4 Finger Licking Good Australian Lamb Recipes

Ready to celebrate Australia Day? Here are 4 delicious lamb recipes that will excite your tastebuds. It’s time to get your cooking hat on because you are about to dive into the culinary world of lamb dishes. Reading these recipes alone will have you salivating.

Let’s get chopping:

Basic Lamb Cutlets with Yoghurt Dressing and Charred Corn

When you say Australian lamb… we say cutlets! This is one of the classic recipes that everyone loves to eat. They are quite easy to make and you don’t need a plate to tear into them. To give them a little extra taste, we have added a light yoghurt dressing and charred corn for a smoky taste.

Prep Time	Cook Time	Total Time	Servings
10 minutes	15 minutes	25 minutes	4

Ingredients

• Trimmed Lamb Cutlets: 12

• Unsalted Butter: 50g

• Olive Oil: ¼ cup

• Garlic Clove: 1

• Smoked Paprika: 1 tbsp

• Chilli Chipotle Powder: ½ tsp

• Corn Cobs: 4

• Sliced Spring Onion and Mint Leaves for Dressing

Yoghurt Dressing

• Greek-Style Yoghurt: 300g

• Mint and Coriander: ½ Bunch

• Grated Lemon Zest and Juice: ½

• Ground Coriander: ½ tsp

• Crushed Garlic Clove: 1

Method

• Place all the ingredients for the yoghurt dressing in a processor and blend until smooth. Take out 1/3 of this dressing in a bowl and place the rest in the fridge

• Marinate the cutlets in this 1/3 yoghurt dressing for 20 minutes

• In a bowl, add olive oil, butter, paprika, garlic and chipotle powder

• Heat the barbeque and place the corn cobs on the grill after brushing them with olive oil and seasoning

• Cook them for 10 minutes until lightly charred

• Cook the lamb cutlets for two minutes on the barbeque

• Scatter spring onion and mint on the lamb

• Spread butter on the corn cobs and place them in the platter

• Drizzle the yoghurt dressing on the lamb cutlets and serve

Lamb Sausage Rolls with Harissa Yogurt

This is a great recipe to enjoy for lunch, brunch and dinner. You can make it in advance and freeze. All you will need to do later is wait for them to thaw and pop them in the oven.

Ingredients

• Lamb Mince: 500g

• Extra Virgin Olive Oil: 2 tbsp

• White Onion (Chopped): 1

• Garlic Cloves: 3

• Chopped Rosemary: 1 tbsp

• Crushed Cumin Seeds: 1 tsp

• Frozen Butter Puff Pastry: 3 sheets

• Egg: 1

• Greek-Style Yoghurt: 250g

• Harissa: ¼ cup

• Mint for garnishing

Method

• Preheat the oven to 200° C

• In a fry pan, add oil and cook onion for 4 minutes

• Add rosemary, garlic and cumin into the fry pan and cook for 2 minutes

• Remove the frypan from heat and allow the herbs to cool for 10 minutes

• Mix the herbs in the mince

• Lay down the pastry sheet and cut into thick strips

• Spoon the mince onto the strips, roll them and brush with egg wash

• Seal the pastry and place the pieces in a baking tray in the freezer for ten minutes

• Place the tray in the oven and bake for 30 minutes until the pastry turns golden

• In a bowl, mix Harissa and yoghurt

• Place the rolls in a platter with the dip and sprinkle with mint

Lemon, Anchovy and Rosemary Marinated Lamb

This herb-marinated lamb is yet another classic that you can enjoy all day long. Get your fork and knife ready because when you will take the first bite, you won’t be able to stop yourself.

Ingredients

• Lamb (Butterflied and Boned): 2kg

• Flat-Leaf Parsley: 1 bunch

• Rosemary: 1 bunch

• Garlic Cloves: 4

• White Anchovy Fillets: ¼ cup

• Lemon Juice: 2 tbsp

• Extra Virgin Olive Oil: 1 cup

Method

• Place rosemary, garlic, parsley, oil, anchovy and lemon juice in a blender until smooth

• Rub half of the blended herb marinade on the lamb and place the rest in the fridge

• Cover the lamb and let it marinate for 30 minutes at room temperature

• Heat the barbeque grill to high heat and cook the lamb for 10 minutes until it turns golden

• Reduce the heat and cover the lamb with aluminum foil

• Cook the lamb for 15 more minutes

• Remove the lamb from the grill and let it rest for ten minutes

• Slice the lamb into 2 cm slices and serve with the herb marinade

Lamb, Tzatziki and Quinoa Tabouleh Kebabs

Looking for healthy lamb options? That’s no problem. We’ve got you covered! This tortilla lamb recipe takes half an hour to make but you will demolish it in just a matter of minutes. It’s a tasty dish that your entire family can enjoy.

Ingredients

• Lamb Leg Steak: 700g

• Extra Virgin Olive Oil: 2 tbsp

• Tortillas: 8

Tabouleh

• Quinoa: ½ cup

• Flat-Leaf Parsley: 1 bunch

• Mint: ½ bunch

• Red Onion: 1

• Roma Tomatoes (Deseeded): 2

• Extra Virgin Olive Oil: ¼ cup

• Grated Lemon Zest and Juice: 1

• Garlic Cloves: 1

• Greek-Style Yoghurt: 1 ½ cups

Method

• To make the Tabouleh, boil water in a saucepan and add quinoa to eat

• Cook until it becomes tender

• Drain the water and rinse with cold water

• Add all the Tabouleh ingredients in the quinoa with the Tzatziki, mix them thoroughly and set the mixture aside

• Brush oil on the lamb and then season it with black pepper and salt

• Place the lamb on a fry pan and cook for 7 minutes

• Place the lamb in foil paper and let it rest for five minutes

• In the mean time, place the tortillas in the oven for a few minutes

• Cut thin slices of lamb and place them on the tortilla

• Top the lamb with Tzatziki, Tabouleh and parsley

So, there you go. 4 classic Australian Lamb recipes that you should definitely try!