Celebrate spring with lamb

Spring is the time for blue skies, new growth, budding romances and a rejuvenated palate that calls for a lighter, fresher menu. Celebrate the new season by bringing the fresh flavour of mouth-watering lamb to the table.

In spring sweet, tender lamb is at its peak supply, making it the perfect partner for new season vegetables and herbs. Its unique ability to match the fresher, more delicate flavours our palates crave post winter, makes lamb the perfect spring meal solution.

Enjoy lamb alfresco and let the warm sun, cool breeze and floating scent of blossoming flowers revitalise your senses. Cooked on the barbecue, grill, fry pan or in the oven, lamb’s tenderness and flavour is sure to be a hit with family and friends. However you choose to dine, you can soak up the succulent flavours of spring with these simple and delicious lamb recipes.

Hoisin lamb fillet with snake beans and chilli
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4

8 Lamb fillets/tenderloins
1 tbsp sesame oil
2 tbsp hoisin
1 bunch snake beans, cut into 3cm lengths, cooked
100g roasted peanuts
¼ cup mint leaves
¼ cup coriander leaves
extra 2 tbsp sesame oil
2 tbsp peanut oil
rind and juice from a large lime
1 red chilli, finely chopped

Brush the lamb fillets with combined sesame oil and hoisin. Preheat a non-stick pan to moderately hot. Keep the heat at moderately high.

Cook one side of lamb fillet until the first sign of moisture appears on the uncooked side, turn and cook other side. You may need to turn the lamb three times so all sides are browned. Test for doneness with tongs. Rare is soft when pressed, medium is springy and welldone is very firm. Rest the lamb for a few minutes before serving.

To serve, slice the lamb diagonally and toss with the snake beans, peanuts, mint and coriander leaves, and the combined extra sesame oil, oil, lime rind, juice and chilli.

Roast lamb rump with a balsamic syrup, roasted beetroot and artichoke
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4

4 Lamb rumps (about 160g–180g each)
2 cloves garlic, peeled and cut
1 tbsp olive oil
fresh thyme
sea salt and freshly ground black pepper
1 bunch small beetroot, washed
halved artichoke hearts (preserved in oil) and mixed salad leaves to serve

Balsamic syrup
½ cup balsamic vinegar
½ cup brown sugar

Preheat the oven to 220ºC. Rub the cut garlic cloves over the lamb rumps, brush the lamb with olive oil, sprinkle with thyme leaves and season with salt and pepper. Place the lamb rumps on a rack in a roasting dish. Roast for 15 minutes for a rare result (medium will take 20-25 minutes, well done 25-30 minutes).

Trim beetroot stalks, halve or quarter the beetroot. Place on a baking tray, drizzle with oil and roast in the oven with the lamb for 20-30 minutes or until tender. Transfer the lamb to a plate and loosely cover with foil, stand to rest in a warm place for five minutes.

Slice the lamb rump and drizzle with a little balsamic syrup. Serve with the roasted beetroot, halved artichoke hearts and salad leaves.

To make balsamic syrup: while the lamb is cooking combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for five minutes until thickened and syrupy.

Lamb cutlets with orange, onion and olive salad
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4

1 tbsp extra virgin olive oil
rind and juice from one small orange
2 tsp dried mint
12 frenched Lamb cutlets
sea salt and freshly ground pepper

Orange, onion and olive salad
2-3 small oranges, peeled and sliced
1 small red onion, finely shredded
few green olives, sliced
1-2 tbsp fruity extra virgin olive oil
sea salt and freshly ground pepper
spearmint leaves

Combine the oil, orange rind, juice and mint. Brush the mixture over both sides of the lamb cutlets. Season with salt and ground pepper.

Remove the grill tray. Preheat the oven grill to high/maximum setting. Place the cutlets on the cold grill tray, place tray under the hot grill.

Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only. Remove cutlets from grill tray, loosely cover with foil and rest for two minutes before serving.

To make orange, onion and olive salad: combine the orange slices, red onion and olives with olive oil and a squeeze of orange juice. Season well, add mint. Serve Lamb cutlets beside the salad.

Minted lamb loin chops with tomato salad
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Serves: 4

8 lamb loin chops
1 tbsp olive oil
1 tbsp very finely chopped mint

Tomato salad
4 medium tomatoes, cut into small wedges
100g feta, crumbled
¼ red onion, cut into thin slices
¼ cup flat leaf parsley leaves
drizzle of olive oil

Preheat the grill or barbecue until moderately hot. Combine the oil and mint and brush on each side of the lamb chops. Cook on first side until moisture appears, turn, and cook until done to your liking. Rest for two minutes.

To make the tomato salad: Toss the tomatoes with the feta, onion, parsley and oil. Serve the lamb chops with the tomato salad.

Recipes from Meat & Livestock Australia. For more recipes: http://www.themainmeal.com.au

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