Roasted Lamb Rump Masterclass | MasterChef New Zealand | MasterChef World
This is a masterclass by Chef Ray McVinnie on how to cook Roasted Lamb Rump with roast vegetables, couscous and feta.
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Braised Lamb in a Master Stock with Baked Cauliflower
48 Hours marinated lamb braised in an Asian style Master Stock liquid in the oven for 2.5 hours at 180 degrees Celsius. Baked Cauliflower florets in a creamy sauce with garlic, thyme and salt & pepper. Homely winter food. Bon appétit
Easy Lamb Chops in under 10 minutes
Marco Pierre White shows how to make quick and easy Lamb Chops in under 10 minutes.
#comfortfood
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Original Video with Marco Pierre White:
Gordon Ramsay - Herb Crusted Rack of Lamb. Masterchef
Master Chef Australia | Moroccan Lamb Recipe
This weeks Master Chef Australia 2022 recipe we recreated is from the over-night-cook challenge. Julie made a fantastic Moroccan lamb with many delicious side dishes. Featuring Labneh, couscous, smokey eggplant dip, Harissa yoghurt, pickled onions and chermoula.
Recipe link:
Original recipe link Master Chef Australia:
Ingredients (6 portions)
Spiced Moroccan Lamb (Shoulder or we used leg) 00:13:02
2 kg lamb shoulder or leg, on the bone
2 L beef stock
1 red onion, sliced,
1 cm thick1 bulb garlic, cut in half horizontally
1 orange, sliced, 1 cm thick
1 10 cm piece ginger, sliced, 5 mm thick
16 pitted dates
1 tsp ground ginger
1 tsp ground turmeric
1/4 tsp cinnamon
1/4 tsp ground nutmug
1 tsp sea salt flakes
1/4 tsp ground black pepper
3 tbsp olive oil
Labneh 00:05:17
1 tsp salt
1 L plain Greek-style yoghurt
Pickled Onion 00:03:47
2 small red onions, sliced into thin slices
1 cup white vinegar
1 tbsp salt
1 tbsp white sugar
Smoky Eggplant Dip 00:00:51
900 g (3 small) eggplants
240 g tahini
3 cloves garlic, peeled
2 tbsp juice 1 lemon
1 tsp salt
2 tsp extra virgin olive oil
Harissa Yoghurt 00:04:08
20 g harissa spice, or to taste (you can also use harissa paste instead of mixing spices, paste & olive oil)
40 g tomato paste
olive oil to taste
100 g plain Greek style yoghurt or Skyr
Chermoula 00:10:26
1 bunch fresh mint, leaves picked1 bunch parsley, leaves picked
1 large bunch coriander, leaves picked
2 cloves garlic, peeled
1 lemon, juice and finely grated zest
1 1/2 tsp ground cumin
1/4 tsp ground black pepper
120 ml extra virgin olive oil
Jewelled Couscous 00:11:2 8
475 ml reserved braising liquid (or chicken stock)
150 g pearl couscous
1 orange, zest and juice
1/4 bunch coriander, leaves roughly chopped
1/4 bunch mint, leaves roughly chopped
1/4 bunch flat leaf parsley, leaves roughly chopped
juice 1 lemon
1 tbsp olive oil
2 dates, chopped
2 tbsp drained Pickled Onions
salt and pepper, to taste
mint leaves, pomegranate seeds and toasted slivered pistachios and almonds, to garnish
Pro Tips | Masterstock Lamb Ribs
Pro Tips | Masterstock Lamb Ribs
Prep: 20 minutes Cook: 4 hours Serves: 10
Ingredients:
3kgs lamb short rib racks
20mls sesame oil
25g garlic cloves, crushed
60g piece ginger, thickly sliced
25g coriander roots and stems
8 star anise
4 cinnamon quills
150g green onions (shallots), chopped
250ml Shaoxing wine
185g brown sugar
375mls light soy sauce
3 litres cold water
Method:
Bring lamb ribs to room temperature before starting recipe. Pre-heat wood fired oven or barbeque or oven to 140◦C.
Heat wok over high heat, add sesame oil, followed by garlic, ginger, coriander, star anise and cinnamon quills. Stir to combine, deglaze wok with Shaoxing wine. Add soy sauce and water. Bring to the boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and cook for 25 minutes to allow the flavours to infuse.
Place lamb in a gastronome, meat side down, pour over master stock. Cover with baking paper and foil, place in wood fired oven, oven or barbeque, lid down. Cook for 2 ½ hours.
Drain ribs, reserving masterstock. Strain masterstock back into wok, increase heat to high and cook for 10 minutes or until reduced and thickened to a glaze. Place ribs back into wok or on barbeque or chargrill plate, cook for 5 minutes, coating with glaze. Turn and baste regularly to prevent burning.
Garnish with shallots, coriander and sesame seeds. Serve with pickled vegetables.
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