SPICY LAMB AND CHICKPEA MINCE

Mince dishes are known for comfort, for big taste and for feeding many or a few. This lamb mince dish is loaded with amazing aromas, textures and flavours. Perfect with warm flatbreads on a cold night.

Prep 00:15

Cook 00:20

Serves 4

Easy 

Ingredients 

400g lamb mince 

1 brown onion, diced 

3 garlic, finely chopped 

1 tbs cumin seeds 

2 tomatoes, roughly chopped 

1 x 400g tinned chickpeas, drained and rinsed 

2 tsp smoked paprika 

2 tsp ground coriander 

1 tsp chilli powder 

1/4 tsp cardamom 

1/4 tsp ground cinnamon 

1/3 cup pine nuts 

1/4 cup raisins 

1 tbs lemon juice 

Small handful flat-leaf parsley 

Small handful coriander leaves

Small handful mint leaves 

Zest of 1/2 a lemon 

1 cup Greek yoghurt

Flatbreads to serve

Method

Step 1. Fry the onion and garlic in olive oil over medium heat until golden. Add the cumin seeds and fry briefly before adding the tomatoes. Season with salt and toss to combine. Allow the tomatoes to cook down for 2-3 minutes. 

Step 2. Add the lamb mince to the pan and break it up with a wooden spoon. Add the rest of the spices and mix through. 

Step 3. When the lamb has browned and cooked through, add the chickpeas, pine nuts and raisins. Season with a little more salt. Add half a cup of water, stir together and allow to simmer for around 10 minutes. Just before serving, add the lemon juice.

Step 4. Serve the lamb on a warm platter. Top with Greek yoghurt, the fresh herbs, lemon zest and a drizzle of olive oil. Enjoy with some flatbreads.

MINCE FEST!

BAHARAT SPICED LAMB LEG W/ FRESH HERB SALAD

Nothing beats slow roasted lamb and it doesn’t have to be complicated. This meal is simple, thoughtful and perfect for a crowd. 

Prep 00:20

Cook 05:00

Serves 6-8

Easy 

Ingredients 

2kg leg of lamb, bone in 

2 tbs baharat spice mix 

1 large brown onion, cut into thick slices

6 medjool dates, pitted and roughly chopped  

4 cloves garlic, sliced 

1 lemon, cut into thick slices 

1 400g tin crushed tomatoes 

2 cups chicken stock 

Salad 

Cucumber 

Red onion 

Mint leaves 

Fresh flat leaf parsley 

Lemon juice, to taste 

Pita bread to serve 

Method:
Step 1. Preheat the oven to 180C. Rub the lamb with the baharat spice mix, a generous amount of salt and pepper and drizzle with olive oil. 

Step 2. Lay the onions, garlic, dates and lemon slices in the base of a roasting dish and pour the tomatoes and stock over the top. Lay the lamb in the middle of the tray and cover loosely with foil.

Step 3. Cook the lamb for 1 hour and then turn the heat down to 160C. Cook for a further 4 hours or until the meat is very tender. In the last hour, remove the foil and spoon some of the pan juices over the lamb. Allow to rest for 15 minutes. Shred the lamb in the pan and its juices.

Step 4. Mix together all of the salad ingredients. Dress with lemon juice and olive oil. Season lightly with salt. 

Step 5. Serve with warm pita bread.

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WE LOVE OUR LAMB

LEMONGRASS LAMB CUTLETS

A fragrant marinade takes the delicious lamb chop to the next level.

Prep 00:15 

Cook 00:20

Serves 2-4

Easy 

Ingredients 

8 lamb cutlets 

Marinade*

3 lemongrass stalks (white part only), roughly chopped 

3 garlic cloves 

1 eschalot, roughly chopped 

2 inch piece fresh ginger, peeled and roughly chopped 

1 long red chilli, chopped 

2 birdseye chillies, chopped 

1 large handful fresh coriander  

1 tsp turmeric powder 

1 tsp salt 

1 tbs oil

400g green beans, trimmed 

To serve 

Cooked rice

Fresh coriander 

Lime wedges 

Method

Step 1. Slowly heat a griddle pan or BBQ to high heat. Add all of the marinade ingredients except the coriander to a mortar and pestle* and pound together to form a paste. Add the coriander and pound it into the paste. Add a little more oil to loosen. 

Step 2. Rub the lamb with the marinade and cook for 2-3 minutes on each side. Allow to rest. 

Step 3. Cook the beans on the griddle pan or BBQ until charred and tender. Season with salt. Serve with lime, fresh coriander and rice. 

Notes: 

*Try this marinade on fish or as a base for a curry. 

* If you don’t have a mortar and pestle, the marinade can be mixed in a food processor. 

