Three Weeknight Dinners That’ll Fool Your Housemates Into Thinking You’re A Masterchef
Don't say we never do anything for you.
Share the lamb this summer.
As far as most of us are concerned, there are two types of housemates: the kind with which you’d rather make as little contact as possible, and the kind you count among your best mates.
If you’re fortunate enough to be in the latter category, chances are, you’ll happily sit down to share a meal with your roomies from time to time. Perhaps you schedule a house dinner where cooking duties are shared equally among all residents. That’s nice.
But what if you’re, as they say, bad at cooking? A dodgy lasagne could put your very tenancy in jeopardy! Don’t panic, because below you’ll find recipes for three easy, tasty, and housemate-friendly meals, care of the folks over at Australian Lamb. Don’t say we never do anything for you.
Greek Lamb Mince Nachos
Prep time: 15 minutes
Cooking time: 20 minutes
- 500g lamb mince
- 2 wholemeal Lebanese pita breads, cut into 7cm triangles
- 1 tbsp olive oil
- 1 red capsicum, thinly sliced
- 400g Napolitana pasta sauce
- 2 tbsp fresh oregano leaves, finely chopped
- 1/4 cup pitted Kalamata olives, sliced
- 80g feta cheese, crumbled
- Tzatziki, green salad and lemon wedges, to serve
- Preheat oven to 180°C (160° fan-forced). Line 2 large baking trays with baking paper. Spread pita in a single layer and spray both sides lightly with oil spray. Bake for 8-10 minutes, turning half-way, or until crisp and golden. Set aside.
- Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook mince, breaking up with a wooden spoon, for 4-5 minutes or until browned. Add capsicum and cook for 2 minutes. Add sauce, reduce heat to medium-low and simmer for 3-4 minutes or until sauce thickens slightly. Stir through oregano, reserving a small amount to serve.
- Arrange pita crisps in base of a baking dish. Top with lamb mixture, sprinkle with olives and cheese. Bake in oven for 5-7 minutes or until cheese is lightly golden.
- Sprinkle with oregano leaves. Serve lamb nachos with tzatziki, green salad and lemon wedges.
- Sliced lamb rump or leg steaks or would also work well in this recipe.
- Use grated mozzarella instead of feta for a cheesier nachos.
- Any choice of tomato pasta sauce would work in this recipe – napolitana contains garlic, onions, carrots and herbs.
Honey, Pineapple & Chilli Lamb Leg
Prep time: 20 minutes
Cooking time: 35 minutes
- 1.2kg butterflied lamb leg
- 1 tbsp olive oil
- 1 tbsp fish sauce
- 1/4 cup (60ml) honey
- 1/2 fresh pineapple, peeled, cored, and sliced into 1.5cm pieces
- 1 long red chilli, finely chopped
- Zest and juice of 1 lime, extra wedges to serve
- 300g kale and slaw kit (with dressing)
- 1/3 cup coriander leaves, finely chopped
- Microwave brown rice, to serve
- Finely chop 1 slice of pineapple. Place in a medium bowl and combine with oil, fish sauce, honey, chilli, lime zest and juice. Season. Place marinade and lamb in a large snap lock bag or glass bowl, turn to coat and set aside for at least 10 minutes.
- Heat a char-grill pan or barbecue over medium-high heat. Drain lamb from marinade and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 10-12 minutes, turning and glazing with any remaining marinade, or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes. Spray remaining pineapple lightly with oil and cook in same pan or barbecue for 2-3 minutes each side or until charred.
- Place kale slaw in a large bowl, add coriander and dressing. Season and toss to coat.
- Slice lamb and serve with slaw, pineapple, rice, extra chilli (optional), lime wedges and coriander sprigs.
- Lamb shoulder or lamb leg (bone-in) would also work well in this recipe.
- Any leftover lamb can be used in a pita or wrap with salad for a delicious lunch.
- Kale slaw kits (which include dressing) are available at most supermarkets, or use your choice of pre-made coleslaw.
- Remove seeds from chilli for less heat, if desired.
Dukkah-Crusted Loin Chops with Watermelon Salad
Prep time: 10 minutes
Cooking time: 15 minutes
- 8 lamb loin chops, fat trimmed
- 2 tbsp olive oil
- 1/4 cup dukkah
- 80g baby salad leaves
- 300g seedless watermelon, rind removed, chopped
- 2 Lebanese cucumbers, roughly chopped
- 1/2 cup pitted Kalamata olives, halved
- Zest and juice of one lemon, extra wedges to serve
- 100g feta cheese, crumbled
- Mint leaves, steamed chat potatoes to serve
- Brush lamb with half the oil and sprinkle with dukkah. Season. Heat a char-grill pan or barbecue over medium-high heat and cook chops for 3-4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.
- In a large bowl combine salad leaves, watermelon, cucumber, olives, lemon zest and juice and remaining oil. Season and toss to coat. Top with feta cheese and sprinkle with mint leaves.
- Serve lamb chops with salad, potatoes and lemon wedges, if desired.
- Lamb cutlets or leg steaks would also work well in this recipe.
- Ensure you rest the lamb to lock in juices and maximise tenderness.
- Dukkah is an Egyptian mix of roasted nuts, seeds and spices blended together. It’s available in the herb and spice aisle of the supermarket.
Recipes and images courtesy of Australian Lamb.