Lamb antipasto platter
The ultimate grazing platter
Serves
10
Prep Time
10 mins
Cook Time
10 mins
Gather a few staples together and create this delightful lamb platter. Serve dipping bowls of your favourite pestos, oils and sprinkles such as dukkah, or with pickles, olives or gherkins, for a wonderfully casual way to eat.
Gather a few staples together and create this delightful lamb platter. Serve dipping bowls of your favourite pestos, oils and sprinkles such as dukkah, or with pickles, olives or gherkins, for a wonderfully casual way to eat.
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ShareIngredients
1 Quality Mark lamb rump
2 Tbsp olive oil
2 Tbsp dukkah
1.25kg Quality Mark lamb ribs
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup tomato sauce
1 tsp ground ginger
12, frenched Quality Mark lamb cutlets
1/4 cup olive oil
3 anchovy fillets
finely chopped8 sage leaves
chopped2 garlic cloves
finely chopped
1 1/2 cups cooked and shredded Quality Mark lamb
1 ciabatta bread
sliced100g blue vein cheese
crumbled1/2 cup, sliced sun-dried tomatoes
1/4 cup parsley
chopped1 garlic clove
finely chopped3-4 Tbsp olive oil
1 Tbsp balsamic vinegar
750g Quality Mark lamb steaks
250g button mushrooms
halved1/2 cup red wine
2 Tbsp olive oil
1 tsp red wine vinegar
1 sprig fresh rosemary
chopped1 garlic clove
finely chopped1 shallot
finely chopped1/2 tsp black pepper
a small handful of basil leaves
Method
Cut lamb across the grain into thin slices.
Brush each slice with oil and sprinkle with dukkah.
Pan-fry in a dash of oil in a hot frying pan or on a BBQ hot plate for about 1 minute each side.
Rest before serving on mini burger buns with some of the accompaniments suggested above.
Preheat the oven to 180ºC or 160ºC fan-bake.
Line a shallow-sided baking tray with two layers of foil.
Arrange the lamb ribs or chops in a single layer on the prepared tray.
Mix together the soy sauce, brown sugar, tomato sauce and ginger and pour over the chops.
Cover with a lid, baking paper or foil.
Bake in the preheated oven for 40 minutes, basting the ribs occasionally with the marinade.
Remove the cover and cook for a further 10 -15 minutes or until the ribs are glistening under the marinade and well cooked.
Mix the olive oil, anchovies, sage and garlic together and place in a sealable bag with the lamb cutlets.
Seal, massage and allow to marinate for 20 minutes. Alternatively, refrigerate overnight.
Grill the cutlets on a moderately-hot BBQ or in a hot frying pan for about 2-3 minutes each side.
Rest a few moments before serving.
Preheat the grill to 190ºC.
Brush the bread slices with olive oil and grill on both sides until golden.
Toss together the lamb, cheese, tomatoes, parsley or basil, garlic, olive oil and vinegar.
Season well with pepper. Pile onto the crostini and grill until the cheese softens.
Cut the lamb into even 2cm dice and place in a sealable plastic bag with the mushrooms.
Pour in the wine, oil and vinegar and add the rosemary, garlic, shallot and pepper and seal. Massage to coat evenly and set aside at room temperature for 20 minutes. Alternatively, refrigerate overnight.
Thread 3-4 pieces of lamb onto short, well-soaked, bamboo skewers alternating with the mushrooms and basil leaves if wished.
BBQ on a well-greased hotplate for about 8 -10 minutes, turning regularly to ensure even cooking. Serve as nibbles, or a main course with your favourite salad vegetables.
