In paid partnership with True Aussie Beef and Lamb.
I appreciate the challenges that the “SaferAtHome” mandate has presented to my cooking! I think through my menu. I focus on how to use the ingredients that I already have on hand. When I purchase ingredients I brainstorm how to use a hunk-of-meat for 2 dishes or I make a big batch and freeze half for later. Are you experiencing similar planning, cooking and strategizing methods? But don’t tell anyone but I am enjoying the cooking challenge!
That strategizing motivated me to buy a 3.4 pound Seasoned Aussie Boneless Leg of Lamb at Aldi’s and turn it into 2 complete different dinners. Another discovery, I absolutely LOVE the crispiness that develops on a Pan Fried Aussie Lamb. The lamb alone would be a great addition to any vegetable medley or rice or noodle dish. So versatile! Once you fall in love with this method of cooking Aussie boneless leg of lamb in cubes please let me hear about your ideas and of course, share photos!
ONE HUNK-OF-LAMB (I think it is fun to say that!) TWO DINNERS
Teriyaki Aussie Lamb and Broccoli over Cauliflower Rice
Pan Fried Aussie Lamb Strips on Veggie Quinoa
Pan Fried Aussie Lamb with Veggie Quinoa
FOR THE PAN-FRIED LAMB
1 1/2 pounds Aussie boneless leg of lam or lamb loin chops, cut in strips or cubes
1/4 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon ground black pepper
1/2 teaspoon granulated garlic
3 tablespoons cooking oil such olive, canola, vegetable, or grapeseed
FOR THE VEGGIE QUINOA
1 tablespoon cooking oil such as coconut, grapeseed, olive or canola
1 1/2 cups uncooked quinoa
2 green onions, chopped or 1/3 cup cup chopped onions
3 cups water or chicken or vegetable broth
3/4 cup sliced carrots or cup frozen carrots (or desired vegetables)
3/4 cup chopped green beans or frozen green beans (or substitute
1/4 cup chopped cilantro, basil or parsley or 2 teaspoons dried herbs
1 tablespoon lemon juice, optional
1 teaspoon sea salt or to taste
1/2 teaspoon ground black pepper or to taste
CUT LAMB into 2-inch chunks or strips. Combine flour, salt, pepper, and granulated garlic. Toss lamb strips or chunks in the flour mixture.
HEAT cooking oil in a large skillet. Pan fry lamb strips in batches to assure room for each piece of lamb to crisp on all sides, about 2-3 minutes on each side. Drain on paper towels and salt to taste.
COOK THE QUINOA: Using a fine mesh strainer, rinse quinoa under cold water for a few minutes.
In a large skillet with lid, heat the oil, over medium heat, add quinoa and cook until slightly toasted, about 3 minutes. Then add green onions and sauté 2 minutes. Add water or broth and all of the vegetables. Note: If you like tender fresh vegetables add carrots and green beans the last 10 minutes of quinoa cooking. Cook covered for about 15-20 minutes or until all the liquid is absorbed.
ADD fresh herbs and lemon juice to the cooked quinoa. Salt and pepper to taste. Serve with Pan Fried Lamb on top. Choose any or all Garnish Ideas.
GARNISH Ideas: 2 tablespoons fresh herbs, 3 tablespoons toasted almonds, 2 teaspoons lemon zest, 1 chopped green onions, Sesame Seeds, added cooked vegetables.
For more create recipe inspiration check out the links for True Aussie Beef and Lamb on social media:
True Aussie Beef and Lamb website
#BeAussome #OwnYourParty #TrueAussieBeefLamb
Photos to hungry by!
Healthy Blessings to you and your family!