Australian Lamb Kebabs with Turmeric Dipping Sauce and Red Cabbage Slaw

If I had my own TV show, this episode would be called Diet Assassinista – Australian Lamb Around The World!

You know that I love global cuisine and that I’m constantly tinkering with takes on traditional dishes. So it may not surprise you that I recently asked myself, “What dish could be more global than lamb kebabs?”

With origins in the Middle East and various recipes across Europe, Africa, and Asia, nearly the entire world enjoys at least one, if not multiple recipes for kebab. If that tells me anything, that means that this is one dish that the world can get behind.

Serving kebabs with Australian ground lamb is a great place to start when you want to mix up your dinner routine because Australian lamb is an aussome carrier for international flavors. Plus, the ingredients are all easy to source!

In my household, our dinner routine gravitates toward an Iranian recipe for “Kabob Koobideh.” The essence of koobideh is represented below, but instead of serving kebabs over rice with grilled tomatoes, I added some variety to the traditional dish by including a turmeric dipping sauce and a healthful red cabbage slaw.

And OH how that turmeric dipping sauce pairs with the mouthwatering lamb! It’s a delightful experience, but I’ll let you find out for yourself when you make this recipe.

As satisfying as this dish is easy to put together, you can add variety to your dinner routine by playing with this unique take on kebabs. And since Australian lamb is the number one source of quality lamb in the United States, you know that when you choose your proteins wisely, your recipes have every component they need to taste amazing!

To find out more about how you can cook with Australian lamb this Spring season, be sure to check out True Aussie Beef & Lamb’s website with an interactive cooking tool as well as recipes that are perfect for Mother’s Day.

Australian Lamb Kebabs with Turmeric Dipping Sauce and Red Cabbage Slaw

Total Time: 1 Hour
Serves 8

Red Cabbage Slaw
4 cups red cabbage, finely shredded
1 cup grape tomatoes, halved
2 small cloves garlic, finely chopped
4 green onions, white and green parts, thinly sliced
1 small seedless cucumber, peeled and diced
1 tbsp fresh mint, finely chopped
3 tbsp parsley, finely chopped
3 tbsp extra-virgin olive oil
1 tbsp lemon juice
½ tsp kosher salt
½ tsp freshly ground black pepper

Australian Lamb Kebabs
4 cloves garlic, roughly chopped
1 large onion, roughly chopped
1 ½ pounds ground Australian lamb
1 tsp kosher salt
1 teaspoon freshly ground black pepper
½ tsp turmeric
1 tsp sumac powder, plus additional to garnish
1 tsp baking powder
2 egg yolks
12 flat metal skewers      

Turmeric Dipping Sauce
5 oz whole Greek yogurt
1 tbsp honey
2 tablespoons extra-virgin olive oil
1 tbsp lemon juice
1 clove garlic, finely chopped
½ teaspoon ground turmeric
1 tsp harissa powder (optional)
¼ teaspoon sea salt
½ teaspoon ground black pepper

Directions
Prepare the red cabbage slaw by combining the cabbage, tomatoes, garlic, green onions, cucumber, mint, parsley, olive oil, lemon juice, kosher salt, and black pepper in a large bowl. Mix thoroughly and transfer to the refrigerator.

For the Australian lamb kebabs, pulse the chopped garlic and onions in a food processor until finely chopped.

Combine the onion mixture in a large bowl with ground Australian lamb, kosher salt, black pepper, turmeric, sumac powder, baking powder, and egg yolks. Knead thoroughly.

With a small bowl of water at your side to keep hands moist, portion the Australian lamb mixture into 12 sausage-shaped cylinders and arrange on a platter. Chill in the refrigerator for 30 minutes.

Holding a metal skewer in one hand, skewer the lamb straight through the middle of the meat. Gently shape the lamb along both sides and arrange on a platter or small baking sheet. Transfer to the refrigerator until ready to grill.

Preheat grill over medium-high heat.

Meanwhile, prepare the turmeric dipping sauce. In a small food processor or blender, blend the Greek yogurt, honey, olive oil, lemon juice, garlic, turmeric, harissa powder, salt, and pepper.

Grill the kebabs for a few seconds on one side until the color changes slightly. Gently turn over and cook for one minute on all sides, until golden brown and the meat is cooked through. Arrange the kebabs on a platter and sprinkle with sumac to garnish.

Serve kebabs on plates with the turmeric dipping sauce and cabbage slaw on the side.

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If you loved this recipe, you will also love my recipes for: Australian Lamb with Spring Pea Risotto, Herb-Crusted Australian Rack of Lamb, and Comforting Lamb Pie with Red Wine and Rosemary!

Australian Leg of Lamb with Spring Pea Risotto

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Are you still planning your dinner recipes for Easter? Look no further than this mouthwatering Australian Leg of Lamb with Spring Pea Risotto!

Holidays call for special meals and planning the perfect dish for Easter is simple when you’re cooking with pasture-raised lamb from Australia. As the #1 source of quality lamb in the US that’s readily available at your local supermarket, Australian lamb elevates your holiday dishes to something special. Plus, cooking lamb is super easy!

Case in point: this leg of lamb is simply marinated with herbs and red wine, then popped in the oven for about an hour. The result? A mild, nutritious Australian Lamb dish that pairs wonderfully with the fresh flavors of a spring pea risotto.

As for the risotto, you really can’t impart more Spring flavors into a dish like this. Vegetable and herb forward, the umami flavors of the English peas paired with the crunchiness of the snap peas really rounds out this dish in the fresh and nutritious department!

Whether you’re cooking lamb for brunch, lunch, or a family dinner, you can find out how easy cooking lamb is by visiting True Aussie Beef and Lamb’s interactive cooking tool where you can literally cook your own adventure alongside Chef Adam Moore. If that isn’t a unique and fun idea, I don’t know what is.