MEDITERRANEAN LAMB CUTLETS WITH TOMATO SALAD

GRAB THE FULL RECIPE HERE

Recipe created and developed for Australian Lamb and their new Lamb Legends Campaign.
Do you know a legend who would love a bit of Aussie lamb? Find a heap more recipes and inspiration here…

MORE GREAT LAMB RECIPES HERE…

HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

4 tbs harissa

½ cup natural Greek yoghurt

100ml extra virgin olive oil

4 lamb forequarter chops (about 800g in total)

Juice of ½ orange & ½ lemon, remaining halves reserved

4 carrots (about 480g), peeled and julienned (we used a julienne peeler)

½ cup (85g) raisins

½ cup (90g) pistachios, toasted and roughly chopped

½ cup flat-leaf parsley leaves

½ tsp cumin seeds, toasted

Grilled pita breads, to serve

PUTTING IT ALL TOGETHER: 

Place harissa, yoghurt and half the oil in a large bowl, season and stir to combine. Set aside half the mixture in a small bowl, add chops to the large bowl, turn to coat and stand for 10 minutes (or longer if time allows) to marinate

Heat the barbecue or a grill pan to medium-high and grill lamb, turning once, for 6 minutes for medium or until cooked to your liking. Stand to rest for 5 minutes, loosely covered with foil.

Grill the orange and lemon halves for a minute or until charred. Set aside.

Place carrot, raisins, pistachio, parsley, cumin, orange and lemon juice and remaining oil in a bowl, season and toss to combine. Divide chops and salad among serving plates and squeeze charred citrus over. Serve with reserved harissa and yoghurt mixture and pita bread.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WE LOVE OUR LAMB…

KETO LAMB SKEWERS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

500g lamb leg, diced

¼ cup (60ml) avocado oil (or extra virgin olive oil)

2 tsp each ground cumin & coriander

Juice of 1½ lemons, remaining half reserved

1 small head cauliflower, cut into florets, small leaves reserved

200g cherry tomatoes, halved

2 spring onions, finely chopped

1 bunch flat-leaf parsley, stalks and leaves finely chopped

2 cups mint leaves, finely chopped

½ tsp ground cinnamon

1/3 cup (90g) tahini

PUTTING IT ALL TOGETHER: 

Place lamb, 1 tbs oil, spices and juice of ½ lemon in a bowl, season and stir to coat. Thread lamb onto 4-6 metal skewers, place on a plate and pour excess marinade on top. Leave to marinate for 10 minutes.

Heat a barbecue or grill pan to high and cook lamb, turning often, for 5-6 minutes for medium. Transfer to a plate, loosely cover with foil and leave to rest. Grill reserved lemon half cut-side down.

Meanwhile, place cauliflower in a food processor and pulse until rice-sized pieces form, scraping the sides of the bowl as needed. Place in a bowl and add juice of ½ lemon, 1 tbs oil, tomatoes, spring onion, parsley, mint, cinnamon and cauliflower leaves, season and stir to combine.

To make tahini sauce, place tahini, remaining 1 tbs oil, ¼ cup (60ml) water and juice of ½ lemon in a bowl, season, then whisk together until combined.

Place skewers on a large platter with cauliflower tabblouleh and grilled lemon and serve with tahini sauce.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WE LOVE OUR LAMB

LAMB KOFTA W/ TAHINI SAUCE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

500g lamb mince

2½ tsp each ground cumin and ground coriander

½ tsp each ground chilli and sumac

1 egg, lightly beaten

¼ cup (25g) dried breadcrumbs

2 tbs each finely chopped flat-leaf parsley and mint

2 tbs olive oil

Pita bread and lemon wedges, to serve

TAHINI SAUCE

½ cup (125ml) Greek-style yoghurt

¼ cup (60ml) tahini

Juice of 1 lemon

1 tbs olive oil

½ tsp sumac

TOMATO SALAD

½ cup each of flat-leaf parsley and mint

200g mixed cherry tomatoes, halved

1 Lebanese cucumber, sliced

½ cup (60g) green pitted olives, halved

2 shallots, thinly sliced

2 tbs each red wine vinegar and olive oil

PUTTING IT ALL TOGETHER: 

1. Mix lamb, spices, egg, breadcrumbs and herbs in a bowl, season and roll heaped tablespoonfuls of mixture into balls. Place on a lined tray, flatten slightly, cover and refrigerate for 15 minutes to firm.

2. For tahini sauce, whisk all ingredients in a bowl and season. Place in a serving bowl, cover and refrigerate for 15 minutes.

3. Toss salad ingredients in a bowl, season and place in a serving bowl.

4. Heat oil in a frying pan over medium heat, add kofta and fry for 7-8 minutes until browned all over and cooked through. Serve with salad, tahini sauce, warm pita bread and lemon wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WE LOVE OUR LAMB…