Recipes

Moppity Meats has been lucky enough to work alongside a well renowned and celebrity chef, Maria Bernadis. Maria runs her own company in Sydney, Greekalicious, that introduces people to the modern art of Greek cooking. To the right is one of her great recipes that was recently shown on Channel 7’s “The Morning Show” using our lamb:

Below are some more recipes that we have included to try and help make your Moppity Meats experience even more fantastic. These should give you some great ideas whether you need to cook a quick meal for the family, or looking to impress your friends.

Slow Roasted Lamb Leg or Shoulder

1 Moppity Meats Lamb Leg or Shoulder
2 Tablespoons olive oil
2 garlic cloves, crushed
1/4 cup chopped fresh oregano
1/4 cup chopped fresh rosemary

Score the meat in a crisscross pattern and rub all over with the above ingredients. Leave to marinate for 2 hours.

3 large potatoes
2 leeks, trimmed and halved
2 celery sticks, sliced
3 carrots, cut into thick slices
2 fennel bulbs, trimmed, halved and thickly sliced
2 cups chicken stock
1/2 cup white wine

Heat a little oil in a heavy based casserole and quickly brown the lamb all over. Remove meat from the pan and add all the sliced vegetables with the stock and wine. Season with salt and pepper.
Place the meat on top of the vegetables and cover with foil. Roast in a 160° oven for approx 2^1/2 - 3 hours.
Remove meat from oven and rest for 10 mins then carve and serve.

Marinated Lamb Cutlets:

Marinade for Cutlets.

4 tablespoons Hoi Sin sauce
2 tablespoons honey
2 Tablespoons Soy Sauce
1 garlic clove, crushed
Juice of 1 lemon
1 tablespoon dijon mustard.

Mix the above ingredients together and add the Moppity Meats lamb cutlets. Cover and marinate for at least 4 hours.
Heat a little oil in pan and cook cutlets on the barbeque till cooked through but still slightly pink inside.
Serve with a tossed salad with blanched baby green beans, halved cherry tomatoes, cucumber slices, feta and mint. Toss with toasted almond slithers and french dressing.

Oven Baked Chump Chops with Moroccan spices.

5-6 Moppity Meats Lamb Chump Chops
2 tablespoons olive oil
2 teaspoons each of ground cumin, ground coriander, fennel seeds.
2 brown onions, sliced
2 tablespoons tomato paste
1 400g can chopped tomatoes
1 medium eggplant, cut into 2cm dice
2 red capsicum, sliced
1/2 cup raisins
Grated rind of 1 lemon

Heat oil in pan and fry spices and tomato paste until fragrant.
Place chops in pan and add all other ingredients except for the lemon rind.
Cover pan and place in 160° oven for 1^1/2 hours
Before serving add lemon rind and decorate with chopped fresh coriander.

Curried Lamb Shanks with Chick Peas

Moppity Meats Lamb shanks
1/4 cup plain flour
Salt & pepper
2 tablespoons olive oil
1 brown onion, thickly sliced
400 g can chopped tomatoes
1 tablespoon dry curry powder
2 tablespoons tomato paste
2 cloves garlic, crushed
1 cup red wine
1 cup beef stock
400g can chick peas, rinsed and drained
Parsley to serve

Place the flour, salt and pepper in a plastic bag and lightly coat the shanks.
Heat the oil in a heavy based oven proof pan and brown the shanks all over. Remove the shanks from the pan. Cook onion and garlic in the same pan until softened.
Add the curry powder and tomato paste and cook until fragrant.
Add the tomatoes, stock and wine. Place the shanks in the pan and bring to the boil.
Cover tightly and place in the oven for 1^1/2 hours.
Add the chick peas and heat for a further 10 minutes. Sprinkle chopped parsley over before serving with green beans and mashed potato.