Lamb ideas for Australia Day

January 23, 2008

Australia Day (January 28) is a time when Australians come together to celebrate all that’s great about this country – an enviable climate, diverse mix of cultures and some of the freshest food in the world. Nothing brings family and friends together better than a good Aussie lamb barbecue.

The barbecue has become something of an Australian icon and with the nation dishing up approximately 24 million serves of lamb every week, what could be a more patriotic feast this Australia Day?

These mouth-watering recipes and helpful tips will get you started.

• Coat the lamb in oil instead of adding oil to the barbecue grill or hot plate. If the lamb has been marinated lightly pat it dry with paper towel.
• Ensure your barbecue is hot before you cook the lamb; the lamb should sizzle as it makes contact with the plate or grill.
• Let the lamb cook on one side until moisture appears, then turn once only. Use tongs rather than a barbecue fork to turn the lamb. With practice you can judge the lamb’s readiness by touch. Rare is soft, well done is very firm. Rest the lamb for a few minutes before serving.

Lamb cutlets with bean salad
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

12 Lamb cutlets, frenched
a little olive oil
sea salt and freshly ground pepper
roasted tomatoes to serve (optional)

For the bean salad
1 red onion, finely shredded
400g can of cannellini beans, drained
finely grated rind and juice of one lemon
¼ cup parsley leaves
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar

Brush each cutlet lightly with oil. Season each. Preheat a barbecue or char-grill pan to hot before adding the cutlets.

Cook the Lamb 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 the heat, loosely cover with foil and rest them for two minutes before serving.

To make the bean salad, combine all ingredients and mix well.

Serve cutlets with the bean salad and roasted tomatoes.

Lamb fillets with pumpkin, feta and olive salad
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4

8 lamb fillets/tenderloins
1 tbsp sesame oil
500g of jap pumpkin, cut into small chunks
olive oil
sea salt
200g baby spinach leaves
100g feta, crumbled
¼ cup black olives a little extra olive oil

Brush the lamb fillets with sesame oil. Preheat the oven to 220ºC. Toss the pumpkin with olive oil and a little sea salt, roast for about 20 minutes.

Preheat a non-stick pan to moderately hot. Keep the heat at moderately high. Cook one side of the Lamb fillet until the first sign of moisture appears on the uncooked side, turn and cook other side.
You may need to turn the fillets three times so all sides are browned.

Test for doneness with tongs. Remove lamb from heat, loosely cover with foil and rest them for two minutes before serving.

To serve slice lamb thinly. Place spinach leaves on a plate, add a little roasted pumpkin, sprinkle with crumbled feta and black olives, dress with a little of extra olive oil. Place sliced lamb on top.

Australia Day lamb burgers
Preparation time: 10 minutes
Cooking time: 12 minutes
Serves: 6

600g Lamb mince
4 spring onions, finely sliced
1 cup soft white breadcrumbs
150g feta cheese, crumbled
2 garlic cloves, crushed
2 tbsp chopped fresh mint
2 eggs
spray olive oil
1 medium tub of tabouli
lettuce leaves
1 Turkish bread loaf cut into 6 even pieces

Combine lamb mince, spring onions, breadcrumbs, feta, garlic, mint and egg. Mix until well combined. Shape into six even-sized burgers.

Spray burgers sparingly with oil before cooking. Preheat a non-stick pan or barbecue until moderately hot before adding the burgers; they should sizzle when you place them on the heat. Cook for four to six minutes on each side, turn them once only.

Slice Turkish bread pieces in half horizontally and grill or toast until lightly browned. Place burgers on toasted bread with tabouli and lettuce.
Serve immediately.

Lamb wraps
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4

8 lamb topside or round steaks
a little oil
4 Lebanese round breads
¼ cup (60g) peanut butter or cream cheese
1 large carrot, grated
½ cup sultanas
shredded lettuce

Brush Lamb steaks with oil. Preheat a char-grill pan or barbecue to moderately hot.

Cook steaks on first side until moisture appears, turn and cook until done to your liking.
Remove steaks from heat, loosely cover with foil and rest them for two minutes before serving.

To serve slice Lamb thinly. Spread each Lebanese bread round with peanut butter or cream cheese. Place sliced lamb on one end of each bread, top each with the carrot, sultanas and lettuce.
Roll up tightly.

Recipes courtesy of Meat & Livestock Australia. For more recipe suggestions go to www.themainmeal.com.au.

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