GREEK STYLE WRAP (THINGY)
WATCH RECIPE HERE 👇
WATCH RECIPE HERE 👇
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
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.
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.
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.
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…
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
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.
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
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.
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
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.
12 prosciutto, slices
24 sage leaves, 12 whole and remainder finely chopped
2 tbs rice bran oil
1 large red onion, finely chopped
3 cloves garlic, crushed
2 tsp fennel seeds
1 tsp chilli flakes
500g beef mince
500g pork mince
1 cup (75g) dried breadcrumbs
2 eggs, lightly beaten
2 tbs Worcestershire sauce
1 tbs wholegrain mustard
2 tbs maple syrup
Pickles, mustard, salad leaves and sliced baguette, to serve
1. Preheat oven to 190°C. Grease a 2-litre loaf tin and line it with prosciutto, allowing slices to overhang and tucking 1 whole leaf of sage under each slice where it overlaps with the next.
2. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic and fry for 5 minutes or until softened. Add fennel seeds, chilli and chopped sage and cook for 1 minute or until fragrant. Cool completely, then combine with mince, breadcrumbs, egg, Worcestershire sauce and mustard and season well. Press mixture firmly into tin and fold overhanging prosciutto over the top.
3. Bake for 45-55 minutes until juices run clear when a skewer is inserted in the centre. Remove meatloaf from oven and increase oven to 220°C. Cool the meatloaf in the tin for 5 minutes, then remove and place top-side up on a wire rack set over a lined baking tray. Brush top and sides of meatloaf with maple syrup and roast for a further 5 minutes or until prosciutto is crisp. Rest for 15 minutes. Cut meatloaf into thick slices and serve with pickles, mustard, salad leaves and baguette
3 bunches mixed baby (Dutch) heirloom carrots, trimmed and scrubbed
1 can (400g) chickpeas, rinsed and drained
¼ cup (60ml) olive oil, plus extra to serve
1 tbs za’atar (a Middle Eastern spice blend), plus extra to serve
4 x 250g lamb rumps, trimmed
100g butter
1/3 cup (50g) pine nuts
Juice of ½ lemon
Yoghurt Dressing
1 cup (250ml) Greek-style yoghurt
Finely grated zest and juice of ½ lemon
¼ bunch each parsley and mint, leaves chopped, plus extra sprigs to serve
½ tbs honey
1. Preheat oven to 200°C. Line 2 baking trays with baking paper.
2. Place carrots and chickpeas on one tray, drizzle with 2 tbs olive oil and scatter with za’atar. Toss to coat. Roast for 20-25 minutes until golden and tender. Loosely cover with foil to rest.
3. Heat remaining oil in a frying pan over high heat. Season lamb and cook, turning often, for 6 minutes or until browned all over. Place in second tray and roast for 12-15 minutes for medium rare. Cover loosely with foil and rest for 5 minutes.
4. For dressing, combine ingredients in a bowl, season and refrigerate until required.
5. Place the butter into a small frying pan over a medium-low heat, add the pine nuts and cook, swirling pan occasionally, for 2-3 minutes or until butter and pine nuts are lightly browned. Remove from heat and stir in lemon juice.
6. Slice lamb and place it on a warm platter with the carrot and chickpea mixture. Spoon the warm butter and pine nut mixture over, scatter with extra za’atar, parsley and mint leaves and drizzle with extra olive oil.
1 bunch baby (Dutch) carrots, trimmed and scrubbed (we used heirloom)
1/3 cup (80ml) extra virgin olive oil
45g pistachio dukkah
1 cup (200g) wholemeal couscous
400g can chickpeas, drained and rinsed
Seeds of ½ pomegranate
¼ bunch each mint, coriander, flat-leaf parsley, chopped, plus extra to serve
1 spring onion, thinly sliced
Finely grated zest and juice of ½ lemon
2 x 350g lamb backstraps
2 yellow squash, thinly sliced
1 zucchini, thinly sliced
½ cup baby spinach
Harissa yoghurt
¾ cup (210ml) Greek-style yoghurt
1 tbs harissa
1 garlic clove, crushed
2 tsp honey
Finely grated zest and juice of ½ lemon
1. Preheat oven to 200°C. Place carrots, 1 tbs oil and 1 tbs dukkah in a large bowl. Toss to coat. Place on a lined baking tray and roast for 30-35 minutes until just tender.
2. For harissa yoghurt, combine ingredients in a small bowl, season and set aside.
3. In a bowl, prepare couscous to packet instructions. Add chickpeas, pomegranate, herbs, spring onion, carrots, 2 tbs olive oil, and lemon zest and juice, season, and toss.
4. Place ¾ remaining dukkah on a plate. Add lamb and turn to coat. Heat remaining 1 tbs oil in a frying pan over medium-high heat. Cook lamb for 2-3 minutes each side for medium-rare, or to your liking. Rest for 5 minutes. Thinly slice lamb. Divide couscous among serving bowls, top with lamb, squash, zucchini, spinach and extra herbs. Serve with yoghurt and the remaining dukkah.
Buttermilk dressing
½ cup (125ml) buttermilk
2 tbs extra virgin olive oil
1 tbs wholegrain mustard
Juice of ½ a lemon
3 x 300g lamb rump roasts
1/3 cup (80ml) extra virgin olive oil
1 bunch heirloom or Dutch carrots, blanched
½ bunch kale, stalks removed and leaves finely shredded
500g Brussels sprouts, finely shredded
75g shaved pecorino cheese
1. Preheat oven to 200°C. Rub lamb with 2 tbs olive oil, then season. Place the lamb in a large, ovenproof frypan, fat side down, over medium heat. When it starts to sizzle, cook for 4-5 minutes until the fat is golden. Turn the meat and brown on the other sides for 3-4 minutes.
2. Place on a roasting tray with the carrots. Drizzle carrots with a further 2 tbs oil and season. Transfer the tray to the oven and roast for 15-20 minutes until lamb is just cooked through. Rest, lightly covered in foil for 5 minutes.
3. To make the salad, place the kale and 1 tbs oil in a bowl, and toss to coat. Add the Brussels sprouts.
4. For the dressing, combine ingredients in a bowl, season, and whisk to combine. Drizzle over salad then top with pecorino. Serve salad with sliced lamb and carrots.
1 cinnamon quill
2cm piece of turmeric, grated (or 2 tsp ground turmeric)
1 tbs curry powder
2 tsp ground cumin
2 tsp ground coriander
400ml coconut milk
500ml chicken stock
Basmati rice, chutney, mixed herbs to serve
2 tbs extra virgin olive oil
4 lamb shanks
2 onions, cut into wedges
10 cardamom pods, lightly crushed
3 cloves
3 dried chillies
6 garlic cloves, crushed
5cm piece of ginger (25g), sliced
1. Preheat oven to 160°C. Heat the oil in a large casserole over medium-high heat. Season the shanks, then cook 8-10 minutes, turning, until well browned. Remove the shanks from the pan and reduce heat to medium. Add the onion and cook 2-3 minutes until softened. Add the cardamom, cloves, chillies, garlic, ginger, and cinnamon. Cook for 2-3 minutes until fragrant. Add turmeric and spices and stir to combine. Add stock and coconut milk.
2. Return the shanks to the pan and add a little water so they are almost covered. Bring to a simmer, cover and place in the oven to roast for 2 hours.
3. Remove from the oven and take off lid. On the stovetop, bring to a simmer and cook until the sauce has reduced and thickened. Season to taste. Serve with basmati rice, chutney and mixed herbs (we used coriander and amaranth).