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Crumbed Lamb Cutlets with Vegemite

Jazz up your lamb cutlets this Xmas with these simple yet delicious homemade breadcrumbs and my secret ingredient; vegemite, which takes the overall flavour to the next level! Whenever we have family or friends visiting, I turn to making lamb cutlets as they’re easy to cook with, taste delicious and my go-to little hack to help them go further is by crumbing them. I know it can be so easy to resort to pre-made or panko breadcrumbs but these homemade breadcrumbs are truly worth it. But what makes this recipe extra special is the use of vegemite. I know that may sound weird but let me put it this way for you… you would pair lamb with anchovy so why not vegemite? It’s a great anchovy replacement and has a rich depth of umami flavour that is perfectly paired with lamb. You can also cook these lamb cutlets three different ways: in the oven, airfryer or my favourite way, shallow fried in extra virgin olive oil – AND the best part, they take 15 mins max to prep and cook. Something we all need when welcoming family members round. Makes 10 - 12 cutlets Serves 4 Ingredients Raddico, Watercress and Feta salad ● 1 raddico ● 1 bunch watercress ● 2 cups peas ● 100g feta Lemon Honey Dressing ● ½ cup olive oil ● 2 tablespoons honey ● ¼ cup lemon juice ● 1 garlic clove finely sliced ● Zest from 2 lemons ● Salt and pepper Vegemite toast crumb lamb cutlets ● 10 - 12 lamb cutlets ● 6 slices of white sandwich loaf ● 1 tablespoons vegemite ● 2 eggs ● 1 garlic clove crushed ● 1/2 cup flour ● 1 teaspoon salt ● 1 teaspoon cracked black pepper ● ½ bunch fresh parsley roughly chopped and stalks discarded ● ½ tablespoon fresh rosemary roughly chopped ● Extra Virgin Olive oil Method - Raddico, Watercress and Feta salad 1. Combine all ingredients into a large bowl. For the dressing, combine all ingredients into a jar and shake well. Dress the salad and sprinkle with feta. Vegemite toast crumb lamb cutlets 1. Lay the bread out onto a baking tray and leave it to dry out overnight. It’s important your bread has been dried out as this will give you the crispiest breadcrumbs. 2. In a shallow wide bowl, whisk your eggs and garlic together. 3. Place several lamb cutlets at a time between two pieces of baking paper. Using the smooth side of a mallet pound the cutlets, until roughly 2cm thick throughout. This step is to ensure the lamb cooks at an even rate. 4. Spread the vegemite onto one side of the bread. Roughly tear apart your bread and place into a food processor with the parsley and rosemary. Blend until the bread is chunky and the herbs have been mixed through. Place your breadcrumbs into a bowl. 5. In a shallow bowl, whisk together the flour, salt and pepper. Begin with your flour, followed by the egg wash, breadcrumbs and finish with a large clean plate to place the cutlets. Take one lamb cutlet and coat both sides evenly with the flour, place into the egg wash, coat both sides evenly. Lastly, place into the breadcrumb mixture applying pressure with your hands when you flip the lamb over to ensure the breadcrumbs are evenly coated all over. Set aside and repeat with the remainder of the cutlets. Place the lamb into the fridge for 30 - 60 minutes to allow the breadcrumbs to set and bring the meat to a cold temperature. 6. In a large frying pan, add 2 - 3cm of olive oil and bring to heat. Turn the heat down to low- medium and fry 1 - 2 pieces of lamb at a time for 3 minutes on one side and then 2.5 minutes on the other or until they are golden and crispy. Place the lamb cutlet onto a cooling rack. 7. Enjoy with the raddico, watercress and feta salad. Image: Supplied

Food & Wine

Shepherd’s pie with sweet potato topping

Not only is this dish the perfect comfort food for a chilly evening, but it’s also a meal with an interesting history. Made to use up any leftover meat, Shepard’s pie dates back to the 1790s. When it is made with beef it's called cottage pie and if it is made with lamb, then it's shepherd's pie. The sweet potato really spices this recipe up a bit to give it some kiwi flavour. Ingredients: <ul> <li>2 tbsp. butter, olive or coconut oil</li> <li>1 brown onion, finely chopped</li> <li>2 medium carrots, medium diced</li> <li>2 celery sticks, medium diced</li> <li>450g lamb mince</li> <li>1 ½ (375ml) cups beef stock</li> <li>1 tbsps. Worcestershire sauce</li> <li>40g tomato paste</li> <li>2 large sweet potatoes, peel and cut to quarters</li> <li>2 more tbsps. of butter</li> <li>Dash of cream or full fat milk</li> <li>½ cup mozzarella cheese grated</li> <li>¼ cup parmesan cheese, grated</li> <li>Freshly ground salt and pepper</li> </ul> Method: <ol> <li>Preheat oven to 180°C for a fan forced oven.</li> <li>Heat butter in a large pan and on a medium heat add onions, carrot and celery.</li> <li>Cook stirring for 5 minutes or until vegetables are softened.</li> <li>Add lamb and cook until browned, for about 5-8 minutes, squashing any lumps with a fork.</li> <li>Add beef stock, Worcestershire sauce and tomato paste.</li> <li>Season with salt and pepper.</li> <li>Reduce heat to low, stirring occasionally and cook for 30 - 40 minutes or until sauce thickens.</li> <li>When meat sauce has thickened, spoon into an oven proof dish and spread with mashed sweet potatoes.</li> <li>Sprinkle with the two cheeses.</li> <li>Bake 20 minutes or until the top is golden and juices are bubbling through.</li> <li>Serve with some simple steamed broccoli.</li> </ol> Image: Getty

