Beef, quinoa and zucchini meatloaf
Barbecued butteried lamb leg
Chilean-style marinated lamb steaks
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Inspiring meals made deliciously simple Whether you’re grilling, pan-frying or roasting, you’ll find it super easy to create fresh and healthy meals for your family and friends using a variety of delicious beef and lamb cuts. From a simple and nutritious Monday night salad, a crowd-pleasing mid-week meatloaf to a casual weekend steak we’ve got it covered. The Beef and Lamb Team
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High in iron Boosts your energy, brain & immunity
High in protein Keeps you fuller for longer
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High in zinc Promotes a healthy immune system
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
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Char grilled five spice lamb chops with stir-fry vegetables and chilli dipping sauce
Ingredients 8 lamb loin chops 1 tbsp ground Chinese five spice 2 tsp sunflower oil 1 clove garlic, finely chopped 200g Swiss brown mushrooms, thickly sliced 1 red capsicum, deseeded and sliced 1 bunch bok choy, cut into 3cm pieces
Prep Cook Serves
20 min 10 min 4
Steps 1. Place lamb chops on a plate, brush with 2 teaspoons of oil and sprinkle both sides with five spice. Preheat a char grill until hot, cook the lamb for 2-3 minutes each side and then leave to rest. 2. Mix ingredients for dipping sauce in a small bowl. 3. Heat a wok until very hot, add 2 teaspoons of oil and swirl to coat the pan. Add garlic and stir for 5 seconds or until fragrant, then add the mushrooms and stir until golden. Add capsicum then the bok choy, and toss to combine. Add the soy sauce and stir through. Serve immediately with lamb, noodles and dipping sauce.
1 tbsp salt-reduced soy sauce Dipping sauce 1 long red chilli, deseeded and finely chopped 2 cloves garlic, finely chopped ¼ cup salt-reduced soy sauce To serve Rice noodles Red chilli, sliced thinly, to garnish
Switch to make Teriyaki lamb chops: Make a marinade of honey, soy sauce, sesame oil, grated ginger and garlic and marinate the lamb in the fridge overnight. Cook on a barbecue or char grill and sprinkle with sesame seeds to serve.
Tips 1. Make your own five spice mix with a blend of star anise, cinnamon, cloves, Szechuan pepper and fennel. 2. Try using forequarter chops, chump chops or cutlets if you can’t find loin chops. 3. To add new flavour dimensions to your favourite cuts, why not experiment with a dry rub? If you’ve never tried a dry rub before, start with store-bought herbs and spices. You can create your own signature flavour combinations as you become more confident!
Is there such a thing as a lamb ‘T-bone’? To share photos of your creation with us visit Instagram.com /beefandlambteam
Absolutely! The succulent and tender lamb loin chop is equivalent to the beef T-bone steak and makes a great addition to many meals. Perfect for the barbecue, this cut provides two texture and flavour experiences with the fillet on one side of the bone and the backstrap (or eye of loin) on the other.
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Grilled beef scotch fillet steaks with smoky eggplant and pomegranate salad
Ingredients
Prep 15 min* Cook 15 min Serves 4 + 20 min draining time
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Steps
4 beef scotch fillet steaks, trimmed
1. Brush steaks with oil and bring to room temperature.
1 tbsp olive oil
2. Cut a few deep slits in the eggplant and place directly over a gas flame using tongs (see tip if you don’t have a gas flame). Cook for 10 minutes, rotating as the skin chars and the eggplant softens. Remove to a tray and slice in half lengthways. Scoop flesh into a sieve set over a bowl and allow to drain for 20 minutes.
1 large eggplant 1 tbsp caramelised balsamic vinegar 1 tbsp lemon juice 1 punnet grape tomatoes, halved 1 Lebanese cucumber, diced ¼ cup flat-leaf parsley, leaves picked 1 pomegranate, seeds removed
3. Preheat a barbecue or grill to very hot, season steak with salt and pepper and cook for 2-3 minutes per side for medium, then allow to rest. 4. Finely chop the drained eggplant until it becomes slightly mushy, and then place in a bowl with balsamic vinegar and lemon juice, stirring until combined. Gently fold through tomato, cucumber, parsley and half the pomegranate seeds. Season with salt and pepper. Serve with remaining pomegranate seeds on top.
Switch to make Scotch fillet with tabouli salad: Leave out eggplant, balsamic vinegar and pomegranate. Cover ½ a cup of burghul with boiling water and leave for 20 minutes until water is absorbed. Scrape with a fork to loosen the burghul before adding to the salad. Finely chop 1 bunch of parsley and combine with 1 chopped tomato, 1 chopped cucumber and lemon juice, olive oil and salt and pepper to taste.
Tips 1. If you don’t have a gas flame, you can roast your eggplant in the oven. Simply halve it lengthways, drizzle with oil and roast until very tender. Watch how to make this dish. beefandlamb.com.au/ scotchfilletsmokyeggplant
Take the guesswork out of cooking steak with the free SteakMate app, available to download from the App Store and Google™ play
2. To remove the pomegranate seeds, start by cutting the pomegranate in half. Then, gently break off pieces of pomegranate and ease the seeds out. 3. Try roasting a whole scotch fillet and carve to serve. Brown the roast in a pan then transfer to the oven at 160°C for 1 hour or until it reads 60-65°C on a meat thermometer.
