Moroccan Lamb and Feta Salad

Tonight’s dinner…


Moroccan Lamb and Feta Salad

2 tbs olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
Salt & freshly ground black pepper
2 (about 500g) lamb eye of loin (backstrap)
125g (1/2 cup) S&W Whole Egg Mayonnaise
1 garlic clove, crushed
2 tbs chopped fresh continental parsley
2 tbs fresh lime juice
1-2 small red birdseye chillies, deseeded, finely chopped
120g mixed salad leaves
150g feta, crumbled
1/2 small red onion, thinly sliced
55g (1/3 cup) pitted black olives, quartered
Fresh mint leaves, to serve

Combine the oil, coriander and cumin in a small bowl. Season with salt and pepper. Place the lamb in a shallow glass or ceramic dish and pour over the coriander mixture. Turn the lamb to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
Meanwhile, combine the mayonnaise, garlic, parsley, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge until ready to serve.

Preheat a barbecue or chargrill pan on high. Pat the lamb gently with paper towel to remove any excess oil. Cook on preheated grill for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate, cover with foil and set aside for 10 minutes to rest.
Place the salad leaves in a serving bowl. Add the feta, onion and olives, and gently toss until just combined. Thinly slice the lamb across the grain and arrange on the salad. Top with a dollop of the mayonnaise and sprinkle with mint leaves to serve.

Winter Warmer: Slow Roasted Lamb Shanks

Let me firstly just say, my husband was less than impressed when he saw the lamb shanks going into the oven to be slow roasted as he walked in the door from work tonight.

I based this recipe on the Women’s Weekly Slow Roasted Lamb Shanks with Tomato and Olives, replacing the basil with rosemary and skipping the olives.  I served this up with some cous cous and it was an absolute winner.  The anchovies gave it a gorgeous depth of flavour, and the Silverwood Organic lamb rarely disappoints.

A meal to warm the belly at the end of a long winter’s day.

Catering for a Crowd

…except there were just the two of us.

I went a little overboard tonight with dinner.  The kids had already eaten and then I served this up:

We recently purchased another pack of wonderful Silverwood Organics lamb, so today I made a slow roasted lamb shoulder, using the recipe from Gourmet Traveller (minus the truss tomatoes). After 10 hours in the slow cooker I served it up with roasted potatoes, carrots & spanish onions, and steamed beans & broccoli.

We made a pretty good effort at getting through this, but I think tomorrow night’s dinner might be leftovers:

Mechoui with Moroccan-Style Carrot Salad

Things are quite crazy at the moment. I’m back to being super busy at work…actually I don’t think things ever really got quiet! So, there is little time for creating too much at home.  Our dinner menu has been a little dull lately so tonight I wanted to make something special that John and I could sit down and enjoy together.

I had some gorgeous lamb backstrap from my Silverwood Organics pack so decided to make Mechoui, a Moroccan marinated lamb. This recipe is from Food Safari. It’s so simple but absolutely delicious. I served it with steamed rice, moroccan-style carrots and yogurt sauce.

Delicious meal! Now back to work.

Open Lamb Kofta

Last night I made Open Lamb Kofta with the organic lamb mince we bought from Silverwood organics. I made a small adjustment to the Masterchef recipe for Open Beef Kofta (I’m sure you can guess what it was). This is such a fantastic recipe. Below is the MasterChef for Open Beef Kofta recipe – replace with lamb as I did if you prefer. Visit the MasterChef site to watch George and Chris prepare it.

Open Beef Kofta

1 tbs coriander seeds
1 tbs cumin seeds
4 French shallots, thinly sliced
1 garlic clove, thinly sliced
1 bunch coriander
500g topside beef mince (I used lamb)
1 lemon, rind finely grated
1 egg
5 tbs soft white breadcrumbs
1 tbs seeded mustard
1 piece pita bread
½ small red onion, peeled
Extra virgin olive oil
Pinch salt
2 baby cucumbers
Thick Greek yoghurt, coriander sprigs & deep fried shallots, to serve

1. Spoon coriander and cumin seeds into a frying pan and toast over medium heat for 3-5 minutes until fragrant. Tip into a mortar and use pestle to finely grind the warm spices.

2. Cover base of frying pan with olive oil and add shallots and garlic, cook over low heat until soft and translucent. Spoon into a bowl and refrigerate until cold. Wash coriander root well then finely chop 6cm of the root and stem, set top half of the bunch aside for later.

3. Combine mince, lemon rind, egg, breadcrumbs, mustard, shallot and garlic mixture, spices and salt and pepper in a bowl. Use clean hands to mix until well combined. Preheat oven grill to medium-high.

4. Press beef mixture onto a 22cm round flat bread, leaving a 1cm border around the outer edge. Heat a little oil in an ovenproof frying pan over medium heat, add pita bread and cook 1 minute. Transfer the pan to the oven and grill 4-5 minutes until just cooked through. Remove from the oven. Check the under-side of the bread is golden and crisp if not cook a few minutes on the stove top over high heat.

5. Meanwhile, finely slice the onion into a bowl using a mandolin. Season with salt and drizzle with extra virgin olive oil.  Thinly slice the cucumbers on the angle and place into a bowl. Season with salt and drizzle with extra virgin olive oil.

6. Remove the kofta from the pan. Spread generously with yoghurt. Top with onion salad, cucumber, coriander sprigs and deep fried shallots to serve.


On Friday my box of organic lamb arrived from Silverwood Organics.  It was well worth the wait!

I had decided a few weeks back when I ordered the lamb that the first thing I would cook would be a rack of lamb. I’d even chosen the recipe – but I decided this one looked a little tricky so I turned to my favourite New Zealand cooking magazine – Cuisine and found a couple of great recipes for lamb that I brought together to make our first Silverwood Organics lamb dinner.

Assyrian Lamb Racks with Pea Salsa (recipe below), crash-hot potatoes (a favourite from Jill Dupleix) and roasted carrots, parsnips, pumpkin and beetroot.

And there’s still so much lamb left. Stay tuned for more creations from the Silverwood Organics lamb pack.

Pea Salsa (published in Cuisine May 2006)

1 tablespoon salt
1 1/2 cups frozen baby peas
1 spring onions, finely sliced
10 fresh mint leaves, finely sliced
1/3 teaspoon wasabi paste
1 dessertspoon olive oil
salt and freshly ground black pepper

Bring 500ml water to the boil with the salt and blanch the peas. Refresh in iced water then puree lightly so that there is still plenty of texture. Stir in the spring onion, mint, wasabi and oil and then season to taste.

Form into quenelles (ovals) using 2 dessertspoons, making 2-3 per serving.