Food & Wine

Gordon Ramsay slammed for "very sad" animal video

Gordon Ramsay has caused quite a stir after jokingly picking out a lamb to eat for his next meal. The celebrity chef shared the TikTok video of himself standing on the fence looking at the lambs in delight as he rubbed his hands together repeatedly saying “yummy yum yum yum yum”. He then asks "Which one's going in the oven first?" before pointing at a lamb saying “you”. The 55-year-old then makes his way into their yard which forces the lambs to walk away from him as he says “oven time”. <div><iframe title="tiktok embed" src="https://cdn.embedly.com/widgets/media.html?src=https%3A%2F%2Fwww.tiktok.com%2Fembed%2Fv2%2F7125124287412882694&display_name=tiktok&url=https%3A%2F%2Fwww.tiktok.com%2F%40gordonramsayofficial%2Fvideo%2F7125124287412882694%3Fis_copy_url%3D1%26is_from_webapp%3Dv1%26lang%3Den&key=5b465a7e134d4f09b4e6901220de11f0&type=text%2Fhtml&schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> The video was captioned, “The Lamb sauce was still not found in the making of this video” and in the comment section he posted, “No animals were cooked in the making of this video”. Despite his joking matter, people were unimpressed with the video which has already been viewed more than 9 million times. “I’m not even vegetarian but this is very sad,” someone wrote. “Ok I am not a vegan or vegetarian but that crosses the line,” another commented. “Ramsay playing with fire,” another wrote. Others however, loved the video with many commending the chef for his sense of humour. “Don't play with your food, Gordon,” one read. “Gordon Ramsay keeping it real as usual,” another wrote. “Who left Gordon unsupervised,” someone else joked. Images: TikTok

Food & Wine

Novak slammed by lamb ad at Australian Open

A billboard has appeared in the surrounding area of the Australian Open, taking a swipe at Novak Djokovic. The billboard features the latest annual Australian Lamb ad, which surface every year around the upcoming Australia Day. This year, they chose to advertise near Melbourne Park, where the tennis tournament is underway without the Serbian tennis champ. On the side of a truck, the Meat and Livestock Australia ad reads, “Everyone’s welcome at our BBQ. Not Djoking.” <blockquote class="twitter-tweet"> Australian Lamb has some new billboards getting around at the <a href="https://twitter.com/AustralianOpen?ref_src=twsrc%5Etfw">@AustralianOpen</a>. <a href="https://t.co/enJ6S8E1MQ">pic.twitter.com/enJ6S8E1MQ</a> — Kellie Lazzaro (@kellazzaro) <a href="https://twitter.com/kellazzaro/status/1483281067788627969?ref_src=twsrc%5Etfw">January 18, 2022</a></blockquote> The new ad is part of the 2022 campaign that Meat and Livestock Australia say is all about sharing. “Building on the ‘Share the Lamb’ brand platform, the 6-week integrated campaign reflects upon how Australia has become isolated from the rest of the world due to strict international border closures during the pandemic,” MLA says on its website. As the story of Novak Djokovic's recent deportation has stayed in the headlines, the MLA has capitalised on the situation in their signature witty fashion. Novak was tipped as the player to beat in the Australian Open, before he was deported from Australia last week after Immigration Minister Alex Hawke revoked his visa, on the grounds that he had not been vaccinated for Covid-19. Mr Hawke argued in court that allowing Novak to compete in Australia would incite an anti-vaccination sentiment, and greatly impact the amount of people turning up for their booster shots. As well as the witty billboard in Melbourne, the MLA have released their full length TV ad, which showcases Australia cut off from the rest of the world and reunited by a huge barbecue. Check it out here. <iframe width="560" height="315" src="https://www.youtube.com/embed/Ck8CO6zGFB0" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe> Image credits: Twitter @kellazzaro

