It’s spring. Time to fire-up the barbecue and cook some delicious Aussie lamb for friends and family.
Butterflied Lamb Leg with Kale Salad
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Serves 6
Ingredients:
1.5kg lamb leg, butterflied
¼ cup (60ml) olive oil
2 red onions, thinly sliced
¼ cup currants
1 bunch kale, washed, trimmed, finely shredded
2 medium carrots, peeled and grated
2 tbsp lemon juice
Yoghurt Sauce:
2 garlic cloves, crushed
1 cup (260g) Greek-style yoghurt
2 tbsp finely chopped round mint (plus extra sprigs to serve)
Method:
Preheat barbecue to medium and cook lamb, covered, for 25 minutes, turning halfway. Transfer to a clean plate, season, loosely cover with foil and rest for 10 minutes. Thinly slice lamb.
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onions and currants, season and cook for 10-12 minutes or until onions have softened and caramelised.
Add kale, carrot and lemon juice; toss to combine. Cook for a further minute then remove to serving bowl.
Serve with sliced lamb, yoghurt sauce and mint sprigs.
For the yoghurt sauce, combine all ingredients in a small bowl with half a teaspoon of sea salt flakes. Stir to combine, adding enough warm water to give it a thick creamy consistency.
Tips:
Ensure the thickness of the butterflied lamb leg is even by slicing and opening out the thicker half. This will ensure even cooking.
Leftover lamb can be sliced and added to a salad with sliced baby cos lettuce and tabbouleh.
Make sandwiches from leftover lamb; other fillings can include pickles and sliced tomato or hummus and sliced cucumber.
Turkish Lamb Pita
Turkish Lamb Pita.
Serves 4
Ingredients:
600g lamb mince
1 red onion, finely chopped
1 tsp ground cumin
1 tbsp harissa paste
¼ cup fresh parsley leaves, finely chopped
salt & pepper
2 tsp olive oil
To serve: Pita pockets, garlic dip, beetroot hummus, tabouli, Lebanese cucumber, sliced tomato and baby spinach leaves.
Method:
In a large bowl, combine lamb mince, onion, cumin, harissa paste, parsley and a good pinch of salt and pepper. Mix well. Divide into 4 portions and shape into burgers. Refrigerate for 30 minutes.
Preheat barbecue to medium. Brush patties with oil and cook for 5 to 6 mins per side, or until just cooked through.
Arrange burgers, bread, dips and toppings on a large platter, and let everyone serve themselves.
Tip: Part or all of the harissa can be replaced with tomato paste if preferred.
Barbecued Forequarter Chops with Salmoriglio
Barbecued Forequarter Chops with Salmoriglio.
Serves 2
Ingredients:
2 x 220g forequarter chops
½ tbsp olive oil
1 bunch asparagus, trimmed
400g tinned cannellini beans, rinsed and drained
2 celery stalks, thinly sliced
Salmoriglio:
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp finely chopped curly parsley
1 tbsp fresh oregano leaves, chopped
1 garlic clove, crushed
To serve: lemon wedges
Method:
Heat barbecue to medium-high heat. Bring chops to room temperature. Rub lightly with oil and season.
Grill asparagus on the barbecue for 3 to 4 minutes until charred all over. Transfer to a bowl and add beans and celery. Season; toss to combine.
Cook chops for 3 to 4 minutes until moisture appears on one side. Turn chops and cook for a further 3 minutes or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for a few minutes.
For the Salmoriglio: Combine all ingredients in a screw top jar; season and shake to combine.
Serve the chops with vegetables, salmoriglio sauce and lemon wedges.
Tips:
Brush a combination of oregano, pepper and oil on any of your barbecued meats with a ‘brush’ made of fresh herbs.
Salmoriglio is a southern Italian dressing made up of lemon juice, garlic and fresh oregano. It is traditionally served with roasted meats and seafood but is also delicious spooned over roasted pumpkin or potatoes.
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