Food Advertising by

Lamb ideas for Australia Day

January 4, 2011

Whether it’s barbecued, roasted or grilled, Australians love their lamb.

Australian lamb is renowned for its top quality and lends itself to an array of multicultural cuisines. Whether it’s Greek souvlaki, Middle Eastern koftas, Indian curries or Chinese Mongolian lamb, there’s a
lamb dish for everyone this Australia Day.

Wherever you are from this Australia Day, there’s no better way to rejoice in being Australian than by
celebrating with family and friends and tucking into some delicious lamb. Here are some lamb recipes to try or visit themainmeal.com.au for more ideas.

Barbecued Lamb Loin Chops with Avocado Salad and French Dressing
Preparation time: 10 minutes
Cooking time: 8 minutes
Serves: 4

8 lamb loin chops
2 tsp chopped fresh rosemary
1 baby cos lettuce, torn into bite size pieces
1 watercress, washed and trimmed
1 avocado, sliced
4 radishes, thinly sliced
¼ cup French salad dressing

Brush the lamb chops lightly with oil. Season with salt and pepper, and sprinkle with the rosemary. Preheat
the barbecue before adding the lamb.

Cook on one side until the first sign of moisture appears. Turn lamb chops once only. Test the chops for
degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

Remove lamb from heat, loosely cover with foil and rest for three minutes before serving. Toss together
the lettuce, watercress, avocado and radishes, drizzle with the salad dressing. Serve the lamb chops with

Tip: You can use lamb cutlets, eye of shortloin/backstrap or lamb fillets/tenderloins for this recipe.

Turkish Lamb Burgers
Preparation time: 20 minutes
Cooking time: 12 minutes
Serves: 6

600g lamb mince
4 spring onions, finely chopped
1 cup breadcrumbs
150g feta, crumbled
2 cloves garlic, crushed
2 tbsp chopped fresh mint
1 egg
1 Turkish bread loaf cut into 6 even pieces
1 medium tub prepared tabbouli
Lettuce leaves

Combine the lamb mince, onions, breadcrumbs, feta, garlic, mint and egg. Mix and shape into six burgers.
Lightly brush the burgers with oil.

Preheat a pan or barbecue to moderate heat. Add burgers and cook for five to six minutes each side or until thoroughly cooked.

Slice Turkish bread in half horizontally and grill or toast until lightly browned. Place burgers on the toasted
bread with tabbouli and lettuce leaves.

Barbecued Butterflied Lamb Shoulder with Greek Salad
Preparation time: 7 minutes
Cooking time: 40 minutes
Serves: 4

1 lamb shoulder, butterflied
1 lemon, juiced
1 tbsp dried oregano
4 ripe tomatoes, cut into chunks
2 Lebanese cucumbers, cut into chunks
12 kalamata olives
100g feta, cubed
4 tbsp extra virgin olive oil
1 tsp red wine vinegar
10 mint leaves, finely chopped

Preheat barbecue to hot. Make small incisions on the surface of the shoulder. Rub the lemon juice and
oregano into the lamb. Season with salt and pepper.

Barbecue the lamb for 15 minutes on one side and then turn it over and cook for a further 15 minutes.
Cover loosely and rest for 10 minutes.

Combine remaining ingredients to make a salad. Sliced the lamb shoulder and serve with the Greek salad.

<< Previous | Next >>


 Subscribe in a reader






| ©2000-2013 Pat Churchill