Travel Trouble

Try this one pot lamb shanks with button mushrooms

Need some weeknight dinner inspiration? Why not try this tender-to-the-bone lamb shank recipe? Serves: 3 | Cooks in: 3 hours and 10 minutes Ingredients <ul> <li>50g (1/3 cup) plain flour, to dust</li> <li>4 lamb shanks, Frenched</li> <li>1½ tbsp olive oil</li> <li>½ bottle red wine</li> <li>12 eschalots, peeled</li> <li>1 bunch thyme, half trussed, half leaves picked</li> <li>400g Button Mushrooms, cleaned and trimmed</li> <li>Salt and pepper, to season</li> <li>Creamy polenta, to serve (¾ cup with 750ml mix of chicken stock and milk, butter and finely grated parmesan)</li> </ul> Method 1. Preheat the oven to 160°C. Place the flour into a large bowl and season well with salt and pepper. Dust the lamb shanks in the flour mixture, shaking off any excess. 2. Heat 1 tbsp oil in a large, heavy-based, ovenproof saucepan over medium-high heat. Cook the shanks for 5 minutes, turning, until browned. Remove and set aside. 3. Pour in the wine and boil for 5 minutes to cook off the alcohol. Return the shanks to the pan with the eschalots and trussed thyme. Pour in enough water to submerge the shanks and bring up to a simmer. Cover the surface with a piece of baking paper, then cover with a lid and place in the oven for 1.5 hours. 4. Carefully remove the pan from the oven and turn the shanks over, topping up with water if necessary. Add the mushrooms and cover with the baking paper and lid, then return to the oven for a further 1.5 hours or until the shank meat is falling from the bone. 5. Meanwhile, heat the remaining 2 tsp oil in a small frying pan over medium heat. Toast the remaining thyme until bright green, then remove and set aside. 6. Remove the shanks from the pan and place in a bowl, loosely covered with foil and set aside to rest. 7. Place the pan over high heat. Reduce the sauce for 10-12 minutes or until thickened and glossy. 8. Divide polenta among bowls and top with a shank, mushrooms and eschalots. Spoon over the sauce and scatter with toasted thyme to serve. Season to taste with salt and pepper. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/articles/recipes/one-pot-lamb-shanks-with-button-mushrooms" target="_blank">Wyza.com.au.</a>

Food & Wine

Unbelievable deal: ALDI shopper scores lamb roast for under $1

An ALDI customer has shared how she bought a lamb roast for just 83c and the unexpected reason why. Posting the story on the <a href="https://www.facebook.com/groups/1034012533313136">ALDI Mums</a> Facebook page, Monique said she was excited to pick up the dinner favourite at her local ALDI. The half leg of lamb was still four weeks out from its ‘best before’ date, so it wasn’t reduced because it was close to expiring. Upon closer inspection, the ALDI label shows that it had been incorrectly weighted at 68g. Seasoned ALDI shoppers estimate that a similar leg would weigh anywhere from 1.5kg to 2kg, with the error pricing it at well under 100g. “I was so excited about my bargain find today I knew you mums would appreciate it!” Monique wrote on the page. “I paid a whole 83c for this lamb roast today as it was marked and weighed wrong!” Monique said she even checked if the price was right with the checkout worker. “I was like so this is marked 83c, does that mean I get it for 83c? He went and spoke to his manager and they were like ‘Yeah we can’t charge you any more for it’.” Since it even scanned at 83c, Monique said, “I was like, ‘Yes! Get in my basket!’” Fellow shoppers were amazed by her good luck. “Lucky you, enjoy! Just about need a bank loan to buy any cuts of lamb these days!” one said.

Food & Wine

Woolworths massive price drop on lamb

Woolworths has announced they will reduce the price of Australian lamb throughout spring. The supermarket has made cuts of up to $5 off the per-kilo price of several premium cuts of the popular meat. The new discounted costs come into effect on Wednesday, August 26. The reduced prices are: <ul> <li>Australian lamb rump steak - reduced from $28kg to $23kg</li> <li>Australian lamb cutlets - down from $42kg to $37kg</li> <li>Australian lamb leg roast - reduced from $14kg to $12.50kg</li> <li>Australian lamb mid loin chops - dropping from $27kg to $23kg</li> </ul> <img style="width: 0px; height: 0px;" src="https://oversixtydev.blob.core.windows.net/media/40841/lamb-hotpot.jpg" alt="" data-udi="umb://media/fc1576f5c2e14d778562fa4204db144f" /> Woolworths Director of Buying and Replenishment Paul Harker says the reduction comes due to favourable market conditions. “We’re fortunate in Australia to have some of the most fresh and delicious lamb available,” he said. “As market conditions have improved, it’s given us the opportunity to pass those savings on to our customers. “Between COVID-19 and wintertime, Aussies have been spending more time indoors and as we go into spring, they’ll be looking to turn on the barbeque and for ways to get more value from their shop. “With Father’s Day around the corner, lamb is a great spring dish as the quality of the meat is at its best, perfect for chops on the barbecue or a slow roasted lamb leg. “Customers can buy with confidence knowing all of our fresh lamb is 100% Australian grown, and they’re supporting the best farmers in Australia who produce the highest quality lamb.”

News

Woman finds green ooze from Coles roast lamb

A Sydney woman has been forced to throw out her family’s Sunday roast after green liquid oozed out of her Coles lamb leg. Amanda Wright Rima had been cooking her half leg roast for 40 minutes when she noticed a strange matter seeping out of the meat. More light green fluid flowed out after she pressed on and cut the slab. <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Famandarima%2Fposts%2F10223447568364211&show_text=true&width=552&height=760&appId" width="552" height="760" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe> “Needless to say we won’t be having lamb roast again after this,” she wrote on a Facebook post. The liquid appeared to be abscess, or a localised <a href="https://www.mla.com.au/research-and-development/animal-health-welfare-and-biosecurity/diseases/infectious/cheesy-gland/">bacterial infection</a> that leads to the development of pus pockets. A Coles spokesperson told the Daily Mail the supermarket had apologised to the customer and offered a refund. “We have strict quality standards that all livestock partners must meet,” the spokesperson said. “Coles has already issued this customer a refund and apologised for the unpleasant experience. “As always we encourage customers to return any item they’re not 100 per cent happy with to their nearest store for a full refund or replacement.” Picture: Facebook / Amanda Wright Rima

