Smoky Beef Churrasco
Lamb Po-ke Bowl
Garlic and Thyme BBQ Beef Steak
Hawaiian-Style Lamb Po-Ke Bowl
Spring into summer with mouthwatering beef and lamb meal ideas With the warmer weather upon us, it’s time to fire up the barbecue for delicious beef and lamb. From quick and easy midweek meals to entertaining ideas for getting family and friends together, our latest collection of recipes treats taste buds to enticing flavours everyone will love.
Ingredients
Enjoy! The Beef and Lamb Team
10 min, plus marinating Cook 20 min Serves 4
Steps
Marinade
1. C ombine soy sauce, garlic, sesame oil and chilli flakes in a bowl large enough to hold the lamb, then coat lamb with marinade thoroughly. Marinate for 1 hour or refrigerate overnight if time allows.
2 tbsp soy sauce, plus extra for drizzling
2. Wash rice and cook according to packet directions.
2 cloves garlic, crushed
3. P reheat a BBQ to hot and cook the lamb, BBQ lid down, for 10 minutes each side or until it reaches about 55°C on a meat thermometer. Transfer the lamb to a clean plate, cover loosely with foil and rest for 10 minutes before slicing into 2cm pieces.
600g lamb rump, trimmed
½ tsp sesame oil ½ tsp chilli flakes, plus extra to serve
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Prep
1 cup brown rice 1 green capsicum, 1cm diced 250g cherry tomatoes, halved 1 avocado, 1.5cm diced or sliced
4. P lace rice in a large bowl and add capsicum, tomato, avocado, spring onion and coriander. Drizzle with the lemon juice and 1-2 teaspoons soy sauce, then stir gently to combine and divide between serving bowls. 5. T op rice bowls with lamb, sprinkle with extra spring onions and chilli flakes and serve with lemon wedges on the side.
2 spring onions, finely sliced, plus extra to serve
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½ cup chopped coriander Juice of 1 lemon Lemon wedges to serve INSTAGRAM instagram.com/ beefandlambteam
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Watch how to make this recipe at beefandlamb.com.au/ lambpoke
Switch to make Lamb, avocado and jalapeno fried rice: Place a wok over high heat and, once smoking, add 2 tsp oil. Cook 2cm diced lamb in small batches until browned and almost done. Set aside on a plate. Reheat wok, add another 2 tsp oil and add cold cooked brown rice. Toss for 2-3 minutes until warmed through, then add marinade ingredients, capsicum and spring onions. Add 1 tsp finely chopped jalapenos or chilli. Add one lightly whisked egg and fold through until just cooked, breaking it up as you go. Return lamb to wok and either fold through tomato and avocado or serve on the side.
Tips
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1. Y ou can also cook the lamb in a preheated oven at 180-200°C fan forced for 20-25 minutes. 2. If preparing salad ingredients ahead of time, toss the avocado with some lemon juice, so it doesn’t go brown.
PINTEREST pinterest.com/ beefandlambteam
High in iron For energy
High in protein For strength
3. Instead of lamb rump, try using lamb leg steaks or lamb eye of loin (backstrap).
High in zinc For brain power
Veggie / Salad Fresh and full of nutrients
Budget friendly Spend less and eat more
Time friendly Minimum fuss but still delicious
Planned-overs Tomorrow’s lunch never tasted so good
beefandlamb.com.au
Garlic and thyme BBQ steaks with chickpea and capsicum couscous salad
Ingredients
Prep 15 min Cook 20 min Serves 4
Steps
4 bone-in beef blade steaks
1. Place steaks in a single layer in a dish.
Marinade
2. B lend tomato, garlic, thyme, vinegar, capers, olive oil and some freshly cracked black pepper in a blender until smooth. Pour this marinade over the steaks.
2 soft ripe Roma tomatoes, roughly chopped 2 cloves garlic, peeled 1 tsp thyme leaves 2 tbsp sherry vinegar 1 tbsp capers
3. B ring 3 cups water to the boil in a medium saucepan, add the couscous and turmeric and simmer for 8-10 minutes or until tender, then drain, cool slightly and combine with remaining salad ingredients. 4. P reheat a BBQ to medium and cook steaks for 3 minutes each side. Serve steaks with the salad, sprinkled with mint and pomegranate.
