Minty lamb with beetroot and charred broccoli
- 1/2 bunch mint, leaves chopped
- 1/2 bunch flat-leaf parsley, leaves chopped
- 1/4 cup (40g) pine nuts, toasted
- 2 tbs grated parmesan
- 1 garlic clove, finely chopped
- 2/3 cup (165ml) olive oil, plus extra to brush
- 12 x French-trimmed lamb cutlets
- 3 tsp dried mint
- 1 Kurrawong Organics broccoli, sliced lengthways
- 11/2 tbs lemon juice
- 100g watercress
- 2 Kurrawong Organics beetroots, cut into thin matchsticks
- 120g marinated feta, drained, crumbled
- Whiz the fresh mint, parsley, pine nuts, parmesan and garlic in a food processor until a paste. Gradually add 1/2 cup (125ml) oil and whiz until combined. Set aside.
- Brush lamb with a little extra oil, then season and coat in dried mint. In a separate bowl, toss broccoli and 1 tbs oil. Preheat a chargrill pan to medium-high heat.
- Cook broccoli, turning, for 3-4 minutes until lightly charred. Set aside. Cook lamb for 4 minutes each side for medium-rare or until cooked to your liking.
- Whisk the lemon juice and remaining 1 tbs oil together in a bowl. Season.
- Arrange broccoli, watercress, beetroot and feta on a platter. Top with the lamb, then drizzle over lemon dressing and mint pesto to serve.
- 2 tbs coconut oil
- 1/4 cup finely chopped ginger
- 1 bunch spring onions, white part finely chopped, green part thinly sliced
- 3/4 cup fresh curry leaves, plus extra fried leaves to serve
- 2 long green chillies, finely chopped
- 1 tsp each ground turmeric & whole cardamom pods
- 4 Roma tomatoes, roughly chopped
- 400ml can coconut milk
- 800g skinless firm white fish, such as ling or blue-eye trevalla, cut into 10cm chunks
- 2 tbs fish sauce
- 1 tbs lime juice, plus wedges to serve
- 1 tsp caster sugar
- Store-bought roti, to serve
- Heat oil in a large pan over medium heat. Add ginger and white part of spring onion and cook, stirring, for 5-6 minutes until softened. Stir in curry leaves, chilli and spices, then add tomato, coconut milk and 1/2 cup (125ml) water, bring to a simmer and cook for 15 minutes or until slightly reduced.
- Add the fish and cook for a further 8-10 minutes until fish is just cooked. Season with fish sauce, lime juice and sugar.
- Scatter with fried curry leaves and finely sliced green spring onion and serve with lime wedges and roti.
- 1/4 cup (60ml) olive oil
- 3 garlic cloves, crushed
- Finely grated zest of 1/2 lemon
- 3 teaspoons ground cumin
- 1 1/2 tablespoons harissa
- 2 x 6-cutlet untrimmed lamb racks, fat scored
- 1 bunch baby (Dutch) carrots
- 1 1/4 cups (250g) quinoa, rinsed, drained
- 1 cup (250ml) Massel Chicken Style Liquid Stock
- 400g can chickpeas, rinsed, drained
- Coriander leaves, to serve
- Preheat the oven to 190C. Line a baking tray with baking paper.
- Combine oil, garlic, lemon zest, 2 teaspoons cumin, 1 tablespoon harissa and 2 teaspoons salt in a bowl, then rub over the lamb. Place the carrots on baking tray and top with lamb.
- Roast for 40 minutes for medium or until cooked to your liking. Remove from oven and rest lamb, loosely covered with foil, for 5 minutes.
- Meanwhile, to make the quinoa pilaf, combine quinoa, stock, chickpeas, remaining 1 teaspoon cumin, 1/2 tablespoon harissa, 1 teaspoon salt and 3/4 cup (185ml) hot water in an ovenproof dish. Cover with foil and roast on the bottom shelf (underneath the lamb) for 25 minutes or until all the liquid is absorbed. Transfer to a serving bowl. Drizzle over the lamb resting juices.
- Scatter lamb with coriander and serve with carrots and quinoa pilaf.