Tag Archives: aussie lamb

Warm Lamb Salad with Baby Beets, Labneh and Candied Walnuts

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IMG_3If you are looking to whip up some tasty salads this spring but are in need of some foodie inspiration then its time to jump on
the Beet train! Fast becoming one of the most fashionable vegetables of 2014 it’s not hard to see why the humble old beetroot is making a comeback. With a seriously impressive nutrient profile, beets offer a range of health benefits to keep you looking a feeling your best. Available just about all year round these colourful little flavour bombs are the perfect accompaniment to just about any dish. If you want to find out what all the fuss is about, give this recipe a go, it will not disappoint!

Warm Lamb and Veggie Salad with Baby Beets, Labneh and Candied Walnuts

(Serves 2 people)

Ingredients:

  • 1 bunch fresh baby beetroots, peeled and trimmed
  • 200g pumpkin, cut into 1cm thick slicesIMG_2
  • 1 small eggplant, cut into 1cm thick slices
  • ½ punnet cherry tomatoes, halved
  • 1x red onion, quartered
  • 100g baby spinach leaves, washed
  • 250g lamb loin (backstrap), trimmed
  • 1 clove garlic, crushed
  • 1/3 cup walnuts
  • 1 tbsp maple syrup
  • 100g marinated labneh or fetta cheese
  • fresh thyme
  • olive oil
  • balsamic vinegar

What to do…

Preheat oven to 180 degrees Celsius.IMG_5

Place the lamb in a bowl and rub with olive oil and the crushed garlic. Season with salt and pepper and set aside.

Top and tail and then peel the beets. Slice them in half and then add to a lined baking dish along with the sliced eggplant, pumpkin, red onion and cherry tomatoes.

Drizzle the vegetables with olive oil and balsamic vinegar and season with salt and pepper. Sprinkle with some fresh thyme leaves and place in the oven to cook for approximately 45mins or until the veggies are soft and slightly browned.

Meanwhile, heat a non-stick fry pan over a medium-high heat. Add the walnuts, maple syrup and a light sprinkling of sea salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Set aside to cool.

When almost ready to serve, place a non-stick fry pan over med-high heat and cook the lamb. Approximately 3 minutes each side for medium rare. Once cooked to your liking remove from the heat and set aside to rest for 4-5mins before slicing.

Meanwhile, layer the baby spinach leaves over a large serving platter and then top with the roasted vegetables. Finally add the sliced lamb and sprinkle over the candied walnuts and labneh.

Enjoy!

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My version of Jamie’s 15 minute Greek Feast!

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jamies greek feast 3 Another 15 minute meal done and dusted and believe it or not but I somehow managed to whip up this wickedly delicious (yet relatively healthy) Greek feast in less than 15minutes! 14mins and 39seconds to be exact!! Although Jamie uses lamb mince in his recipe to make Greek lamb koftas, I was lucky enough to find some lamb (home grown on my parents farm) hiding in the back of my freezer this morning! So, instead of going out and buying lamb mince, which is often quite high in fat (particularly saturated fat), I just cut off any excess fat and diced up my lamb into bite sized chunks. Then cooked it in much the same way as Jamie’s Koftas! I also left out the pita pockets as there seemed to be plenty of food to go round without them but they are definitely a nice addition when feeding a crew and are fun alternative for scooping up food than the boring old knife and fork!

What you need… (for 2 people)

1 lamb backstrap (or a shoulder or leg could also be used if you are feeding a crowd!)

small handful of raw pistachios

honey

1 glove garlic (crushed)

2 tsp garam massala

fresh thyme (or oregano)

1 small cos lettuce

handful of cherry tomatoes

1  tbs of low fat fetta or cottage cheese

1 lemon

1/2 small lebanese cucumber

1/2 small red onion

small handful of kalamata olives

olive oil

1/2 cup cous cous

large handful of mint

handful of parsley

1 chilli

1/2 cup fat free natural yoghurt

What to do….

Turn on your kettle and while the water is boiling add your handful of mint and the chilli to a food processor with a pinch of salt and pepper and blitz until smooth. Remove the blade then throw in half a cup of cous cous and about half a cup of boiling water. Then cover with the lid and set aside.