Food & Wine

A must try! Marinated lamb skewers

Serves 4. These deliciously marinated lamb skewers are a simple and easy dinner option - full of flavour and succulent with each bite. Lamb is a very sturdy meat and so you can add heavy flavours to it without overpowering it, unlike fish or white meat. The maple syrup and soy sauce in this recipe go fantastically well with lamb so make sure the meat is thoroughly coated with the marinade. <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fpaleo-monday-to-friday-daniel-green%2Fprod9780857833228.html">Recipe from Paleo: Monday to Friday by Daniel Green, published by Kyle Books, RRP $35.</a> Photography © 2016 Peter Cassidy 153 calories | 10.3g fat | 2.7g saturates | 0.3g sugar | 0.9g salt | 15.5g protein | 0.2g fibre Ingredients <ul> <li>900g lean boneless lamb, cut into 2.5cm cubes</li> <li>2 garlic cloves, crushed</li> <li>1 red pepper, deseeded and cut into 2.5cm cubes</li> <li>1 medium white onion, quartered</li> <li>12 button mushrooms</li> <li>2 tablespoons Paleo soy sauce</li> <li>2 teaspoons tomato paste</li> <li>1 tablespoon maple syrup</li> <li>A few sprigs of fresh thyme, leaves picked</li> <li>Olives</li> <li>Rocket leaves</li> </ul> Directions 1. Preheat the oven to 180°C/gas mark 6. 2. Place the soy, garlic, tomato paste, maple syrup and thyme in a large bowl and mix together well. Add the lamb and toss in the marinade until thoroughly coated, then cover and place in the refrigerator for 20 minutes. 3. Load each skewer with alternating cubes of lamb, onion, pepper and mushroom and then place on a foil-lined tray. 4. Place the kebabs in the oven and cook for 16 minutes for rare or 20 minutes for medium well. Alternatively, grill at high heat, turning and browning all sides until cooked through but still a little pink in the middle. Allow to rest for a minute or two, then serve with a small bowl of olives and a side of fresh rocket leaves. Republished with permission of <a href="https://www.wyza.com.au/recipes/lamb-skewers.aspx">Wyza.com.au.</a>

Food & Wine

Mouth-watering Moroccan lamb with lemon spinach

Are you interested in what going gluten free tastes like? Or do you have issues with IBS? Either way we have you covered with this hearty lamb dinner which will have them asking for seconds! Recipes and images from THE Two-Step Low-FODMAP DIET and Recipe Book by Dr Sue Shepherd (Pan Macmillan, RRP $39.95). Ingredients <ul> <li>Moroccan lamb</li> <li>2 teaspoons ground cumin</li> <li>2 teaspoons ground coriander</li> <li>1⁄2 teaspoon ground ginger</li> <li>1 teaspoon sweet paprika</li> <li>1⁄4 teaspoon cayenne pepper</li> <li>1⁄2 teaspoon ground cinnamon</li> <li>1⁄4 teaspoon salt</li> <li>4 large lamb leg steaks, approx. 180 g each</li> <li>60 mL (1⁄4 cup) garlic-infused olive oil</li> <li>1 × 425 g can crushed tomatoes</li> <li>250 mL (1 cup) gluten-free, onion-free beef stock</li> <li>Lemon spinach</li> <li>60 mL (1⁄4 cup) lemon-infused olive oil</li> <li>100 g baby spinach leaves (or baby kale leaves if desired)</li> <li>salt and freshly ground black pepper</li> </ul> Method 1. Combine all the spices in a plastic bag. Brush the lamb steaks with 1 tablespoon of the olive oil and place in the bag. 2. Toss in the spice mix to ensure an even coating. 3. Refrigerate for 2 hours if possible (the lamb will still be tasty if this is not done). 4. Heat the remaining olive oil in a large non-stick frying pan over a medium–high heat. Sear the lamb for 1–2 minutes on each side. 5. Add the tomatoes to the pan with the stock. Lower the heat and simmer for 30–40 minutes, slightly covered, or until the lamb is tender and the sauce thickens. To make the lemon spinach 1. Heat the olive oil in a saucepan, add the spinach and toss through until the spinach just wilts. 2. Season to taste, and serve with the lamb. Republished with permission of <a href="https://www.wyza.com.au/recipes/moroccan-lamb-with-lemon-spinach.aspx">Wyza.com.au.</a>