1 tbsp olive oil Chickpea and capsicum couscous salad 1 cup Israeli couscous ½ tsp turmeric 1 red capsicum, diced 400g can chickpeas, drained and rinsed 100g baby spinach Shredded mint leaves and pomegranate seeds, to serve
Switch to make Beef blade steak with Mexican mole sauce: Omit sherry vinegar and swap thyme for 1 tbsp chopped coriander leaves. Add 1 tsp ground cumin, 1 tbsp ground coriander, 1 tsp cocoa and 1 tsp chopped jalapeno. Blend until smooth and marinate the steaks. Cook the steaks as above then serve with avocado, coriander, lime, cucumber, tomato, brown rice and a few oven-baked corn tortillas broken up into smaller chips.
Tips Watch how to make this recipe at beefandlamb.com.au/ garlicthymesteaks
1. R emove steaks from the fridge 15 minutes before cooking to ensure they cook more evenly. 2. R emember to rest your steaks for a few minutes before serving to maximise tenderness and juiciness. 3. Instead of beef blade, try this recipe with flank or flat iron steaks.
Take the guesswork out of cooking steak with the free SteakMate app, available for download from the App Store and Google Play.
beefandlamb.com.au
beefandlamb.com.au
Brazilian smoky tamarind lamb churrasco with carrot and garlic rice Ingredients 1 butterflied lamb leg (approx 1.2kg) Tamarind glaze 2 tbsp tamarind puree 3 cloves garlic, crushed 1 tsp hot smoked paprika 2 tsp ground cumin 2 tbsp honey Juice of 1 lime, plus wedges to serve
Cuban spice-rubbed lamb with roasted sweet potatoes and black bean salad Ingredients 4 lamb forequarter chops Dry rub 1 tsp dried oregano ½ tsp chilli flakes 1 tsp ground cumin Zest of 1 lime Roasted sweet potatoes and salad 500g sweet potatoes, peeled and cut into thin wedges Extra virgin olive oil, for tossing and drizzling
Prep 15 min Cook 20 min Serves 6
Steps 1. P lace lamb leg on a large plate or tray. Mix glaze ingredients in a small bowl and spread evenly over the lamb. 2. R inse rice and place in a saucepan with carrot, capsicum, garlic, 1 teaspoon olive oil and freshly ground black pepper. Pour over 1.5 cups water and stir gently. Place over medium heat and cook until rice and vegetables are tender. 3. P reheat BBQ to medium, add lamb and cover, then cook for 20 minutes, turning halfway. Rest on a clean plate, loosely covered with foil. Slice to serve. 4. P our any meat juices over rice and serve with lamb, steamed broccolini and lime wedges.
Carrot and garlic rice 1 cup Basmati rice
Prep 20 min Cook 35 min Serves 4
Steps
1 carrot, diced 1 red capsicum, diced 1 clove garlic, crushed
Switch to make
1 tbsp olive oil
1. P lace lamb forequarter chops on a plate or tray large enough to hold them in a single layer. Preheat oven to 200°C fan forced.
Crushed fennel lamb with rasam rice: Crush fennel seeds in a mortar and pestle. Brush lamb leg with 1 tbsp oil and sprinkle with fennel seeds. Cook on the BBQ as above. For rice, swap capsicum for Roma tomato and add cumin, black pepper and curry leaves if you have them. Add 1 tbsp tamarind puree to the water before adding to the rice.
2. C ombine dry rub ingredients in a small bowl with the finely grated zest of the lime, and reserve 1 teaspoon of the dry rub for the salad. Sprinkle both sides of the lamb with the remaining dry rub.
Tips
1 bunch steamed broccolini, to serve
3. P lace sweet potato in a bowl with a little oil and toss to coat. Spread in a single layer in a large roasting pan or heavy baking tray and cook for 35 minutes until crisp at the edges. 4. P reheat a BBQ or chargrill pan to medium hot, drizzle lamb with a little oil and sprinkle with a few salt flakes just before cooking. 5. C ombine ingredients for the salad, then drizzle with a little extra virgin olive oil. Serve lamb with sweet potato, salad and yoghurt.
