Recipes

lamb

Mediterranean Lamb Burrito

Recipe from our Produce Manager, Claris!

Ingredients:

  • Indian Garlic Naan Bread
  • Leg of Lamb Chop
  • Garlic Hummus
  • Fresh Arugula
  • Chopped Cucumber
  • Grated Carrot

Method:

  1. Grill the leg of lamb until medium rare (or desired doneness)
  2. Spread 3 to 4 dollops of hummus across the garlic naan. 
  3. Add bite-sized sliced lamb to the naan and warm for about 2 to 3 minutes in a toaster oven or regular oven heated to 350˚.
  4. Top with a generous handful of fresh arugula, cucumber, grated carrot.
  5. Roll up burrito style and ENJOY!
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Moroccan Meatball Tagine w/ Lemon & Olives


A wonderfully aromatic North African lamb casserole with a citrus tang via BBC Good Food.

Ingredients:

  • 3 onions, peeled
  • 500g minced lamb
  • zest and juice 1 unwaxed lemon, quartered
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • pinch cayenne pepper
  • small bunch flat-leaf parsley, chopped
  • 2 tbsp olive oil
  • thumb-sized piece ginger, peeled and grated
  • 1 red chilli, deseeded and finely chopped
  • pinch saffron strands
  • 250ml lamb stock
  • 1 tbsp tomato purée
  • 100g pitted black kalamata olives
  • small bunch coriander, chopped
  • couscous or fresh crusty bread, to serve

Method:

  1. Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
  2. Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
  3. Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.