Lifestyle

Quick and delicious midweek lamb meals

By Shepparton News

It’s time to leave work, you’re hungry, tired and lacking the inspiration to cook a healthy meal.

On the way home, it’s likely you’ll open a food delivery app or duck into the local takeaway rather than attempt to cook.

New research from Australian Lamb has shown you aren’t in this alone – 57 per cent of Aussies feel too stressed from work to cook, and when it comes to deciding what’s for dinner, 5:40pm is the exact moment when we ditch cooking for takeaway.

MasterChef winner Elena Duggan has a solution. She has partnered with Australian Lamb to help Aussies reclaim their mid-week mealtime mojo.

Capr-easy your way to midweek meal heaven.

Pesto lamb caprese pizza

The 20-minute Italian job. So simple, so delicious, SO quick.

Serves: 2

Preparation: 5 minutes

Cooking: 15 minutes

INGREDIENTS

200g lamb steak, sliced finely

1 large pizza base

100g pesto

150g baby mozzarella/ bocconcini

150g large heirloom tomatoes, sliced thinly or cherry tomatoes cut in half

1 bunch basil leaves, to serve

METHOD

1. Preheat fan-forced oven to 180°C.

2. Place base on a pizza stone or tray and spread pesto evenly all over, leaving a 1cm border around the edge.

3. Evenly place tomato slices all over pizza, ensuring topping in each slice.

4. Toss lamb slices in salt, pepper and a little oil, then scatter evenly over pizza.

5. Place bocconcini evenly over pizza.

6. Put pizza into the oven and bake for 12-15 minutes, or until crust is browned, cheese has melted, and lamb is just cooked.

7. Scatter fresh basil all over to serve.

TIPS

Either lamb leg or loin cuts would also work perfectly for this recipe.

Get creative with toppings and work with what you’ve got in the fridge or cupboard.

You can either make your own pizza base on the weekend and freeze or buy pre-made from the supermarket.

Loaded workload? Try this loaded hummus.

Hummus with spiced lamb, pomegranate and mint

Fragrant, fresh and a bit of a mouthful, Hummus b’lahmeh is your new go-to Middle Eastern dinner.

Serves: 4

Preparation: 5 minutes

Cooking: 20 minutes

INGREDIENTS

For spiced lamb

500g lamb mince

1 large brown onion, finely diced

5g allspice, ground

5g cinnamon, ground

5g cumin, ground

5g coriander, ground

25g pomegranate molasses

For hummus

2 x 400g can chickpeas, rinsed, drained

150g tahini

1 large lemon

1 head garlic

Up to 250g olive oil

To serve

25g pomegranate jewels, when in season

Flat-leaf parsley, finely sliced

Mint leaves, fined sliced

25g pine nuts, lightly toasted

Pita bread, toasted

METHOD

1. Heat a large non-stick fry pan to high heat. Add oil and onions, sauté for 2 minutes. Add spices, toast for 1 minute before adding lamb.

2. Break mince up and stir through spices and onion evenly. Stir every minute or so until starting to brown and caramelise. Total time should be about 12-15 minutes. Adjust seasoning to taste.

3. While still on heat, deglaze the pan with pomegranate molasses and scrape up any crispy bits on the bottom of the pan and stir through.

4. While lamb is cooking, prepare hummus by placing all ingredients, reserving olive oil, into a high-speed food processor.

5. Blitz on high while drizzling olive in, until desired consistency is achieved.

6. To present, place a pool of hummus on your plate and sprinkle a pile of the lamb on top. Sprinkle over pomegranate, herbs, pine nuts and a drizzle of olive oil. Serve with toasted pita bread.

TIPS

Cooked minced lamb keeps well in the freezer so prepare this dish in advance and defrost when you just can’t find the motivation to cook.

Any leftovers are great for the next day – just add to a wrap or salad.

If you can’t find pomegranates, you can use radishes for colour and texture, but anything with a fresh crunch will do.

You can make hummus ahead of time or opt for shop-bought.