Watch how to make this recipe at beefandlamb.com.au/ smokychurrasco
1. M arinade or glaze can burn if the heat is too high or the cooking time too long. When cooking a larger cut such as this butterflied lamb leg, make sure you keep an eye on the heat and turn it down if necessary. 2. B y keeping the BBQ lid down during cooking, the heat can circulate through the meat, ensuring it cooks more quickly and evenly than with it open. 3. I nstead of lamb leg, try this recipe using lamb loin chops or beef porterhouse steaks.
1 tsp dry rub spice mix from above 4 ripe Roma tomatoes, chopped 1 can black beans, drained and rinsed 1 avocado, sliced Baby spinach ½ cup Greek yoghurt, to serve
Switch to make BBQ lamb with homemade spiced beans: Heat 1 tbsp olive oil in a pan and fry a finely diced red onion with dry rub until onion softens. Add 2 diced tomatoes or a can of chopped tomatoes and a can of beans such as four bean mix, kidney beans, black beans or chickpeas. Cook lamb on the BBQ and serve with the beans, ripe avocado and lime.
Tips Watch how to make this recipe at beefandlamb.com.au/ cubanlamb
1. L amb forequarter chops are from the shoulder and retailers sometimes sell them as ‘grilling’ or ‘BBQ’ chops. 2. Y ou can double or triple the spice rub recipe, minus the lime zest, and place it in a clean jar to use next time. Try tossing the rub through vegetables or potatoes when grilling or roasting. 3. This recipe is also suitable for neck chops or chump chops.
beefandlamb.com.au
beefandlamb.com.au
Tangy beef, parsley and lemon fattoush salad
Ingredients 800g beef rump cap, trimmed (approx. 1.4 kg untrimmed) 1 bunch asparagus, trimmed Marinade 2 tsp baharat spice mix, plus extra for sprinkling 1 clove garlic, crushed 1 tbsp olive oil Fattoush salad 2 pieces pita bread, cut into 2-3cm pieces, plus extra bread to serve
Prep 20 min Cook 20 min Serves 6
Steps 1. P lace beef on a large tray. Mix marinade ingredients in a small bowl, then brush beef with marinade. 2. P reheat a BBQ to medium hot and cook beef, with the lid down, for 20 minutes, turning halfway. 3. R est beef on a clean plate covered loosely with foil. While beef is resting, drizzle asparagus with a little olive oil and grill asparagus until grill marks appear and almost tender. 4. M eanwhile, place pita pieces on a baking tray, spray with oil spray and sprinkle with pepper and a little spice mix. Bake in the oven at 180°C fan forced for 10-15 minutes until crisp. 5. S lice beef and dress salad. Fold crisp pita pieces through salad at the last minute, and serve with extra pita bread on the side.
1 bunch flat leaf parsley, leaves coarsely chopped 4 Roma tomatoes, deseeded and diced into small cubes 1 green capsicum, diced Dressing 1 tbsp olive oil Juice of 1 lemon
Switch to make Beef rump cap with brown rice tabbouleh: Mix a cup of cooked brown rice with 1 bunch chopped parsley and 1 diced tomato and diced capsicum. Dress with olive oil and lemon. Serve with beef and a little hummus or tahini. Sprinkle with sumac or ground cumin to serve.
Tips Watch how to make this recipe at beefandlamb.com.au/ beeffattoush
1. T o make your own baharat spice mix, simply combine pepper, allspice, cinnamon, cloves, nutmeg, ground coriander and ground ginger. Adjust to taste. 2. F or a gluten free alternative to pita bread, try adding a little cooked pearl barley or quinoa to the salad. If you prefer a little crunch, add some corn tortillas or gluten free Mountain Bread. 3. Try using beef rump steak or blade steak instead of rump cap.
beefandlamb.com.au
beefandlamb.com.au
Japanese beef tsukune (glazed meatballs) with soba noodles and pickled vegetables
Ingredients 600g lean beef mince 1 tbsp soy sauce 1 clove garlic, crushed
1
3
1. P lace beef mince, soy sauce, garlic, ginger and panko crumbs in a large bowl and mix until combined. Roll into 24 meatballs, about 1 tablespoon each in size. Soak bamboo skewers in water for 10 minutes, drain and closely thread 3 meatballs onto each skewer.