Food & Wine

Shoppers beware: The cost of a lamb roast has just skyrocketed

Lamb and beef prices have soared up across Australia as cattle production continues to take hammering from the droughts and increasing export demand. Coles, Woolworths and ALDI confirmed that the wholesale cost of beef and lamb had increased, with the typical 2.5kg lamb roast being priced at nearly $34. Meanwhile, prices of beef scotch fillet rose up to $35 per kilogram at major supermarkets. “The drought has increased the price of beef and lamb on livestock markets and we’ve been working to absorb as much of these cost pressures as we can over the past year,” said Woolworths head of meat Chris Croese. “We understand the cost-of-living pressures facing Australian families and continue to focus on delivering competitive meat prices for our customers.” An ALDI spokeswoman also said the retailer had to change the prices accordingly. “All of our fresh meat products are 100 per cent Australian sourced, however weather conditions including the drought do impact our supply chain. We adjust the price of our fresh meat according to market conditions.” Prices at independent butchers have also climbed, with businesses in Sydney telling the <a rel="noopener" href="https://www.dailytelegraph.com.au/news/nsw/lamb-prices-rise-a-shock-117-per-cent-with-beef-increasing-by-22-per-cent/news-story/3370d9d03df25dfc2ead1fbf0d0c8bf9?login=1" target="_blank">Daily Telegraph</a> that they had to raise the prices of red meat by as much as 15 per cent in the past 18 months. “There has been a 25 per cent increase on red meat prices from suppliers in the past 18 months,” said Todd McFarland of McFarland’s Quality Meats. The cost of red meat has surged following the pressures from the Eastern States drought and growing international demand. Apart from red meat, the drought has also driven up prices of <a rel="noopener" href="https://www.oversixty.com.au/finance/money-banking/why-your-grocery-bill-is-getting-more-expensive" target="_blank">fruits and vegetables</a>. The growing demand for meat from China, Japan and Korea also played a part in the price hike. Over the past year, export of red meat to China has increased 48 per cent to <a rel="noopener" href="https://www.queenslandcountrylife.com.au/story/5949918/who-is-driving-the-global-beef-bus/" target="_blank">162,682 tonnes</a> while the volumes sent to Korea and Japan have increased by 15 per cent and 8 per cent respectively. “Drought is impacting on supply to our international markets, so they are likely to try and maintain their supply, which will push prices up and impact on prices in our domestic markets,” Robert Herrman, managing director of agricultural forecaster Mecardo told the Daily Telegraph. What do you think about the rising cost of red meat? Let us know in the comments below.

Money & Banking

Heartbreaking photo shows young girl clutching dead lamb in drought

A heartbreaking photo of a young girl cradling a dead lamb like a teddy-bear has revealed the devastating impact the current drought is having on Aussie farmers. The emotional image was shared to the Facebook group <a href="https://www.facebook.com/groups/2069664873305289/permalink/2170618473209928/?__tn__=H-R">One Day Closer to Rain (Drought)</a> which was created to let drought-stricken Aussies share how they have been affected by the current climate. The girl is holding the animal on her family farm near Tenterfield, at the border of New South Wales and Queensland. In the past month, Tenterfield has only received just 18.8mm of rain compared to a monthly average of 55.3mm since 2010. <img style="width: 0px; height:0px;" src="/nothing.jpg" alt="" data-udi="umb://media/d64577358d624344a1be3c4c3a58c2c8" /><img style="width: 277.60416666666663px; height:500px;" src="https://oversixtydev.blob.core.windows.net/media/7820573/drought.jpg" alt="" data-udi="umb://media/d64577358d624344a1be3c4c3a58c2c8" /> An impactful poem was shared alongside the photo by a group member on Wednesday. The poem describes how the farmers in drought-stricken NSW and southern Queensland are struggling in the extreme conditions that are killing most of their livestock. Written by Gina Naylor, the poem reads: Another farmer sighed today, she couldn't do this anymore, She was tired of the fight, her heart broken and body sore. She'd searched for hay everywhere, it was so hard to bloody find, "Australia, you've done it now, you’re in a bloody bind". "You're sending your feed away, to places overseas, with the drought in this country now, we're on our bloody knees". The people say "Stop it! enough is e - bloody -nough" "Look after Australia first" she cried "Hell, it’s getting tough!" Her stock are weak now, there's more dying by the day, She has no water anywhere, her cows are calling for their hay. Out in the bush here, near Tenterfield Town, The land is like a desert, it's empty, it's cracked and it’s brown. The waterholes are empty, the dams broken down and dry, A little girl carries a lamb and she has a little cry. "Lamb's Mum died" she weeps, "I’ll go and tell my Mum" If I cry loud enough out here, perhaps she'll hear me and come. Another mouth to feed, she thinks, another to try to keep alive, Another that might not make it, only the tough out here survive. From a herd of 300 ewes, now 100 breeders dead, All raised on her farm by her hand, from the love that she'd bled. Life out here near Tenterfield, its hard and bloody rough. The traprock country, this rugged land is only meant for the tough. The photo has since been shared 4,800 times, with commenters expressing their support for suffering farmers and the young girl in the photo. One user commented: “Words seem so inadequate when people are facing thing like this. We are all trying to do as much as we can. We just pray it's enough to help you all.” This photo is the latest reminder of the extreme conditions farmers are facing, with the Bureau of Meteorology warning that drier-than-average conditions in NSW and Queensland will continue into spring.

