Spring is Here!
Wednesday, 1 September 2010
Spring is finally here! The days are getting longer, the weather
is a little warmer and you get the feeling that summer is just
around the corner.
It's time to enjoy new season potatoes, baby carrots, asparagus
and of course, spring lamb. Lamb has long been a Kiwi favourite,
and with Gregg's herbs and spices at your fingertips, there is a
huge variety of flavours to choose from.
Here are a couple of our favourite recipes for you to enjoy this
season.
Cajun Lamb Tortillas
Sear lamb fillets in a hot pan until brown, turn the heat down,
sprinkle with a little Gregg's Cajun Seasoning and cook gently
until done. Don't forget to rest the meat for a really juicy result
before slicing. Smother tortilla wraps with hummus, fresh sprouts,
a squeeze of lemon juice and a dollop of plain unsweetened yoghurt,
place the cooked lamb over the top, roll up and serve with a Greek
salad.
Sunday Roast Lamb
Nothing is more traditional than a leg of lamb enjoyed by the
family at Sunday dinner. It's easy and will allow you plenty of
time to spend away from the kitchen. Lie the leg of lamb in a big
roasting tray in approximately 5cm of beef or chicken stock with 2
sliced red onions, 3 tablespoons Gregg's Crushed Garlic, and a
liberal sprinkling Gregg's Rubbed Thyme.
Season with freshly ground Gregg's Natural Sea Salt and
Whole Black
Peppercorns. Cover the tray tightly with tin foil and roast at
130°C for 5 hours, checking a couple of times to ensure the stock
has not dried up. The meat should be tender and fall off the bone.
Serve with new potatoes or roasted vegetables, and don't forget the
Gregg's Classic Mint
Sauce!
Here are a few more of our favourite Spring recipes.
Chilli and Lime Calamari
Salad
Garlic & Pepper
Lamb Pita Pockets
Garlic and Herb
Lamb with Israeli Couscous
Garlic Pepper Creamy
Haloumi Pasta
Layered Vegetable
Frittata
Mixed Mushroom and
Chicken Risotto
Moroccan Lamb
with Fruit and Nut Couscous
Potato
Salad
Slow Roasted Lamb
with Jamaican Seasoning