Best Lamb With Lime Ginger Chilli Recipes

Lamb With Lime, Ginger & Chilli image

Provided by Ninna

Categories Lamb/Sheep

Time 10m

Yield 2 serving(s)

Number Of Ingredients 3

400 g lamb backstraps
2 tablespoons extra virgin olive oil
1/4-1/2 cup chili sauce, I use Lime, Ginger & Chilli Sauce by Outback Spirit which is Gluten Free

Steps:

Slice lamb in diagonal slices about 3/4" thick and pan fry in olive oil on medium high heat to seal. Add sauce to pan and toss lamb slices in sauce for 2-3 minutes.
Serve medium rare on a bed of rocket (arugula).

Spicy Lamb Chili image

Provided by LARavenscroft

Categories Lamb/Sheep

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

cooking spray
1 medium onion, diced
1 lb lean ground lamb
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
4 tablespoons chili powder
1 bay leaf
1 (14 1/2 ounce) can diced tomatoes with juice
2 (15 ounce) cans red beans, rinsed and drained
salt, to taste
pepper, to taste
monterey jack cheese, for garnish
onion, Chopped, for garnish

Steps:

Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
When onions are soft and meat browned; drain well.
Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
Sauté for 1 to 2 minutes.
Add tomatoes and beans; bring soup to a boil.
Reduce heat, simmer for 15 minutes.
Ladle into bowls and garnish with toppings.

Lamb Chops with Cumin, Cardamom, and Lime image

Yield Makes 4 servings

Number Of Ingredients 8

3 garlic cloves, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
2 tablespoons fresh lime juice
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons plus 2 teaspoons olive oil
8 (1/2- to 3/4-inch-thick) rib lamb chops (2 lb)

Steps:

Whisk together garlic, cumin, cardamom, lime juice, salt, pepper, and 2 teaspoons oil and transfer to a sealable plastic bag just large enough to hold lamb. Add lamb and seal bag, forcing out excess air, then massage lamb until evenly coated. Marinate at room temperature, turning bag occasionally, 15 minutes.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook half of lamb about 3 minutes each side for medium-rare. Transfer cooked lamb to a platter. Wipe out skillet, then heat remaining tablespoon oil and cook remaining lamb in same manner. Transfer to platter and let stand 5 minutes.