Recipes
INDIAN SPICED LAMB KOFTA WITH SPRING HERB YOGHURT SAUCE
These flavour-packed koftas paired with a fresh, herby yoghurt sauce make the perfect spring dish - light, zesty, and full of character.
Recipe
These flavour-packed koftas paired with a fresh, herby yoghurt sauce make the perfect spring dish, light, zesty, and full of character. For effortless entertaining, shape the mixture into bite-sized meatballs, cook slightly less, and serve warm with the sauce on the side for dipping.
Makes approx 8 - 10.
In a large bowl, add the lamb, spices, pepper and salt. Mix with hands (wear food safe gloves protects hands) kneading the meat and spices to combine thoroughly together.
Place the onion, garlic, ginger, chilli and coriander in the bowl of a food processor. Blend until finely chopped and paste like. Tip into the lamb mixture scraping down the processor bowl with a spatula. Mix again with hands into the spiced meat to combine well.
Have ready a bowl of water. Divide lamb mix into 10 pieces or weigh out 55g for each piece. Roll the lamb pieces into oval torpedo shapes, dipping hand into the water occasionally to prevent sticking when shaping. Transfer into large container placing side by side. Cover and refrigerate for at least 2 hours to allow flavours to develop and the meat firm. These can be made a day ahead.
Make the sauce 2 hours ahead, or alternatively up to a day ahead to allow for flavours to develop well. Place the herbs, chilli, salt and yoghurt in a small bowl of a food processor. Blend until herbs are finely chopped and the mixture turns a pale green. Transfer to a sealed container and refrigerate until required.
When ready to cook, preheat the oven to 200°C (180°C fan-forced). Remove the lamb koftas from fridge 20 minutes before cooking. Have ready a baking tray.
Heat oil in a large heavy based frying pan over a medium heat. Cook meat in two batches. Add half the kofta in a single layer and cook for about 6 minutes, browning well on all sides, shaking pan to rotate the meat. Avoid using tongs as the meat can break up. Transfer to the baking tray. Repeat frying with remaining oil and raw kofta, then add to the tray. Place in the oven and bake for 4-5 minutes until just cooked through. Test if cooked through by breaking one open. There should be no pink meat inside.
To serve spread half the sauce over a platter, then arrange the kofta over the top. Scatter over the extra coriander leaves and a dusting of garam masala, to garnish.
Serve hot. Spoon remaining sauce in a bowl, to pass around.
Ingredients
500g quality lamb mince
2 teaspoons garam masala, plus extra to dust
2 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground black pepper
1 ½ teaspoon sea salt flakes
1 small onion, roughly chopped
2 garlic cloves, chopped
5cm piece of ginger, peeled and roughly chopped
1 green chilli, deseeded, chopped
1 cup coriander leaves and chopped soft stems
Herb yoghurt sauce:
1 cup coriander leaves and soft stems
1 cup mint leaves, or flat leaf parsley
½ green chilli, deseeded, chopped
Pinch sea salt flakes
1 cup Greek natural yoghurt
Share recipe
Cumin-roasted lamb with Pumpkin Mash and Charred Broccoli
A beautiful Sunday night winter meal.
Recipe
Preheat the oven to 200°C (390°F)
To make the pumpkin mash, place the pumpkin and potato in a large saucepan of cold salted water. Bring to the boil and cook for 10-12 minutes or until tender. Drain and return to the saucepan. Add the butter and cream and mash until smooth. Add the ground cumin, coriander, salt and pepper and stir well to combine. Set aside and keep warm.
Cook the broccoli florets until just tender and set aside to char on a cast iron grill plate (or BBQ) just before serving.
Place the cumin seeds, salt and pepper into the bowl of a small food processor and process until the mixture is just combined. Brush the lamb with the oil and rub with three quarters of the cumin mixture.
Place the lamb on a baking tray and bake for 15-20 minutes for medium-rare or until cooked to your liking.
Serve the lamb with the pumpkin mash, charred broccoli and the remaining cumin mixture.