Australian Leg of Lamb with Spring Pea Risotto

Active Time: 1 Hour, 15 minutes
Total Time: 10 hours (for optional marinade)
Serves 8

Ingredients

Herb Rub
9 cloves garlic, chopped
¼ cup rosemary leaves
¼ cup thyme leaves
2 tbsp fresh fennel fronds, roughly chopped
6 fresh bay leaves, crushed
Zest of 1 lemon
½ tsp crushed red pepper flakes
2 tsp ground nutmeg
½ cup extra-virgin olive oil

Lamb
1 (5-6 pound) boneless Australian leg of lamb
Kosher salt and freshly ground black pepper
¼ cup red wine

Risotto
Kosher salt
3 cups shelled fresh English peas, divided
3 tablespoons butter
1 large shallot, finely chopped
½ cup dry white wine
1 ½ cups Arborio rice
1 ½ cups sugar snap peas, stemmed and sliced on a ¼-inch thick bias
1 teaspoon lemon zest
3 tablespoons crème fraiche or sour cream
1 tablespoon chopped chives
½ teaspoon finely chopped tarragon
3 tablespoons grated Parmigiano-Reggiano
Freshly ground black pepper

To Garnish
Fresh rosemary sprigs

Directions
In a food processor, combine garlic, rosemary, thyme, fennel, bay leaves, lemon zest, crushed red pepper, and nutmeg. Blend on high for 1 minute until finely chopped. With the food processor running, drizzle in olive oil to form a paste. Transfer the paste to a bowl and set aside.

With a sharp knife, score the Australian lamb on both sides in a crosshatch pattern and transfer to a roasting pan. Season lamb with ¼ cup kosher salt and 1 tbsp freshly ground black pepper. Massage lamb with red wine and rub with herb paste. Marinate overnight in the refrigerator and for up to 24 hours, uncovered (optional).

Once the Australian lamb has marinated, preheat the oven to 275°F. Roast, uncovered for 45 minutes until the internal temperature reaches 90°F at the thickest part of the leg. Increase the heat to 325°F and cook for an additional 15 to 20 minutes, until the internal temperature reaches 130°F to 135°F for medium-rare. Remove lamb from the oven and allow to rest, tented loosely with aluminum foil.

Meanwhile, bring 3 quarts of water and 4 tsp salt to a boil in a medium pot or large saucepan. Add half of the English peas and blanch, cooking for 3 to 4 minutes, until tender. With a sieve, transfer peas to an ice water bath, reserving the cooking water over a very low simmer (this is your seasoned water for the risotto). 

Add blanched peas to a blender with 3 tbsp of the seasoned water and blend on high, until pureed to a smooth consistency. Transfer to a small bowl.

In a large, skillet or Dutch oven, melt the butter over medium-high heat. Add shallots and cook for 1 minute, until translucent. Add white wine and stir in Arborio rice. Cook until the wine is absorbed into the rice, about 1 minute. Reduce heat to medium and stir in ½ cup of the seasoned water and cook, stirring constantly, until all of the liquid is absorbed. Repeat this process for about 20 minutes until the rice is al dente, but nearly tender, adding ½ cup of the seasoned water each time.

Once the risotto is al dente, stir in the pea puree with ½ cup of the seasoned water. Add the remaining English peas and cook until tender, about 3 to 5 minutes. Then add the snap peas, lemon zest, crème fraîche, herbs, and Parmigiano-Reggiano. Stir to combine and season to taste with kosher salt and freshly ground black pepper if desired. Add ½ cup of the seasoned water, stir, and remove from heat.

Transfer lamb to a cutting board and carve the leg across the grain into ½-inch thick slices. Serve your Australian lamb on plates with risotto. Enjoy!

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If you loved this recipe, you will also love my recipes for:

Herb-Crusted Australian Rack of Lamb, Comforting Lamb Pie with Red Wine and Rosemary, and Shepherd’s Pie with Steamed Cabbage!

Herb-Crusted Australian Rack of Lamb with Sweet Potatoes and a Goat Cheese Salad

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This holiday season, it’s my goal to inspire you to make a moment with Australian lamb. I know that this year’s celebrations will look a little different from previous years because we’re hosting smaller gatherings, but that doesn’t mean you can’t make these meals stand out and feel just as special!

So whether you’re at home on a date night with your significant other, or you’re cooking dinner for your immediate family, Australian Lamb is a great way to elevate your traditional holiday meals because it’s the number one source of quality lamb in the United States.

If you’re used to cooking with beef, it’s super easy to swap out your usual meal with Australian lamb, which is pasture-raised and naturally mild tasting. You can find Australian lamb from coast to coast, including Costco, Wegman’s, and Stop and Shop – all you have to do is Ask for Australian. What’s really neat is that when you see “Product of Australia” on the packaging, you know that you’re purchasing a protein that’s delicious, high quality, and sustainable!

In addition to Australian lamb tasting amazing and really elevating your holiday meals, it’s chalk full of nutrients, including iron and zinc, which are important for a healthy immune system. Iron is also important for supporting energy levels, brain function, and healthy growth, especially in children. You might even be surprised to learn that Australian lamb has four times more iron than chicken and twice the amount of iron found in pork.

When you pair Australian lamb with beautiful colors, like those found in the meal I’ve prepared for you today, you’re in for a nutritional powerhouse. While orange and yellow colors in produce usually provide nutrients that may help to prevent heart disease ­– greens, whites, and browns are thought to decrease your risk of cancer. Last but definitely not least, blue and purple colors may play a role in heart health and delaying cellular aging! When you eat the rainbow, you know you’re consuming essential nutrients that play a role in maintaining good health.

So check out my video below where I go step by step through the process of preparing the rack of lamb with a sweet potato puree and a salad of arugula, spinach, goat cheese, and cherries.

