lamb

Lamb Rosemary Pies

July 5, 2021 | Freezable Meals, Make-ahead Meals, Members only, Red meat, Slow Cooked

This Lamb and Rosemary Pie was requested by a member a little while ago…the hardest part about creating this recipe was deciding what flavour combination to share! This was my favourite, the slow cooked lamb with the cauliflower topper is just so good. The lamb falls apart beautifully into the hearty, flavoursome gravy and the…

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Lamb Rack with Rosemary Butter

June 21, 2021 | Freezable Meals, Members only, Red meat

This super simple Lamb Rack with Rosemary Butter recipe is a quick, easy to make meal that tastes incredible. Rosemary and garlic are flavours made for lamb, they just compliment it so well. Lamb racks are a special meal in our family so to have a perfect method to make their flavour absolutely shine is…

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Greek Lamb Meatball Tray Bake

March 22, 2021 | Make-ahead Meals, Members only, Red meat

This Greek Lamb Meatball Tray bake is a one pan meal that is delicious and nourishing. It is full of tasty roasted vegetables and seasoned lamb meatballs. There is a lot of scope to vary the vegetables in this dish to suit your veggie drawer. Cut the vegetables to an appropriate size to have them…

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Greek Lamb Chops (with Tomato Salad)

January 25, 2021 | Members only, Red meat, Vegetarian

These Greek Lamb Chops (with Tomato Salad) are the ultimate BBQ meal and one of my favourite ways to enjoy lamb. Lamb on a ‘barbie’ is a quintessential part of an Aussie backyard get-together. The pairing of Aussie lamb with Greek seasoning mirrors our multi-cultural society and brings the best of all flavours to the…

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Indian Spiced Lamb Shoulder

August 31, 2020 | Make-ahead Meals, Members only, Red meat, Slow Cooked

This delicious, melt-in-your-mouth Indian Spiced Lamb Shoulder is a meal I know you’re going to love. It takes about 5 minutes of prep, then it’s slow cooked in the oven to create the tastiest meal. With Father’s Day just around the corner this is a fabulous ‘roast’ for dad for lunch or dinner. My hubby…

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Pastitsio

April 8, 2020 | Budget Friendly, Freezable Meals, Make-ahead Meals, Red meat, Vegetarian

This is my healthy take on a Greek classic, Pastitsio. Instead of a rich cheesy sauce, it’s topped with a much lighter blend of yoghurt, tahini and parmesan cheese. It can also be made with beef mince if you prefer, but personally prefer to use lamb mince.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

A healthier and lighter take on a Greek classic Pastitsio. Instead of a rich cheesy sauce, it’s topped with a much lighter blend of yoghurt, tahini and parmesan cheese.

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4.93 from 14 votes

Pastitsio

A healthier and lighter take on a Greek classic Pastitsio. Instead of a rich cheesy sauce, it’s topped with a much lighter blend of yoghurt, tahini and parmesan cheese.

Prep Time20 mins

Cook Time40 mins

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

2 tbsp olive oil - extra virgin
1 red onion/s - diced
4 clove/s garlic - diced
600 g lamb mince
1 ½ tsp ground cinnamon
1 tsp mixed spice
1 bay leaf/s
1 tsp dried oregano
60 ml red wine
1 zucchini/s - diced into 1 cm pieces
2 carrot/s - diced into 1 cm pieces
700 g tomato passata (puree)
125 ml chicken stock or bone broth
1 tsp sea salt - or to taste
Ground black pepper - to taste
30 g baby spinach - chopped (1 cup)
250 g rice quinoa penne pasta (or any pasta that suits)

Topping

1 clove/s garlic
500 g full-fat natural yoghurt - or greek yoghurt (2 cups)
2 tbsp hulled tahini
1 free-range or organic egg/s
1 tsp sea salt
Ground black pepper
25 g parmesan cheese - grated (¼ cup)
2 tbsp pinenuts
¼ bunch/s fresh parsley leaves - approx. 1 handful, finely chopped

Metric - US Customary

Instructions

Heat the olive oil over a medium heat and add the onion. Sauté for a couple of minutes.
Add the garlic and lamb mince, sauté to brown the mince.
Add the cinnamon, mixed spice, bay leaf and oregano and cook for a minute until you smell their fragrance.
Turn the heat up to high and add the red wine (it should sizzle and reduce quickly and remove the alcohol).
Reduce the heat and add the tomato passata, broth, zucchini, carrots and seasoning.
Cover and simmer with the lid ajar for 15-20 minutes.
Pre-heat you oven to 180°C/ 350°F fan-forced.
While the sauce is simmering, boil the penne.
Once it is almost cooked, drain and rinse the pasta and mix in with the sauce and the baby spinach.
Place into an oven proof serving dish.
In a food processor or by hand, grate cheese and set aside.
Then blend the garlic, yoghurt, tahini, sea salt, pepper and egg.
Pour this over the sauce/ pasta mix, top with the grated parmesan and pine nuts.
Bake for 10-15 mins or until the cheese is melted and the top is browned.

