Lamb Antipasto Platter
The Ultimate Meat Platter for Entertaining
10
Serves
10 mins
Prep Time
10 mins
Cook Time
Recipe author
Allyson Gofton
Gather a few staples together and create this delightful lamb platter. Serve dipping bowls of your favourite pestos, oils and sprinkles such as dukkah, or with pickles, olives or gherkins, for a wonderfully casual way to eat.
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High Iron
Ingredients
Dukkah-dusted lamb steak burgers
1 Quality Mark lamb rump
2 Tbsp olive oil
2 Tbsp dukkah
Sticky ribs
1.25kg Quality Mark lamb ribs
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup tomato sauce
1 tsp ground ginger
Sage and anchovy lamb cutlets
12, frenched Quality Mark lamb cutlets
1/4 cup olive oil
3 anchovy fillets
finely chopped
8 sage leaves
chopped
2 garlic cloves
finely chopped
Lamb crostini
1 1/2 cups cooked and shredded Quality Mark lamb
1 ciabatta bread
sliced
100g blue vein cheese
crumbled
1/2 cup, sliced sun-dried tomatoes
1/4 cup parsley
chopped
1 garlic clove
finely chopped
3-4 Tbsp olive oil
1 Tbsp balsamic vinegar
Lamb and mushroom kebabs
750g Quality Mark lamb steaks
250g button mushrooms
halved
1/2 cup red wine
2 Tbsp olive oil
1 tsp red wine vinegar
1 sprig fresh rosemary
chopped
1 garlic clove
finely chopped
1 shallot
finely chopped
1/2 tsp black pepper
a small handful of basil leaves
Method
Dukkah-dusted Lamb Steak Burgers
Sticky Ribs
Sage and Anchovy Lamb Cutlets
Lamb Crostini
Lamb and Mushroom Kebabs
1
Cut lamb across the grain into thin slices.
2
Brush each slice with oil and sprinkle with dukkah.
3
Pan-fry in a dash of oil in a hot frying pan or on a BBQ hot plate for about 1 minute each side.
4
Rest before serving on mini burger buns with some of the accompaniments suggested above.
Nutrition Information per Serving (g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
Protein
g
Total Fat
g
Saturated Fat
g
Carbs
g
Sugars
g
Sodium
mg
Iron*
mg
* Percentage of recommended daily intake (Aust/NZ)