Ingredients
2 TEASPOONS CUMIN SEEDS
1 TABLESPOON SEA SALT
CRACKED BLACK PEPPER
2 X 400G LAMB RACKS
OLIVE OIL FOR BRUSHING
PUMPKIN MASH
1KG BUTTERNUT PUMPKIN, PEELED AND CHOPPED
500G SEBAGO POTATOES, PEELED AND CHOPPED
50G BUTTER
¼ CUP DOUBLE THICK CREAM
½ TEASPOON GROUND CUMIN
½ TEASPOON GROUND CORIANDER
SEA SALT AND CRACKED PEPPER
BROCCOLI
1 HEAD OF BROCCOLI CUT INTO FLORETS
Share recipe
Slow-Roasted Oregano and Anchovy Lamb with Duck Fat Roasted Potatoes
Anchovies pack a big flavour punch for such a small fish. When used as a dressing, they impart a salty rather than fishy flavour.
Anchovies pack a big flavour punch for such a small fish. When used as a dressing, they impart a salty rather than fishy flavour. Anchovies are a great source of readily available omega-3 fatty acids, which are well known for health benefits, including reducing heart disease risk, dementia, age-related macular degeneration and inflammatory conditions.
Recipe by Georgia Houston from GH Nutrition
Ingredients
3 cloves garlic, crushed
3 anchovy fillets, drained and finely chopped
1/3 cup oregano leaves, stems removed and finely chopped
1/4 cup brown sugar
2 tbsp balsamic vinegar
2kg leg of lamb, bone in
1/2 cup white wine
2 tbsp extra-virgin olive oil
Sea salt and cracked black pepper
Duck Fat Potatoes:
1kg Dutch cream potatoes, skin on, cut into quarters
100g duck fat
1 garlic head, cloves separated
2 tbsp rosemary leaves
Equipment
ROASTING TRAY
Roasting Pan
Recipe
Preheat oven to 200C. Place the garlic, anchovy and oregano in a mortar and pestle to a rough paste. Add the sugar and vinegar and mix to combine. Rub marinade over lamb.
Line a roasting tray with two sheets of baking paper and place lamb on top. Drizzle over wine, olive oil and season with salt and pepper.
Cover with foil and fold the paper and foil to enclose tightly. Bake in the oven for 3 hours or until lamb is tender.
Remove the foil and cook for a further 15 minutes or until the marinade is golden brown and caramelised.
With 1 hour remaining on the lamb, place the potatoes in a large saucepan of cold salted water. Bring to the boil over high heat and cook until just softened (10 minutes). Drain and return potatoes to saucepan. Shake pan to roughen edges.
Heat duck fat in oven in a large roasting pan lined with baking paper until melted (3-4 minutes). Add potatoes, garlic cloves and rosemary and coat in duck fat. Season with salt and roast until crisp and dark golden (30 minutes).
Jar Salad - Greek Style with Lamb Backstrap
This fresh and crunchy salad is served in a jar ready to go for a spectacular summer picnic or a fabulous quick work lunch option.
This fresh and crunchy salad is served in a jar ready to go for a spectacular summer picnic or a fabulous quick work lunch option. Add tender slices of lamb backstrap for a truly authentic Greek salad delight. Just shake the jar, open the lid and you are ready to enjoy!
Recipe by Ang Quinlan from GH Nutrition
Ingredients
2 pieces of lamb backstrap
1 tablespoon olive oil
Salt and pepper, to taste
2 punnets cherry tomatoes, halved (leave some whole)
1 cup chickpeas, rinsed and drained
2 Lebanese cucumbers, cut and diced
4 tablespoons black pitted olives
1 packet baby spinach leaves
1 iceberg lettuce, shredded
1 pack Greek feta, cut into cubes
4 mason jars for serving
Dressing:
1 cup good quality olive oil
1 tablespoon fresh oregano leaves roughly chopped
2 lemons, freshly squeezed
1 tablespoon apple cider vinegar
Salt and pepper to taste
1 clove crushed garlic (optional)
Equipment
Large Pan
Mason Jars
Recipe
Heat a large pan on medium heat. Baste the lamb backstrap with 1 tablespoon of olive oil, and sprinkle with salt and pepper to taste. Cook each side for 2-3 minutes for medium-rare. Set aside.
Combine all dressing ingredients and pour into mason jars in equal quantities.
Layer each salad ingredient: tomatoes, cucumber, olives, chickpeas, iceberg lettuce, feta, and top with spinach leaves.
Slice the lamb backstrap and add to the salad. Place lid on the jar and refrigerate until required.
When ready to eat, shake the jar to ensure the dressing covers all the salad ingredients.