Spicychinesenewzealandlamb Food

SPICY LAMB AND LENTILS WITH HERBS

Steps:

• Heat oil in a medium skillet over medium-high. Season lamb with salt and pepper and arrange in pan in an even patty about 1/4" thick. Cook, pressing occasionally to help meat make contact with pan, until underside is browned and very crisp, about 5 minutes. Carefully turn, pouring off excess fat (reserve), and cook until other side is crisp, about 5 minutes.
• Break up lamb into small pieces. Mix in garlic, red pepper flakes, and cumin. Cook, stirring occasionally, until spices are fragrant and lamb is cooked through but still juicy, about 2 minutes. Transfer lamb mixture to a bowl with a slotted spoon.
• Place lentils and 2 tablespoons of reserved fat in same skillet, season with salt and pepper, and cook, tossing occasionally, until lentils start to brown and crisp, 5-8 minutes. Return lamb to skillet and toss to combine and warm through. Remove from heat and stir in cucumber, cilantro, and parsley.
• Spoon yogurt onto plates and top with lamb mixture, then some more cilantro and parsley. Serve with flatbread and lemon wedges.

PAPRIKA SPICED LAMB (NEW ZEALAND)

Steps:

• Potatoes - Par-boil, drain & set aside. Do not overcook.
• Paprika Sauce - Heat oil in a lrg saucepan over mod heat. Add bacon & onion & sauté till golden brown. Add tomato paste & cont to fry for 2 min, stirring well. Add garlic, thyme & paprika & combine well. Fry for 30 seconds, then add lemon juice & stock. Bring to a boil & reduce heat to a slow simmer for 15 min (don't simmer too hard or the sauce will reduce too much). Remove from heat & adjust seasoning to taste. The sauce should be a thick coating consistency. If too thick, add a little extra stock to dilute.
• Lamb - Season lamb & sear in hot oil till cooked to your liking. Set aside, covered & in a warm place to rest before carving.
• To Serve - Just before serving, add the cream & bring the sauce back to a simmer. Add the potatoes to complete their cooking (be careful not to overcook the potatoes or allow them to break up - they will heat through & finish cooking very quickly). Place 6 portions of sauce & potatoes on dinner plates & arrange sliced lamb over the top.
• Notes: Sautéed onion w/pitted chopped olives was suggested as an optional garnish, but the picture of sautéed fresh mushrooms on the side kept flashing before my eyes. :-).
• Recipe Tips: (found at the end of the recipe) 1) If using lamb loin or rump, sear the pieces whole & then slice to serve. For cutlets, sear & put aside till required. 2) Paprika varies widely in quality & freshness. Good paprika will thicken the sauce in a similar way to flour & will require time to cook out the raw, grainy texture.