New Zealand Honeyed Kiwifruit Lamb Recipes

100 YEAR OLD NEW ZEALAND LAMB DISH - (I HAVE USED DEER W/THIS

Steps:

• place lamb in dish with a lid pierce with 3/4 inch knife all over to leave slashes 1/2 inch wide. Place sliced garlic in slices that you have made in the lamb . Pour the White wine over the lamb cover with lid. Let Sit over night 12-hrs at least refrigerated.
• Place in oven and cook according to directions (normaly 275 for first 15-20 mins then 400 for 10-15 ) according to size
• Take the 2 1/2 cups of vinegar boil down to 1 3/4 to increase acidity . While still hot add the sugar & mint let sit till cool . Seperate in small dipping dishes to dip lamb in and enjoy .

NEW ZEALAND - HONEYED KIWIFRUIT LAMB

Steps:

• Mix together the lime juice, kiwifruit, honey, and garlic, add the lamb and marinate 2 - 6 hours.
• Make the salsa by combining the walnuts, lime juice, pears, cucumber, kiwifruit, red onion and herbs, season with salt and pepper to taste.
• Fry the curry powder in a little oil until fragrant, add the lamb and sauté until golden but still pink inside (3 - 5 minutes). Let rest in a warm place 5 minutes.
• To Serve: Allow 2 poppadums per person.
• Layer poppadums with equal quantities of pear salsa and lamb, drizzle with a little of the kiwifruit pan juices and some natural yoghurt.

MARINATED LAMB CUTLETS WITH KIWI SALSA

Steps:

• In a food processor or blender, pulse the one Kiwifruit, yogurt and garlic until pureed but the seeds are not broken.
• Place the cutlets into a large bowl.
• Pour the marinade over and stir, until all the meat surfaces are covered.
• Refrigerate for 2 hours, turning the meat occasionally.
• Combine the salsa ingredients together in a medium bowl and set aside.
• Preheat a grill.
• Brush excess marinade from marinated chops. Cook the chops for 2-3 minutes on each side, until just cooked.
• Serve with the salsa.

NEW ZEALAND BRAISED LAMB WITH HERBS, APPLES AND SYRUP

Steps:

• Heat a small amount of oil in a frying pan and brown the lamb chops well. Transfer to a casserole.
• Add a dash more oil to the pan and brown the onions, leek and apple slices. Scatter over the lamb chops with the carrots and marjoram or oregano. Season well with salt and pepper and pour the stock over.
• Cover and cook at 325F for 1¼ - 1½ hours or until the lamb chops and vegetables are tender.
• Carefully pour the cooking juices into a saucepan, leaving the chops and vegetables in the casserole for now. Mix the cornflour with enough water to make a smooth paste and stir into the cooking juices. Cook, stirring over a moderate heat until thickened. Add the golden syrup or maple syrup, season and pour back over the chops and vegetables in the casserole dish. Mix well and serve with plenty of mashed potatoes.