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Lamb rack, allow 200-250 gram per person, 200ml Moro Intenso Extra Virgin Olive Oil, 4 Garlic gloves, finely sliced, 15g Smocked paprika, 2g Salt, 1g Ground black pepper, 1 Stem of thyme, 1 Stem of rosemary, 50ml White Wine, 1 Brown onion, finely sliced, 15ml Moro Sherry Vinegar, 500g Eggplant, skin removed, 100ml Moro Intenso Extra Virgin Olive Oil, Salt & Pepper to taste
Combine into bowl and mix: 200ml Moro Intenso Extra Virgin Olive Oil, garlic, paprika, 2g salt, 1g black pepper, thyme, rosemary, white wine, brown onion and Moro Sherry Vinegar. Rub mixture into lamb rack. Sit to marinate for 3 hours. Remove from marinade.
Preheat large skillet on medium heat, coat pan with a dash of Moro Intenso Extra Virgin Olive Oil. Add lamb, cook for approximately 3 minutes each side (medium rate)
Place onto bed of eggplant purée to serve
4 Egg yolks, 4 Whole eggs, 300g Flour, 200g Semolina, 1.3kg Potatoes, peeled, 300g Grated parmesan, Zest of 1 lemon, 200ml Moro Primero Extra Virgin Olive Oil, 1 Carrot, chopped, 1 Onion, chopped, 1 Celery, chopped, 1 Garlic clove, crushed, 1kg Lamb shoulder, diced, 250ml White wine, 1tbsp Moro Primero Extra Virgin Olive Oil, 1tbsp Honey, Fresh rosemary and thyme, to taste, 400g Tin of tomatoes, 2L Chicken stock
Mix all dough ingredients together in a bowl and kneed until well combined. Sprinkle with flour, cover with plastic wrap and set aside for 30 minutes to rest. Boil potatoes until soft and put through a ricer (or mash) to produce fine particles. Add salt, Parmesan, olive oil and lemon zest. Mix and refrigerate. When mix is cool place in a piping bag. Separate dough into 2-4 portions. Roll one portion into a flat sheet through a pasta machine or using a rolling pin, before folding back on itself. Repeat this process several times until the pasta is silky, smooth and at your desired thickness. Repeat with the remaining portions.
Place one prepared pasta sheet on a well-floured work surface. Pipe the filling into small heaps spaced at 5cm intervals in rows leaving a 2cm border around the edges. Brush around the filling with water – this helps keep the ravioli sealed. Top with a second pasta sheet and press firmly around the filling to seal and remove air pockets. Cut between the filling to make 5cm-square ravioli. Ideally, use a ravioli cutter. Transfer the ravioli to a tray lined with floured non-stick baking paper. Continue with the remaining pasta and filling. Cover until required.
In a heavy based pot add olive oil and sweat off vegetables with garlic
and herbs. In a skillet, sear lamb. Add seared and seasoned lamb to the
pot and add honey and white wine. Cook until liquid has evaporated.
Add chicken stock and tomato, cook until lamb is tender. Add salt to
taste.
Cook half the ravioli in a large saucepan of salted boiling water for
3-4 minutes or until they float to the surface. Use a slotted spoon to
transfer to a plate. Repeat with remaining ravioli. Pour over Lamb Ragu.
2 Zucchini, cut lengthwise into thin slices, 1 Punnet cherry tomatoes, 4 Cloves garlic, smashed, ½ cup Moro Balsamic Vinegar with Extra Virgin Olive Oil, Sea salt and freshly ground black pepper, to taste, 4 x 4 Chop lamb racks, cut into double chops, 2 cups Frozen peas, thawed, 2 x 125g Balls buffalo mozzarella, ½ Bunch basil leaves
Char-grill zucchini on both sides until charred. Place tomatoes and garlic in a roasting dish. Drizzle with 2 tablespoons shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and season. Roast at 200°C for 15 minutes. Meanwhile, season lamb and char-grill until done to your liking. Allow meat to rest 5 minutes. Toss peas and zucchini with tomatoes and roast for 5 minutes until heated through. Arrange vegetables on a large platter or individual plates, top with char-grilled lamb and torn pieces of mozzarella. Drizzle with remaining shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and finish with basil leaves and a grinding of black pepper.
Moro Pure Spray Primero Olive Oil or Moro Pure Spray Garlic Olive Oil, 4 Baby eggplants, halved length ways, 12 Lamb cutlets, Sea salt and freshly ground black pepper, to taste, 150g Mixed lettuce leaves, 2 tablespoons Moro Primero Extra Virgin Olive Oil, Moro Gourmet Chilli Glaze, 1/3 cup Continental parsley leave
Spray eggplant with Moro Pure Spray Olive Oil Spray, sprinkle with pepper and char-grill or barbecue on both sides until char lines appear and eggplant is tender. Season lamb generously with sea salt and pepper and char-grill or barbecue until done to your liking. Arrange mixed lettuce and eggplant onto a serving platter and drizzle with Moro Primero Extra Virgin Olive Oil and Moro Gourmet Chilli Glaze. Top with lamb cutlets, drizzle generously with Moro Gourmet Chilli Glaze, season with freshly ground black pepper and sprinkle with parsley.
Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil , 12 lamb cutlets, trimmed, smoked paprika, for sprinkling, lemon pepper, for sprinkling, sea salt and freshly ground black pepper, to taste, 150g baby spinach, washed, 1 clove garlic, crushed, potato wedges, for serving
Lightly spray a char-grill pan or BBQ with Moro Pure Spray Extra Virgin Olive Oil and heat. Spray lamb cutlets on both sides with Moro Extra Virgin Olive Oil spray and sprinkle with smoked paprika and lemon pepper. Char-grill or BBQ for 3-5 minutes on each side until done to your liking. Spray a fry pan with Moro Extra Virgin Olive Oil, heat and sauté garlic until softened. Add spinach, sauté until softened and season to taste. Serve lamb cutlets with garlic spinach and potato wedges.
1.8 - 2kg easy-carve leg of lamb roast, at room temperature, 4 cloves garlic, cut into slivers, ½ cup Moro Tradicional Olive Oil, 2 tablespoons seeded mustard, ½ bunch fresh rosemary sprigs, sea salt and freshly ground black pepper, to taste, 2 cups dry white wine
Using a small sharp knife, make incisions all over the lamb and insert slivers of garlic. Combine half the Moro Tradicional Olive Oil and mustard together to make a paste and use to coat lamb. Break rosemary into small sprigs and insert in the incisions so they poke out. Place in a roasting pan, sprinkle with pepper and pour 1 cup wine into the base of the pan. Roast at 200ºC for 1¼ hours, basting occasionally and adding more wine if needed. Remove lamb and rest on a board covered with foil for 15 minutes before carving. Meanwhile, deglaze pan with remaining wine and stir in remaining oil and any juices from carved lamb. Season and serve over lamb slices.
