Lamb Antipasto Platter

(0 rating - rate this recipe)

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.

<b>Prep:</b> 10 mins on average for each

Prep: 10 mins on average for each

<b>Cook:</b> 10 mins on average for each

Cook: 10 mins on average for each

Serves 10

Ingredients

Dukkah-dusted Lamb Steak Burgers

Makes 10-12 mini burgers

1 Quality Mark lamb rump or topside mini lamb roast
1-2 tablespoons olive oil
2 tablespoons of your favourite dukkah
To serve: mini burger buns, rocket, tomato slices and hummus

Sticky Ribs

Serves 8
Sweet and sticky, just as they should be – the kids will love them.

1.25kg lamb or beef ribs (or use chops)
½ cup dark soy sauce
½ cup brown sugar
½ cup tomato sauce
1 teaspoon ground ginger

Sage and Anchovy Lamb Cutlets

Makes 12

12 Quality Mark lamb cutlets, Frenched
¼ cup olive oil
3 anchovies, finely chopped
1 tablespoon dried sage or 2-3 tablespoons chopped fresh sage
2 cloves fresh garlic, finely chopped

Lamb Crostini

Makes 10-12 slices

1½ cups shredded, cooked lamb
1 loaf ciabatta or similar-style bread, sliced
100g feta or blue cheese, finely crumbled, or 1 cup finely grated Parmesan cheese
½ cup sliced sundried tomatoes
¼ cup chopped fresh parsley or basil leaves
1 teaspoon minced fresh garlic
3-4 tablespoons olive oil
1 tablespoon balsamic vinegar

Lamb and Mushroom Kebabs

The simple pleasures of a red wine marinade are really appreciated with these kebabs.
Serves 4

750g Quality Mark lamb steaks, trimmed
250g baby mushrooms, halved
½ cup red wine
2 tablespoons oil
1 teaspoon red or white wine vinegar
1 sprig rosemary
1 teaspoon minced fresh garlic
1 shallot, peeled and finely sliced
½ teaspoon cracked black pepper
Fresh basil leaves to serve
Bamboo skewers to serve

Method

Dukkah-dusted Lamb Steak Burgers

Cut lamb across the grain into thin slices. Brush each slice with oil and sprinkle with dukkah. Pan-fry in a dash of oil in a hot frying pan or on a BBQ hot plate for about 1 minute each side. Rest before serving on mini burger buns with some of the accompaniments suggested above.

Sticky Ribs

Preheat the oven to 180ºC or 160ºC fan-bake. Line a shallow-sided baking tray with two layers of foil. Arrange the lamb ribs or chops in a single layer on the prepared tray. Mix together the soy sauce, brown sugar, tomato sauce and ginger and pour over the chops. Cover with a lid, baking paper or foil.

Bake in the preheated oven for 40 minutes, basting the ribs occasionally with the marinade. Remove the cover and cook for a further 10 -15 minutes or until the ribs are glistening under the marinade and well cooked.

Sage and Anchovy Lamb Cutlets

Mix the olive oil, anchovies, sage and garlic together and place in a sealable bag with the lamb cutlets. Seal, massage and allow to marinate for 20 minutes. Alternatively, refrigerate overnight.

Grill the cutlets on a moderately-hot BBQ or in a hot frying pan for about 2-3 minutes each side. Rest a few moments before serving.

Lamb Crostini

Preheat the grill to 190ºC. Brush the bread slices with olive oil and grill on both sides until golden. Toss together the
lamb, cheese, tomatoes, parsley or basil, garlic, olive oil and vinegar. Season well with pepper. Pile onto the crostini and grill until the cheese softens.

Lamb and Mushroom Kebabs

Cut the lamb into even 2cm dice and place in a sealable plastic bag with the mushrooms.

Pour in the wine, oil and vinegar and add the rosemary, garlic, shallot and pepper and seal. Massage to coat evenly and set aside at room temperature for 20 minutes. Alternatively, refrigerate overnight. Thread 3-4 pieces of lamb onto short, well-soaked, bamboo skewers alternating with the mushrooms and basil leaves if wished.

BBQ on a well-greased hotplate for about 8 -10 minutes, turning regularly to ensure even cooking. Serve as nibbles, or a main course with your favourite salad vegetables.