It’s September, so that means new-season lamb is on the shelves and footy finals are on the TV. Sounds like a great excuse to share some fresh and easy meals.
Chipotle Lamb Tacos
Hold tight - we’re checking permissions before loading more content
Serves 4
Ingredients:
500g lean lamb mince
1 tbsp olive oil
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
2 tbsp chipotle in adobo sauce
1 small red onion, thinly sliced
1 tbsp red wine vinegar
12 small soft tacos, warmed
⅛ green cabbage, finely sliced
150g cherry tomatoes, diced
1 avocado, diced
To serve: coriander, lime wedges, sour cream, pickled jalapeños
Method:
Heat oil in a large frying pan over medium-high heat. Add mince, breaking it up with the back of a wooden spoon and cook for 4-5 mins until browned.
Add garlic, spices, chipotle in adobo and a couple of tablespoons of water. Season, stir well, simmer for 2-3 minutes or until sauce thickens.
Place onion and vinegar in a small bowl and stir to coat. Set aside.
Divide cabbage and lamb between warmed tacos. Top with drained red onion, cherry tomatoes and avocado. Serve with coriander, lime wedges, sour cream and jalapeños.
Tips:
Lamb steaks or backstrap would also work well in this recipe.
Add char-grilled corn or zucchini to the tacos for extra vegetables.
Swap the chipotle in adobo sauce for taco seasoning if you prefer. Chipotle in adobo sauce should be available in the Mexican section of most supermarkets.
The Ultimate Lamb Burger
The Ultimate Lamb Burger.
Serves 4
Ingredients:
600g lean lamb mince
1 tbsp olive oil
4 tasty cheese slices
1 small red onion, thinly sliced
1 tbsp red wine vinegar
4 brioche burger buns, lightly toasted
⅓ cup tzatziki
1 baby cos lettuce, leaves separated
2 tomatoes, thinly sliced
8 slices canned beetroot, drained on paper towel
To serve: mint sprigs
Method:
Place lamb mince in a large bowl and season with salt and pepper. Using damp hands form 4 patties, pressing down on pattie with the back of your hand to flatten.
Preheat a large non-stick frying pan or barbecue over medium-high heat. Rub patties on both sides with oil. Cook patties for 2-3 minutes or until bottoms are lightly charred. Turn patties over and top with cheese.
Cook for a further 2 minutes, or until bottoms are lightly charred and cheese has melted. Set patties aside on plate loosely covered with foil.
In a small bowl place onion and vinegar. Season with salt and toss to coat.
Spread tzatziki over bottom halves of buns. Top with baby cos, lamb patties, tomato, beetroot and drained pickled onion. Top with mint sprigs and serve.
Tip: This is a great recipe for feeding a crowd. You can simply cook the burgers and lay them out with all the other ingredients for people to build their own burgers.
18 dried apricots, soaked in boiling water for 15 minutes, patted dry with paper towel
1 onion, cut into thin wedges, halved
1 green capsicum, cut into 4cm pieces
To serve: microwave rice of choice, baby spinach leaves, lemon wedges
Method:
Place jam, vinegar, curry powder, garlic, rosemary and ¼ cup water in a small saucepan. Bring to a boil, reduce heat to low and simmer for about 5 minutes. Set aside to cool slightly.
Place lamb in a large glass dish, add the oil and the marinade. Season and toss to coat evenly. Set aside for 15 minutes to marinate.
Drain lamb from marinade, reserving for basting lamb during cooking. Thread lamb, apricots, onion and capsicum alternatively onto the skewers.
Heat a large char-grill pan or barbecue over medium-high heat. Cook skewers for 12-15 minutes, turning regularly and basting with marinade or until meat is cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes to rest.
Serve sosaties with rice, lemon wedges and extra rosemary.
Tips:
You can dice the lamb steaks yourself or ask your butcher to dice the lamb for you to save time — just ask for a 4cm dice.
You will need 8 medium bamboo or metal skewers for this recipe. If using bamboo, soak the skewers in cold water for 10 minutes to prevent burning.
21°C