Go on, lamb it up this Australia Day
If you’ve got the day off work today, you might be planning an Australia Day barbie with family or friends. And what could be more fair dinkum than some delicious Aussie lamb?
New research from Australian Lamb has found that while more than three quarters of Australians enjoyed cooking at home more in 2020, one of the things we missed most was backyard barbecues with loved ones. To help you put those new-found kitchen skills to the test and impress your mates while you’re at it, Australian Lamb has pulled together a collection of easy and tasty recipes that are perfect for sharing this summer. We’ve shared two of them below, and you can find even more easy lamb recipes and inspiration for your summer get-togethers at australianlamb.com.au.
When choosing your lamb, always go for certified organic, such as the recently launched Warilba Organic. Warilba lamb is sourced from Australian family farmers, predominantly in the fertile Riverina region of NSW, and delivers authentic grass-fed lamb that’s produced with the highest standards of certified organic farming.
Raised entirely in organic pasture where they’re always free to roam, Warilba lamb is also 100 percent carbon neutral – that’s every animal, every product and every process. Warilba officially achieved carbon neutral status in June 2019.
Warilba lamb is stocked at butchers and restaurants across Australia. For more info on where you can find it, head to warilbaorganic.com.au
Oregano and lemon forequarter chops
Prep time 10 minutes
Cooking time 20 minutes
4 lamb forequarter chops, excess fat trimmed
2 tbsp olive oil
2 tbsp oregano leaves, finely chopped
Zest and juice of 1 lemon + wedges, to serve
8 baby chat potatoes
450g seedless watermelon, peeled, cut into wedges
2 truss tomatoes, roughly chopped
2 Lebanese cucumbers, roughly chopped
1/3 cup kalamata olives, pitted
100g feta cheese, crumbled
Mint leaves, lemon wedges, baby spinach leaves to serve
1. Place lamb, half the oil, oregano and lemon zest in a large snap lock bag or shallow glass container. Season and set aside to marinate for 10 minutes.
2. Place potatoes in a microwave-safe container and cook on high (100%) for 3-4 minutes or until nearly tender.
3. Heat a large, lightly oiled char-grill pan or barbecue over medium-high heat. Cook potatoes for 2-3 minutes each side until charred and tender. Set aside, keeping warm. Reheat same pan or barbecue over medium-high heat and cook lamb for 4-5 minutes each side, or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes.
4. Combine remaining oil and lemon juice in a screw top jar, season, shake well to combine.
5. In a large bowl, combine watermelon, tomato, cucumber, olives and feta cheese. Drizzle with dressing and toss to coat.
6. Serve lamb with watermelon salad, potatoes, mint leaves, lemon wedges and spinach
• Lamb cutlets, loin chops or rump steaks would also work well in this recipe.
• Cook extra chops, slice meat off bone and add to salad for a delicious lunch the next day.
• Use ricotta or goat’s cheese instead of feta and parsley or coriander instead of mint.
Middle Eastern butterflied lamb leg platter
Prep time 15 minutes
Cooking time 25 minutes
1.2kg butterflied lamb leg
2 tbsp olive oil
1/4 cup Middle Eastern harissa spice blend
1/3 cup burghul (cracked wheat)
1 small bunch parsley, finely chopped
4 truss tomatoes, deseeded, finely diced
1 red capsicum, finely diced
2 Lebanese cucumbers, deseeded, finely diced
4 green onions, thinly sliced
Juice of 1 lemon + wedges, to serve
Baby spinach leaves, hummus, tzatziki, pickles of choice, radishes, pita bread and coriander leaves to serve
1. Place lamb, half the oil and spice blend in a large snap lock bag or glass bowl, turn to coat and set aside for at least 10 minutes.
2. Heat a char-grill pan or barbecue over medium-high heat and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 12-15 minutes, turning regularly or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes.
3. Meanwhile, to make tabouli, prepare burghul according to packet instructions. Drain, rinse and place in a large bowl. Add parsley, tomatoes, capsicum, cucumber, onions, lemon juice and remaining oil. Season and toss well to combine.
4. Slice lamb and arrange on a platter with tabouli, baby spinach, hummus, tzatziki, pickles, radishes, pita bread, coriander and lemon wedges.
• Lamb shoulder or lamb leg (bone-in) would also work well in this recipe.
• Leftover lamb can be used in a wrap with salad for a delicious lunch. Or dice leftover lamb and make a salad bowl to go with leftover tabouli, dips, pickles and flatbreads.
• Get creative with your choice of Middle Eastern spice blend – you can also buy Baharat or Ras el Hanout spice blend at greengrocers and delis, or make your own blend.
• Try using quinoa or couscous instead of burghul in the tabouli.