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
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
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
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.