Lamb

Barbecue:

1. Sear for 1 minute on a really high heat.
2. Grill the sirloin(s) for 5—7 minutes per side on medium heat.
3. Let the meat rest for 1—2 minutes before serving

1. Keep Haggis refrigerated until ready to begin heating
2. Put enough water in a pot to cover the Haggis by approximately 4 inches (about 9 cm)
3. Bring water to boil
4. Place the Haggis in the water
5. Reduce heat to less than a simmer. Do not let the water boil again!
6. Allow the Haggis to cook for approximately 1 hour; it should float to the surface of the water when it is nearly ready (use a probe thermometer to ensure that it reaches an internal temperature of 74˚C (165˚F))
7. Keep the Haggis piping hot until you are ready to serve — leaving it in the water with the stove turned off should be fine

Pan-fry the sliced haggis on medium heat until it reaches an internal temperature of 71˚C (167˚F)

1. Cut the racks of lamb into the "popsicles" by slicing the chops in between the bones
2. Mix the white wine, mustard and 1/3 tsp salt together in a large bowl, then add the popsicles, turning to coat them on all sides
3. Cover and set aside in the refrigerator for a couple of hours
4. In a separate bowl, mix together the whipping cream, 1/2 tsp salt, paprika, cayenne, fenugreek flakes and lemon juice
5. In a medium-sized, heavy pot, sauté the crushed garlic in the canola oil
6. Once the garlic is golden in colour, add the turmeric, stir and heat for one minute
7. Add the whipping cream mixture, stir and heat on low to medium heat for a few minutes (the water in the whipping cream will evaporate, thickening the sauce; but if your heat is too high, the cream will separate!)
8. If making the sauce a day ahead, let the garlic mixture cool completely, then add to the cream mixture and refrigerate
9. Thicken the sauce close to serving time by heating gently
10. Grill the popsicles just before you are ready to serve your meal
11. You can either pour the cream curry over the grilled popsicles or use it as a dipping curry for them
12. Serve them over some sliced, cooked potatoes that have been lightly sautéed in oil with a couple of handfuls of washed spinach thrown in, just until the spinach wilts slightly

1. Combine the lemon juice, zest, oregano, olive oil, garlic, salt and pepper into a really coarse paste that barely holds together
2. Put the lamb in a glass dish along with the paste as a marinade; roll the lamb through the paste
3. Cover the lamb in any lose paste and place in the fridge for about 2—4 hours; rolling it through the paste occasionally
4. Remove from fridge about half-an-hour before the next step
5. Start the barbecue and warm it until it is about 300˚F (149˚C)
6. Put the lamb on the barbecue, discarding any remaining marinade and turning off all but one burner
7. Maintaining a constant temperature, slowly roast the lamb, turning occasionally to get the outside nice and crisp
8. Check with a meat thermometer (about 140˚F / 60˚C for medium) and remove when ready
9. Let the lamb rest for 10 minutes
10. Slice roast into medallions and serve with greek salad, couscous and grilled pitas

1. Mix everything except the leg of lamb and olive oil in a blender until fairly smooth. Slowly add olive oil while processing until blended
2. Make small slits in lamb (all over) with a small knife
3. Marinade lamb with blended ingredients for about 24 hours (overnight) in fridge
4. Grill at medium-hot for 20—25 minutes, or until the internal temperature is 125˚F (about 53˚C)
5. Tent with foil and let rest for 15 minutes (the internal temperature should rise to about 135˚F or about 58˚C)
6. Slice and serve on a large platter

1. Pound lamb and beef round steak on both sides with meat mallet until each piece of meat measures about 12 × 14 inches
2. Combine herbs, salt and pepper, crushing with back of spoon until fine in texture, but not powdered
3. Place lamb on cutting board; brush top lightly with oil and sprinkle with one third of the herb mixture
4. Pound herbs into surface of lamb with meat mallet
5. Lay round steak on top of lamb, brush top lightly with olive oil and sprinkle with one half of the remaining herb mixture
6. Pound herbs into surface of beef with meat mallet
7. Roll up meats as tightly as possible, starting at the short end; tie securely in several places with string.
8. Brush outside of roast lightly with oil; rub remaining herb mixture into surface of meat
9. Place roast in centre of the cooking grate and cook until internal temperature is about 66'C (150'F), about 1+1/2 hours, turning every 45 minutes. The outside of the meat should become very dark and crusty.
10. Remove meat from cooking grate and let stand 10—15 minutes before slicing. Slice thinly.

1. Trim excess fat from meat
2. Cut 1/2-inch wide slits into lamb leg and insert each half-clove deep in each slit
3. Combine dried mint, pepper, and salt; rub over entire surface of lamb leg
4. Drizzle honey over lamb leg and rub to coat
5. Place on a rack in a shallow roasting pan. Cover lamb loosely with plastic wrap
6. Refrigerate for about 2 hours
7. Remove plastic wrap
8. Roast, uncovered, in a 325˚F (162˚C) oven for 2—2.5 hours, or until a meat thermometer registers 140˚F (60˚C) for medium-rare or 155˚F (68˚C) for medium; remove from oven when done
9. Cover meat loosely with foil and let stand for 15 min
10. Garnish (mint sprigs recommended). Serve with Scott's mint jelly or Crosse and Blackwell's mint sauce.

1. Preheat oven to 425˚F (218˚C)
2. Make 8—10 small cuts in the lamb and insert garlic slices
3. Rub olive oil over the leg
4. In a small bowl, mix together the thyme, rosemary, salt and pepper
5. Transfer herb mixture to a large plate
6. Roll leg of lamb into the herb mixture until well coated
7. Place leg of lamb in roasting pan and roast for 20 minutes
8. Reduce heat to 350˚F (176˚C) and roast for another hour or until a meat thermometer reads 130˚F (54˚C — medium-rare)
9. Allow to cool slightly before carving. Serve with potatoes.