What did you think?! And how beautiful was the produce next to the Australian rack of lamb? Most of the produce I used for this meal was sourced from The Chefs Garden, which is an Ohio-based company that hand-harvests, picks to order, and ships the product out overnight to ensure you receive the most vibrant, flavorful produce available. I usually have fresh herbs and produce on hand between my garden and local market in Alameda, but I was seriously impressed with their products.

Now before you get cooking with all of this holiday inspiration, I wanted to also formally invite you to join me and Chef Jet Tila on January 26th as well as an amazing lineup of influencers and chef ambassadors for an hour-long Aussie food-themed entertainment show! We need you to help us set a record for attempting a Guinness Book of World Record for the largest virtual dinner party! All you have to do is log in and send a picture of your dinner table.

We’ll have some aussome prizes, including a one-on-one virtual cooking class with yours truly. There will also be amazing swag, including a world record-t-shirt! So save the date for January 26th! More details to come.

I know that you will really enjoy this special meal! For more moment-worthy tips, please visit Make a Moment with Australian Beef and Lamb.

Herb-Crusted Australian Rack of Lamb with Sweet Potatoes and a Goat Cheese Salad

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Time: 30 Minutes
Serves 4

Ingredients

Australian Rack of Lamb
2 tbsp extra virgin olive oil
2 tbsp Dijon mustard
3 cloves garlic, minced
1 tbsp thyme, chopped
¼ cup parsley, chopped
1 tbsp fresh rosemary, finely chopped
½ tsp kosher salt
¾ tsp freshly ground black pepper
2 lbs Australian frenched racks of lamb, about 2 racks

Pureed Sweet Potatoes
2 lbs sweet potatoes, halved
¼ cup olive oil
1 tbsp thyme, chopped
Kosher salt
3 tbsp butter, melted
¼ cup heavy cream

Pumpkin Seed Gremolata
½ cup toasted pumpkin seeds, chopped
½ tsp extra virgin olive oil
½ cup parsley, chopped
1 tbsp orange zest

Goat Cheese Salad
4 cups baby arugula
2 cups baby spinach
3 baby red onions, white and light green parts thinly sliced
1 ½ tbsp fresh lemon juice
½ tsp Dijon mustard
½ tsp honey
¼ tsp salt
¼ tsp freshly ground black pepper
1 clove garlic, minced
2 tbsp extra virgin olive oil
1 cup dried pitted cherries
½ cup toasted walnut halves
¼ cup goat cheese, crumbled

Directions
Preheat oven to 400 degrees F.

Prepare the marinade for the lamb by adding the olive oil, Dijon, garlic, thyme, parsley, and rosemary to a small mixing bowl. Season with salt and pepper and whisk until combined.

Place Australian racks of lamb on a roasting pan and cover the lamb with the herb mixture.

Add sweet potato halves to a large foil-lined baking sheet. Toss with olive oil and thyme and season with salt and pepper to taste.

Roast the racks of lamb on the middle rack of the oven and the sweet potatoes on the top rack for 25 minutes, or until the lamb reaches 125 degrees F with a meat thermometer. Transfer the lamb to a cutting board and cover with foil. Allow the Australian racks of lamb to rest for 10 minutes.

Meanwhile, turn the sweet potatoes over and continue roasting for 10 to 15 more minutes, until golden brown and remove from heat. Once the sweet potatoes have cooled, peel off the skins and then transfer them to a food processor with butter, heavy cream, and ¼ tsp salt. Puree the sweet potatoes on high until silky and smooth. Transfer the puree to a medium bowl.

In a small mixing bowl, prepare the gremolata by adding the pumpkin seeds, olive oil, orange zest, parsley, and salt and pepper. Stir to combine.

With a sharp knife, slice the racks of lamb into chops by cutting between the bones and transfer them to a large platter.

Toss the arugula, spinach, and red onions together in a large salad bowl. In a small mixing bowl, add the lemon juice, mustard, honey, garlic, and salt and pepper. Whisk to combine. Toss the salad with the dressing and set aside.

Plate the Australian lamb by spooning about ¼ cup of the pureed sweet potatoes over the center of the plate. Top the sweet potatoes with the lamb and garnish the lamb with the gremolata. Finally, plate the salad greens behind the lamb and top with cherries, walnuts, and crumbled goat cheese. Enjoy!

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If you liked this recipe, you will LOVE my recipes for Aussie Grassfed Strip Loin Steak and Lentil Salad, Thai-Style Aussie Grassfed Beef Strip Steak, and Grilled Aussie Grassfed Skirt Steak Salad!

Maya Kaimal’s Everyday Chana with Chickpeas, Coconut, and Kale

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I think we can all agree that 2020 has been a bit of a roller coaster! From maintaining a regular fitness routine, to eating healthy foods, and trying to stay sane, we’ve all seen some highs and lows.

Not surprisingly, eating habits in my household have unintentionally borrowed from this roller coaster metaphor. Some weeks, we’re cooking up meal after meal, brimming with fresh vegetables, legumes, and grains. Other weeks, our planning is less than stellar, and we rely on takeout more than we’d like.

Luckily, Adrian and I aren’t too hard on ourselves, and we’ve gotten better and better at adapting to the changes that come with living and eating healthfully in the middle of a global pandemic! Case in point: we’ve stocked up on the bulk of Maya Kaimal’s products, including Everyday Chana to make sure that when we want a quick meal, it’s also tasty and nutrient-dense.

 Adrian and I enjoy Maya Kaimal’s Everyday Chana because it’s healthy and delicious on its own, but it’s also lovely to pair well with grains, flatbreads, yogurt, and vegetables. It’s something we can look forward to whether we’re pressed for time or we have all the time in the world!

