Rosemary & Mint, Rack of Lamb Recipe

IngredientsRack of Lamb

  • 2x 4-bone quality rosemary & mint lamb racks from Terry Orreal’s
  • seasonal vegetables, for roasting


Terry Orreal’s Rosemary & Mint Lamb Racks are frenched and marinated by us so less preparation is required by you.

Cut up your veg and throw into a roasting dish.  You want them to cook in the same time as the lamb. Zucchini, eggplant, asparagus, potatoes and carrot are great.  If you’re using root veggies, make sure you cut them into pieces.

Preheat your oven to 190°C/375°F/gas 5 and, while it’s getting hot, take your marinated lamb from the fridge.  Leave it for 20 minutes or so until it comes to room temperature.

Put the lamb right on top of the vegetables in your roasting dish.  Coat the veggies in a little olive oil.  Put into your hot oven and roast – see cooking times below.

Cooking times:
A rough guide is 25 minutes for every 450g of meat, but it all depends on your oven. A good way to test if it is done is to give the meat a bit of a squeeze with your fingers. If it feels soft, it mean it’s rare; if it feels very firm, it’s well done. For a nice rare lamb rack, 25 to 30 minutes is a good guide.

When you’re happy with the doneness of your lamb, remove the tray from the oven. Remove the lamb from the roasting tray and put the vegetables back in the oven. Let the lamb rest on a board for 5 to 8 minutes, then carve – aim to get two bones per person.

Serve with the lovely roasted vegetables and use the pan juices as a sauce. This recipe goes down well with a shot of quality Bourbon on ice, your favourite red wine or dark beer for the adults and a cola, sarsaparilla or root beer for the kids.

Stuffed Turkey Legs –
Puerto Rican style


  • 4 turkey legsPuerto Rican style Turkey Legs
  • 1 cup olive oil
  • 2 green capsicums
  • 1 large white onion
  • 2 tablespoons salt
  • 1 pinch ground black pepper
  • 1 teaspoon dried oregano
  • 2 tablespoons white vinegar
  • 5 slices bacon
  • 2 tablespoons teriyaki sauce


  1. Make numerous vertical slits in the turkey legs.
  2. In a small bowl combine the olive oil with the salt, pepper, teriyaki, vinegar and oregano. Marinate turkey legs in the oil mixture.
  3. Cut onion, capsicum and bacon into small squares (approximately the same size as the slits you cut on the legs). Fill each slit with one piece of capsicum, onion and bacon.
  4. After the legs are stuffed, brown them in the oil mixture on medium-high. Reduce temperature to low and cover. Cook for 45 minutes or until meat starts to separate from the bone. To help prevent the legs from drying out when cooking, add a little water to the skillet and lower the temperature.

Tip! Pull back the turkey leg skin before making the slits in the meat.  Stuff the slits and pull back the skin to hold in all the stuffings.

How to barbeque the perfect Rump Steak

First thing is to start with a Genuine Famous Brendale Rump Steak from Terry Orreal’s Meats – Guaranteed to be so tender; you can eat it with a spoon!

Gently bring the meat to room temperature, so get it out of the fridge at least an hour before you want to cook it. With the meat relaxed at room temp the heat will permeate the muscle fibre, more evenly and cook it through quicker.

Perfectly Cooked Famous Brendale Rump Steak

About 20 min before you put the steak on the grill, season it well with salt and pepper, then,  just before you place the steak onto the grill rub a little vegetable oil onto the steak, just enough to give it a charlie sheen.

Ensure your BBQ is sizzling hot and the bars are wiped clean before you put the steak on.

I gave my steak (which was about an inch thick), 5 minutes on each side and turned it just once (a half inch thick steak only needs 2 minutes per side at most) . I stress, only turn your meat once. Resist the temptation to turn it over and over again as this will only toughen it up – the more you turn it, the more leathery it will become.  Then remove it from the grill and let it rest for 5 to 10 minutes; just enough time to crack another beer and have a laugh.

If there’s some blood showing on top when you are ready to take the meat off the heat, you can turn it once more, only for a second, just enough to burn that liquid off the top. Then, immediately remove it from the heat and let it rest.

It is really important to allow the steak to rest for up to 10 minutes before serving it. This allows the juices that are agitated during the cooking process to be re-absorbed by the meat fibres to keep it moist and tender.