News

Slow-roasted lamb shoulder with Greek tomatoes

The flavour and texture combination in these roasted tomatoes is outrageously good – fragrant, sweet, salty and crunchy… magic. They make the perfect accompaniment to slow-roasted lamb shoulder. Serves: 6 Ingredients: <ul> <li>2.2kg lamb shoulder on the bone</li> <li>2 red onions, thickly sliced</li> <li>4 large sprigs rosemary </li> <li>5 sprigs thyme, or 3 sprigs thyme and 2 sprigs oregano</li> <li>13 cloves garlic, peeled</li> <li>1½ cups (375ml) white wine</li> <li>18 ripe, vine-ripened tomatoes</li> <li>3 tablespoons olive oil</li> <li>1 teaspoon cumin seeds</li> <li>Finely grated zest of 1 lemon</li> <li>¼ teaspoon chilli flakes</li> <li>1 cup black olives (not pitted)</li> <li>½ cup currants</li> <li>150g soft feta, crumbled</li> <li>½ cup lightly toasted pine nuts</li> </ul> Method: 1. Remove the lamb from the fridge half an hour before cooking to bring it to room temperature. Preheat the oven to 150°C. 2. Put the onions, 2 sprigs of rosemary and 3 sprigs of thyme in the base of a medium-sized roasting pan. Put the lamb on top, fat side up. Make 8 slits in the flesh and poke 8 cloves garlic into the holes. Pour the wine into the base of the dish and season the lamb really well with sea salt and freshly ground black pepper. Cover with foil and cook for 4¼ hours, then remove the foil and cook for another hour. 3. Meanwhile, snip the tomatoes into bunches of three or four and place in a medium oven dish. Drizzle with the oil and sprinkle over the cumin seeds, lemon zest and chilli flakes. 4. Lightly squash the remaining 5 garlic cloves and tuck in around the tomatoes. Tuck the olives around the tomatoes with the remaining 2 sprigs thyme or oregano. Sprinkle over the currants. 5. After the uncovered lamb has been in the oven for an hour, crank up the heat to 180°C for a further 30 minutes, then add the tomatoes to the oven and cook for another 15 minutes. Remove both the lamb and tomatoes from the oven, crumble the feta over the tomatoes and return them to the oven for 7 minutes before sprinkling with the pine nuts and serving with the lamb. Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Photo credit: Aaron McLean/Stuff.

Food & Wine

Justine Schofield’s stroganoff-style lamb

“This well-known stew is typically made with strips of beef, but it’s equally as quick and delicious using lamb. The lean pieces of meat cooked with earthy mushrooms and tangy sour cream is truly a match made in heaven. Serve with baked rice, steamed waxy potatoes or cooked pasta, such as pappardelle,” writes Justine Schofield in her latest cookbook Simple Every Day. Serves: 4 Ingredients: <ul> <li>40 g dried porcini mushrooms, chopped</li> <li>400 g lamb backstraps, sliced across the grain into 1 cm thick strips</li> <li>2 teaspoons sweet paprika</li> <li>1/2 teaspoon chilli ﬂakes</li> <li>2 thyme sprigs, leaves picked</li> <li>salt ﬂakes and freshly ground black pepper</li> <li>3 tablespoons olive oil</li> <li>350 g mixed mushrooms (such as Swiss brown, button, oyster or shimeji), sliced</li> <li>1 onion, sliced</li> <li>2 garlic cloves, ﬁnely chopped</li> <li>100 ml dry sherry (or dry white wine, such as chardonnay or sauvignon blanc)</li> <li>100 g sour cream</li> <li>small handful of chives, roughly chopped, to serve</li> <li>small handful of ﬂat-leaf parsley, roughly chopped, to serve</li> </ul> Method: <ol> <li>Submerge the porcini mushrooms in 200 ml of warm water and set aside to rehydrate for 15 minutes. Drain the mushrooms well, reserving the soaking liquid.</li> <li>Place the lamb in a bowl and add the paprika, chilli ﬂakes, thyme and salt and pepper. Use your hands to mix well, coating the lamb with the spices.</li> <li>Heat a large frying pan over high heat and add 1 tablespoon of the oil. Add half the porcini and half the mixed mushrooms, so the pan is not too crowded, and sauté for 2–3 minutes until they start to colour. Remove from the pan, add a little more oil and repeat the process with the remaining porcini and mixed mushrooms. Season with salt and pepper and set aside.</li> <li>Return the pan to medium heat, add the remaining oil and the onion and garlic and sweat off for 5 minutes until the onion is softened and translucent. Turn the heat to high, add the lamb and fry for 2–3 minutes, tossing a few times until browned. Deglaze the pan with the sherry and bring to the boil. Simmer until reduced by one-third, then return the mushrooms and any juices remaining on the plate to the pan, followed by the reserved porcini liquid. Reduce the heat to low and simmer for 3–4 minutes until the sauce reduces a little. Stir in the sour cream and cook for a couple of minutes until the sauce coats the back of a spoon. Spoon onto a large platter and serve with a sprinkle of herbs, accompanied by baked rice, steamed waxy potatoes or pasta.</li> </ol> <img width="159" height="208" src="https://oversixtydev.blob.core.windows.net/media/7267375/simpleeveryday_book-cover_159x208.jpg" alt="Simple Every Day _Book Cover (7)" style="float: right;"/> Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

