By Jamie Humby | Chef
Published 2 December 2024
15m
35m
4
15
Discover our slow-cooked lamb served with zesty slaw and yoghurt on freshly charred pita, a perfect winter staple.
Nothing beats the smell of Aussie lamb on the BBQ on a warm night. Give this traditional tea a refreshing twist with crunchy greens and a yummy marinade.
The combination of smoky and spicy charred beef with sweet, caramelised pineapple really sets off this dish. Give it a go at your next BBQ.
Nothing says ‘summer in Australia’ like fresh fish coated in fragrant citrus and a hint of chilli, served with a side of cool, juicy mango salad.
Step 1:
Remove lamb backstraps from the fridge and bring to room temperature.
Step 2:
To make the chimichurri, add all of the ingredients to a large mortar and pestle or food processor, and pound or blend until a thick green paste is made.
Step 3:
Heat a BBQ or grill pan to high. Coat the lamb backstraps with a tablespoon of chimichurri, leaving the rest aside for the dressing. Cook the lamb on the BBQ or grill pan to your liking. It should take roughly 4 minutes each side to achieve medium rare. Once cooked, rest the lamb under foil for another 4 to 5 minutes.
Step 4:
Meanwhile, make the goat’s crema by mixing the goat cheese and yoghurt in a bowl with a whisk until smooth.
Step 5:
To serve, spoon your goat's crema over a large platter, and arrange your leaves to one side. Sprinkle the pomegranate jewels over the top.
Step 6:
Once the lamb is rested, carve thinly on an angle and place on the other side of your platter. Spoon the remaining chimichurri over the meat and salad, and serve with lemon cheeks.