Serve

Sprinkle with the chopped parsley leaves and serve with a green, leafy salad.

Thermomix

I chop the onion and garlic in the TMX but cook it all in a pan. I find it cooks better that way, not as sloppy as cooking in the TMX. I then use it to grate the cheese and make the topping sauce.

Store

Store in an airtight container in the fridge or freezer.

Make ahead

Re-heat in a low oven until just hot.

Notes

Dairy Free

Make two cups of this Dairy-free Bechamel Sauce to replace the yoghurt. Replace the Parmesan cheese with a generous sprinkling of nutritional yeast flakes and a little bit of salt.

Onion and garlic-free

Replace the onion with a small fennel bulb and the garlic a pinch of chilli flakes.

Vegetarian

Replace the mince with 2 cans of brown lentils (drained and rinsed). Choose vegetable broth.

Nut-free

Omit the pine nuts.

Wine free

Replace the wine with broth or stock (and a tsp of vinegar).

Different vegetables

Feel free to switch up the veggies to suit your supplies and tastes.

I'd love to hear how you like this recipe. Post a comment below and rate this recipe, thanks so much.

Lamb Korma with Spiced Cauliflower Rice

April 7, 2020 | Freezable Meals, Make-ahead Meals, Members only, Red meat, Slow Cooked

This slow cooked Lamb Korma with Spiced Cauliflower Rice is one of my favourite ways to eat lamb. Despite the long list of ingredients, this dish is actually very easy to make and is a beautifully spiced, delicious meal. It’s also a great curry to introduce to young kids as there’s no heat. For a…

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Lamb Kefta

August 20, 2019 | Budget Friendly, Freezable Meals, Make-ahead Meals, Red meat

My hubby loves lamb so I thought it fitting to share this Lamb Kefta recipe ahead of Father’s Day.

One of my families greatest pleasures is trying different cuisines. Middle Eastern is a firm favourite and this Lamb Kefta is based on one we like to order at a lovely restaurant nearby.

I’ve made this to feed a crowd, or, it does us for two meals (and the kids lunchbox too). One night I serve it with the salad below, and then a couple of nights later I’ll serve it with hummus and roasted vegetables.

My Hummus and Roast Vegetable recipe is in my fabulous little ebook Well Nourished Sides and Salads. If you’re after more inspiration for interesting ways to make veggies shine in all their deliciousness. Then take a look – it’s just $9.95 and full of goodness that the whole family will love. Click HERE to find out more.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

This Lamb Kefta is an easy to make, nourishing meal that my whole family loves. Serving it with the Tomato Salad and Tahini Sauce is a match made in heaven.

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5 from 3 votes

Lamb Kefta

This Lamb Kefta is an easy to make, nourishing meal that my whole family loves. Serving it with the Tomato Salad and Tahini Sauce is a match made in heaven.

Prep Time30 mins

Cook Time10 mins

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

1 red onion/s
¼ bunch/s fresh coriander leaves
¼ bunch/s fresh parsley leaves
¼ bunch/s fresh mint leaves
1 tsp dried oregano
1 tsp sweet paprika
1 tsp ground cumin
½ tsp ground cinnamon
Ground black pepper
1 tsp sea salt - or to taste
1 kg lamb mince

Tomato salad

8 vine ripened tomatoe/s -seeds removed and diced
1 red capsicum/s -diced
1 red onion/s (small) finely diced
¼ bunch/s fresh parsley leaves
¼ bunch/s fresh mint leaves
½ lemon/s -juice
60 ml olive oil (4 tbsp)
35 g pine nuts -toasted (¼ cup )

Tahini Sauce

250 g full-fat natural yoghurt (1 cup)
40 g hulled tahini (2 tbsp approx.)
1 clove/s garlic -minced
½ tsp sea salt - or to taste
Ground black pepper

Instructions

In a food processor mince the onion and fresh herbs until very finely chopped. Thermomix 10 seconds, speed 5 (you may need to scrape the sides).
You can make this without a food processor, but you will need to make sure the onion and herbs are all very finely chopped (important for the texture and flavour).
Add the oregano, paprika, cumin, cinnamon and seasoning and mix to combine. Thermomix 3 seconds, speed 4.
Add the lamb mince and mix until the herbs and spices are evenly distributed throughout the mince. This can be done in your processor or by squeezing through with your hands. Thermomix 30 seconds, reverse, speed 4 or until well combined.
Form patties and place on a plate.
Heat your BBQ or griddle pan and cook to brown on all sides. This is a good job for hubby or the kids whilst you throw the salad together.

Salad

Combine all of the ingredients into a bowl and toss well. I sometimes bulk this out by adding extra greens like baby spinach or lettuce leaves.

Tahini sauce

Combine all ingredients into a small bowl and mix well.

Serve

Serve the hot Kefta on a plate with the salad and sauce.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge.
They can also be frozen (either the raw mixture to cook another night or the cooked meatballs).

Notes

Dairy-free

Replace the yoghurt with coconut yoghurt or Cashew Cream.