These quick chickpea curries come in several satisfying flavors: Tomato + Onion, Coconut + Green Chili, Coconut + Kale, and Tamarind + Sweet Potato. They’re slow-simmered and carefully crafted with tasty spice blends. Oh, and for a bit of trivia, “chana” is the Indian word for chickpeas, which come in tan and black varieties. Cool, huh?

 When we made this recipe last night, we simply used ingredients we had on hand: einkorn (a nutty, ancient grain), red onions, and fresh ingredients from our garden including chilies, mint, Thai basil, tomatoes, and lemons. The result? A healthful meal that truly hit the spot!

You can find Everyday Chana on Amazon and at a handful of retail locations like Fresh Thyme Market, LifeThyme Market, and Plum Market. Feel free to email Maya Kaimal to learn more about their store locations and availability at info@mayakaimal.com.

Maya Kaimal’s Everyday Chana with Chickpeas, Coconut, and Kale

Time: 35 Minutes
Serves: 2        

[Sponsored]

Ingredients
1 ½ cups water
¾ cup einkorn wheat berries
10 oz Everyday Chana by Maya Kaimal with Chickpeas, Coconut, and Kale
2 tbsp fresh herbs, such as Thai basil, mint, or cilantro, roughly chopped
1 small red jalapeno chili, seeded, thinly sliced
¼ small red onion, thinly sliced
2 ripe roma tomatoes, chopped
Lemon wedges, for serving

Directions
Bring water to a boil in a medium saucepan. Add einkorn, reduce heat to low, and simmer for 30-35 minutes, until the water has been absorbed and the einkorn is tender and chewy. Remove from heat and keep warm.

To a small saucepan, add Maya Kaimal’s Everyday Chana and heat over medium until very hot, about 3-5 minutes.

Divide the cooked einkorn between bowls and top with Everyday Dal. Garnish with herbs, jalapenos, red onions, and tomatoes. Serve with lemon wedges on the side.

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If you loved this recipe, you will love my recipes for Easy Coconut Shrimp Curry with Maya Kaimal Simmer Sauce, Maya Kaimal Chicken Chaat, and Maya Kaimal Spicy Potato Vindaloo with Surekha Rice

Easy Coconut Shrimp Curry with Maya Kaimal Simmer Sauce

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Imagine walking down the refrigerated aisle at Costco and you just so happen to bump into your favorite simmer sauce brand, Maya Kaimal. Knowing that their simmer sauces pair amazingly with meat or vegetables and can be spread on pizza, spooned over noodles, or even be used to spice up tacos or quesadillas, what would you make with them? The options are nearly infinite! 

I knew right away when I first saw these sauces on the shelf that I wanted to make a super simple coconut shrimp curry to pair with leftover vegetables we had on hand: frozen peas, canned tomatoes, and quite obviously, some hot peppers that we grew in our garden. The results were nothing short of amazing! Adrian and I were sad we didn’t make more than four servings. We could have eaten this curry for days.

If you love Thai curries, you’ll also love Maya Kaimal’s refrigerated simmer sauces because they’re fresh, simple, and classic. Made with local ingredients like coconut milk, ginger, and curry leaves to capture the true taste of fresh Indian home cooking, the Coconut Curry simmer sauce makes for a dish that’s bursting with sweet, spicy, and exotic flavors. So much yum!

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You can find Maya Kaimal’s simmer sauces at Costco on the West Coast and in some Midwest regions. Currently, Costco offers two-packs with 24 oz of Vindaloo Curry and Coconut Curry. They also offer individual 40 oz containers of Tikka Masala in the refrigerator case.

To find a store near you, email info@mayakaimal.com, or check in with your local Costco.

Easy Coconut Shrimp Curry with Maya Kaimal Simmer Sauce

Time: 30 Minutes
Serves: 4

Ingredients
1 lb extra-large shrimp, peeled and deveined
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
2 tbsp lemon juice
1 tbsp extra virgin olive oil
½ large red onion, sliced
4 cloves garlic, chopped
4 red jalapenos, seeded, sliced into thin rounds
24 oz Maya Kaimal Coconut Curry Simmer Sauce
1 14.5 oz can crushed tomatoes
6 dried birdseye chilies (optional)
1 cup frozen peas

To Finish
Steamed jasmine rice
Chopped cilantro
Lime wedges

Directions
In a medium mixing bowl, combine the shrimp with salt, pepper, cayenne, and lemon juice. Cover the bowl with plastic wrap and allow the shrimp to marinate for 10 minutes.

In a large skillet or Dutch oven, heat olive oil over medium high heat. Stir in the onions, garlic, and red jalapenos. Cook until the jalapenos are soft, about 5 minutes.

Add the simmer sauce to the skillet with the crushed tomatoes and dried birdseye chilies. Simmer for 10-15 minutes, or until the sauce has reduced slightly. Stir in the peas and the shrimp with its marinade, and lower heat to medium. Cook until the shrimp is pink and cooked through, about 5 minutes.

Serve the curry over steamed jasmine rice and garnish with cilantro and a few lime wedges. Enjoy!

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If you loved this recipe, you will also love my recipes for Maya Kaimal Chicken Chaat, Maya Kaimal Spicy Potato Vindaloo with Surekha Rice, and Mixed Berry & Vanilla Rice Pudding Parfaits!

Grilled Aussie Grassfed Skirt Steak Salad

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Salads are a truly genius invention. You can pile all of your favorite healthy and delicious ingredients into a bowl, and voila – amazingness! From my experience, it’s nearly impossible to make a salad that doesn’t taste good when you use quality, fresh ingredients, and you keep the flavors pretty simple.

By pairing a juicy, chipotle marinated skirt steak with incredible tasting summery vegetables, like arugula, corn, and tomatoes, I not only keep my taste buds happy, but I also know that I’m giving my body the nutrition it needs to maintain good health. When I eat better, I feel better, and this salad is a great example of that because it’s one that can keep me going all day!

