In Australia we’re celebrating the Christmas season during the peak of summer. As we’re in a warmer season compared to many parts of the world, our food varieties are a little different. This typically means fresh seafood, salads and fruit topped pavlova - but It also means, barbeques!
There’s nothing better than getting your loved ones together to share food, drinks and good times.
I’m not sure about you but as someone who has never experienced a white Christmas I must say, I do get a little jealous watching families get toasty around the fire and enjoying hearty, rich meals.
For this reason we’re going to be cooking with an Aussie favourite – lamb! I’ve pulled together some classic flavour pairings while also introducing some native Australian ingredients.
We are pretty lucky to have amazing native culinary resources growing all around us, so why not make the most out of them? Though don’t be concerned if you don’t have all of these ingredients, they can be easily substituted.
This particular recipe only covers the lamb, however I’d recommend cooking your favourite veggies along with it. Kunzea Honey Roasted Carrots would go along perfectly with this delicious recipe.
Pop on the chef's hat and let’s get cooking!
Approx 1kg total lamb fillet or backstrap
2 tablespoon Kunzea Honey
½ lemon zest
½ cup of roughly crushed pistachios
1 tablespoon dried river mint (normal mint is fine)
Fresh mint leaves to serve
Zea Gourmet Pink Lake Salt and Pepper Medley
- Combine lamb, honey, river mint, lemon zest, two tablespoons of olive oil, salt and pepper into a sealed container or covered bowl and leave in the fridge overnight to marinate.
- Preheat your barbeque to a medium-high heat, if you can measure the covered temperature of your barbeque you’ll want to aim for about 180°C. If you’re cooking vegetables too you can throw these on the barbeque now as they will typically take longer to cook than the lamb.
- Remove the lamb from the marinade, reserving the liquid for basting. Barbeque the lamb for 4-5 minutes each side while basting occasionally. Of course you can increase or reduce this cooking time depending on your preference.
- Slice the lamb and arrange on a serving platter, top with pistachios and fresh mint.
ABOUT THE COOK - HAMISH BRASS
A culinary professional with almost 10 years experience in well-established cafes and restaurants throughout Australia, Hamish has worked in many different cuisines including Italian, modern Australian & cellar door fine dining. Hamish enjoys getting creative with his family-friendly food and developing dishes that are fun, healthy and full of flavour.