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Cooking with a Dorper lamb carcass is generally a
little easier than most lamb as the meat is juicier and has a pleasant
mild flavour, no tallow taste to stick to the top of your mouth.
1 to 2 lbs of Lamb burger
Montreal Steak spice to taste.
Make patties and press a hole in the centre.
Place a piece of Blue Cheese in centre and form pattie around
the Blue Cheese.
Roast BBQ Lamb: Fresh leg of Dorper
lamb Tandoori Sauce
Red Wine and/or water Gently rub the entire
fresh leg with tandoori sauce, anywhere from 30 mins. to 12 hours before
putting on the BBQ. Place lamb on grill with tray of red wine and/or
water under grill and above heat. We use a couple of bricks and place a
second grill above the BBQ, putting the leg on the top grill and the
tray of water on the actual BBQ grill. Gently roast for about 3 hours
at 350 F. or until an internal temp of 165 F. is reached. No turning or
basting is required. Enjoy!
Slow Cooker lamb roast:
Thaw roast and rub down with a coating
of olive oil. Coat roast with generous pinches of Rosemary, Basil
and Garlic powder and some Montreal Steak Spice (Don't be shy with
this stuff.) In the slow cooker add one cup of water, one packet
of Lipton's onion soup and a small amount of oxo or beef bullion if
you so desire. That's it. Simple eh? Turn the slow cooker on low and
cook for at least 7-9 hours. Does not hurt the roast to go from
breakfast to supper time in the cooker as long as the cooker is on
low. Also, save and strain the juice in the cooker. Best lamb grave
in the world
Honey and chutney chops
Basting sauce:
60 ml ( ¼ cup) fruit chutney
45 ml ( 3 Tbsp) honey
60 ml (¼ cup) fresh lemon juice
2ml (¼ tsp) lemon rind
30 ml (1Tbsp) finely chopped fresh thyme
or 10m ( 2tsp) dried.
2 cloves crushed garlic.
5ml ( 1tsp) mustard powder
2ml (¼ tsp) mild curry powder
Salt and freshly ground black pepper.
Basting: Mix all the ingredients together
Lamb - 6 lamb loin chops.
De-bone. Roll each de-boned chop and secure with wooden skewer.
Place under heated oven grill on a rack over oven pan
Grill for about 15-20 minutes while turning and basting frequently
With sauce until golden brown.
Serve immediately.
Chops can be kept in a rack or with the bone in tack if
preferred.
Could be used with any other cut of lamb .
Could be done over coals if preferred.
Prep. Time – 10 minutes Cooking time 20 minutes
Charlotte Milne
Secretary
South African Dorper Sheep Association
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