Spit roast goat

If you can't get your goat for this fabulous recipe from Mike Robinson then go for lamb as a lip-smacking stand-in!
Ingredients
 1 large boned leg of goat (or substitute lamb)
 2 tsp cumin seeds, lightly toasted
 1 tsp coriander, lightly toasted
 2 tsp chilli powder
 3 clove garlic, thinly chopped
 1 tbsp dark soy sauce
 2 tbsp acacia honey
 3 tbsp olive oil
 black pepper

1. Using a sharp knife, make several deep incisions in the meat.

2. Make the marinade by mixing together the spices, garlic, soy and honey in a bow. Add the olive oil and season with salt and freshly ground black pepper. Marinade the meat for up to 24 hours.

3. Barbecue the meat for 1-2 hours, until cooked to your liking.

Grilled Mediterranean-style Mini Burgers

Ingredients:
1      Red Onion, cut into 1/2-inch slices
5      Slices unpeeled eggplant, sliced into rounds
       1/2-inch thick
--     Scant amount of olive oil
1      Cup quartered grape tomatoes
--     Splash red wine vinegar
1      Tablespoon minced fresh mint
1      Pound Lean Ground Lamb/Kid
1/4    Cup chopped fresh Italian parsley
2      Cloves garlic, minced
1 1/2  teaspoons cumin
--     Salt and fresh ground pepper, to taste
3      Whole Grain Pita Pocket breads, cut in half
--     Yogurt Dill sauce, recipe below

Directions:
Heat the Grill to medium-high or allow the coals to burn down to white ash. Lightly brush onions and eggplant with olive oil. Grill until tender, 5-8 minutets, turning midway through for even cooking. Coarsely chop grilled vegetables.  Toss with tomatoes,vinegar, a splash of olive oil and fresh mint. Set aside. Combine ground lamb/kid, parsley, garlic, cumin, salt and pepper. Form into 6 patties. Grill patties, turning halfway through  cooking to brown evenly, 7-9 minutes or until a meat-thermometer reaches 160 degrees. Warm Pita in oven or micro-wave. Open pocket.  Cut burgers in half and place into pocket bread. Top with a generous amount of the grilled vegetable medley.

Yogurt-Dill Sauce:
Combine 1/2 cup plain yogurt, 1 teaspoon lemon juice and 1 teaspoon dill. Serve as a condiment with the
burger if you heart desires.

Makes 6 servings.

Texas-Style Honey Barbecue Rub

Makes 4 servings
4 (4 oz. each) boneless beef top sirloin steaks
1/4 cup honey
4 cloves garlic, minced
2 teaspoons salt
2 teaspoons medium-grind black pepper
2 teaspoons ground mustard
2 teaspoons chili powder
Rub each steak with 1 Tablespoon of honey. Combine remaining ingredients and rub onto steaks. Let stand 20 to 30 minutes. Barbecue or broil to desired degree of doneness.

Nutrition: 252 Calories * 7.3 g Fat Total * 26.7 g Protein * 76 mg Cholesterol * 19.9 g Carbohydrates * 1147 mg Sodium * 0.8 g Dietary Fiber * 26% Calories from Fat *

Honey Chutney Glaze for Roast Lamb

Makes 4 to 6 servings
1/3 cup honey
1/4 cup dried fruit bits
1 Tablespoon lime juice
1 teaspoon grated fresh ginger root
1/2 teaspoon grated lime peel
1/4 teaspoon minced garlic
1/4 teaspoon cumin
1 leg of lamb (3-5 lbs.)
In small saucepan, combine all ingredients except lamb until well blended. Bring to a boil over medium-high heat. Reduce heat and simmer 2 minutes. Remove from heat and cool. Place lamb in roasting pan lined with aluminum foil. Roast 30 minutes at 425°F. Reduce oven temperature to 325°F; brush lamb with glaze. Continue to glaze lamb every 15-20 minutes until lamb is cooked, about 40-50 minutes for medium. Let rest 10-15 minutes before carving.
Serving Size: 5 oz. serving

Nutrition: 437 Calories * 36.6 g Protein * 19.3 g Carbohydrates * .31 g Dietary Fiber * 23.4 g Total Fat * 132 mg Cholesterol * 95.6 mg Sodium * 48 % Calories from Fat *

