Tag Archives: lamb

Warm Lamb Salad with Baby Beets, Labneh and Candied Walnuts


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)


  • 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.




My Quick Greek Feast!


greek feastHave I ever said how much I love Greek food? Wellll now you know! I just love the combination of flavours and the tantalising mix of juicy, perfectly cooked meats, fresh salads, delicious dips and soft, fluffy flatbreads….mmm yum I am getting hungry again just thinking about it!

So, to cure my cravings for all things Greek, last night Mark and I whipped up a delicious, healthy Greek feast and I thought it was probably only fair that I shared it all with you! Loaded with fresh salad veggies, home grown lamb backstrap grilled to perfection on the barby and some tastey home made tzatziki, this Mediterranean inspired meal is not only delicious but it is super nutritious and heart healthy as well! Oh and did I mention it only takes about 20mins to prepare?? Healthy Fast Food at it’s best!

What you need…

1 lamb back strap

2 cloves garlic

fresh or dried oregano

olive oil

1 lemon

1-2 large roma tomatoesgreek salad

1/2 lebanese cucumber

handful of pitted kalamata olives

half a red onion

crumbled low fat fetta

handful of roquet

1/3 cup fat free natural yoghurt

store bought tabbouleh (from the deli section… OR if you have time you can make your own! All you need is some cooked burghul wheat or quinoa, a HEAP of chopped parsley, diced tomatoes, red onion, olive oil and some fresh lemon juice!)

What to do…

Crush your garlic and add most of it to a bowl with a handful of chopped fresh oregano (or good sprinkle of dried oregano), a squeeze of lemon juice, a good splash of olive oil and then season with salt and pepper. Cut your lamb into thick slices and add to the bowl of marinade, mixing well. Set aside until ready to cook. Don’t forget to turn on your BBQ at least 10-15mins before you’re ready to cook!

Cut your tomatoes, cucumber and onion into bite sized chunks and throw into a serving bowl along with the roquet leaves, a splash of olive oil, squeeze of lemon juice and a sprinkle of dried oregano. Season with salt and pepper.

For the Tzatziki mix your yoghurt with the remaining garlic and a small handful of diced cucumber. Feel free to throw in some fresh herbs too! I used parsely but you could use mint or coriander instead.

To cook your lamb, rub some olive oil over the hot plate and then cook the meat for about 1-2 mins on each side, or until cooked to your liking!

And you’re done! Delish!


greek feast 3

Lamb, pumpkin and goats cheese salad


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!!