My preferred protein choice for a steak salad is Aussie Grassfed skirt steak because it’s a tender, naturally lean, high quality protein, and is full of essential nutrients like iron and zinc, which support immunity, brain function, and healthy growth. Equally important, the Australian beef industry is constantly working on ways to lessen their impact on the planet and have set an ambitious goal to be carbon neutral by 2030. To find out more, check out the True Aussie beef and lamb website. 

You will absolutely enjoy this salad! It has just a touch of spice but is balanced by all of the bright flavors of summer, and many of these ingredients grow in my garden – I’m looking at you corn, arugula, garlic, and tomatoes! While our corn and tomatoes aren’t ready yet, they will be harvested shortly. So, I’m looking forward to sharing some more garden-inspired recipes with you this summer!

Grilled Aussie Grassfed Skirt Steak Salad

Time: 30 Minutes, plus extra time for marinade
Serves 4

[Sponsored]

Ingredients

Marinade
2 chipotle chilies in adobo, minced
2 tbsp adobo sauce
¼ cup fresh orange juice
½ tsp orange zest
2 tbsp lime juice
¼ cup olive oil
1 tbsp honey
3 cloves garlic, finely chopped
½ tsp ground cumin
½ tsp kosher salt

Steak Salad
1 lb Aussie Grassfed outside skirt steaks (two ½ lb steaks)
2 ears corn, husks and strings removed
1 tbsp melted butter
¼ tsp cayenne
Kosher salt and freshly ground black pepper
¼ cup extra virgin olive oil
3 garlic cloves, finely chopped
¼ cup beef stock
¼ cup fresh lime juice
1 canned chipotle chiles in adobo sauce, seeded, finely chopped
8 oz baby arugula
1 lb vine ripe tomatoes, cut into ½-inch pieces
2 medium avocados, cut into ½-inch pieces
1/3 cup grated parmesan cheese

Directions
Add the marinade ingredients to a large mixing bowl and stir to combine. Place the Aussie Grassfed skirt steak into a resealable plastic bag. Pour over the marinade and allow the steaks to marinate for at least two hours or overnight.

Once the steaks have finished marinating, blot them dry with a paper towel. Discard excess marinade.

Preheat an outdoor grill over high heat.

Grill the Aussie Grassfed skirt steaks for 6 to 8 minutes on each side, until browned and the internal temperature reaches 130 degrees F. Remove from heat and transfer to a cooking rack set over a large plate. Allow the steaks to rest for 10 minutes. Then, cut the steaks against the grain into ¼-inch thick slices.

While Aussie Grassfed steaks rest, add corn to the grill, rotating every few minutes, until cooked on all sides, about 12 minutes. Remove from heat. Allow the corn to cool slightly. Remove kernels from the cobs and place them in a medium bowl. Stir in 1 tbsp melted butter 1/8 tsp cayenne pepper, and season to taste with kosher salt and freshly ground black pepper.

To make the dressing, heat ¼ cup olive oil over low heat. Add garlic and stir until fragrant, about 30 seconds. Stir in beef stock, lime juice, and chipotle chiles. Season with ½ tsp kosher salt and ¼ tsp freshly ground black pepper.

Divide arugula between four large bowls. Top with tomatoes, corn, Aussie Grassfed steaks, and avocado. Pour the dressing over the salad ingredients and sprinkle with grated parmesan. Serve immediately. 

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If you loved this recipe, you will also love my recipes for: Filipino Bistek with Aussie Grassfed Beef Tenderloin, Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney, and Peruvian-Style Steak with Aji Amarillo Mashed Potatoes!

Aussie Grassfed Strip Loin Steak and Lentil Salad

One of my favorite dishes to make in the fall is lentil soup with roasted garlic and seared steak. The lentils and steak pair so gorgeously together that this recipe is something I have a hankering for year-round.

Since it’s July and on the warmer side, I figured, why not make a summery lentil salad instead, but with the same delicious ingredients? Especially with Aussie Grassfed strip loin steak, which is humanely raised by generational Aussie ranchers and is oh-so tasty!

This salad is wonderfully refreshing for summer, it’s packed with the kind of nutrition that you know I crave. From the lentils, vegetables, and herbs (from my garden!) which offer an array of vitamins, minerals, protein, and fiber, to the lean Aussie Grassfed strip loin steak, you immediately understand the idea that when you eat better, you feel better.

You can sear the steaks on the stovetop like I did here, or you can grill them poolside if you like – whatever works best for your summer routine! The reason I love Aussie Grassfed beef is because the cattle are 100% grass-fed and finished. They’re free to graze on Australia’s open, natural grasslands, delivering a consistent delicious eating quality, which is so important when you enjoy cooking great food. You can find out more by visiting the You can sear the steaks on the stovetop like I did here, or you can grill them poolside if you like – whatever works best for your summer routine! The reason I love Aussie Grassfed beef is because the cattle are 100% grass-fed and finished. They’re free to graze on Australia’s open, natural grasslands, delivering a consistent delicious eating quality, which is so important when you enjoy cooking great food. You can find out more by visiting the True Aussie beef and lamb website.

Now it’s your time to get cooking because this Aussie Grassfed steak and lentil salad is bound to satisfy all of your cravings for tasty, nutritious food.