Garlic-free

Replace the garlic in the sauce with a teaspoon of ground cumin.

Onion-free

Replace the onion in both the Kefta and salad with a small bulb of fennel.

Nut-free

Replace the pine nuts with sunflower seeds.

Sesame-free

Replace the tahini with almond butter.

Beef Kefta

This is also delicious so feel free to sub the lamb mince with beef mince.

I'd love to hear how dad enjoys this recipe.Post a comment or rate this recipe below.

Lamb Coconut Curry

September 5, 2018 | Freezable Meals, Make-ahead Meals, Red meat, Slow Cooked, Vegetarian

This weeks cracking Lamb Coconut Curry recipe is thanks to the lovely Irena Macri from Irena Macri | Food Fit For Life. I don’t often share other peoples recipes, but Irena is a friend and I really love her cooking style.

I’ve made this several times for my family and they always devour it. So here we have it, I know you are going to love this delicious Lamb Curry…

Coconut Lamb Curry - a delicious, easy to make recipe that the whole family will just love.

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4.81 from 21 votes

Lamb Coconut Curry

This Lamb Coconut Curry is an easy to make, nourishing curry that the whole family will love.

Prep Time15 mins

Cook Time1 hr 50 mins

Total Time2 hrs 5 mins

Course: Main Course

Cuisine: Indian

Servings:

Author: Georgia Harding

Ingredients

1 tbsp butter, ghee or coconut oil
700 g lamb shoulder - diced
1 onion/s (large) sliced
1 red chilli/s - finely diced
2 stick/s celery - diced
3 clove/s garlic - diced
2 ½ tsp garam masala
1¼ tsp ground turmeric
1 tsp fennel seeds
1½ tsp ghee (or extra coconut oil)
400 ml canned coconut milk (1½ cups)
1½ tbsp tomato paste (omit for AIP)
250 ml water (1 cup)
1 tsp sea salt - or to taste
2 carrot/s - diced
½ lime/s - juice (to serve)
Fresh coriander or parsley - to garnish

Instructions

Heat a tablespoon of butter, ghee or coconut oil in a casserole dish or a large saucepan.
Add the lamb and stir on a high heat until slightly browned, about 3-4 minutes.
Add the onion, chilli and celery and cook for about a minute or two, until slightly softened. Bring the heat down to medium.
Add the garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through and cook for a minute to let the spices release their aromas.
Add the coconut milk, tomato paste, water and sea salt. Stir and bring to boil.
Turn the heat down to slow simmer and cook for 1 hour, covered with a lid. Stir a couple of times.
After an hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
Sprinkle with some fresh coriander or parsley and a little drizzle of lemon or lime juice before serving.

Slow cooker

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Serve

Serve with your favourite vegetables or cauliflower rice.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

Store in an airtight container in the fridge.
Can also be frozen.

Notes

No-heat

Remove the red chilli to make it less spicy if cooking for the kids - although it’s not very spicy anyway.

Dairy-free

Choose coconut oil as the fat.

Onion and garlic-free

Replace them with a small bulb of fennel (diced) and a teaspoon of ground cumin.

Vegetarian

Replace the lamb with 2 cans of drained and rinsed chickpeas. Serve with rice or quinoa to ensure you have a complete protein.

Remember to check out the 'Ultimate Healthy Living Bundle' as it's only available for a few days and I'd hate for you to miss out!

Easy Lamb Harira

June 6, 2018 | Budget Friendly, Freezable Meals, Make-ahead Meals, Red meat, Slow Cooked, Soups

Hearty stews and soups, especially when they contain warming herbs and spices are super nourishing in the winter time. This Lamb Harira can be prepared in 15 minutes in just one casserole dish, then it’s into the oven to slowly braise. Set and forget is my type of cooking! You can also adapt this delicious soup come stew to cook in your slow cooker if you have one.

Health benefits

This is one nutritionally balanced meal – lots of plant based fibre and available protein thanks to the lamb (on the bone) and broth. The addition of the spices further supports the digestive and immune systems, with a boost of liver supporting greens (kale and parsley or coriander) to finish it off.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements. There are also instructions to make it vegetarian too!

Easy Lamb Harira - This tasty, hearty Lamb Harira soup is a nourishing meal that's great to make ahead as the flavours just get better and better with time. You can make it a couple of days ahead of eating and it can also be frozen.

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4.84 from 24 votes

Lamb Harira

This tasty, hearty soup is a nourishing meal that you can make ahead as the flavours just get better and better with time. You can make it a couple of days ahead of eating and it can also be frozen.