Grilled Lamb with Spanish Sherry Sauce

Recipe By: American Lamb Council
Makes 6 servings
1-1/2 lbs. lean American lamb leg steaks, cut 1-inch thick
3 russet potatoes, cut in 8 wedges each
1 red bell pepper, cut in 8 strips
1 green bell pepper, cut in 8 strips
1 yellow bell pepper, cut in 8 strips
1/2 cup unsweetened apple juice
1/2 cup honey
2 Tablespoons tomato paste
2 Tablespoons red wine vinegar
2 Tablespoons onion, minced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper, freshly ground
Spanish Sherry Sauce: In small saucepan, combine sherry, honey, tomato paste, red wine vinegar, onion, garlic, Worcestershire sauce and pepper. Simmer five minutes. Makes 1 1/4 cups. Ignite coals in barbecue; allow to burn until bright red and covered with gray ash. Grill steaks and vegetables 4 inches from coals, cooking 5-6 minutes. Turn lamb and vegetables and brush with sherry sauce; cook an additional 5 minutes. Turn lamb, brush with sherry sauce and cook 2-3 minutes longer for medium-rare. Grill vegetables to desired degree of doneness. Cut lamb steaks into thirds and serve with grilled vegetables.

Tip: To shorten potato cooking time, microwave potatoes 10-12 minutes before grilling.

Thyme Lamb Chops

From Redbook

The time-honored blend of garlic and thyme adds zest and zing to these fast, pan-grilled lamb chops.

• 4  (4 ounce) bone-in center-cut loin lamb chops, (1 1⁄2-inches thick)
• 1/2 tablespoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground pepper
• 1 tablespoon(s) canola oil
• 2 tablespoon(s) unsalted butter
• 1 clove(s) garlic, finely chopped
• 1 teaspoon(s) fresh thyme, chopped

---

Directions

1. Sprinkle lamb with salt and pepper.
2. In a large skillet, heat oil over medium-high heat. Add lamb and cook 3 minutes per side, or until well browned. Reduce heat to medium; add butter, garlic, and thyme. Cook, turning lamb occasionally, for 3 minutes, or until instant-read thermometer inserted in side of each chop registers 130 degrees F. Remove skillet from the heat; cover chops loosely with foil and let stand 5 minutes. Serve with melted herb butter.

Reprinted with permission of Hearst Communications, Inc.

Slow-cooked lemon and thyme lamb shanks

Slow-cook these delicious lemon and herb shanks for a warming Sunday lunch. If you have any leftover meat, turn it into a speedy second dish in the shake of a lamb's tail!

Ingredients (serves 4)
750g desiree potatoes, peeled, cut into 5cm pieces
40g butter, chopped
1/2 cup milk
1/2 cup grated parmesan cheese
2 tablespoons finely chopped chives
lemon wedges, to serve
Basic lamb shank braise
8 large french-trimmed lamb shanks (see note)
1 cup chicken stock
1 lemon, rind finely grated, juiced
6 sprigs thyme
Method
Make basic lamb shank braise: Preheat oven to 180°C. Place lamb shanks in a large roasting pan. Season with salt and pepper.Combine stock, lemon rind, 2 tablespoons lemon juice and thyme in a jug. Pour over shanks. Cover pan tightly with foil. Roast shanks for 1 1/2 hours. Remove foil and roast, uncovered, for a further 30 minutes or until browned and tender.
Meanwhile, place potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 20 minutes or until tender.
Drain and return potatoes to saucepan. Add butter and milk. Mash until smooth. Add parmesan and chives. Season with salt and pepper. Stir until well combined.
Spoon mash into shallow bowls. Top each with 1 lamb shank. Spoon over sauce from roasting pan. Serve with lemon wedges.
Notes
Note: You can buy lamb shanks 'French-trimmed' or untrimmed. French trimmed is when all meat and fat is removed from one end of a bone, making it easier to pick up and more appealing for presentation.
Tip: Alternatively, wrap lamb shanks in baking paper, then foil. Store in an airtight container in the fridge for up to 3 days.
Leftovers: Set aside remaining 4 lamb shanks for use in one of the related recipes. When reserved shanks are cool, remove meat from bone and store in an airtight container. You should have about 420g or 3 cups meat. Refrigerate for 3 days or freeze for up to 1 month.
Make the most of seasonal ingredients this winter with pumpkin recipes, potato recipes, apple recipes and pear recipes from taste.com.au