Aussie Grassfed Strip Loin Steak and Lentil Salad

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Time: 45 Minutes plus extra time for marinating
Serves 4

Ingredients
6 cloves garlic, finely chopped, divided
4 tbsp parsley, roughly chopped, divided
Extra-virgin olive oil
2 tablespoons sherry vinegar
1 tbsp dried oregano
1 tsp crushed red pepper flakes
Kosher salt and freshly ground pepper
1 lb Aussie Grassfed strip loin steaks, trimmed of excess fat
1 cup French green lentils, washed
½ cup carrots, finely diced
2 tsp fresh thyme leaves, chopped
2 bay leaves
2 tablespoons butter
2 tsp Dijon-style mustard
2 tbsp sherry vinegar
1 tsp honey
1 small red onion, finely chopped
2 tbsp fresh tarragon leaves, chopped
¼ cup feta
1 cup baby arugula

Directions
In a food processor, combine half the garlic, 2 tbsp parsley, 1/3 cup olive oil, sherry vinegar, honey, oregano, and crushed red pepper flakes. Pulse marinade until smooth. Season to taste with salt and pepper.

Place the Aussie Grassfed strip loin steaks in a resealable plastic bag. Pour over the marinade and make sure it’s evenly distributed. Transfer steaks to the fridge and marinate for two hours.

To a large saucepan or Dutch oven, add lentils, 6 cups water, carrots, thyme, bay leaves, and salt to taste. Bring to a boil and reduce heat to a simmer. Cook, covered, for 20 to 25 minutes, until al dente. Pluck out the bay leaves and drain the lentils.  

Meanwhile, once the Aussie Grassfed steaks have finished marinating, blot them dry with a paper towel. Sprinkle steaks on both sides with kosher salt and freshly ground black pepper.

Heat 1 tbsp olive oil in a large skillet or Dutch over high heat. Add the Aussie Grassfed steaks and sear for 3-4 minutes on each side, until browned the internal temperature reaches 125 degrees F. Transfer steaks to a platter and allow steaks to rest for 10 minutes.

To the same skillet, heat butter, 2 tbsp chopped parsley, and remaining garlic over medium heat and sauté until the garlic has softened, about 2 minutes. Pour any leftover juices into the sauce from the steak platter. Transfer the pan sauce to a small bowl.

In a large mixing bowl combine the mustard with 1/3 cup olive oil, sherry vinegar, red onion, tarragon, salt and pepper to taste. Add lentils and feta to the mixing bowl stir to combine. Fold in the arugula.

Carve the Aussie Grassfed steaks by cutting them against the grain into ¼-thick slices. 

To serve, arrange the Aussie Grassfed steak slices on plates over the lentils. Pour the pan sauce over the steak slices. Garnish with additional feta if desired and serve with lemon wedges on the side.

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If you loved this recipe, you will also love my recipes for: Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney, Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce, and Beef Stir-Fry with Shiitake Mushrooms and Snow Peas!

Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney

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What pairs better with summer than grilling up delicious food? Not much, in my opinion! Whether you’re grilling poolside or garden side, there’s nothing like being outdoors and getting in some of those golden summer rays. 

For my summer menu, I have a ton of Australian Grassfed beef recipes planned. I really love Aussie Grassfed beef because it’s naturally lean and the protein is not only high-quality, but it’s also an excellent source of iron and zinc, which help to keep energy levels up and promote a healthy immune system.

When you eat better, you feel better, and that’s what I truly wanted to encompass with this recipe. I decided to marinate Aussie Grassfed beef strip steak in some delicious Thai flavors, like ginger, chilies, and kaffir lime leaves, and pair all of that goodness with slow-cooked green beans, tomato chutney, and an herb salad. How much more balanced can your plate get in flavor, texture, and nutrition?

I love Australian Grassfed beef because it is 100% grass-fed and finished. The cattle are free to graze on Australian’s open, natural grasslands, delivering a consistent delicious eating quality, which is super important when you put so much work into your grilling menu. To learn more, check out the True Aussie Beef and Lamb website.

Stay tuned for more Aussie Grassfed recipes! I am so looking forward to sharing them with you.

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Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney

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Time: 1 Hour, 30 Minutes plus extra time for marinade
Serves 4-6

Ingredients

Steak
Extra virgin olive oil
Juice of 1 lemon and sliced lemon rind
6 cloves garlic, peeled and smashed
4 tsp fresh ginger, minced
12 fresh bird’s eye chilies, thinly sliced
A handful of thyme sprigs
2 kaffir lime leaves, thinly sliced
1 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp light brown sugar
Freshly ground black pepper
2 pounds Aussie Grassfed Beef strip steak, cut into 4 evenly sized steaks
Kosher salt

Grilling Supplies
1 cup hickory wood chips, optional

Green Beans
2 cups extra-virgin olive oil
10 cloves garlic, peeled and smashed
1 pound green beans, trimmed
½ tsp kosher salt

Tomato Chutney
¼ tsp cumin seeds
¼ t tsp coriander seeds
1/8 tsp ground fennel seeds
1 tsp brown mustard seeds
1 tsp yellow mustard seeds
3 tbsp extra-virgin olive oil
½ small yellow onion, finely chopped
1 medium shallot, minced
6 cloves garlic, minced
¼ tsp red chili flakes
1/8 tsp orange zest
1 tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp tomato paste
1 tbsp packed light brown sugar
2 tbsp sherry vinegar
12 oz roma tomatoes, blanched, and crushed

Herb Salad
½ cup flat-leaf parsley leaves
½ cup mint leaves
½ cup chives, roughly chopped
½ cup tarragon leaves
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon high-quality (light-colored) vinegar
1 teaspoon extra-virgin olive oil

Directions
In a medium mixing bowl, combine ¼ cup olive oil, lemon juice and rind slices, garlic, ginger, bird’s eye chilies, thyme sprigs, kaffir lime leaves, soy sauce, fish sauce, brown sugar, and ½ tsp freshly ground black pepper.

Place the Aussie Grassfed Beef steaks in a resealable plastic bag. Pour over the marinade and make sure it’s evenly distributed. Transfer steaks to the fridge and marinate overnight.