Prep Time15 mins

Cook Time3 hrs

Total Time3 hrs 15 mins

Course: Main Course, Soup

Servings:

Author: Georgia Harding

Ingredients

1 onion/s (large) diced
4 clove/s garlic -chopped
2 carrot/s (large) diced
2 stick/s celery -diced
1 sweet potato/s -peeled and diced
680 g tomato passata (puree)
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
200 g puy (French) lentils (1 cup)
100 g split red lentils (½ cup)
1 tsp sea salt - or to taste
Ground black pepper
1 ltr chicken stock or bone broth
2 lamb shanks
1 bunch/s kale -leaves torn off the stems (stems diced)
½ bunch/s fresh coriander leaves -or flat leaf parsley leaves, to serve
1 lemon/s -cut into quarters, to serve

Instructions

Pre-heat the oven to 250℃/480℉ (fan-forced).
In a large oven proof casserole dish with lid, add all of the ingredients except the shanks and kale (add the stems though).
Mix well to combine. Add the shanks and submerge them in the liquid.
Cover the dish (with a lid or foil) and put in the oven, turning the temperature down to 150℃/300℉ immediately. *
Cook for 3-4 hours or until the lamb falls off the bone.
Remove the dish from the oven, stir in the kale, replace the lid and allow to sit for 5-10 minutes so the kale wilts.

Slow Cooker

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Serve

With a wedge of lime and garnished with coriander or parsley.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

If you are storing or freezing it, strip the meat from the bones of the shanks and discard the bones (or freeze them to re-use to make a bone broth - there will still be some goodness remaining).
Store in an airtight container in the fridge or freezer.
You may need to add more liquid (water or stock) when reheating.

Notes

Vegetarian and Vegan Harira

Replace the lamb with 250grams (approx. 2 cups) diced mushrooms (or chickpeas) and the bone broth with vegetable stock. Cook for 2-3 hours.

Onion and Garlic-free

Replace both with finely diced fennel, a extra teaspoon of cumin and chilli powder to taste.

Make it spicy

You can serve this with chilli flakes - we always do.

Leftovers

Leftovers are fabulous the next day and this is a great dish to make ahead or freeze (in an airtight container). My kids love it in a thermos for their school lunch.

I'd love to hear how you and your family enjoy this delicious, super nourishing meal. Let me know what you think- post a comment below and rate this recipe!

Ramadan and Fatteh (pita with chickpeas and yoghurt)

May 16, 2018 | 30 Minute Meals, Budget Friendly, Red meat

Food and food culture really fascinates me. I believe the very best thing about traveling or meeting people from different cultures is becoming more informed about their way of life and of course, exploring their traditional food.

Every country or community’s unique cuisine reflects its distinct history, lifestyle, values, and beliefs. I just love how traditional cuisine is passed down from one generation to the next and how it operates as an expression of cultural identity.

So with Ramadan beginning today, I’ve asked my friend Souad to share what Ramadan is, as well as a recipe for Fatteh (pita with chickpeas and yoghurt) – a divine meal that features on her table regularly. Trust me, Fatteh is so delicious and will absolutely become a regular on my own table – my whole family loved it, it’s SO easy to make and definitely proves that the simple things in life, are often he best.

What is Ramadan?

Fasting during the month of ‘Ramadan’ is one of the five pillars of the Islamic faith. Ramadan is in the ninth and most sacred month of the Islamic Lunar Calendar. The fasting of Ramadan is obligatory for every healthy person and takes place from sunrise until sunset. However young children, the elderly, travellers, pregnant women and people in poor health are amongst those that are exempted from fasting.

The foods of fasting and Ramadan

During Ramadan, Muslims fast by waking up very early (known as the ‘Suhoor’) and eating a pre-dawn meal to help sustain their mind and body throughout the day. Suhoor should be nutrient dense, yet not too heavy and contain a combination of high quality protein, fibre-rich food, hydrating vegetables and good sources of fat; in addition they also consume water and or tea (preferably herbal). Food choices do vary from culture to culture. Foods eaten can include dates, eggs, traditional soups with choice of protein, oatmeal, a variety of homemade dairy products (labne, shanglish) with bread, olives, cucumber and tomatoes. Once the sun rises, the fasting Muslim is not allowed to consume any food or water until sunset.

‘Iftar’ time (breaking of the fast) occurs at sunset, where it is customary to break the fast with dates and water as this helps to restore sugar and salt levels and rehydrates the body. Then Muslims pray the ‘Megreb prayer’ and then return to the dinner table to have their meal.

The types of food served vary by region. However mostly, families start with a simple soup, then move onto grazing the table with a variety of dishes ranging from casseroles, rice and legumes, salads and vegetables and of course meat/chicken/seafood. The fasting Muslim can continue to eat and drink until sun rise. It is highly encouraged to be more conscious and wary of what and how much you eat, focusing more on eating small amounts of healthy, wholesome, hearty foods and abstaining from processed and sugary foods, maintaining control and not over indulging. And to importantly, stay hydrated!

More than just fasting…

Throughout this month, a Muslim must do his utmost to refrain from negative behaviour, like swearing, lying etc and increase good behaviours. This is to help the Muslim build spiritual character and personal awareness by increasing charitable deeds, attending congregational prayers and maintaining ties with family, friends and neighbours.

End of fasting…

Ramadan comes to an end at the sighting of the crescent moon which indicates a new month. It is then, Muslims celebrate with a feast called ‘Eid-al-Fitr.’ This lasts for three days and is filled with family and community activities, gifts for the children and plenty of eating.

