By Leigh O'Connor.
It’s Summer Down Under – the barbeque sizzles, backyard cricket battles are fought and thoughts turn to celebrating our national day with a favourite lamb recipe. Because if there’s no lamb it is simply un-Australian, right Sam Kekovich?
Don’t suffer from lambnesia this Australia Day, we have you covered with five sensational recipes to serve the family. Think lamb croquettes deep fried to golden brown, topped with a dollop of yoghurt dressing; or pink roasted lamb rump with sumac mustard and baked Japanese pumpkin.
From Far North Queensland restaurant North Bar and Kitchen comes this delicious recipe for lamb croquettes. Located onsite at the Cairns Shangri-La hotel on Pierpoint Road, restaurant-goers can relax alfresco on the wide deck by the marina harbour and watch the sun set, casting amazing colours across the sky, while delving into innovative Mod Oz cuisine.
Chef Aaron Habgood shares his love of lamb with these crunchy Panko crumbed croquettes, flavoured with tomato passata, fennel, cumin and coriander. Marinating the lamb shoulder overnight is recommended for the ultimate taste sensation, while the croquettes can be made in advance and cooked on the day.
Fancy a melt in the mouth slice of pink roasted lamb rump? Chef Robert Fuch from Rubyos on King Street in Newtown, brings us his version of beautifully pink lamb slices - served with baked Japanese pumpkin, charred eggplant raita and dukkah. The creaminess of the raita and full flavour of the pumpkin, make this a lamb-worthy offering for even the fussiest eater.
Those looking to dine in Sydney’s inner west, will find Rubyos takes casual dining to a new level with its contemporary interior, complementing the charming heritage location. Guests can enjoy a pre-dinner drink in the cocktail lounge before taking a seat and choosing from a grazing menu, with a wealth of global flavours.
Western Australia’s The Shorehouse restaurant, on Marine Parade in Swanbourne, sits absolutely beachfront and this theme is carried through to a dining area with a palette of neutral beige and emerald green, reminiscent of sand dunes and the ocean. Culinary director David Coomer heads a refined Mod Oz menu and happily shares with us his take on charcoal roasted lamb rump, smoked eggplant and chilli bean paste.
After coating the lamb rump with a Xinjian spice mix and leaving it to marinate overnight, it is sous vide before pan roasting to achieve a caramelised finish. The smokiness of the eggplant puree and hit of heat from the chilli bean paste and black vinegar dressing, makes this a dish to relish on a hot, Summer’s day, teamed with a chilled glass of oak-aged Chardonnay.
As Manu Feildel explains, hollandaise is the cousin of béarnaise sauce and both play a very important role in French cuisine. While beef is ideally matched with béarnaise, lamb is a natural choice for this recipe - lamb cutlets with mint hollandaise - for a European twist to an Aussie Day classic.
The lamb cutlets can be cooked on the barbeque, transferred to serving plates and smothered in rich, creamy hollandaise, infused with dried and fresh mint. Lamb and mint are a marriage made in heaven, so be prepared to pull up stumps and take a drinks break when this dish hits the boundary ropes.
For a Middle Eastern twist on an Aussie staple, Chef Ross Dobson’s spiced lamb and hummus on toast can be served as a light lunch, or starter to a main meal. Combining garam masala, coriander, cinnamon and cumin with minced lamb and hummus, the mixture tops toasted Turkish bread creating a crunchy and delicious open sandwich.
So, avoid a calambity this Australia Day and be the baa-beque hero! For more lamb recipes, click here.