Once the steaks have marinated, blot them dry with a paper towel and remove any remnants of ginger, garlic, or thyme. Discard the marinade. Season each Aussie Grassfed Beef steak with 1 tsp olive oil, ½ tsp salt, and ¼ tsp freshly ground black pepper. Transfer the steaks to rest in the fridge while you prepare the green beans and chutney.

Add wood chips to a medium bowl and cover with water until they’re fully submerged. Set aside.

For the green beans, heat 2 cups of olive oil in a large heavy pot or Dutch oven over very low heat for 5 minutes. Add garlic and cook until softened, about 2 minutes. Stir in the green beans with salt and cook for 6 minutes, until the beans have brightened along the edges. Cover and cook until the beans are very tender, about 1 hour. Using tongs, transfer green beans to a platter and keep warm.

While the green beans cook, toast the spices for the chutney: Heat a small skillet over medium heat and add cumin, coriander, fennel, brown mustard seeds, and yellow mustard seeds. Cook, shaking the pan occasionally, until the spices are fragrant and toasted, about 1-2 minutes. Set the spices aside.

Heat 3 tbsp olive oil in a large saucepan over medium heat. Stir in onion, shallot, and garlic and cook until softened, about 3-4 minutes. Add the toasted spices, chili flakes, orange zest, salt and pepper, and cook, stirring frequently for about 1 minute. Stir in the tomato paste and sugar and cook until the sugar dissolves, about 1 minute. Add the vinegar and stir to combine. Stir in the tomatoes and reduce heat to low. Cook, stirring often, until the flavors combine, about 25 minutes. Transfer to a bowl and keep warm.

Preheat a charcoal grill over medium-high heat for 15 minutes. Once the coals are very hot, add drained wood chips directly over the coals. Immediately add the steaks over direct heat and cover the grill. Cook steaks for 5 to 7 minutes on each side until they reach an internal temperature of 120 degrees. Transfer steaks to a platter and allow them to rest for 10 minutes. Then, cut the Aussie Grassfed Beef steaks against the grain into ¼-inch thick slices.  

While the steak rests, prepare the salad by adding the parsley, mint, chives, and tarragon to a medium bowl. Toss the herbs with salt, pepper, and vinegar until well combined.

To serve, arrange the Aussie Grassfed Beef steak slices on plates and dollop with tomato chutney. Serve with green beans and salad on the side.

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If you loved this recipe, you will also love my recipes for: Steak with Cilantro Mayo and Tomatillo Salsa, Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce, and Flat Iron Steak with Yellow Squash and Tomatoes.

Maya Kaimal Spicy Potato Vindaloo with Surekha Rice

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Whether or not you like spicy food, you will absolutely enjoy Maya Kaimal's Spicy Vindaloo Simmer Sauce, which also happens to be vegan! It's just spicy enough to say - "Hey, that's got a good kick!" But if you're like me, you're going to add a lot more hot peppers to make sure it's as spicy as they make it in Goa, India – where this style of sauce originates.

Vindaloo curries are meant to be fiery and sour, not only because they offer green chilies, but also because they showcase vinegar and tamarind, which add a tangy and bold flavor. These curries are flexible too. You can pack your vindaloo with your favorite ingredients ranging from vegetables-only to shrimp, chicken, lamb, or beef.

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There are a lot of theories about why people like to eat spicy food, and many of them revolve around the notion that spicy foods are popular in countries with hot climates. In Goa, the average daytime high in is between 85-93 degrees Fahrenheit, year-round, so the climate pattern fits Goan cuisine to a T.

While some theories state that spicy foods are popular in hot climates because they preserve shelf-life (e.g. they have anti-microbial properties) or because spicy foods like chilies simply grow well there, my favorite theory is that people like spicy foods in hot climates because they make you sweat and cool you off when the sun is blazing down on the back of your neck.

I didn't think much of this theory until I traveled to Thailand several years ago. Consuming Thai levels of spiciness for two weeks in 90-degree temperatures and a considerable amount of humidity convinced me that this theory IS true! While my mouth was on fire constantly throughout the trip (Thai spicy in Thailand is no joke), their chili-infused dishes really cooled me off. Plus, they helped me stay hydrated because I drank a lot of fluids during and after my meals.

So where was I going with this? Oh, right – this spicy vegetarian vindaloo I've prepared for you is perfect for summer. It's quick to cook in the kitchen, which means your kitchen won't get suffer from additional heat, especially if you don’t have an air conditioner. Plus, you'll spend even less time in the kitchen when you make it with Maya Kaimal's delicious Surekha rice.

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Pronounced sir-RAY-ka, I opted for Maya Kaimal’s Turmeric + Cumin rice, which smells incredible from the moment you open up the pouch. This South Indian rice is closer to brown rice than white rice in its nutritional content, and with a cook time of 90 seconds, it’s a healthful rice that anyone can get behind. 

A spicy curry in 30 minutes or less + quick cooking rice is definitely my kind of summer meal!

Maya Kaimal Spicy Potato Vindaloo with Surekha Rice

Time: 30 Minutes
Serves: 4

Ingredients
1 tbsp extra virgin olive oil
1 medium onion, chopped
3 serrano peppers, seeded, chopped
3 garlic cloves, finely chipped
1 lb Yukon gold potatoes, peeled and diced
1 (15 oz) can garbanzo beans, drained
2 cups vegetable broth
2 tbsp white vinegar
Maya Kaimal Spicy Vindaloo Simmer Sauce
3 vine ripe tomatoes, cut into wedges
1 cinnamon stick
Kosher salt and freshly ground black pepper

To Serve
2 pouches Maya Kaimal Turmeric + Cumin Surekha Rice
Greek yogurt
Chopped cilantro

Directions
In a large pot or Dutch oven, heat 1 tbsp olive oil over medium high heat. Add onions and serranos and cook until softened, about 5 minutes. Stir in garlic and tomatoes and allow to simmer until the garlic is fragrant, about 30 seconds. Add potatoes, garbanzo beans, vegetable broth, simmer sauce, vinegar, and cinnamon. Bring to a boil and reduce heat to a simmer. Cook, stirring occasionally, for 20-25 minutes, until the potatoes can easily be pierced with a fork. Season to taste with kosher salt and freshly ground black pepper.