MSA Meat Standards Australia is a grading system of Australian beef and lamb that provides you with a symbol of quality. Look for this symbol to identify cuts of beef and lamb that will always be tender, tasty and juicy.
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Beef rump po’ boy Ingredients 600g beef rump steak, trimmed 1 tbsp olive oil 2 Lebanese cucumbers 1 tbsp white vinegar 4 soft, long (15cm) brown bread rolls Wholegrain mustard 1 avocado, sliced 2 roma tomatoes, sliced 2 cups shredded iceberg lettuce Chilli sauce, to serve
Steps
Prep 15 min Cook 5 min Serves 4
1. Brush beef with oil and season with salt and pepper. Preheat a frying pan over high heat and cook the steaks for 2 minutes each side. Rest for 5-10 minutes and slice thinly. 2. To pickle the cucumbers, cut them into long batons the length of each bread roll. Sprinkle with a little salt and the vinegar and leave to pickle for 10-15 minutes. 3. Open the bread rolls and spread with mustard and avocado. Fill the rolls with salad and top with sliced beef and chilli sauce.
Switch to make Vietnamese bánh mì: Swap the avocado for coriander. Pickle the carrot instead of the cucumber and add a splash of dressing made with fish sauce, chilli and caster sugar. Use mayonnaise in place of the chilli sauce.
Tips 1. Maintain the juiciness of your beef by covering and resting it for 5-10 mins before slicing.
To share photos of your creation with us visit Instagram.com /beefandlambteam
2. Try using flank, sirloin or flat iron steak instead of rump. 3. Mini po’ boys are ideal for parties, entertaining and kids meals. Just use dinner rolls and switch out the steak for mini beef sausages.
Who’s the po’ boy? The origin of the po’ boy sandwich is thought to date back to the Great Depression of the 1920s. During the infamous New Orleans streetcar strike, former streetcar workers opened a restaurant and served free sandwiches to their workmates, referred to as the ‘poor boys’. The original po’ boy sandwich was made using potatoes and roast beef gravy. Today, you’ll find many variations, typically using roast beef.
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Chilean-style lamb with tomatoes, asparagus and char grilled corn Ingredients 800g lamb leg steaks, trimmed of fat (2 per person) Marinade 2 cloves garlic, crushed 1 tbsp chopped jalapeños Juice of 1 lime 1 tbsp finely chopped coriander root and stem 1 tbsp coarsely chopped coriander leaves 2 tbsp extra virgin olive oil Vegetables 2 roma tomatoes, thickly sliced 2 bunches asparagus, trimmed 4 corn cobs To serve
Prep 15 min* Cook 20 min Serves 4 + 30 min marinating
*
Steps
1. Combine marinade ingredients and pour half over the lamb. Turn lamb in the marinade to coat evenly. Marinate for 10-30 minutes, until you’re ready to cook. Reserve remaining marinade for serving. 2. Preheat a barbecue or grill pan until very hot. Cook corn for 10 minutes, turning often to char them evenly. Cook asparagus for 2-3 minutes and tomatoes for 1-2 minutes. 3. Cook lamb on barbecue or grill pan for 2-2½ minutes per side for medium. Rest for 5-10 minutes, then slice and serve with vegetables and the reserved marinade.
Switch to make Chilean inspired lamb wraps: Slice the leftover lamb and fill Lebanese bread with cooked rice, beans and salad, topped with hummus and mashed avocado.
Tips 1. Try fresh red or green chillies instead of jalapeños. 2. Marinate the lamb the night before for a more intense flavour. 3. Try lamb rump, cutlets or eye of loin if you can’t find leg steaks.
Lime wedges Coriander sprigs Watch how to make this dish. beefandlamb.com.au/chileanstylelamb
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Barbecued butterflied lamb leg with roasted vegetables and tahini dressing
Ingredients 1.5kg butterflied lamb leg, trimmed of excess fat Juice of 1 lemon 2 tbsp extra virgin olive oil 800g Kent pumpkin, peeled and cut into 2cm thick wedges 2 red capsicums, seeded and cut into 4 cm pieces 2 zucchini, cut on diagonal in 4 cm pieces Tahini dressing 2 tbsp tahini paste
Prep 20 min Cook 40 min Serves 8
Steps 1. Preheat oven to 220°C for the vegetables. Place lamb on a baking tray and squeeze over the juice of half a lemon. Drizzle with 1 tablespoon of oil and season with salt and pepper. Cover loosely with foil and leave at room temperature for 30 minutes. 2. Place pumpkin, capsicum and zucchini on two baking trays, drizzle with 1 tablespoon of oil and season with salt and pepper and toss to coat. Roast for 35-40 minutes until vegetables are golden and cooked through. 3. Preheat a barbecue to 220°C and cook lamb over an indirect heat for 15 minutes, serving side down. Turn the lamb over and cook for another 10 minutes for medium, or until a thermometer reads 60-65°C. Cover loosely with foil and rest for 15 minutes. 4. To make tahini dressing, whisk the tahini paste, lemon juice and water in a small bowl until the consistency of thickened cream. Season with salt and pepper to taste. Carve the lamb against the grain and serve with roasted vegetables, tahini dressing and a sprinkling of dukkah.
