GREEK STYLE WRAP (THINGY)
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SPICED LAMB W/ GARLIC LEMON SAUCE
RECIPE DEVELOPED FOR WOOLWORTHS
This delectable spiced lamb straight from Hayden Quinn’s kitchen features tender lamb infused with aromatic spices, complemented by a tantalising garlic lemon sauce.
1 tbs ground cumin
1/2 tbs ground turmeric
1 tsp garlic powder
1 tsp chilli powder
1/4 cup extra virgin olive oil
4 lamb forequarter chops
1/4 bunch coriander, leaves picked
1/4 bunch mint, leaves picked
2 tsp sumac
1 lemon, cut into wedges
1/2 cup Greek-style natural yoghurt
1/4 cup hulled tahini
1 lemon, juiced
1 tbs extra virgin olive oil
1 tbs honey
2 cloves garlic, crushed
Step 1. Combine cumin, turmeric and powders in a large bowl. Stir in oil and mix well. Add lamb and toss to evenly coat. Cover and refrigerate for 30 minutes to marinate.
Step 2. Preheat a barbecue grill or chargrill pan over medium-high heat. Add lamb and cook, brushing occasionally with any marinade left in the bowl, for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes.
Step 3. To make sauce, combine yoghurt, tahini, lemon juice, oil, honey and garlic in a bowl.
Step 4. Place lamb on a plate and top with coriander and mint. Sprinkle with sumac, season with freshly cracked black pepper and serve with sauce and lemon.
#lamb #recipe #sauce #bbq
SPICY LAMB AND CHICKPEA MINCE
Mince dishes are known for comfort, for big taste and for feeding many or a few. This lamb mince dish is loaded with amazing aromas, textures and flavours. Perfect with warm flatbreads on a cold night.
Prep 00:15
Cook 00:20
Serves 4
Easy
Ingredients
400g lamb mince
1 brown onion, diced
3 garlic, finely chopped
1 tbs cumin seeds
2 tomatoes, roughly chopped
1 x 400g tinned chickpeas, drained and rinsed
2 tsp smoked paprika
2 tsp ground coriander
1 tsp chilli powder
1/4 tsp cardamom
1/4 tsp ground cinnamon
1/3 cup pine nuts
1/4 cup raisins
1 tbs lemon juice
Small handful flat-leaf parsley
Small handful coriander leaves
Small handful mint leaves
Zest of 1/2 a lemon
1 cup Greek yoghurt
Flatbreads to serve
Method
Step 1. Fry the onion and garlic in olive oil over medium heat until golden. Add the cumin seeds and fry briefly before adding the tomatoes. Season with salt and toss to combine. Allow the tomatoes to cook down for 2-3 minutes.
Step 2. Add the lamb mince to the pan and break it up with a wooden spoon. Add the rest of the spices and mix through.
Step 3. When the lamb has browned and cooked through, add the chickpeas, pine nuts and raisins. Season with a little more salt. Add half a cup of water, stir together and allow to simmer for around 10 minutes. Just before serving, add the lemon juice.
Step 4. Serve the lamb on a warm platter. Top with Greek yoghurt, the fresh herbs, lemon zest and a drizzle of olive oil. Enjoy with some flatbreads.
MINCE FEST!
Featured
BAHARAT SPICED LAMB LEG W/ FRESH HERB SALAD
Nothing beats slow roasted lamb and it doesn’t have to be complicated. This meal is simple, thoughtful and perfect for a crowd.
Prep 00:20
Cook 05:00
Serves 6-8
Easy
Ingredients
2kg leg of lamb, bone in
2 tbs baharat spice mix
1 large brown onion, cut into thick slices
6 medjool dates, pitted and roughly chopped
4 cloves garlic, sliced
1 lemon, cut into thick slices
1 400g tin crushed tomatoes
2 cups chicken stock
Salad
Cucumber
Red onion
Mint leaves
Fresh flat leaf parsley
Lemon juice, to taste
Pita bread to serve
Method:
Step 1. Preheat the oven to 180C. Rub the lamb with the baharat spice mix, a generous amount of salt and pepper and drizzle with olive oil.
Step 2. Lay the onions, garlic, dates and lemon slices in the base of a roasting dish and pour the tomatoes and stock over the top. Lay the lamb in the middle of the tray and cover loosely with foil.
Step 3. Cook the lamb for 1 hour and then turn the heat down to 160C. Cook for a further 4 hours or until the meat is very tender. In the last hour, remove the foil and spoon some of the pan juices over the lamb. Allow to rest for 15 minutes. Shred the lamb in the pan and its juices.
Step 4. Mix together all of the salad ingredients. Dress with lemon juice and olive oil. Season lightly with salt.
Step 5. Serve with warm pita bread.
WE LOVE OUR LAMB
LEMONGRASS LAMB CUTLETS
A fragrant marinade takes the delicious lamb chop to the next level.
Prep 00:15
Cook 00:20
Serves 2-4
Easy
Ingredients
8 lamb cutlets
Marinade*
3 lemongrass stalks (white part only), roughly chopped
3 garlic cloves
1 eschalot, roughly chopped
2 inch piece fresh ginger, peeled and roughly chopped
1 long red chilli, chopped
2 birdseye chillies, chopped
1 large handful fresh coriander
1 tsp turmeric powder
1 tsp salt
1 tbs oil
400g green beans, trimmed
To serve
Cooked rice
Fresh coriander
Lime wedges
Method
Step 1. Slowly heat a griddle pan or BBQ to high heat. Add all of the marinade ingredients except the coriander to a mortar and pestle* and pound together to form a paste. Add the coriander and pound it into the paste. Add a little more oil to loosen.