I really enjoyed putting this post together, thanks so much to Souad for sharing this valuable insight into Ramadan and her recipe for Fatteh, such a fabulous, delicious meal.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (some are Souad’s variations as one of her children is dairy-free, others are mine because I can’t help myself and want everyone to try this recipe).

Fatteh (middle Eastern chickpeas lamb) - This Fatteh recipe (Pita with Chickpeas and Yoghurt) is a Middle Eastern meal which features as a meal often enjoyed during the sacred month of Ramadan. It's simple to make, super delicious and I know you are going to love it.

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4.86 from 7 votes

Fatteh (pita with chickpeas and yoghurt)

This is a traditional Middle Eastern dish with many variations depending on each cultural preference. It's always served in one big serving plate amongst family and friends. In Souad's Lebanese household, she grew-up with this dish as a favourite in Ramadan during Iftar.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

2 Lebanese wrap breads
2 cups cooked chickpeas -fresh soaked overnight and then boiled until soft or you can use 2 cans

Yoghurt Sauce

375 g full-fat natural yoghurt (1½ cups)
3 clove/s garlic -crushed (raw)
1 tsp sea salt
1 tbsp hulled tahini
½ lemon/s -juice
2 tbsp water (optional if the yoghurt is very thick)

Mince

250 g lamb mince
1 tbsp butter, ghee or coconut oil
Sea salt and freshly ground black pepper -to taste
½ tsp ground cumin (optional)

Garnish

70 g pine nuts (½ cup) toasted (to serve)
¼ bunch/s fresh parsley leaves -chopped for garnish

Instructions

Preheat the oven to 160℃/320℉.
Place the Lebanese bread on a tray and bake for 10 mins, turning half way, until browned and crispy. Remove from the oven and set aside. Alternatively, cut the bread into small wedges and fry them on the stove in 1 teaspoon ghee.
Cook the soaked chickpeas by boiling until soft and cooked through (approx 10 minutes if they are well soaked). Drain them prior to serving, season and set aside. If using a can, drain and rinse them and then heat in a pot with a little water and sea salt until warm.

Yoghurt Sauce

This sauce is super important to the tastiness of this dish, it adds SO much flavour. Don't scrimp on the garlic.
Meanwhile, place the yoghurt, raw garlic, salt, tahini, lemon juice in a bowl and whisk together until well combined. Thermomix method - chop the garlic, 3 seconds, speed 8. Add the rest of the sauce ingredients and blend, 30 second, speed 5.
If necessary, add more water (plain or from the chickpea water) slowly to the yoghurt until desired consistency is obtained. You want the yogurt to sit on the chickpeas (unlike in the pic - I over thinned it, Souad tells me it should sit on top of the chickpeas instead of sinking through doh!)

Mince

In a small fry pan, melt the butter, ghee or coconut oil and cook the minced lamb (plus optional cumin)over a high heat for about cook 3-5mins or until it's cooked through. Season with sea salt and pepper to taste.

Assemble

Break up the Lebanese bread into small bite size and arrange them in an even layer on the bottom of a deep serving platter bowl (or casserole).
Top with the warm, drained chickpeas.
Top the chickpeas with the yogurt sauce and then spread the lamb and ghee evenly over the yogurt.
Sprinkle with pine nuts and parsley and enjoy immediately.

Serve

Traditionally, Souad tells me she would serve the Fatteh with various sides including olives, pickled vegetables, sauerkraut and spring onion (though this can vary depending on personal preferences)

Store

The mince and chickpeas can be stored in an airtight container in the fridge. Obviously the pita will go soggy if stored.
The mince and chickpeas can be frozen.

Notes

Dairy-free

Replace the yoghurt with coconut yogurt. Can also replace the ghee with olive oil.

Gluten-free

Replace the Lebanese bread with a gluten-free wrap.

Vegetarian and Vegan

Replace the lamb with finely chopped mushrooms (Thermomix 5 seconds, speed 4). Plus the dairy-free option for vegan.

Nut-free

Replace the pine nuts with toasted sunflower seeds.

Garlic-Free

I would replace the garlic with a half teaspoon of cumin and smoked paprika (in the yoghurt sauce).

Spice it up

I love this with a teaspoon of ground cumin and coriander (ground or fresh) cooked into the mince.

I'd like to thank Souad so much for this fabulous insight into Ramadan and the food that features on her table during this sacred month. Souad has three beautiful boys and is passionate about whole foods and raising happy healthy kids. She has contributed so much to the Well Nourished community over the years and I can't wait to meet her in person one day.

I'd love to learn more about cultural food experiences so if food is part of a religious or sacred celebration in your culture, I'd love to explore it in future posts. Feel free to email me (via the contact form in the footer of this page) if you'd like to share an insight and/or a recipe. Cheers Georgia x

I'd love to hear how you enjoyed this post and recipe - post a comment below and rate the recipe if you love it too.

