Tag: australian lamb

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Foodie Friday: Pesto lamb caprese pizza

Australian Lamb pizza

Foodie Friday

Today’s recipe is brought to us by Australian Lamb and MasterChef winner Elena Duggan who created it as a quick week night meal to help us avoid the UberEats trap! “I wanted to create a fast, tasty, healthy dish that anyone can cook in under 30 minutes. I like to think of this recipe as the perfect takeaway swap,” says Elena.

Australian Lamb pizza

Serves: 2 | Preparation: 5 minutes | Cooking: 15 minutes

Ingredients

  • 200g lamb steak, sliced finely
  • 1 large pizza base
  • 100g pesto
  • 150g baby mozzarella/bocconcini
  • 150g large heirloom tomatoes (sliced thinly) or cherry tomatoes cut in half
  • 1 bunch basil leaves, to serve

Method

1. Preheat fan-forced oven to 180°C.
2. Place base on a pizza stone or tray and spread pesto evenly all over, leaving a 1cm border around the edge.
3. Evenly place tomato slices all over pizza ensuring topping on each slice.
4. Toss lamb slices in salt, pepper and a little oil, then scatter evenly over pizza.
5. Place bocconcini evenly over pizza.
6. Put pizza into the oven and bake for 12-15 minutes, or until crust is browned, cheese has melted, and lamb is just cooked.
7. Scatter fresh basil all over to serve.

Notes

  • Either lamb leg or lamb loin cuts would also work perfectly for this recipe.
  • Get creative with toppings and work with what you’ve got in the fridge or cupboard.
  • You can either make your own pizza base on the weekend and freeze or buy a premade one at the supermarket.

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Foodie Friday: Slow cooked lamb leg korma & bonus pies!

Lamb Korma

Foodie Friday

Today’s recipe is brought to us by Australian Lamb and it’s a real winter warmer. And while the cooking time is rather long, foodie couple Darren Robertson and Magdalena Roze have devised a way to use the leftovers – see below for a bonus lamb korma mini pie recipe to make the next day.

Lamb Korma

Preparation: 30 minutes | Cooking: 5 hours 30 minutes | Serves: 6

Ingredients

  • 1 x 1.5kg leg of lamb
  • 1 tbsp coconut oil
  • 2 brown onions (peeled and chopped)
  • 8 cloves garlic
  • 70g ginger grated
  • 1 large red chilli
  • 100g blanched almonds
  • 550ml water
  • 150g yoghurt to finish curry

Spice mix

  • 3 tsp garam masala
  • 1 tsp cumin seeds (roasted)
  • 2 tsp coriander seed (roasted)
  • 4 cardamom pods
  • 1 stick cinnamon
  • 1 tsp turmeric

Cucumber salad

  • 1 cucumber, chopped
  • 1 handful mint
  • 2 tbsp almonds, chopped
  • 1 chilli, sliced
  • Half a lime

Steamed rice and lime wedges to serve.

Method

  1. Preheat oven to 150C. Blend the spice mix ingredients into a powder using a mortar and pestle and set aside.
  2. Blend the almonds and water together in a food processor and set aside.
  3. Heat the coconut oil in a large oven proof pot on the stove, season the lamb with salt and then fry until golden brown for 3-4 minutes. Remove the lamb from the pot then add the onions, garlic, ginger and chilli. Cook on medium heat until lightly golden. Add the spice mix, give a good stir, then add the blended almond mixture.
  4. Place the lamb back into the pot and baste it with some of the sauce. Cover with foil and place in the oven to cook at 150C for 5 hours.
  5. When the lamb is soft to the touch and it’s falling off the bone, remove the pot from the oven, mix the yogurt into the sauce and season with lime juice.
  6. Serve with mint, cucumber salad, extra yoghurt, lime wedges and steamed rice.
  7. For extra wow factor, garnish with fried curry leaves, chopped almonds and sliced chilli.

Lamb korma pies or pasties

Lamb pasties

Ingredients

  • Puff pastry
  • Egg
  • Poppy seeds
  • Chutney

Method

  1. Scoop leftover curry onto pastry and fold.
  2. Brush with egg and poppy seeds and bake until golden.
  3. Serve with chutney.

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Foodie Friday: Herb crusted lamb rack & roast veg salad

Herb crusted lamb racks

Foodie Friday

This week’s recipe comes to us courtesy of Australian Lamb and it combines fresh herbs (rosemary, thyme and parsley) with lamb cutlets and a colourful, dainty roast vegetable salad. It’s the perfect winter warmer.

