I’m not entirely sure how lamb became the unofficial meat of Australia Day. One would be more inclined to think it should be sausages, but some very clever advertising from the lamb industry has rendered them the star of many bbqs on the day that we celebrate the ‘discovery’ of Australia.
I use inverted commas because, of course, Australia was discovered a few times before this official date, and let’s not even go there on the fact that it didn’t really need to be discovered at all because a very noble people already owned the land and had done for a very long time……but I digress. This is a recipe, not a political statement.
Back to clever advertising, I reckon the Sam Kekovich lamb ads are great. This year is not my favourite but after working in advertising (audio side) and seeing a gazillion crapola ads, clever writing stands out of the pack. I often have a giggle at the Australia Day ads that’ve been released annually since 2006.
If you’re not from around these here parts….check it out. This was the first one, and there’s one every year….this year the old boy even gets his Gang Nam on whilst trying to recover from Lambnesia!
This recipe was supposed to be up in time for Australia Day but we’ve had a little blip in our schedule this week and things have not run as smoothly as the corporation would have liked……thankfully, this lamb can be eaten any day of the week, any week of the month, any month of the…..yeah, that.
This rub works on lamb chops too, and to be totally honest I’ve actually put it on chicken and fish also. It’s a super simple Middle Eastern inspired crust.
Broccoli tabbouli is a new discovery for me. My trainer was talking it up recently and the idea piqued my interest no end. I like broccoli, I like tabbouli – what’s not to love, right?
It’s incredibly good for you, and although I used freekeh, which I just adore the nutty taste of, you could use quinoa, or burghul, or cous cous or whatever.
Yield : 4 plus leftover salad, which rocks with tuna FYI
What you will need :
- 500g lamb loin
- 2 tablespoon cumin
- 1 tablespoon cinnamon
- 1 tablespoon sweet paprika
- a head of broccoli, wizzed in the food processor until finely chopped
- 2/3 cup freekah, or burghul
- half a bunch of mint, chopped finely
- half a bunch of parsley, chopped finely
- 1/2 large red capsicum, chopped
- a couple of sweet grilled pieces of capsicum, grill your own or from a jar (optional)
- a punnet of cherry tomatoes, halved
- 1/2 spanish onion, finely chopped
- juice of one lemon
- salt and pepper
- good quality olive oil
- 4 tablespoons hummus
- 3 tablespoons Greek style natural yoghurt
- 1 tablespoon harissa or chili sambal (optional)
- sumac and/or dukkah to serve
What you will do :
Cook your freekah according to packet instructions.
Place all of your spices into a clean plastic bag (ensure it has no wholes because that would suck), and mix them together. Toss your meat into the bag and give it a good shake around making sure all of the meat is covered.
Pop your meat on the BBQ or under the grill, or whatever. Just cook it good. I’m a medium rare kind of lamb girl, so I do about 5 – 7 minutes per side depending on how thick the piece is.
Chuck all of your salad ingredients into a big bowl, including your drained freekah, and toss with the olive oil and lemon juice.
Mix your hummus and yoghurt together, adding chili if that’s your bag. Drizzle on top and spinkle with your sumac or dukkah. I used both because I like bags of flavour.
Plate it all up and devour. Yum.
D Man liked this wrapped up in a pita bread….I think the tabbouli was a tad tricky (judging by the state of my floor), but mixed with the hummus sauce in a wrap changed the consistency to something more manageable.
Do you have a friend that needs healthy, affordable ideas for feeding their family?
Flick this recipe over to them, maybe they’ll love it!!