1 tbsp lemon juice 1-2 tbsp water Dukkah, to serve
Switch to make Barbecued tandoori lamb: Marinate the lamb in 1 cup of yoghurt and 3-4 tablespoons of tandoori paste and place in the fridge overnight. Cook following the instructions in Step 3.
Tips Think your photo looks better than ours? Upload your photo at pinterest.com/beefandlambteam
1. Make sure the lamb is an even thickness so that it cooks evenly. You can do this yourself or ask your butcher to prepare it for you. 2. You’ll find tahini paste in most supermarkets, generally in the health food section. 3. If you can’t find butterflied lamb leg, try a butterflied shoulder, rump roast or leg steaks.
Butterflied lamb Butterflying is a preparation process that makes it easier for you to marinate, evenly cook and carve your lamb. Your butcher can butterfly either a lamb leg or shoulder by removing the bone from the meat and opening the cut to resemble the shape of a butterfly. The result is one long, even piece of lamb that can be grilled, or stuffed and trussed ready to roast.
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Beef, quinoa and zucchini meatloaf with green leafy salad
Ingredients 800g lean beef mince ½ cup quinoa, rinsed 2 zucchini, grated 1 carrot, grated 3 tsp smoked paprika 3 cloves garlic, crushed 1 egg, lightly whisked 70g cheddar cheese, grated Green leafy salad, to serve
Prep Cook Serves
15 min 1 hour 4-6
Steps 1. Preheat the oven to 180°C. Grease and line the base and long sides of a 10cm x 21cm loaf tin with baking paper. 2. Place the quinoa in a small saucepan with 1 cup of water and bring to a simmer. Reduce heat to low and cook for 10-12 minutes until the water has evaporated. Allow to cool. 3. Grate zucchini and sprinkle lightly with salt. Place in a sieve set over a bowl and leave to drain for 10 minutes. Squeeze zucchini firmly to extract excess liquid. 4. Place beef mince, cooked quinoa, zucchini, carrot, paprika, garlic, egg and half the cheese into a large mixing bowl. Season with salt and pepper and mix well until combined. 5. Place mixture into the loaf tin, smooth the top and sprinkle with the remaining cheese. Bake for 1 hour or until juices run clear, or a meat thermometer reads 71°C. Allow to cool for 20 minutes, pour off juices, place on a cooling rack and set over a tray to cool. Slice and serve with a green leafy salad.
Switch to make Greek inspired meatloaf: Swap the cheddar cheese and paprika for feta and oregano. Serve with a Greek salad of olives, tomato, capsicum, cucumber and feta.
Tips 1. Use different vegetables, such as leftover roasted vegetables or diced or mashed pumpkin. A good tip is to have as many colours as possible. 2. Try veal or lamb mince as an alternative to beef mince for a different flavour. 3. You can make gravy using the meatloaf juices. Add the juices to a medium frying pan with 1 tablespoon of flour and cook slowly for about 5 minutes until thickened and the flour is cooked. Add a little red wine vinegar to balance the flavour and season to taste.
Tasty lunch leftovers Find more step-by-step recipe videos on YouTube.com/themainmealideas
Why not make another meatloaf at the same time and turn it into tomorrow’s lunch? Leftover meatloaf is versatile and tastes great in a salad or sliced thinly and used as a sandwich filling.
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Know your cuts BUTTERFLIED LAMB LEG Butterflied leg is prepared from the lamb leg by removing the bone and opening the cut to create a butterfly shape. The resulting thinner cut enables you to cook it quicker and more evenly.
LAMB LOIN CHOPS Also known as the lamb T-bone, the loin chop is tender with a great flavour imparted from the bone while cooking. Perfect for grilling, this cut pairs well with dry rubs and spice mixes.
BEEF SCOTCH FILLET STEAK Due to their tenderness and flavour, scotch fillet steaks are one of the most popular cuts of beef. Fast, hot cooking methods ensure they remain tender, and when thinly sliced, they can be used in stir-fries. BEEF MINCE Tasty and versatile beef mince is an all-rounder that makes marvellous meals in just minutes. Loved by all, it suits most cooking methods and a variety of dishes.
LAMB LEG STEAKS
BEEF RUMP STEAK The rump steak is suited to a variety of cooking methods including barbecuing, pan-frying and stir-frying. This versatile cut has a firmer texture and a classic rich and tasty beef flavour.
Prepared from the leg, these delicious steaks are tender and full of flavour. They’re easily adaptable, suiting recipes that require barbecuing, pan-frying or stir-frying.
Want to learn more about other cuts of beef and lamb? The Meat Cuts app is your comprehensive guide to beef and lamb cuts, available to download from the App Store and Google™ play
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