Greek-spiced lamb cakes with cucumber, tomato & radish salad

This Mediterranean-inspired lamb dish with cucumber, tomato and radish salad makes the perfect lunch or light dinner on a hot summer’s day. Oh, and if you needed any extra incentive, did we mention this meal contains less than 1,900kj (450 calories)? Serves: 2 Ingredients: For the Greek-spiced lamb cakes <ul> <li>250g lean ground lamb mince</li> <li>¼ brown onion, finely diced</li> <li>1½ teaspoons lamb spice mix (see below)</li> <li>1 clove garlic, minced</li> <li>¼ cup wholemeal breadcrumbs</li> <li>1 tablespoon ground LSA (or use 10g further wholemeal breadcrumbs)</li> <li>½ teaspoon salt</li> <li>1 tablespoon finely chopped parsley leaves</li> <li>½ egg, lightly whisked</li> <li>1 teaspoon oil, to coat (or use spray oil)</li> </ul> For the lamb spice mix <ul> <li>1 tsp ground cumin</li> <li>1 tsp ground coriander</li> <li>1 tsp paprika</li> <li>¼ tsp smoked paprika</li> <li>¼ tsp lemon pepper</li> <li>¼ tsp ground cinnamon</li> <li>½ tsp ground turmeric</li> <li>¼ tsp onion powder</li> </ul> For the vinaigrette <ul> <li>¼ teaspoon salt</li> <li>¼ teaspoon mustard (e.g. Dijon, wholegrain)</li> <li>Juice of ½ lemon</li> <li>Cucumber, tomato and radish salad</li> <li>½ capsicum</li> <li>½ Lebanese cucumber</li> <li>1 tomato</li> <li>1-2 radishes</li> <li>1 tablespoon parsley leaves and stalks</li> <li>2 tablespoons mint leaves</li> <li>½ x 400g can cannellini beans, drained and rinsed</li> </ul> To serve <ul> <li>75g unsweetened, low fat, plain yoghurt</li> <li>½ lemon, cut into wedges (optional)</li> </ul> Method: <ol start="1"> <li>Preheat oven to 220C. Line an oven tray with baking paper.</li> <li>Place all Greek-spiced lamb cake ingredients (except oil) into a medium bowl and mix until well combined. Using clean, damp hands, shape mixture into golf ball-sized balls then flatten slightly into cakes, about 1.5cm-thick.</li> <li>Place cakes onto prepared tray and lightly brush with oil (or spray). Bake (on upper oven rack) for about 8 minutes, until just cooked through. Switch oven to high grill and grill cakes for a further 4-5 minutes, until lightly brown on top.</li> <li>While cakes are cooking, whisk all vinaigrette ingredients together in a medium bowl.</li> <li>Remove core and seeds from capsicum and dice capsicum, cucumber, tomato and radishes 1cm. Roughly chop second measure of parsley and mint. Add all salad veggies to bowl with vinaigrette, along with drained cannellini beans. Toss to combine and season to taste with pepper and more salt, if desired.</li> <li>To serve, spoon cucumber, tomato and radish salad onto plates. Top with Greek-spiced lamb cakes and dollop over yoghurt. Serve with a lemon wedge to squeeze over (if using).</li> </ol> Written by Nadia Lim. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: My Food Bag.

Food & Wine

Lamb backstrap with sweet potato chopped salad

Want something fresh and healthy yet filling? Merv Hughes’ delicious lamb and sweet potato chopped salad is just perfect. Serves: 4 to 6 Ingredients: <ul> <li>3 lamb backstraps</li> <li>400 g rocket leaves and mixed leaves</li> <li>2 sweet potatoes, cut into 1 cm cubes (to be roasted)</li> <li>2 to 3 small beetroot, cooked and cubed</li> <li>1 small red onion, finely sliced</li> <li>75 g crumbled feta</li> <li>3 bacon rashers, cooked and diced</li> <li>50 g pine nuts, roasted</li> <li>100 g roasted red capsicum, sliced into strips</li> <li>Barbecue rub</li> <li>50 ml olive oil</li> <li>Salt and pepper, to taste</li> <li>Honey lemon mustard dressing</li> <li>Spiced avocado yogurt dressing</li> </ul> Method: <ol start="1"> <li>Rub the lamb back straps with oil and barbecue rub, let marinate for 30 minutes then on a hot grill cook for 3 to 4 minutes each side then rest for 10 minutes.</li> <li>Prepare both the dressings and put them in the fridge until required.</li> <li>Peel and cube the sweet potato place in a large bowl then microwave for 4 to 5 minutes until tender, dress with an enough oil to coat the potato and season with salt and pepper. Then place in a shallow oven tray on a medium hot barbecue with the hood down for 10–15 minutes or until browned once done set aside.</li> <li>On a medium hot barbecue cook off the bacon to your liking and set aside to dress the salad later.</li> <li>Slice the lamb back strap into thin slices then on serving platter add the leaves, onion and toss, then top with the lamb slices, sweet potato cubes, beetroot, feta, capsicum and bacon.</li> <li>When ready to serve top with both the honey lemon mustard and spiced avocado yogurt dressing and pine nuts.</li> </ol> <img width="140" height="155" src="https://oversixtydev.blob.core.windows.net/media/45828/bbq-beer-bs_140x155.jpg" alt="BBQ BEER BS" style="float: right;"/> BBQ Beer & B.S., New Holland Publishers RRP $40.00 available from all good bookstores or online <a href="http://www.newhollandpublishers.com/" target="_blank">www.newhollandpublishers.com</a>