Prepare Surekha rice according to package directions.

Divide rice between plates and spoon over vindaloo sauce. Garnish with Greek yogurt and chopped cilantro, if desired.

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If you loved this recipe, you will also love my recipes for: Maya Kaimal Chicken Chaat, Everyday Dal Tamarind & Kidney Bean Pizza, and Chicken Tikka Masala Enchiladas!

Comforting Lamb Pie with Red Wine and Rosemary

It’s been a little over three months since I last posted and it’s hard to wrap my mind around how quickly the world has changed.

On New Year’s Eve, I posted a delicious crème brûlée recipe, meant to be shared with family and friends during the holidays. Fast forward to April and, we’re socially distancing to slow and limit the spread of COVID-19. Your Easter and Passover festivities are physically limited to those who live in your household and for those joining virtually, well, it’s not yet possible to share food through a screen. But I suppose if you and your virtual guests cooked and ate the same recipes, that could count as a way to share food through a screen and could also make for a lot of fun.

But this isn’t a holiday-themed post. My goal is to simply share with you a little bit of comfort during this pandemic because I think it’s something we all need right now. With that being said, I present to you my recipe for an savory lamb pie because…what else could be more comforting?

Since Adrian and I started socially distancing four weeks ago, we have been cooking up a bunch of delicious food. As there’s not much else to do on a lazy Sunday, other than toiling away in the kitchen, we’ve enjoyed cooking up recipes that we’d only make on special occasion.

Last year, Adrian bought The Art of Cookery Made Plain and Easy, written by Hannah Glasse in 1747, which features several recipes for savory meat pies. It’s a fun read, although cryptic. While Hannah’s lamb pie instructions aren’t nearly as clear as mine, we were still able to draw inspiration from her recipe by adding nutmeg, cloves, and anchovies to ours. The result? Incredible. The nutmeg and cloves add holiday-like flavors and the anchovies add a drool-worthy punch of umami. If you’re squeamish about anchovies, they’re totally optional. But believe me that there is zero fishiness if you choose to include them ­– only a lot of yumminess. 

Since we’re all limited in what we can purchase at the store, you’ll be pleased to know that there is room for flexibility with this recipe. If you don’t have lamb, feel free to use steak. If your store isn’t carrying puff pastry, you can make your own if you have access to flour. I actually made my own for the first time when I made this recipe and it came out great! You can find that recipe at Baking a Moment's blog. Lastly, if your grocery store is out of carrots like mine was, feel free to substitute with baby carrots. They’re easy to chop and are already peeled anyway!

Whether or not you make this recipe, I hope that you, your family, and friends can all stay safe and well during this crisis. I think one thing we’ve realized is that we’re a lot stronger than we thought we thought. So, keep staying at home to fight the good fight, and I hope you get to cook a lot between now and when this is all over. I’ll be here to share recipes with you in the meantime.

Comforting Lamb Pie with Red Wine and Rosemary

Time: 3 Hours
Serves: 6-8

Ingredients
3 tbsp all-purpose flour
1 ½ lb boneless leg of lamb, cut into 1-inch cubes
3 tbsp extra virgin olive oil, divided­­
1 large brown onion, peeled and halved
2 large carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, chopped
1 tsp chopped rosemary
1 tsp chopped thyme
1 cup dry red wine
¼ tsp mace
1/8 tsp nutmeg
¼ tsp ground cloves
1 (14 oz) can chopped tomatoes
2 tbsp tomato paste
2 ¼ cups beef stock
2 tbsp Worcestershire sauce
3 anchovy fillets, packed in oil, chopped
2 bay leaves
Kosher salt and freshly ground black pepper
1 sheet puff pastry, thawed if frozen
1 egg yolk whisked with 1 tsp water
2 tsp potato starch (or corn starch) mixed with 2 tbsp water (optional)
Chopped rosemary and thyme, to garnish

Directions
Preheat oven to 320 degrees F.

In a small bowl, toss flour with lamb to coat.

Heat oil in a large oven-proof skillet or Dutch oven over medium high heat. Brown lamb in batches, about 5 minutes per batch, and transfer to a plate.

To the same pan, add 1 tbsp oil. Stir in onion and sauté until golden, about 5 minutes. Add carrots, celery, garlic, rosemary, and thyme, and cook until softened, about 4-5 minutes. Pour over red wine and simmer for five minutes, stirring occasionally.

Return the browned lamb to the pan and stir in the mace, nutmeg, cloves, tomatoes, tomato paste, beef stock, Worcestershire sauce, anchovies, and bay leaves. Season to taste with kosher salt and freshly ground black pepper. Cover, and transfer to the oven. Bake until the lamb is tender, about 1 hour and 45 minutes. If the stew is thin, stir in the potato starch slurry and thicken to your liking. Allow stew to cool slightly.

Increase the oven’s temperature to 375 degrees F.

Transfer the stew to a lightly buttered 9 or 10-inch pie dish. Drape the puff pastry over the pie dish and tuck in the sides. Cut a cross in the center of the pie and brush with the egg wash. Bake for 30 minutes, or until golden.

Slice pie into wedges. Garnish with rosemary and thyme and serve!

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 If you loved this recipe, you will also love my recipes for: Shepherd’s Pie with Steamed Cabbage, Mushroom & Real California Brie Stuffed Pastry Wreath, and Ham & Split Pea Soup with Herbed Croutons!