Lamb doesn't need to be the traditional chops, or roast, temp the family with these easy and different lamb dishes by chef Duncan Robertson, owner of River Kwai and Vanilla Orchard and star of GEM's Duncan's Thai Kitchen
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Roasted lamb Thai salad with fresh lime, toasted chilli jam, cucumber, bean shoots, shallots, mint and toasted rice.
Serves 4
Preparation time: 15 mins
Cooking time: 30 mins
Ingredients
1 lamb loin roasted medium rare (sliced thinly)
10 cherry tomatoes (halved)
1⁄4 cucumber (julienne)
1⁄4 bunch mint (picked and broken)
1⁄2 bunch coriander (picked and broken)
4 x red shallots (scallions) sliced
2 stalks spring onion (green shallot)
100 gm beanshoots
1⁄2 cup finely shredded red cabbage
1 tablespoon ground toasted rice
Dressing
100 ml fresh lime juice (3 limes)
100 ml fish sauce
100 ml palm sugar syrup (made from 100 gm palm sugar and water melted)
Method
1. Toss the salad ingredients in a large bowl and set aside
For the dressing
1. Melt the palm sugar in a pot together with 100ml of water and boil until it reaches the consistency of honey
2. Mix the melted palm sugar with fish sauce and lime juice, then set aside
3. Mix all of the ingredients together and dress the salad until coated
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The children and grandchildren will love this one:
Mediterranean vegetable and lamb slider with pesto
Serves 4
Preparation time: 10 mins
Cooking time: 30 mins
Ingredients
4 small soft brioche rolls
1.5 roasted lamb rumps fat on (sliced)
100 ml olive oil
Salt and pepper
1 red capsicums (cheeks removed)
1⁄2 zucchini (sliced)
1⁄2 red onion (sliced)
1⁄2 cup rocket leaves
60gm pesto
For the pesto
2 bunches of basil (picked)
1⁄2 cup olive oil (not extra virgin)
2 garlic cloves
1 juiced lemon
sea salt to taste
1/4 cup grated fresh parmesan
1/4 cup roasted pinenuts
Method
1. Place all of the ingredients for the pesto in a food processor and blend. Season to taste with salt and pepper and set aside
2. Toss the onion, capsicum and onion rings in oil. Season with salt and pepper, and chargrill or oven roast until softened and coloured
3. Slice the vegetables into a medley and set aside
4. Cut the bun in half, then place a small amount of the vegetables, lamb and rocket leaves in the slider and top with pesto