Food & Wine

Chipotle lamb and corn salsa soft tacos

Forget mince and packet mix – once you try this completely homemade chipotle lamb and corn salsa taco filling, you’ll never go back. Grill the corn on the barbecue to add some smoke and char for extra flavour and visual appeal. Serve with a Spanish rice for a light meal option. Substitute lamb for beef, pork or chicken. Serves: 2 Ingredients: <ul> <li>2 tablespoons peanut oil</li> <li>300 g cooked pulled lamb rib meat</li> <li>4 soft tacos (flour or corn)</li> <li>½ cup chopped coriander</li> </ul> For the salsa <ul> <li>1 avocado, chopped</li> <li>½ white onion, finely chopped</li> <li>½ cup corn kernels</li> <li>2 tablespoons olive oil</li> <li>½ teaspoon kosher salt</li> <li>½ teaspoon freshly cracked black pepper</li> <li>½ teaspoon agave sugar</li> </ul> For the sauce <ul> <li>½ cup light sour cream</li> <li>½ chipotle pepper</li> <li>juice of ½ lime</li> <li>¼ teaspoons kosher salt</li> <li>½ teaspoon agave sugar</li> </ul> Method: <ol start="1"> <li>To make the salsa, add the avocado, white onion, corn kernels, olive oil, salt, pepper and agave sugar to a mixing bowl and mix well. Set aside.</li> <li>To make the sauce, add the sour cream, chipotle pepper, lime juice, kosher salt and agave sugar to a small food processor and blend to a fine consistency.</li> <li>Heat the peanut oil in a grill pan over medium heat and add the cooked pulled lamb rib meat. Lightly fry to serving temperature. Ensure the meat is still tender and not dry or crispy. Remove the lamb once at temperature and set aside.</li> <li>Place the lamb on the taco, drizzle with the chipotle sauce and top with the corn salsa. Add the chopped coriander, to garnish.</li> </ol> <img width="119" height="131" src="https://oversixtydev.blob.core.windows.net/media/44154/ribs-cover_119x131.jpg" alt="Ribs Cover (1)" style="float: right;"/> This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.

Food & Wine

Lamb tagine

This tagine is sensational. Slow cooked lamb is served with saffron flavoured couscous and a fabulous Moroccan-style gremolata of macadamias, preserved lemon and mint. Ingredients: Lamb marinade <ul> <li>1 large purple onion, chopped</li> <li>5 cloves garlic, crushed</li> <li>1 whole bunch coriander, roots removed, rinsed</li> <li>1 tablespoon ground cumin</li> <li>2 teaspoons ground coriander</li> <li>1 teaspoon ground ginger</li> <li>1 teaspoon sweet paprika</li> </ul> Tagine <ul> <li>1.5kg diced leg or shoulder lamb pieces</li> <li>2 tablespoons cooking oil</li> <li>2 tablespoons tomato paste</li> <li>1 can tomatoes</li> <li>600ml water</li> <li>1 cinnamon quill</li> <li>8 dates, seeds removed</li> <li>½ cup pitted green olives</li> <li>pinch of saffron</li> <li>2 cups couscous</li> <li>30g butter</li> <li>1 teaspoon salt</li> </ul> Macadamia gremolata <ul> <li>¼ cup chopped preserved lemon</li> <li>1 cup macadamias, finely chopped and roasted</li> <li>¼ cup loosely packed mint leaves</li> </ul> Method: 1. To make the lamb marinade, place onion, garlic, coriander leaves and spices in the bowl of a food processor and process to form a paste. 2. Place the lamb in a non-corrosive bowl. Spread the marinade over the lamb, cover and refrigerate overnight, or at least 3 hours. 3. To make the lamb tagine, preheat oven to 150°C. Heat the oil over high heat in the base of a large casserole dish that has a lid. Add the lamb, and brown on each side. Reduce heat to medium and add the tomato paste, canned tomatoes, water and cinnamon. Bring the mixture to a steady simmer, cover with the lid, place in the oven and cook for 1¼ hours. Add the dates and olives and cook for a further 30 minutes. 4. When almost ready to serve, place the saffron in a small bowl and pour over 2 tablespoons boiling water. Allow to stand for 15 minutes. 5. Place the couscous in a separate bowl with the butter and salt. Pour over 2 cups of boiling water, add the soaked saffron with its water and cover immediately. Stand for at least 10 minutes before removing the cover and fluffing with a fork. 6. To make the macadamia gremolata, combine all ingredients and sprinkle generously over the lamb. Recipe courtesy of <a href="http://www.australian-macadamias.org/consumer/" target="_blank">Australian Macadamias</a>.

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