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Three Date Night Meals You Can Cook At Home To Impress Your Other Half

You're such a catch.

Three impressive date night meals you can cook at home to impress your other half
Brought to you by Australian Lamb

Share the lamb this summer.

Anybody who’s ever been in a relationship knows the amount put in when its your turn to plan a date-night activity declines exponentially the longer you’re together. (See: “Babe, what do you wanna watch on Netflix tonight?”)

But if you’re newly coupled-up and keen to impress or looking to treat your other half because they deserve it, goddammit, the folks over at Australian Lamb have got you covered with these three tasty and hella impressive recipes. The two of you can thank us later.

Herb & Pistachio-Crumbed Lamb Rump

 

 

Prep time: 25 minutes

Cooking time: 30 minutes

Serves: 4

 

Ingredients

  • 4 x 300g lamb rumps
  • 1/3 cup extra virgin olive oil
  • 2 tbsp Dijon mustard
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tbsp finely chopped thyme
  • 1 lemon, finely grated
  • 70g pistachios, roughy chopped
  • 240g shelled peas, blanched
  • 1/2 cups shelled broad beans, blanched

Method

  1. Preheat oven to 200°C. Heat a large frying pan over high heat. Add 1 tablespoon of oil and cook lamb, turning for 5 minutes or until browned all over. Transfer to a plate and stand for 10 minutes or until cool enough to handle.
  2. Meanwhile, combine herbs, zest and pistachios in a small bowl and season to taste. Evenly brush tops of rump with mustard and evenly scatter with herb mixture, pressing firmly with your hands to secure crust. Transfer lamb to a large oven tray and roast for 25 minutes or until cooked to your liking. Rest for 10 minutes before serving.
  3. Meanwhile, using a mandolin or sharp kitchen knife, shave fennel, radish and onion into a large bowl. Add herbs, juice and oil; season to taste and toss well to combine. Stand at room temperature until ready to serve.
  4. Process peas and broad beans in a food processor until roughly chopped. Heat remaining oil in a medium frying pan, add crushed pea mixture and cook, stirring, for 6 minutes or until warmed through; season to taste.
  5. Divide crushed pea mixture and fennel salad (see recipe here) among plates. Slice lamb into three and place on plates.

Tips

  • If you do not own a food processor, roughly chop peas and broad beans. You can also substitute fresh peas and broad beans with frozen.
  • Mandolins are available from supermarkets and specialty food shops.
  • Lamb mini roasts or racks can be used instead of lamb rump.
  • Leave lamb to rest once it comes out of the oven to allow juices to redistribute throughout the roast.

Pomegranate-Glazed Lamb Rump

 

 

Prep time: 20 minutes

Cooking time: 30 minutes

Serves: 4

 

Ingredients

  • 4 lamb rumps (about 160g-180g each), fat trimmed
  • 1/4 cup (60ml) pomegranate molasses
  • 2 cloves garlic, crushed
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 2 tbsp olive oil
  • 16 baby Ditch carrots, trimmed
  • 8 large eschalots, peeled
  • 8 baby new potatoes, cut into wedges
  • 3 tsp caraway seeds
  • Wilted silverbeet, pomegranate seeds and garlic dip, to serve

Method

  1. Preheat oven to 200°C (180° fan-forced). Place molasses, garlic, honey and spices in a medium bowl and stir to combine. Add rump, season to taste and toss to coat. If time permits, marinade lamb for 3-4 hours or overnight.
  2. Place oil, carrots, eschalots, potatoes and seeds in a large roasting pan. Season to taste and toss to combine. Evenly scatter vegetables over the base of the roasting pan; top with rump drained from marinade. Roast for 20 to 25 minutes for medium or until cooked to your liking. Remove lamb from oven and place on a resting rack; cover loosely with foil and stand for 10 minutes before carving. Cook vegetables for a further 10 minutes or until cooked through.
  3. Divide vegetables among plates and top with sliced lamb rump. Serve with wilted silverbeet, a dollop of garlic dip on top and scatter with pomegranate seeds.

Tips

  • Pomegranate molasses is concentrated syrup made from the juice of a pomegranate. It is available in supermarkets and specialty food stores. Substitute with maple syrup, golden syrup or cranberry syrup.

Pine Nut & Rosemary-Crusted Lamb Racks

Prep time: 20 minutes

Cooking time: 30 minutes

Serves: 4

 

 

Ingredients

  • 2 lamb racks with 8 cutlets in each rack
  • 1/2 cup fresh breadcrumbs
  • 1 clove garlic, crushed
  • 2 tbsp chopped rosemary leaves
  • 50g cold butter, grated
  • 1/4 cup pine nuts
  • 4 medium tomatoes, blanched and peeled
  • 1/2 cup vegetable stock
  • 2 tbsp extra rosemary leaves, chopped
  • 2 tbsp chopped black or green seeded olives
  • 1 tbsp Dijon mustard

To serve

  • Roasted Kipfler potatoes
  • Grilled broccolini
  • Almonds
  • Currents

Method

  1. Preheat the oven to 200ºC. Brown racks on all sides in a hot pan and set aside to cool a little. In a bowl, rub together the breadcrumbs, garlic, rosemary, butter and pine nuts.
  2. Brush lamb with mustard and press the mixture onto the meat side of each rack. Put the lamb in a roasting dish and place the tomatoes beside them. Roast for 30 minutes for medium.
  3. Remove lamb, cover it loosely, and rest it in a warm place for 10 minutes before serving. While the lamb rests, put the baked tomatoes in a saucepan and squash with a wooden spoon or masher. Remove any chunky core pieces. Add the stock, extra rosemary and olives and simmer for 5 minutes. Season well with salt and pepper.
  4. Carve each loin in half. Serve lamb with the tomato and olive sauce, roast potatoes and broccolini.

Recipe and images courtesy of Australian Lamb.

Share the lamb this summer.