Lamb dishes for Mother's Day

Ditch the ribbon and tissue paper and wrap your Mother’s Day gift in rosemary and garlic for the sumptuous scent of a lamb roast to win Mum’s heart. The luscious fragrance of a home-cooked lamb roast prepared with love is the perfect gift to show you care.

If you are after a quick and simple meal the roast lamb rump with balsamic syrup is dad and kid friendly. Or get a little adventurous with the mustard rack of lamb with minted ricotta. If you are more keen on a barbecue, why not take the meal outdoors and create a tasty barbecued lamb roast with bean salad?

Roast lamb rump with balsamic syrup

Preparation time: 10 minutes
Cooking time: 15-30 minutes
Serves: 4

4 lamb rumps (about 160-180g each)
2 cloves of garlic, peeled and cut
1 tbsp olive oil
fresh thyme
sea salt and freshly ground pepper
For the balsamic syrup
1/2 cup balsamic vinegar
1/2 cup brown sugar
Parsnip or potato mash and fresh spinach to serve

Preheat the oven to 220°C. Rub the cut garlic cloves over the lamb rumps, brush the lamb with olive oil, sprinkle with thyme leaves and season with salt and pepper.

Place the lamb rumps on a rack in a roasting dish. Roast for 15 minutes for a rare result, 20-25 minutes for medium and 25-30 minutes for well done.

While the lamb is cooking combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes until thickened and syrupy.

Transfer the lamb to a plate and loosely cover with foil, stand to rest in a warm place for 5 minutes.
Slice the lamb rump and drizzle with a little balsamic syrup. Serve with a creamy parsnip or potato mash and fresh spinach leaves.

Mustard rack of lamb with minted ricotta

Preparation time: 20 minutes
Cooking time: 20-40 minutes
Serves: 4

2 frenched racks lamb (8 cutlets each rack)
roma tomatoes
balsamic vinegar,to drizzle
olive oil, to drizzle
2 bunches thin asparagus trimmed
1 extra tbsp olive oil
1 tbsp french mustard
1 clove garlic, crushed
1 tsp dried mint flakes

For minted ricotta
150g fresh ricotta
1/3 cup cream
1/3 cup finely chopped mint
salt and freshly ground black pepper

Mashed potato to serve

Pre heat the oven to 160'c,Halve the tomatoes lengthways, place on tray
with baking paper, drizzle with a little balsamic vinegar and olive oil. Cook for 30 minutes. Then add the asparagus to the baking tray and brush lightly with olive oil. Bake for a further 15 minutes or until the tomatoes and asparagus are tender. Remove from oven.

Increase the oven temperature to 200'C. Place lamb racks in roasting dish. Smear each rack with the combined extra olive oil, mustard, garlic and mint. Roast for 20 minutes for rare, 30 minutes for medium and 40 minutes for welldone.

Remove before serving. To serve, cut racks into pairs, place a pair of racks on serplates and drizzle with any pan juices. Arrange the tomatoes and asparagus on the side and top with the minted ricotta. Serve with mashed potato.

To make minted ricotta: mix ricotta and cream untill smooth. Add the mint and season with salt and freshly ground black pepper.

Barbecued lamb roast with bean salad

Preparation time: 20 minutes
Cooking time: 20-35 minutes per 500g

1/3 cup fresh rosemary leaves, finely chopped
2 tsp sea salt flakes
2 garlic cloves, crushed
1/3 cup olive oil
1.5kg lamb leg
4 red onions, halved with skin on
For the bean salad
2 x 240g cans cannellini beans, rinsed, drained
60g baby spinach leaves, shredded
1 cup loosely packed fresh basil leaves
2 tsp finely grated lemon rind
1/4 cup fresh lemon juice
extra 2 tbsp olive oil
salt and freshly ground black pepper

Preheat the barbecue with the lid closed. Place the rosemary, salt flakes and garlic in a small bowl, add half the oil and stir until well combined. Spread the lamb evenly with the rosemary mixture.

Place the leg of lamb directly on the barbecue grill plate. Turn the burners directly under the lamb off. Close the barbecue lid and cook lamb for 60 minutes for rare, 75 minutes for medium or 90 minutes for well done.

Place the onion and remaining oil in a small roasting pan. Place in the barbecue with the lamb after the lamb has had 30 minutes cooking time. Remove lamb from barbecue, loosely cover with foil and rest lamb for 15 minutes before serving.

While the lamb is resting, place the beans, spinach, basil and lemon rind in a large bowl. Drizzle with lemon juice and the extra oil, and gently toss until just combined. Season with salt and pepper

Slice the lamb against the grain into thick slices. Place on serving plates with salad and onion. Serve immediately.

Tips for barbecuing a lamb roast … keep the heat in

Cooking a lamb roast on a barbecue is one of the easiest ways there is to cook lamb – but these tips will help you become an expert.

If roasting in a gas barbecue:

• Barbecue should be preheated with all burners on.
• When placing the meat on the barbecue, turn off the burners directly under the food, leaving the remaining burners to conduct and circulate the heat.
• For best result burners should be on high.
• Do not open the lid too often during the cooking time – every time you open the hood you lose valuable heat.

If roasting in a kettle style barbecue:

• Preheat according to the manufacturer’s manual. As a general rule, heap about 25 heat beads in rails on each side.
• Heat beads give off excellent heat and burn for longer than charcoal.
• The initial temperature will slowly drop allowing the heat to penetrate into the centre of the meat without overcooking the outside.
• If you do need to boost the temperature during cooking, add 6 to 10 heat beads each side at 1 hour intervals.

When is it ready?

• For best results use a meat thermometer in the thickest part of the roast lamb. Use the following as a guideline:
  • 60°C for rare
  • 65-70°C for medium
  • 75°C for well done

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