Lamb Shoulder with Mint Chutney

November 23, 2016 | Make-ahead Meals, Red meat, Slow Cooked

This is the last of the series of recipes I have developed for JamieOliver.com and his series of ’10 recipes to save your life’. Slow cooked Lamb Shoulder with a mint chutney is probably one of my most cooked meals when entertaining a crowd as it can be prepared ahead and requires little time of me in the kitchen once the guests arrive (I hate missing out). This makes it a timely recipe ahead of the festive season and one I know you are just going to love.

The chutney is optional but highly recommended. We make it spicy, but you can always leave out the chilli if spice isn’t your thing. It does seem to loose some of it’s spiciness when combined with the lamb (my kids handle a two chilli chutney fyi).

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Lamb shoulder with mint chutney - My Lamb Shoulder with Mint Chutney is so quick easy to make & is a great dish to entertain with. The lamb melts in your mouth & the mint chutney is divine.

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4.89 from 9 votes

Lamb shoulder with Mint Chutney

One of my all time favourite meals, this slow cooked Lamb Shoulder is a firm family favourite. The fresh Mint Chutney is so worth a little extra effort, it takes the lamb to another level.

Prep Time15 mins

Cook Time4 hrs

Total Time4 hrs 15 mins

Course: Main Course

Servings:

Ingredients

1 lamb shoulder (1.5-2kg approx.) bone in (if it has the shank attached, have your butcher cut the tendon at the base so it doesn't pop up when it is cooking and pierce the foil)
1 lemon/s -halved and bases trimmed so they can sit flat, flesh side up
6 clove/s garlic -peeled and halved (or quartered if large)
160 ml water (⅔ cup)

Baste

2 tbsp fresh rosemary leaves - chopped finely
1 clove/s garlic - peeled and crushed
1 tbsp olive oil - extra virgin
1 tsp sea salt - or to taste
Ground black pepper - to taste

Mint Chutney

1 bunch/s fresh mint leaves - large (1 cup firm packed), leaves picked off the stems
1 clove/s garlic - crushed
1 red chilli/s - whole
½ tsp sea salt - or to taste
1 lemon/s - juice
1 tsp red wine vinegar

Instructions

Preheat the oven to 250℃/480℉ (fan-forced).
Prepare the baste by mixing all of the ingredients together in a small bowl.
Place the lemon halves in a large roasting tray, flesh side up. Sit the lamb on top of the lemons (so the lemon acts like a rack).
Pierce the flesh of the lamb with a pairing knife 12-14 times. Push the slivers of garlic into the holes.
Rub the lamb with the marinade and add the water to the bottom of the tray.
Now cover with foil making sure the edges are sealed well. I use at least 3 pieces of foil and tuck it under the tray so it is firmly sealed. The lamb needs to steam to make it fall apart when it's done. Any gaps in the foil it can dry out so take your time and seal it carefully.
Put it in the oven and immediately turn it down to 150℃/ 290℉. Cook for 4 hours.
Whilst that's cooking make the chutney by combining the mint, garlic, chilli and salt in a food processor and processing to a paste. Mix in the lemon juice and vinegar and store in the an airtight container in the fridge until the lamb is ready to serve.
When the lamb is ready, remove the foil and put it under the grill for 5-10 minutes or until the top is crispy.
Rest the lamb for a few minutes before serving with the mint chutney and tongs to pull apart the meat.

Make-ahead

If you want to make this ahead, cook it for the full 4 hours, but don't remove the foil until you are ready to serve.
Reheat it in a 150℃ oven (still covered) for 15 minutes, then remove the foil and put it under the grill for 5-10 minutes or until the top is crispy.

Store

Any leftover meat in an airtight container in the fridge.

Notes

Serve

I love this with a big fresh salad or steamed veggies simply dressed with lemon juice, olive oil, salt and pepper. My ebook 'Well Nourished - Sides and Salads' has plenty of fabulous accompaniments to this delicious meal - it's a bargain at $9.95. Check it out HERE.

Garlic-free

Replace the garlic in the baste with 1 tsp of cumin powder and a good pinch of chilli flakes. Replace the garlic (that's inserted into the meat) with pieces of anchovy fillets. Omit the garlic in the mint chutney.

I'd love to hear how you like this, one of my families all time favourite meals. Post a comment below or rate this recipe.

Lamb – simple ways to enjoy it

June 7, 2016 | Red meat

There are many ways to enjoy the many cuts of lamb. This guide ‘Lamb – simple ways to enjoy it’ lists the most common cuts of lamb and the best way to cook them. Lamb is a protein my family would eat about once a week. Simply prepared with a lovely side or salad is one…

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Moroccan Lamb Burgers with a Mint Feta Dressing

January 22, 2015 | Budget Friendly, Freezable Meals, Make-ahead Meals, Red meat

Us Aussies love a BBQ. So I thought I’d share a recipe that’s easy enough for the kids to get involved and make, and one the whole family will love ahead of this long weekend. These Moroccan Lamb Burgers can be pre-made and are perfect for the BBQ.

