over the rest of the sauce. Marinate for 1 hour. Grill the chops on a hot fire, 3 minutes a side while basting with the reserved sauce. Rest covered for 4 minutes. Serve with a glass of crispy wine.
1,5kg lamb shoulder or leg, cut into 2cm cubes vegetable oil 10 whole cardamom pods 15ml mustard seeds 2 bay leaves 6 whole cloves 10 black peppercorns 1 stick cinnamon 2 onions, finely chopped 8 cloves of garlic, minced 5ml ground coriander 10ml ground cumin 20ml paprika 15ml ground ginger 5ml crushed dried chillies 5ml salt 2 red chillies, chopped 120ml yoghurt 2,5ml garam masala
Place a heavy-bottom saucepan on a medium-high heat and cover the base with vegetable oil. Brown the meat in batches and set aside in a bowl. Add the cardamom, bay leaves, cloves, peppercorns and cinnamon and stir the mixture for about 1 minute. Add the onion and fry for about 5 minutes. Add the garlic and fry for another minute. Now add the coriander, cumin, paprika, crushed chillies, salt and fresh chillies and stir-fry for another 30 seconds or so. Add the meat and stir through to cover with the spices. Add a spoonful of yoghurt and stir-fry for 30 seconds. Add the remaining yoghurt in the same way, so that the sauce does not split. Pour in 375ml of water and bring the curry to a boil. Turn the heat down to a slow simmer and cover the saucepan with a lid. Cook for 1 hour or until the lamb is tender, stirring frequently. Remove the lid and cook the curry for another 30 minutes, stirring and waiting for the sauce to become beautifully thick. Sprinkle over the garam masala, mix through and serve with fragrant rice.
1,5kg lamb ribs 15ml dried origanum 10ml ground cumin grated zest of 1 lemon 2,5ml salt 30ml olive oil
Yoghurt Sauce: 250ml yoghurt 100g feta cheese, finely crumbled a handful of mint leaves, chopped 2 cloves of garlic, minced 2,5ml salt
Preheat your oven to 160℃. Add the origanum, cumin, lemon zest, salt and olive oil to a small bowl and mix together. Cut the ribs into individual pieces. Rub the spice mixture over the ribs and space evenly in a baking tray. Cook in the oven for 90 minutes.
For the yoghurt sauce: Mix the ingredients together and stand for at least an hour to allow the flavours to develop.
This is an effortless way of cooking up delicious, succulent lamb and may be prepared a day ahead and re-heated prior to serving.
one leg of lamb, bone in a whole head of garlic salt 1 x 340ml French Salad Dressing, store bought
Preheat your oven to 160℃. Place two large pieces of aluminium foil, one on top of the other on a work surface. Place the lamb on the foil and lift the foil and lamb into a roasting dish. Salt the lamb and slice the head of garlic in half horizontally. Place the garlic on the lamb. Pour half the salad dressing over the lamb, flip it around and pour the rest of the bottle over the meat. Cover the lamb with the foil and place it in the oven. Cook for 5 hours. Take the roasting tin from the oven and allow it to cool for about 30 minutes. Remove the foil, leaving the lamb, garlic, fat and any cooking liquids in the roasting tin. Squeeze the garlic out and mash it with a fork. Now pull the meat apart with two forks and remove the bone. Mix/massage the pulled meat, fat and cooking juices. Serve the meat warm or at room temperature.