RECIPES

Lamb recipes, perfectly

The days are warming and thoughts are turning to entertaining on the back deck or just trying something a little lighter. The Meat and Livestock Board have plenty of Lamb recipes perfect for both. SNAPPY SCHNITZEL LAMB CUTLETS

Serves: 4 Prep time: 15 mins Cooking time: 20mins

INGREDIENTS 8 lamb cutlets, excess fat trimmed; 1 cup dried breadcrumbs; 2 free-range eggs, lightly beaten; ½ cup plain flour; 1/3 cup olive oil, for shallow frying + 1 tbsp extra, for slaw; 8 small kipfler potatoes, halved lengthways; ¼ small red cabbage, finely shredded; ¼ small green cabbage, finely shredded; 1 large carrot, peeled, shredded; 2 green onions, finely sliced; 1 tbsp currants Zest and juice of 1 lemon +extra wedges, to serve; 1/3 cup whole egg mayonnaise; 1 garlic clove, crushed; 1 tbsp parsley leaves, finely shredded +extra leaves, to serve.

METHOD 1. In a microwave safe container cook potatoes for 3-4 minutes on HIGH (100%) or until nearly tender. Lightly spray a large char-grill pan with oil and heat over medium-high heat. Cook potatoes for 5-6 minutes or until tender and lightly charred. Set aside to keep warm. 2. Meanwhile, place breadcrumbs in a large shallow bowl. Place flour on a large plate and season. Place eggs in a separate shallow bowl. Working with 1 lamb cutlet at a time, coat in flour, shaking off any excess. Dip in egg, then press in breadcrumb mixture to coat.

Transfer to a plate lined with baking paper. Repeat with remaining cutlets. 3. Heat oil in a large non-stick frying pan over medium-high heat. Cook lamb cutlets, in batches, for 3-4 minutes each side or until golden and cooked to your liking, replacing oil as necessary. Set cutlets aside on a plate lined with kitchen paper. 4. In a large bowl combine cabbage, carrot, onions and currants. Season, drizzle with extra oil and half the lemon juice and toss well to coat. 5. In a small bowl combine mayonnaise, garlic, lemon zest and remaining juice and parsley. Season and stir well to combine. 6. Serve cutlets with potatoes, slaw, aioli, lemon wedges and parsley leaves. TIPS 1. Lamb leg or rump steaks, beaten to 1cm thickness with a meat mallet, would also work well in this recipe. 2. Swap dried breadcrumbs for panko crumbs; add your choice of herb, finely chopped, or some grated parmesan to the breadcrumbs for an extra flavour hit. 3. Use a pre-pack coleslaw salad mix from the supermarket to save time.

SALAD AND ZA’ATAR LAMB CUTLETS

Serves: 4 Prep time: 10 mins Cooking time: 25mins

INGREDIENTS 8 lamb cutlets, excess fat trimmed; 4 Lebanese pita bread pockets; ¼ cup olive oil; ¼ cup za’atar spice blend; ½ iceberg lettuce, roughly chopped; 200g baby tomatoes, halved; 250g baby cucumbers, roughly chopped; 1 small red onion, thinly sliced; 6 radishes, thinly sliced; 6 fresh dates, pitted, roughly chopped; 1/3 cup marinated feta, crumbled; 1 tbsp pomegranate molasses; Juice of 1 lemon; To serve: Parsley leaves, pistachio nuts, roughly chopped, pomegranate seeds.

METHOD 1. Preheat oven to 200°C (180°fan-forced).

Line a large baking tray with baking paper and place pita pockets on the tray. Brush pita pockets with 1 tablespoon oil, sprinkle with half the za’atar and cook in the oven for 8-10 minutes, turning halfway, or until crisp and golden. Set aside to cool.

Break into pieces. 2. Meanwhile, brush cutlets with 1 tablespoon oil and season. Sprinkle with remaining za’atar. Heat a large non-stick frying pan over medium-high heat and cook cutlets, in batches, if necessary, for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. 3. In a screw top jar place remaining oil, pomegranate molasses and lemon juice.

Season and shake well to combine. 4. Place lettuce, tomatoes, cucumbers, on-

ion, radishes, dates, feta and pita onto a serving dish. Drizzle with dressing and toss well to coat. 5. Serve cutlets with salad topped with parsley, pistachios and pomegranate seeds. TIPS 1. Lamb loin chops, forequarter chops or chump chops would also work well in this recipe. 2. For frenched lamb cutlets, reduce cooking time by half. 3. Use your choice of garnishes – coriander or mint would work well as alternative herbs; almonds, hazelnuts or macadamias as alternative nuts. Add an extra drizzle of pomegranate molasses if pomegranate seeds are unavailable or out of season. 4. Za’atar spice blend is available at most green grocers or delis; try dukkah as an alternative seasoning.

BAKED BALSAMIC LAMB SHANKS

Serves: 4 Prep time: 15 mins Cooking time: 3hrs

INGREDIENTS 4 Frenched lamb shanks (approx. 350g each), fat trimmed 2 tbsp olive oil 2 tbsp harissa paste 1 tbsp ground coriander 2L (8 cups) beef stock 1/3 cup balsamic vinegar 3 sprigs oregano 1 large eggplant, cut into 4cm pieces 1 tsp fennel seeds 60g baby rocket leaves 200g cherry tomatoes, quartered 400g can butter beans, rinsed, drained 175g green beans, blanched, halved lengthways ½ cup mixed olives, pitted, roughly chopped 1/3 cup marinated feta, crumbled Toasted pine nuts, chopped, mint sprigs, lemon wedges, to serve

METHOD 1. Preheat oven to 180°C (160°fanforced). In a large glass dish place half the oil, lamb shanks, harissa paste and coriander. Season and rub well to coat. 2. Heat a large ovenproof casserole dish over medium-high heat and cook shanks, in 2 batches, if necessary, for 8-10 minutes or until browned all over. Add stock, balsamic vinegar and oregano. Cover and place in the oven for 2 ¼-2 ½ hours or until tender and falling off the bone. Remove shanks from sauce and set aside in a large bowl covered with foil to keep warm. Place sauce in a medium saucepan, bring to the boil, reduce to a simmer and cook for 8-10 minutes or until sauce thickens. 3. Meanwhile, line a large baking tray with baking paper. Spread eggplant onto tray, drizzle with remaining oil, sprinkle with fennel seeds, season and toss to coat.

Cook for 30-35 minutes or until tender. 4. On a serving platter place rocket, tomatoes, beans, eggplant, olives and feta.

Top with shanks and drizzle with sauce.

Sprinkle with pine nuts and mint sprigs.

Serve with lemon wedges. TIPS 1. Either serve the shanks whole on the bone or you can shred the meat off the bone and toss through the salad. 2. Leftover roast lamb leg or shoulder would also be perfect in this recipe – either sliced or shredded. 3. Swap feta for ricotta or goats’ cheese; swap tomatoes for roasted capsicums; add currants or raisins for extra sweetness