You can also use this mince mix to make little meatballs to include in the school lunch.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

My Moroccan Lamb Burgers with a Mint Feta Dressing is a tasty, easy to make burger. Perfect for a fast lunch or dinner.

Print Recipe

5 from 1 vote

Moroccan Lamb Burgers with a Mint Feta Dressing

My Moroccan Lamb Burgers with a Mint Feta Dressing is a tasty, easy to make burger. Perfect for a fast lunch or dinner.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Servings:

Ingredients

Burger ingredients:

500 g lamb mince
1 clove/s garlic -crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp smoked paprika
1 lemon/s -zest finely grated
Sea salt and freshly ground black pepper -to taste

Mint feta dressing ingredients:

100 g feta cheese -crumbled
2 tbsp full-fat natural yoghurt
¼ bunch/s fresh mint leaves -finely chopped
½-1 tsp harissa paste (optional)

Serve

6 burger buns
Salad (to serve)

Instructions

For the burger patties:

In a large mixing bowl or food processor, simply mix all of the burger ingredients together until they are well combined (TMX reverse, speed 2-3, using the spatula to push down).
Form into burger patties and cook immediately or refrigerate to cook later, either on the BBQ or in a frypan.

For the Mint and Feta dressing:

Blend the feta, yoghurt, and mint together until well combined (TMX - chop mint 5 sec, speed 6. Add the rest of the ingredients and blend 5 sec, speed 3-4)
Swirl through the harissa (optional).

Serve

the lamb patty on a sourdough roll with salad and the mint and feta dressing
or for gluten and grain free, serve in a lettuce cup or between two grilled field mushrooms

Make-ahead

Re-heat in a low oven until just hot.

Store

Store burger patties and dressing in separate airtight containers in the fridge.
Can also be frozen either the raw patties or cooked. Fully de-frost before cooking/ re-heating.

Notes

Dairy-free

Substitute the feta and yoghurt with homemade or whole-egg mayonnaise.

Garlic-free

Replace the garlic with a pinch of chilli flakes.

As always, I welcome your feed back and questions.

Lamb, Bacon and Lentil Pot

June 19, 2013 | Budget Friendly, Freezable Meals, Make-ahead Meals, Red meat, Slow Cooked, Vegetarian

Another one pot wonder. There’s nothing like a tasty stew to warm you up on these cold winter nights (yes even in QLD it’s cold)! This healthy lamb shank recipe is so simple to make, it’s sure to become a family favourite.

You don’t really need a whole shank per person here. I’m all for spending extra money on quality meat, buying less of it (so it’s still affordable) and bulking it out with other good stuff. Not only is this approach kinder to your hip pocket, but it’s also a healthier way to eat. You know I’m all for variety too, so including the lentils for extra protein is a winner.

The bone stock I’ve raved about here, and by slow cooking the shanks this way, even more, immune boosting, nutritious goodies are added. The onion, garlic, vegetables and rosemary give further immune support.

You can either throw it in the slow cooker or cook in the oven at a low temperature (like below). The meat just melts in your mouth and the flavour of the lamb with bacon and rosemary is a match made in heaven.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Print Recipe

4.83 from 23 votes

Lamb, Bacon and Lentil Stew

This delicious slow cooked meal is so nourishing and easy to prepare. It's sure to become a firm favourite.

Prep Time10 mins

Cook Time3 hrs

Total Time3 hrs 10 mins

Course: Main Course

Servings:

Ingredients

2 onion/s -peeled and sliced
2 clove/s garlic -sliced
4 lamb shanks -small, or two large ones (depending upon your appetite)
400 g can brown lentils -drained and rinsed or 1 cup cooked brown lentils
3 carrot/s -sliced roughly
4 rasher/s bacon -diced roughly
250 ml chicken stock or bone broth (1 cup)
60 ml red wine (¼ cup)
100 g mushrooms -Swiss brown or button, sliced (1 cup)
3 stick/s celery -sliced roughly
2 tbsp fresh rosemary leaves -chopped (or 1 tablespoon of dried)
Sea salt and freshly ground black pepper

Optional extras

1 zucchini/s - or eggplant or parsnip, diced

Instructions

Preheat your oven to 160℃/320℉ (fan-forced).
In a large oven proof dish (I like my cast iron pot), place the lamb shanks and brown quickly on the stove top (in a little olive oil or ghee) over a medium high heat. This is not essential and I have to confess, I'm a bit lazy and tend to take the just throw it all in approach.
Next, add all of the ingredients, season and stir to combine. Make sure the lamb shanks are toward the bottom of the dish and covered with the liquid and other ingredients.
Place the lid on the pot and cook for 3 hours. I aim for 3 hours, as the longer it cooks the more tender the lamb. I tend to put it in the oven before school pick up and it's ready in time for dinner. It's very forgiving so can easily cook for longer. *
Sprinkle with finely chopped parsley (good way to hide this very nutritious green) and serve alone or with one of the following...

