By Jamie Humby | Chef
Published 2 December 2024
30m
3h 30m
4
17
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.
Want to add a little extra flavour to your next get together? Fire up the BBQ and head to the farmers’ market. We’re making baba ghanoush!
Our homemade chimichurri sauce works as a bright and zesty marinade and as a salad dressing, and is the perfect way to spice up your next backyard BBQ.
The perfect balance of sweet and tart, this dessert is full of fresh and zesty citrus flavours, with a buttery lemon curd and a crumbly oat and honey crust.
Step 1:
Pre-heat oven to 140°C.
Step 2:
Cover the lamb with one tablespoon of olive oil.
Step 3:
In a large heavy-based pan on a medium-high heat, sear the lamb until it’s nicely caramelised (this usually takes 3 to 4 minutes). Once seared, remove it from the heat and set aside.
Step 4:
In a blender, add the onions, garlic and spices with a dash of water, and blend into a smooth paste.
Step 5:
Place the lamb in a baking dish and rub with the paste. Sprinkle half of the lemon zest on the lamb then add the chicken stock.
Step 6:
Cover the lamb with foil and bake in the oven for 3 hours and 30 minutes. Check the lamb every 30 to 40 minutes and add more liquid if needed.
Step 7:
Once baked, the lamb should be falling off the bone. Remove it from the oven and let it stand for 10 minutes.
Step 8:
Meanwhile, to a bowl add the remaining olive oil, a pinch of lemon zest and most of the lemon juice. Mix well, seasoning to taste. Then pour the dressing over the cabbage and half of the coriander and toss well.
Step 9:
Mix the remaining lemon juice and zest with the Greek yoghurt.
Step 10:
Tear the lamb apart with a fork and sprinkle the remaining coriander over it. Serve with the cabbage slaw, zesty yoghurt and freshly charred pita breads.