Pickled vegetables 4 pink radishes, washed and sliced
3. Combine glaze ingredients in a bowl.
1 Lebanese cucumber, roughly chopped on the diagonal
4. D rizzle meatballs with a little oil, or spray with oil spray, then place on a preheated BBQ on medium to high heat. Cover and cook for 5 minutes, then turn and cook for another 5 minutes. Use the remaining 2 rosemary sprigs to brush glaze on meatballs while cooking.
¼ cup panko crumbs
2
Steps
2. P lace chopped vegetables in a large heatproof bowl. Place rice vinegar, a pinch of salt flakes and 2 sprigs rosemary in a small saucepan and bring to a simmer. Turn off heat and pour this over vegetables, toss to coat and cover with a lid. Leave to pickle for 5-10 minutes for crunchy pickles. Drain before serving.
1 tsp finely grated ginger
Step by step method
Prep 20 min Cook 20 min Serves 4
1 bok choy, quartered lengthways 1 long red chilli, sliced in half lengthways but kept whole at the stem ½ cup rice wine vinegar
5. C ook soba noodles according to packet directions, then drain. Brush meatballs with extra glaze and serve with pickled vegetables and soba noodles.
4 sprigs rosemary Glaze ¼ cup sweet soy sauce 2 tbsp soy sauce ¼ cup mirin 1 tsp sesame oil 270g soba noodles
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Watch how to make this recipe at beefandlamb.com.au/ japanesemeatballs
Switch to make Hokkien noodles with glazed meatballs: Fry the meatballs in a hot wok until golden brown, then place on a tray and finish in the oven at 180°C for 10 minutes while you cook the remainder of the dish. Pour glaze over meatballs and cook for another 5 minutes. Stir fry bok choy and any other vegetables you like, such as sliced red cabbage, carrot or mushroom, with 1 tsp oil and a little chilli, ginger and spring onion for 30 seconds. Add Hokkien noodles and about 2 tbsp soy sauce, then toss to coat until noodles are just warmed through. Check seasoning and serve with glazed meatballs.
Tips 1. U se a palette knife or metal spatula to turn meatballs on the BBQ as they have a tendency to stick, and the bamboo skewers get hot. 2. M eatballs can be made ahead of time and frozen. Bake from frozen at 180°C fan forced for 15-20 minutes. Glaze the meatballs in the final 5 minutes. 3. Instead of beef, try this recipe using lamb or veal mince.
beefandlamb.com.au
Know your beef and lamb cuts BEEF RUMP CAP
BUTTERFLIED LAMB LEG
Sometimes known as picanha, rump cap has a delicious flavour. It makes a meltingly tender roast, or you can slice it against the grain for petite steaks and stir-fry strips.
One of the most popular cuts for the barbecue, butterflied leg cooks quicker than a full lamb leg. You can take advantage of its uneven thickness to serve some meat rarer than others!
LAMB FOREQUARTER CHOPS These economical, versatile and succulent chops suit many different types of cuisine. They’re best cooked using grilling or slow cooking methods to retain their flavour and tenderness.
BEEF MINCE A crowd-pleasing favourite, beef mince is economical, versatile and suitable for many different cuisines as well as both fast and slow cooking methods.
LAMB RUMP Lean and versatile, this cut is renowned for its tenderness and succulent flavour. It is best suited for roasting or diced for dry heat cooking methods.
BEEF BLADE STEAK BONE-IN The natural marbling in these steaks makes them tender and flavourful. Hugely versatile, they suit barbecuing and panfrying whole or cutting into thin strips for stir-frying.
Want to learn more about other cuts of beef and lamb? The free Meat Cuts app is your comprehensive guide to beef and lamb cuts, available to download from the App Store and Google Play.