Step 2. Rub the lamb with the marinade and cook for 2-3 minutes on each side. Allow to rest.
Step 3. Cook the beans on the griddle pan or BBQ until charred and tender. Season with salt. Serve with lime, fresh coriander and rice.
Notes:
*Try this marinade on fish or as a base for a curry.
* If you don’t have a mortar and pestle, the marinade can be mixed in a food processor.
MEDITERRANEAN LAMB CUTLETS WITH TOMATO SALAD
Recipe created and developed for Australian Lamb and their new Lamb Legends Campaign.
Do you know a legend who would love a bit of Aussie lamb? Find a heap more recipes and inspiration here…
MORE GREAT LAMB RECIPES HERE…
Featured
HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
4 tbs harissa
½ cup natural Greek yoghurt
100ml extra virgin olive oil
4 lamb forequarter chops (about 800g in total)
Juice of ½ orange & ½ lemon, remaining halves reserved
4 carrots (about 480g), peeled and julienned (we used a julienne peeler)
½ cup (85g) raisins
½ cup (90g) pistachios, toasted and roughly chopped
½ cup flat-leaf parsley leaves
½ tsp cumin seeds, toasted
Grilled pita breads, to serve
PUTTING IT ALL TOGETHER:
Place harissa, yoghurt and half the oil in a large bowl, season and stir to combine. Set aside half the mixture in a small bowl, add chops to the large bowl, turn to coat and stand for 10 minutes (or longer if time allows) to marinate
Heat the barbecue or a grill pan to medium-high and grill lamb, turning once, for 6 minutes for medium or until cooked to your liking. Stand to rest for 5 minutes, loosely covered with foil.
Grill the orange and lemon halves for a minute or until charred. Set aside.
Place carrot, raisins, pistachio, parsley, cumin, orange and lemon juice and remaining oil in a bowl, season and toss to combine. Divide chops and salad among serving plates and squeeze charred citrus over. Serve with reserved harissa and yoghurt mixture and pita bread.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WE LOVE OUR LAMB…
KETO LAMB SKEWERS
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
500g lamb leg, diced
¼ cup (60ml) avocado oil (or extra virgin olive oil)
2 tsp each ground cumin & coriander
Juice of 1½ lemons, remaining half reserved
1 small head cauliflower, cut into florets, small leaves reserved
200g cherry tomatoes, halved
2 spring onions, finely chopped
1 bunch flat-leaf parsley, stalks and leaves finely chopped
2 cups mint leaves, finely chopped
½ tsp ground cinnamon
1/3 cup (90g) tahini
PUTTING IT ALL TOGETHER:
Place lamb, 1 tbs oil, spices and juice of ½ lemon in a bowl, season and stir to coat. Thread lamb onto 4-6 metal skewers, place on a plate and pour excess marinade on top. Leave to marinate for 10 minutes.
Heat a barbecue or grill pan to high and cook lamb, turning often, for 5-6 minutes for medium. Transfer to a plate, loosely cover with foil and leave to rest. Grill reserved lemon half cut-side down.
Meanwhile, place cauliflower in a food processor and pulse until rice-sized pieces form, scraping the sides of the bowl as needed. Place in a bowl and add juice of ½ lemon, 1 tbs oil, tomatoes, spring onion, parsley, mint, cinnamon and cauliflower leaves, season and stir to combine.
To make tahini sauce, place tahini, remaining 1 tbs oil, ¼ cup (60ml) water and juice of ½ lemon in a bowl, season, then whisk together until combined.
Place skewers on a large platter with cauliflower tabblouleh and grilled lemon and serve with tahini sauce.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WE LOVE OUR LAMB
LAMB KOFTA W/ TAHINI SAUCE
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
500g lamb mince
2½ tsp each ground cumin and ground coriander
½ tsp each ground chilli and sumac
1 egg, lightly beaten
¼ cup (25g) dried breadcrumbs
2 tbs each finely chopped flat-leaf parsley and mint
2 tbs olive oil
Pita bread and lemon wedges, to serve
TAHINI SAUCE
½ cup (125ml) Greek-style yoghurt
¼ cup (60ml) tahini
Juice of 1 lemon
1 tbs olive oil
½ tsp sumac
TOMATO SALAD
½ cup each of flat-leaf parsley and mint
200g mixed cherry tomatoes, halved
1 Lebanese cucumber, sliced
½ cup (60g) green pitted olives, halved
2 shallots, thinly sliced
2 tbs each red wine vinegar and olive oil
PUTTING IT ALL TOGETHER:
1. Mix lamb, spices, egg, breadcrumbs and herbs in a bowl, season and roll heaped tablespoonfuls of mixture into balls. Place on a lined tray, flatten slightly, cover and refrigerate for 15 minutes to firm.
2. For tahini sauce, whisk all ingredients in a bowl and season. Place in a serving bowl, cover and refrigerate for 15 minutes.
3. Toss salad ingredients in a bowl, season and place in a serving bowl.
4. Heat oil in a frying pan over medium heat, add kofta and fry for 7-8 minutes until browned all over and cooked through. Serve with salad, tahini sauce, warm pita bread and lemon wedges.