The 15th of February 1882 was an auspicious day for William Davidson and Thomas Brydone. They launched the first shipment of frozen sheep meat from New Zealand at Port Chalmers. Bound for London, the 5,000 sheep carcasses arrived in excellent condition, 98 days later. This venture 134 years ago was the first important step in establishing the sheep and beef export industry that now contributes $8.5 billion a year to the New Zealand economy.
To mark this milestone, National Lamb Day will be celebrated on the 15th of this month. And enjoying lamb is a favourite Kiwi pastime — a recent survey found that the roast lamb dinner with all the trimmings is our favourite traditional meal.
Lamb is as good as it tastes. It is an important source of protein, B vitamins and essential minerals iron and zinc, as well as small amounts of vitamin D, selenium and omega 3.
There are surprisingly few calories in lean lamb and it is completely digestible and satisfying, curbing the desire to nibble between meals and therefore aiding weight control.
Lean lamb contains less than a fifth of the total fat found in other protein foods such as cheese or nuts. Trimmed of visible fat, cooked lamb contains an average of 8.7 per cent fat. Only about half the fat in lamb is saturated, a third of which is stearic acid, now known to have no effect on cholesterol levels.
And while the traditional roast is still popular, lamb is versatile and can be married with exotic flavours from around the world including Thailand, Morocco, Greece and Vietnam. Enjoy!
Roasted tamarind lamb
Serves 6-8
Tangy tamarind paste is available in jars from Asian foods stores and some supermarkets.
3 Tbsp tamarind paste
2 tsp curry powder
1.3kg leg lamb
Mango and vietnamese mint relish
1 mango, stoned, peeled & diced
3-4 vietnamese mint leaves, thinly sliced
2 Tbsp lime juice
Salt and pepper to taste
Garnish
1 tsp fennel seeds
2-3 spring onions, curled
- Score the top of the lamb as for a ham. Combine the tamarind paste and curry powder. Rub into the lamb well. Cover and refrigerate for at least an hour before cooking.
- Return the meat to room temperature. Preheat the oven to 160°C.
- Place the lamb on a rack in a roasting pan. Add 1 cup of water. Roast for about 1½ hours, until cooked to your preference.
- Meanwhile, combine the relish ingredients.
- Remove the meat from the oven, tent with foil and stand for 10 minutes before carving. Serve with the relish and garnish with the fennel seeds and spring onion curls.
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Thai for two
Serves 2
8 lamb cutlets
1 Tbsp lemon juice
Salt and freshly ground black pepper to taste
4 sprigs mint, chopped
1 shallot, diced
1 red chilli, sliced
½ small red capsicum, thinly sliced
2-3 cups assorted crisp salad greens
Thai dressing
2 Tbsp lime juice
1 clove garlic, crushed
2 Ybsp chopped coriander
Freshly ground black pepper to taste
1 tsp each: fish sauce, sugar
- Brush the lamb with lemon juice. Season. Cook under a pre-heated hot grill for about 2 minutes each side or until cooked to taste.
- Meanwhile, combine the mint, shallot, chilli and capsicum. Place the salad greens on two serving plates. Combine the dressing ingredients.
- Stand the lamb cutlets on top of the salad green. Sprinkle with mint mixture and drizzle with the dressing.
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Greek lamb wellingtons
Serves 4
Feta cheese and/or chutney could replace the baba ganoush.
400g (4) lamb medallions
Freshly ground black pepper to taste
¼ cup olive oil
4-5 Tbsp baba ganoush
2 Tbsp finely chopped mint
16 sheets filo pastry
- Season the lamb on both sides with the pepper. Heat a little oil in a frying pan. Quickly sear the lamb on all sides. Cool.
- Make a pocket in the centre of each medallion and fill with the combined baba ganoush and mint.
- Lightly oil 3 sheets of filo pastry layering one on top of the other. Place a medallion on one end. Fold in the sides and roll up. Repeat with the remaining filo and medallions. Brush each one with oil. These may be refrigerated for up to 1 hour.
- Heat the oven to 190°C.
- Lightly oil the remaining filo sheets. Scrunch each one and pile on top of each parcel. Bake for 15-20 minutes, until golden.
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Moroccan salad
Serves 2
Moroccan seasoning is a mixture of spices available from supermarkets.
300g boned lamb steak or medallions
2 Tbsp Moroccan seasoning
1 courgette, thickly sliced
½ each: small eggplant, red capsicum, sliced
1 Tbsp canola oil
Salt and freshly ground black pepper to taste
½ cup chickpeas
2 cups rocket
Dressing
½ cup plain yoghurt
3 Tbsp finely chopped mint
- Sprinkle the lamb with the Moroccan seasoning and stand, covered in the refrigerator, for 24 hours.
- Heat the oven to 190°C.
- Sprinkle the courgette, eggplant and capsicum with the oil and seasonings. Roast until golden.
- Char-grill the lamb until pink. Leave to rest.
- Make the salad by layering the roasted vegetables, chickpeas and rocket. Top with the sliced lamb and combined yoghurt and mint. Great served with lemon wedges.
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