On Australia Day we cook Lamb

we love lamb

The Christmas holidays may be over and Australia Day is just around the corner. We Love Our Lamb has a few delicious recipes that will help you create a standout dish. From mustard and maple butterflied leg, to a spinach, feta and pine-nut stuffed loin roast, it’s easy to make the ultimate share dish with lamb this Christmas.

No matter who you are, lamb is the meat that everyone can agree to eat during summer. These recipes feature an array of cuts that can all be cooked to create a deliciously tender roast, guaranteed to keep everyone happy at the table.

Marinated Butterfield Boneless Lamb Shoulder
Preparation: 25 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients
1½kg boneless butterflied lamb shoulder, fat trimmed, skin on, scored
125ml extra virgin olive oil
3 cloves garlic, crushed
1 preserved lemon, finely chopped
1 cup loosely packed flat-leaf parsley, roughly chopped
Lemon wedges, sour cream and flat bread, to serve

Tomato and cucumber salad
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp ground cumin
400g punnet baby heirloom tomatoes, halved
2 large Lebanese cucumbers, cut into 1cm pieces
1 small red onion, thinly sliced
2 tbsp finely chopped oregano

Method

  1. To marinate lamb, place oil, garlic, lemon and parsley in a large bowl. Add lamb and toss to coat. Season to taste. Marinate for 15 minutes.
  2. Preheat a lightly greased barbecue to high heat. Cook lamb, skin side down, for 10 minutes. Turn and cook for a further 5 minutes. Reduce heat to medium-low, cover with barbecue hood and cook for a further 12 minutes or until cooked to your liking. Transfer to a large platter, cover loosely with foil and rest for 10 minutes before carving to serve.
  3. Meanwhile, to make tomato and cucumber salad, place oil, vinegar and cumin in a large bowl and whisk to combine. Add remaining ingredients and toss to combine. Season to taste.
  4. To serve, place salad in a large bowl and carved lamb on a large flat platter in the centre of the table. Serve with lemon wedges, sour cream and flat bread on the side.

Cooking Tips

  • Get your butcher to score the skin of your boneless butterflied lamb shoulder. This will help the cut soak up extra flavour when marinating and impart more flavour
  • Alternatively, you can cook the butterflied lamb shoulder on a lightly greased large chargrill pan, over a high heat for 8 minutes on each side. Transfer to an oven tray and cook in a moderate oven for 15 minutes or until cooked to your liking

Spinach, Feta and Pine Nut stuffed Lamb Roast

Preparation: 20 minutes
Cooking time: 1 hour (+15 minutes resting)
Serves: 6

Ingredients
1.2kg lamb loin roast, boned and rolled
2 tbsp olive oil
2 cloves garlic, crushed?
250g frozen spinach, thawed, liquid squeezed out
80g feta cheese, crumbled
1/4 cup pinenuts, toasted
1/3 cup panko breadcrumbs
2 bunches broccolini, cut into 5cm lengths
160g kalettes, trimmed
300g wholemeal cous cous
1 orange, zested, segmented, juice reserved
1/3 cup parsley leaves
1 tbsp wholegrain mustard

Method

  1. Preheat oven to 200°C (180° fan-forced). In a medium bowl combine 1 tablespoon oil, garlic, spinach, feta, pine nuts and breadcrumbs. Season and stir to combine. Lay lamb out flat on a chopping board, fat-side down. Place the stuffing in the centre, roll up gently to enclose and tie in intervals with kitchen string.
  2. Spray a large non-stick frying pan lightly with oil and heat over medium-high heat. Sear the lamb for 4 to 5 minutes or until browned on all sides.
  3. Place lamb on a rack in a roasting pan and season. Roast in oven for 50 to 60 minutes (for medium-rare) or until cooked to your liking. Cover with foil and set aside to rest for 15 minutes. Thickly slice lamb.
  4. Meanwhile, place broccolini and kalettes on a large baking tray. Drizzle with remaining oil, season and toss to coat. Roast for 12 to 15 minutes or until golden and crisp.
  5. Place cous cous in a large bowl, add 1 1/2 cups of boiling water. Cover and sit for 6 minutes. Fluff with a fork, season and add remaining oil, orange zest, orange segments, orange juice, parsley and mustard. Toss to coat.
  6. Serve lamb with vegetables and cous cous.

Cooking Tips

  • If you want to try a different cut, try an easy carve leg or a leg (tunnel bones), both can be stuffed with the spinach and feta stuffing
  • For best results, remove the lamb from the fridge 30 minutes before it goes in the oven, to bring it to room temperature. This will ensure even cooking throughout the roast.

For other recipes check out We Love Lamb.

You never Lamb alone!