This is a middle eastern inspired dish. It is also known as lamb fesenjan, and is an Iranian specialty. I looked up a few different recipes, most that I could find were made with pomegranate syrup, but this is high in sugar, so I replaced this with juice and simplified the cooking stages slightly. Pomegranates [...]
Lamb recipes
Nonna’s red lentil & lamb stew
October 2nd, 2009
Real comfort food – my nieces loved this stew that “Nonna” (Mum) makes for them – and has made for us for decades with different variations. Dan just discovered it on a recent family holiday, and we made our own version at home with the baby carrots that came from our garden. This dish is [...]
Mandarin glazed lamb with pumpkin (butternut squash) & black-eyed peas
September 6th, 2009
Getting creative with roasting, and with a great supply of inexpensive, sweet, juicy imperial mandarins which are in season at present, I decided to see whether mandarin could replace honey in basting lamb racks. While you could only taste the slightest hint of mandarin flavour in the final product, it certainly helped with developing a [...]
Lamb chop with zucchini ragout & minted burghul
August 29th, 2009
Enjoy these soft melt-in-the-mouth lamb chops in contrast with the slight crunch of the burghul interspersed with fresh bursts of mint. Burghul is also known as bulgur or cracked wheat. It is easily purchased in your health food store and very cheap; it’s a lower-GI alternative to cous cous. Allow the burghul to remain a [...]
Herb-stuffed roast lamb with garlic confit
June 28th, 2009
The best part of this recipe is the delicious garlic confit. This recipe is taken from Damien Pignolet’s book “French” (consider buying it through this Amazon link to support lowgicooking.com) however I have altered the way it is cooked slightly, excluding lavender from the herbs, using less parsley, and rather than spending the hours it [...]