Slow Cooker

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Serving suggestions

Steamed and buttered vegetables.
Mashed potato, sweet potato or pumpkin (soaks up the delicious juices).
Pureed or mashed cauliflower.
Cauliflower, broccoli and lemon salad (recipe on the website).
Green beans, steamed and dressed with lemon juice, zest and EV olive oil.
A simple bowl of greens or a salad.

Make-ahead

Re-heat in a low oven until just hot.

Store

Airtight in the fridge and can also be frozen (remove the bone to freeze).

Notes

Vegetarian is Possible

Double the lentils, use vegetable stock, add 300g mushrooms and add a tablespoon of smoked paprika (to add a smoky flavour like bacon). You could also add tempeh if you'd like and cook for only 1 hour.

Legume-free

Leave out the lentils and add in extra veggies. I love adding parsnip and sweet potatoes but you can add whatever you like really.

Onion-free

Replace the onion with a small bulb of diced fennel.

Garlic-free

Replace the garlic with a good pinch of chilli flakes.

Green boost

Stir in a bunch of kale (leaves trimmed and diced) at the very end of cooking (last 5 mins).

Wine-free

Replace the red wine with more stock or broth and a tsp of balsamic vinegar.

Let me know what your think. I love receiving your comments.

One Pan Moroccan Dinner

June 10, 2013 | Chicken, Freezable Meals, Make-ahead Meals, Slow Cooked

I love this super quick, delicious and nutritious one pan meal. It takes just minutes to prepare and it is supposed to be quite rustic, so don’t get hung-up on chopping everything up perfectly.

Health benefits

This healthy meal has everything you need to nourish the family. Protein, especially if on the bone will introduce those bone derived nutrients I posted on here. The spices improve digestion and offer immune support. The vegetables are of course full of fibre, vitamins, minerals and protective Phyto (plant) chemicals.

Take a look at the variations (below the main recipe) for many suggestions to alter the recipe to suit your specific dietary requirements.

Print Recipe

5 from 3 votes

One pan Moroccan dinner

This delicious, one pan meal is super simple to make and so, so tasty.

Prep Time15 mins

Cook Time2 hrs

Total Time2 hrs 15 mins

Course: Main Course

Servings:

Ingredients

500 g meat of choice -approx. such a whole chicken thighs, chicken legs or diced lamb, lamb shanks or casserole chops (see below for vegetarian)
1 onion/s -roughly chopped
2 clove/s garlic -chopped
425 g can chickpeas -drained and rinsed
680 g tomato passata (puree)
2 carrot/s -peeled and roughly diced
2 stick/s celery -chopped
1 zucchini/s -diced (or grated for fussy people)
1 red capsicum/s -diced
75 g peas (½ cup) fresh or frozen
2 tsp ground cumin
1 cinnamon quill
1 tsp ground coriander
1 lemon/s -zest (peel off a few strips with your peeler)
Chilli flakes -to taste
Sea salt and freshly ground black pepper -to taste

Serve...

¼ bunch/s fresh parsley leaves
1 lemon/s -juice

Optional extras

1 tsp dulse flakes

Instructions

Preheat your oven to 150℃/300℉ (fan-forced).
Use either an oven proof deep pan (with a lid) or a casserole dish.
On a stove top, begin with softening the onion and garlic in a little-refined coconut (tasteless), butter or ghee over a low heat. Push aside and slightly brown the meat of your choice. Take off the heat. Now add the rest of the ingredients.
Mix together roughly, place on the lid and throw in the oven for 1-3 hours (depending upon the cut and size of the meat) or until the meat is tender. Chicken will cook in an hour, lamb will do better with a longer cook time. *
Finish with the fresh herbs and lime or lemon juice which adds a real freshness to the dish.

Slow Cooker

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Serve

Serve with cous cous or one of the variations below.

Make-ahead

Re-heat (covered) in a low oven until just hot.

Store

Store in an airtight container in the fridge.
Can also be frozen.

Notes

Gluten free

Serve with brown rice or mashed potato.

Vegetarian and vegan

Double the chickpeas or and add in 2-300g of diced organic firm tofu. Cook for 1 hour.

Grain-free

Serve on mashed potato or sweet potato.

Legume-free

Leave out the chickpeas.

Garlic-free

Replace the garlic with a teaspoon (extra) of ground cumin and a pinch of chilli flakes.

Onion-free

replace the onion with a small bulb fennel, diced

Different vegetables

Substitute any of the vegetables. Root vegetables work well. If using broccoli or cauliflower mix through about 10-15 minutes before the end of the cooking time (I really dislike soggy cruciferous).

Time saving tip

If you are pushed for time or want to pre-prepare this meal in the morning so you can throw it in the oven later that evening, don't worry about sautéing the onion, garlic, and meat. Just throw all together, cover and refrigerate until you're ready to bake. You will just need to bake it for an extra 10-20 minutes if it's straight out of the fridge, to ensure the meat is cooked. I have even pre-cooked this the day before and just reheated it prior to eating.

Money saving

I find organic chicken drumsticks or drumettes cost the same as conventional free-range thighs. I stock up on these for casseroles as the bone-derived nutrients add so much goodness to a slow cooked casserole.