Herb crusted lamb racks with chargrilled vegetable salad

Serves: 4
Preparation time: 15 minutes
Cooking time: 60 minutes

Ingredients

Lamb racks

  • 4 Frenched lamb racks (3-4 cutlets in each)
  • 1/4 cup fresh breadcrumbs
  • 1 tbsp rosemary leaves, finely chopped
  • 1 tbsp flat-leaf parsley, finely chopped
  • 2 tsp fresh thyme leaves, finely chopped
  • 3 garlic cloves, crushed
  • 3 tsp pesto

Roasted vegetable salad

  • 500g kipfler potatoes, washed, halved
  • 250g baby carrots
  • 2 tbsp extra virgin olive oil
  • 1 large red onion, cut into thick wedges
  • 1/4 cup pine nuts
  • 80g baby kale leaves

Dressing

  • 2 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tsp wholegrain mustard

Method

  1. Preheat the oven to 200°C. Place potatoes, carrots and oil in a bowl. Toss well to combine and place in a single layer on a large oven tray. Season with salt and pepper. Roast for 20 minutes. Turn potatoes and carrots and add the red onion. Roast for 15 minutes before adding pine nuts and roasting for a further 5 minutes. Set aside and keep warm.
  2. Place lamb in a roasting dish. Combine breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press evenly over lamb racks.
  3. Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or until desired doneness. Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets.
  4. Meanwhile make the dressing by mixing lemon juice, oil and mustard. Add kale to vegetable mixture and pour over dressing. Toss gently to combine and serve with lamb.

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Foodie Friday: Lamb kofta with smoked eggplant

Simple yet sophisticated, the spiced keftas combine with fresh greens and a zingy dressing for a play on classic Middle Eastern flavours. This recipe was created by Shane Delia of Melbourne restaurants Maha and Biggie Smalls in partnership with Australian Lamb. It’s an impressive looking dish that’s ideal to cook when you’re having family and friends over for Sunday night dinner.

Serves: 4-6 |  Prep: 30 mins  |  Cooking: 30 mins

Ingredients

Lamb kefta

  • 600g lamb mince
  • 20g cumin powder
  • 10g coriander powder
  • 10g flaked salt
  • 10g chopped parsley
  • 2 garlic cloves, peeled and crushed

Sauce

  • 2 eggplant, chargrilled and peeled
  • 2L lamb or vegetable stock
  • 200g dry chickpeas soaked and cooked
  • 200g pearl couscous blanched
  • 1/2 bunch silverbeet
  • 1/2 bunch cavolo nero (black cabbage) or kale
  • Lemon juice
  • Red Aleppo or paprika
  • 30g butter
  • 1 tsp cumin
  • 1 tsp coriander powder

Dressing

  • 30g slivered almonds or roughly chopped almonds
  • 30g pomegranate seeds
  • 5 sprigs parsley leaves, finely sliced
  • 4 sprigs coriander leaves, finely sliced
  • 100ml Olive oil
  • Lemon juice to taste
  • Salt to taste

Method

  1. Place all ingredients for the kefta in a medium sized bowl, mix and knead very well for 3-4 minutes. Roll into small balls and rest for at least 20 minutes.
  2. Heat up a medium sized pot and sear lamb kefta until golden brown on all sides, set aside once all are golden.
  3. Place same pot back on the heat, drizzle olive oil and add butter. Sauté chickpeas, couscous, spices and salt.
  4. Put the lamb back in the pan and add the stock, bringing to the boil. Simmer for 5 minutes or until the stock has reduced by half.
  5. Add silverbeet, eggplant, cavolo nero and season with salt and lemon juice.
  6. Place into a serving dish and dress over the top with almond and pomegranate dressing.

Tips

  • The key to this recipe is working the spices into the lamb to get the best flavour. This means getting hands on and massaging it through the meat with your fingers at least 20 minutes before cooking.
  • Make sure the lamb kefta are browned off evenly all around to create a caramelised lamb flavour throughout the dish.
  • Instead of the silverbeet or kale, you can use any greens you come across in the supermarket like fresh chard, spinach or cabbage.
  • You can make this recipe gluten-free by using lentils or dried beans instead of couscous, or swap the couscous for a side of rice.
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