If you cut the meat before it is fully rested, the juices will run out.  This makes the meat tough, which will make it get stuck between your teeth.  It also fills your plate with bloody liquid that wets your vegies, buggers your mash, thins your gravy and makes you a dribble  stains your best “going to a BBQ” shirt or singlet.

Because the rump is essentially the last of the recognised grilling cuts and is made of a multiple muscle group, it needs to be cooked a little more than other cuts to break down the muscle fibers and intramuscular fats.  Somewhere between Medium Rare and Medium is ideal.

Keep in mind that not all BBQ’s are created evenly, and there are variances in terms of heat output and materials used.  The cooking time will vary a little either way depending on the thickness of steak and the heat generated by your BBQ.

Serve your nicely cooked piece of rump between 2 slices of buttered bread, with a leaf of lettuce and a slice of tomato, beetroot too if you’ve got some.  Eat it in one hand while holding a stubbie of beer in the other.  Refresh the beer when empty.

Best Ever Bangers and Mash

Bangers & Mash

  • 2kg potatoes
  • 1 tsp. salt
  • 50g butter
  • 1/2 cup milk
  • 8 Traditional English Bangers from Terry Orreal’s Meats
  • 70g butter
  • 4 onions
  • 4 ripe tomatoes
  • 1-2 tbsp. Gravox Traditional gravy powder
  • 2-3 cups of water
  • Frozen peas or your choice of seasonal vegetables


Place the peeled and chopped potatoes in a saucepan and cover with cold water.  Bring to the boil, add salt and simmer until a fork pushes through them easily.  Drain and leave for a few minutes. Add butter and mash with a potato masher. Gradually add milk until you have a nice creamy consistency.

While the potatoes are simmering you can start to cook the bangers (sausages).

Place the bangers in a grill or pan and cook on all sides until brown and cooked through. Set aside in a warm place.

In a large frying pan, heat the butter and gently fry the sliced or diced onions until they collapse and are golden brown. Add a few cloves of crushed garlic and a teaspoon of grated ginger if you like.  Add the chopped tomatoes. If you leave the tomato skin in, make sure it is chopped up well.

Bring to a simmer.  Add the Traditional Gravox powder to a cup of HOT water and stir well.  Pour the Gravox solution into the simmering gravy and stir continuously until it thickens and starts to boil.  Reduce heat and simmer until it thickens to a nice gravy consistency. If the gravy gets too thick, gradually add more hot water while simmering and stir until well blended.

Pile the mashed potatoes on the plates with the sausages on top and pour over the tomato & onion gravy. Serve with boiled peas, carrots or any seasonal vegetables you like!Bangers and Mash

Goes well with a nice cup of tea, pint of lager, mug of cider or glass of red wine depending on your mood 🙂


Mum’s Slow Cooker Pea ‘n’ Ham Soup

pea & ham soup


  • 1 Ham Hock or 1Kg of Bacon Bones
  • 1 Packet of green or yellow split peas
  • 2 onions
  • 2 Carrots
  • 1 stick of celery
  • 1 parsnip (optional)
  • 1 turnip (optional)
  • 2-3 bay leaves
  • 1 teaspoon of pepper
  • 1 litre of vegetable or chicken stock (or just water is fine)

Note: Yellow peas tend to be milder in flavour than green peas. I’d use yellow peas if cooking for children and green split peas for those with more mature tastes.

Slow Cooker Method

  1. Wash and soak the split peas, overnight if possible.
  2. Chop up all the veggies and chuck them in to the slow cooker with the split peas, veggie stock and bay leaves.
  3. Put the ham hock or bacon bones in the slow cooker, cover with water and cook on high for and hour or two.
  4. Once the meat is starting to fall from the bones, take out the ham hock and bacon bones and let the meat cool while the soup keeps on cooking.
  5. When the meat is cool enough to handle, remove and discard the fat, rind and bones. Break up the meat and return it to the soup.  Add the pepper and let it cook for at least another 15 minutes and serve when ever you are ready.

Can be made fast in a pressure cooker.
Please check your pressure cooker instruction guide to adjust cooking times.

Serves about 10 average size bowls.
Goes well with a slice of fresh crusty bread for dipping.
Serve with a large glass of Brown or Pale Ale, a Sparkling White Wine or Ginger Beer.

Leftover Ideas!

  • Freeze left-overs in plastic containers and reheat it in a pot or in the microwave anytime!
  • Heat some left-over Pea and Ham soup and take it to school or work in your Thermos Flask for a warming lunch on a cold day.