Picture this: it’s time to leave work, you’re hungry, tired and lacking inspiration to cook a healthy meal.
On the way home, it’s likely you’ll duck into the local takeaway and eat anything but a healthy meal. Sound familiar?
It’s a story Aussies are repeating over and over again, and research from Australian Lamb has found 5.40pm to be the exact time we lose inspiration to cook, with 57 per cent of the nation agreeing work stress is the leading cause.
It’s time to reclaim our midweek meal mojo and remember why cooking a delicious dinner dish during the week can make you feel like a superstar.
In fact, 89 per cent of us feel happier and healthier when we cook our own meals, so
Australian Lamb has teamed up with MasterChef winner and super-mum Elena Duggan to get you loving the lamb and ditching the takeout.
“I wanted to create fast, tasty, healthy dishes that anyone can cook in under 30 minutes,” Elena said.
“I like to think of these recipes as the perfect takeaway swaps, inspired by some of my favourite cuisines.”
So when that takeout is calling, try Elena's tasty loaded hummus with spiced lamb or a traditional Indonesian lamb kambing.
Lamb Sate Kambing with cucumber, onion and coriander
You’d be nuts not to try this mouthwatering traditional Indonesian lamb kambing. Sweet with a spice kick, this is satay like you like you’ve never had before.
Preparation: 5-10 minutes
Cooking: 20 minutes
1kg lamb forequarter chops
125g kecap manis (or sweet soy
100g peanut oil
10g turmeric powder
2 garlic cloves
25g shrimp paste
250g unsalted peanuts
25g palm sugar
10g Indonesian sambal oelek
150g coconut milk
Crushed peanuts, lime wedges and sliced spring onions to serve
For cucumber and onion salad
1 large red onion
Cucumber, cut in half lengthways, sliced on angle
Fresh coriander leaves
Fried onions, to garnish
Juice of 1 lime
For the sauce
1. Heat half the peanut oil and fry garlic and shrimp paste until caramelised and fragrant, about 1 minute.
2. Add peanuts and sugar until they start to colour, about 2 minutes.
3. Stir in sambal oelek, 25g kecap manis, water and coconut milk and cook gently for 10 to 15 minutes while stirring. Remove from heat and place in serving container.
For the lamb and salad
1. While satay sauce is cooking, combine the other half of the peanut oil, turmeric and 100g kecap manis and brush thoroughly over lamb chops.
2. Cook the lamb over a high heat on a grill pan or outdoor barbecue, turning regularly until evenly cooked and well caramelised (some char is good), up to 5 minutes per side.
3. While the sauce and meat are cooking, place onion, cucumber, bean sprouts and coriander in a bowl and toss through lime juice. Top with fried onions to serve.
4. Serve lamb on a platter with peanuts, spring onions, lime, and with a generous portion of the peanut sauce and side salad.
● Save any leftover peanut sauce in an airtight container in the fridge to use whenever you need a nutty kick.
● Forequarter chops are great as they absorb marinades really quickly, but you can also leave to marinate overnight for extra flavour.
● To stop the forequarter chops curling up when they hit the hot pan, make a snip with scissors on part of the outside layer.