HAPPY AUSTRALIA DAY EVERYONE!!
Australia Day for our family usually means a BBQ at a friend’s place, a swim in a pool (real or paddle), cold beer, good tunes and friends.
I realise that there is a whole lot of controversy about the celebrating of Australia Day this year, but regardless of whether the day is celebrated on the 26th of January versus some other day of the year, I really feel there needs to be a day that ALL Australians (regardless of race, religion, skin colour) can come together, have a day off work and celebrate living in this awesome country we have peacefully & together.
So my Aussie tribute today is much less controversial… I am posting today a LAMB recipe!!! But as with a lot of my recipes, with an Asian twist. My kids LOVE this recipe (even though they generally do not like red meat much) and will smash a good few cutlets each with their potato mash (usually mixed potato and sweet potato mash in our house).
This recipe can be done with pork chops, chicken wings, kebabs etc and I would normally serve it with sides of mash or cous cous (eg garlic and thyme cous cous) and roasted vegetables.
INGREDIENTS
12 lamb cutlets
1 tbs oil
1/2 cup honey
1-2 tabs of light or dark soy sauce
2 tbs sesame seeds and/or a dash of sesame oil
METHOD
- Brown the lamb cutlets quickly and briefly in the oil on high heat in a large non-stick pan
- Remove and place in a baking tray (lined with foil or baking paper), cover with foil and place in the oven to keep warm
- Use low heat and same pan – add honey, soy and sesame oil/seeds
- Simmer uncovered until mixture is thick and syrupy – stir and watch or it will BURN!!
- Return lamb to the pan, coating both sides with the honey sauce. Cook uncovered until desired rarity.
Serve on sweet potato mash or cous cous with a side of roasted vegies!!
Yu-ummmmmm!!!
Hope you have had an awesome day – in the sun, drinking beer, with a hat, a swimming pool and some friends.
Until next week, happy eating!!
xxDr Megs
