get your salsa on and grab a lamb lollipop

Salsa for French-trimmed Lamb Chops

1 1/2 tbsp good quality olive oil

1 onion, sliced

1 clove garlic, chopped

2 punnets cherry tomatoes (400g total) chopped in half

2 tbsp chopped olives - use really nice kalamata olives

2 tbsp basil, sliced

160g feta cheese, crumbled

Fry the onion gently in the olive oil with salt and pepper until soft but not golden. Add the garlic and cook for a minute longer before tumbling in the cherry tomatoes. Add a dash of water to wet the mix, put a lid on top and simmer for 10-15 minutes or until all soft and mushy and super sweet.

Stir in the olives and basil just before serving. Sprinkle with feta cheese and drizzle with more olive oil.

Dip your beautiful lamb chops into the salsa and enjoy.

Slow cooked Andalucian Lamb with Saffron

This is great! (That is all I need to say about this one)

From Gourmet Traveller.

Serves 6 generously

1 tsp saffron

4 cloves

8 black peppercorns

1/2 tsp ground cinnamon

4 cloves garlic

2 tbsp flat leaf parsley, roughly chopped

1 tbsp sea salt

6 tbsp extra virgin olive oil

1.5 kg lamb leg, cut into 4cm chunks

1 green capsicum, cut into thick slices

1 yellow capsicum, cut into thick slices

2 onions, sliced

2 carrots, sliced

2 tomatoes, chopped

3 potatoes, peeled and cut into wedges

200mL red wine

Steamed rice and vegies to serve

Pound saffron, cloves, peppercorns, cinnamon, garlic, parsley and salt in a mortar with a pestle into a rough paste. Add 100mL warm water.

Heat oil in a large casserole dish over medium heat. Fry the lamb in batches for 5-7 minutes or until nicely brown on all sides. Remove to a large bowl.

Fry capsicum, onion, carrot in a saucepan for 10-12 minutes or until softened. Add tomato and cook for 5 minutes.

Add lamb, spice and water mix and red wine. Bring to the boil, cover, and simmer for 1 hour over low heat. Add more water as necessary.

Add the potatoes and cook for 20-30 minutes or until the potatoes are tender, lamb is cooked and the sauce is thickened.

Serve sprinkled with fresh flat leaf parsley, with steamed rice and greens

Greek slow cooked lemony Lamb and beans

Adapted from Gourmet Traveller. Delicious. The beans will not stay bright and green because of the long cooking time. Ignore the colour. They are delicious like this.

1 tbsp olive oil

2 onions, coarsely chopped

800g boneless lamb shoulder, in 3cm pieces

1 1/2 punnets cherry tomatoes

1 small tub tomato paste (about 3 tbsp)

150mL white wine

400g green beans

2 tbsp dill, finely chopped

1 tbsp flat leaf parsley

Juice of 2 lemons

Saute the onion gently in the olive oil over medium heat for 4-5 mins or until tender. Turn up the heat, add the lamb and cook until nicely browned (5-6 mins).

Add tomatoes, tomato paste, wine. Bring to the boil then cover and simmer for 1-1 1/2 hours or until lamb is tender.

Add beans (and water as necessary). Cook for a further 15 minutes. Add herbs and lemon juice and cook for another 30 mins or until lamb is very tender and sauce has reduced. Season very well with salt and pepper.

Sprinkle with gremolata and serve with a peppery rocket salad and fresh crusty bread.

Gremolata

Mix together 2 tbsp chopped parsley, 1 tbsp chopped dill, zest of one lemon, 1 clove of garlic, finely chopped, salt and pepper. Store wrapped in plastic wrap in the fridge until ready to eat.