On this page you can read and try some of our favourite Southdown lamb recipes.
In time we hope to add more. For those people looking for a wider selection please check out www.recipes.co.nz and you can narrow your searches down to specific searches like this selection of roast lamb recipes.
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Roast Lamb
- 1 whole leg of lamb, trimmed
- 6-8 cloves garlic, peeled and cut into slithers
- Fresh rosemary sprigs
- 2-3 Tbsp olive oil
- Salt and pepper
Note the weight of the lamb and leave at room temperature, covered for 30 minutes. Pierce with a sharp knife and add slithers of garlic and rosemary sprigs. Brush with oil, season and place on an oven rack in a roasting dish.
Preheat the oven to 170ºC and roast the lamb for 15-20 minutes per 500g (fan-forced) or until cooked to your liking. Insert a skewer into the thickest part of the leg to the bone, and when the juices run clear the lamb is cooked.
Remove from the oven and rest 25 minutes in a warm place before carving.
To make gravy, drain all but 3 Tbsp juices from the roasting pan. Stir in 3 Tbsp flour, cook over a low heat for 2-3 minutes, stirring well to remove lumps. Add 2 cups warm beef stock or water, scraping the bottom of the pan to incorporate the sediment, which is full of flavour. Simmer until thick and season to taste.
Click the red link here to watch a video about cooking roast lamb
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Shepherds Pie
- 500g lean Quality Mark lamb mince
- 2 Tbsp oil
- 1 onion, peeled and chopped
- 1 parsnip, peeled and diced
- 2 Tbsp flour
- ½ C beef stock
- ½ C good quality chutney
- 1-2 Tbsp chopped fresh rosemary
- 1kg potatoes for mashing, peeled
- 2-3 Tbsp milk
- 1 C grated tasty cheese
Topping: Cook potatoes in boiling salted water until tender. Drain and mash with milk and half the cheese. Season with salt and pepper if wished.
Brown lamb mince in a dash of oil in a hot frying pan. Keep the temperature high so the meat browns and does not stew. This is best done in 2 batches. Set aside.
Gently pan-fry the onion and parsnip in a little oil until tender. Stir in the flour and cook until frothy, gradually add the stock, stirring constantly until sauce thickens. Return the meat to the pan with the chutney and rosemary and season with salt and pepper.
Turn into a large lasagna-style dish and cover with the mashed potatoes. Sprinkle with a little extra grated cheese if wished.
Bake at 180°C for about 30 minutes until golden and hot.
Lamb Cutlets with Minted Pea Purée
Peas are the perfect match with lamb and with the fresh minty flavour in the peas there’s no need for sauce. If you prefer, you can add a little more stock to the purée to make it softer and more moist.
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- 12-18 small lamb cutlets, trimmed of fat
- 2 Tbsp olive oil
- 3 sprigs fresh thyme, chopped
- Salt and freshly ground black pepper
- 1kg frozen minted peas
- 3-4 sprigs mint
- 2 Tbsp vegetable or chicken stock
- 3 large carrots
- 3 parsnips
- 1 Tbsp butter
- 300ml chicken stock
Put the lamb cutlets in a shallow bowl and toss with the oil, thyme, salt and pepper. Put aside while you prepare the vegetables.
Bring a large saucepan of salted water to the boil and tip the peas in with the mint sprigs. Simmer for 5 minutes until tender. Drain well and place in a blender or food processor with the stock. Blend until smooth, season to taste and return to the pan to keep warm.
Peel the carrots and parsnips and cut into fine ribbons, using a mandolin or potato peeler. Melt the butter in a pan, toss in the ribbons of carrot and parsnip and add the chicken stock. Cook 2-3 minutes until just starting to wilt. Drain before serving.
Meanwhile, heat a heavy-based frying pan or BBQ hotplate and sear the cutlets on each side for 3 minutes or until golden and lightly cooked.
Serve the lamb cutlet son the pea puree with the ribbons of vegetables to the side.
Lamb Chops with Mash & Veges
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- 4-6 lamb loin chops, cutlets or leg steaks, trimmed
- 2 Tbsp oil
- 3-4 Tbsp seeded mustard
- 2 Tbsp chopped fresh herbs (parsley, chives, thyme)
- Salt and pepper to taste
- 4-5 large floury potatoes, peeled and chopped
- Butter & milk to mash
- 3 large carrots, peeled and thickly sliced
- Drizzle of olive oil
- Chopped chives (optional)
Rub the lamb with oil, mustard and herbs, season with salt and pepper.
Brown the lamb on both sides over a moderate heat, then transfer to a preheated 180°C oven until cooked to your liking. (Cutlets cook more quickly – just pan-grill or BBQ 2-3 mins per side.)
Cook the potatoes in boiling salted water until tender. Drain, then add a knob of butter and a little milk and mash. Season to taste. Blanch carrots in boiling water until tender. Drain and add the oil, season with salt and pepper and sprinkle over the chives.