Middle Eastern dishes with lamb
Lamb is a beautiful, versatile meat which can be used in such a wide range of dishes. At the moment, I am in the process of designing a Middle Eastern menu for my Launceston based cooking class options. All the wonderful aromas of North African spices, mixed with dried fruits and toasted nuts make for a huge range of enticing dishes. Lamb is often featured in these aromatic dishes and is used in a variety of ways, from slow cooking in a tangine through to quick mince dishes which are healthy and easy to make.
When cooking a roast , as with any meat, make sure you bring it up to room temperature (about 1/2 hour) before starting to use it in your dish. It’s not so necessary with mince, as you are usually mixing it with other ingredients before actually heating it.
This beautiful lamb rack was rubbed with garlic olive oil, then crusted in Za’atar spice rub. Baked in the oven for 40 minutes, or 30 for rarer middle, it is served on crushed roast potatoes and a carrot, orange and mint salad.
Za’atar is a traditional Middle Eastern Blend is and a mixture of Sumac, sesame, thyme, parsley, oregano and salt.
Baby vegetables are stuffed with spicy lamb flavoured with ras el hanout, preserved lemon and rice. They are baked with a lemon, butter and herb sauce.
Ras el hanout is a spice mix which contains a blend of 23 different spices such as paprika, cumin, ginger, coriander, tumeric and nutmeg and can be sourced online at Herbies Spices.
We source our produce from Braefield Prime Lamb. Buy their range online, or chat to Jan and Kelvin at the Harvest Market Launceston on a Saturday morning.