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http://www.lifestylefood.com.au/recipes/10266/kerry-lamb

LifeStyleFOOD.com.au

Kerry Lamb

Ingredients

  • Lamb:

  • Chickpeas with Roasted Peppers:

Method

  • Lamb::

  • 1.

    Heat the cumin and coriander seeds in a frying pan. Once heated through blitz the seeds with a hand held liquidiser and pass the seeds through a sieve.

  • 2.

    The fine powder is what you are looking for. Rub the spice mixture all over lamb.

  • 3.

    In the centre of the lamb put some sliced garlic and the chilli. Roll it up and secure with some string.

  • 4.

    Rub the out side of the lamb with natural yoghurt.

  • 5.

    Place in a preheated oven at a high temperature, 190°C for 20-30 minutes.

  • 6.

    Richard places the lamb on a trivet of bones that have been in the oven already.

  • 7.

    Allow the meat to rest for 35 minutes in a warm oven while you finish off the chickpeas.

  • Chickpeas with Roasted Peppers::

  • 1.

    Soak the chickpeas in 1l of water for 24 hours.

  • 2.

    In a sauce pan cook the chickpeas in boiling water for 2 hours, you will need to top up the water as it boils off.

  • 3.

    Halve the peppers, coat them in oil and grill them until the skin begins to blister. Then place them in a bowl cover with cling film and allow cool. Once cooled peel the skin away, roughly chop the peppers and cover with olive oil.

  • 4.

    When the chickpeas are cooked allow all the cooking liquid to evaporate.

  • 5.

    Add some of the spice mix used on the lamb and add the peppers and olive oil.

  • 6.

    Season to taste.

  • To serve::

  • 1.

    Slice the meat and serve with the chickpeas.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Kerry Lamb.

 
 

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