Next, place a non-stick frying pan over high heat, and while it is heating up, add your lamb to a bowl along with the garam massala, season with salt and pepper and mix well to allow the spice to infuse into the meat. Once the pan is hot, add a dash of olive oil to the pan before throwing in your lamb, turning regularly so it browns nicely all over.

Meanwhile, quickly chop up your lettuce into chunks and throw onto to a serving board along with your cherry tomatoes (halved). Coarsely grate you cucumber and red onion, place in a bowl and then season lightly with salt. Then squeeze out the excess salty fluid before sprinkling over the lettuce, along with the your crumbled fetta/cottage cheese, chopped parsely and olives.

Bash the pistachios with a mortar and pestle and then throw them over your sizzling lamb along with a drizzle of honey, your chopped thyme or oregano leaves and I also added a sprinkling of sesame seeds for good measure then toss well to combine. Remove your lamb from the heat and assemble next to the salad on your serving board.

Fluff up your cous cous and transfer to a serving bowl. The last thing to do is to pour your yoghurt into a serving dish and squeeze over some lemon juice, mix through and you’re good to go!

Good Luck!

A

jamies greek feast2

Lamb, pumpkin and goats cheese salad

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lamb salad 2Ever tried homegrown lamb straight from the farm to you plate? If you haven’t you are seriously missing out! Having grown up on a sheep and cattle property in the center of Queensland, I am lucky enough to be well familiar with the taste of fresh, top quality meat and the backstrap from my parents farm that we devoured last night was no exception! It’s been almost 3 hours since I ate dinner and I can still taste the succulent, tender lamb melting away in my mouth!

In saying this, a lamb backstrap from any decent butcher will do the job for this recipe and I am not kidding when I say that if you like red meat, especially lamb you HAVE to try this one. It’s fast, it’s fresh and it’s sure to please any crowd of carnivorous food lovers!

What you need…(enough for 3 people)

1 lamb backstrap

2 cloves garlic

bunch of thyme leaves (or rosemary!)

olive oil

1 tsp seeded mustard

200g pumpkin

1/2 packet mixed salad leaves (washed)

4-5mushrooms (halved)

1/2 punnet cherry tomatoes

goats cheese

1/2 small avocado

1/2 lebanese cucumber

1/2 packet mixed salad leaves (washed)

sm handful of toasted pinenuts

What to do…

Firstly, crush your garlic and add 3/4 of it to a bowl along with the a splash of olive oil, the thyme/rosemary leaves and mustard and mix together. Add the lamb and coat well. Set aside til ready for cooking.

For the salad cut your pumpkin into small chunks and add to a baking tray along with the mushrooms.Drizzle lightly with olive oil and sprinkle the remaining garlic over your mushies. Place in a moderate (180degree) oven and leave to bake for around 20 mins or until pumpkin is soft and slightly browned around the edges.

For the lamb, grab a non stick fry pan and add a drizzle of rice bran oil or canola. Seal the lamb on both sides (approx 30secs each side) and then place in a baking tray and place in the oven with your pumpkin and mushies. Leave the lamb in there for about 10-15mins for a perfectly cooked (medium rare) piece of meat!

While your meat and veggies are in the oven, add your mixed salad leaves, chopped cucumber, cherry tomatoes, sliced avo, and a sprinkling of goats cheese to a salad bowl. Toast your pinenuts and add to the salad.

When the lamb is cooked. Remove from the oven and allow to rest for 3-4mins before slicing. Add to your salad along with your roasted pumpkin and mushies. Drizzle over some balsamic vinegar and olive oil and you are ready to eat! If you like you can always serve this salad with a dollop of minted yoghurt as there is no denying that lamb and tzatziki really are a match made in heaven!

The Pros:lamb salad

– Quick and easy to prepare

– Fresh and light..perfect for balmy summer nights!

– Good source of iron, protein, fibre and B vitamins!

– and it’s just so ridiculously delicious!

The Cons:

Well..there are none!

As stated by our patriotic lamb ambassadors..Avoid Lambnesia and EAT MORE LAMB!!

Enjoy!

A