A Football Feast with Lamb
By We Love Our Lamb.
Celebrate football fever with a flavour expedition inspired by competing nations around the globe.
It’s almost time for football (or soccer) fans worldwide to come together and celebrate the game. Game timings fit in perfectly with dinnertime for Aussies, so We Love Our Lamb will be there every step of the way.
Argentinian garlic and oregano lamb skewers with chimichurri
Cook up this simple and tasty meal at half time to give you stamina for the second half of footy action.
Preparation: 20 minutes
Cooking: 15 minutes
- 700g lamb leg, cut into 3cm dice 2 cloves garlic, chopped
- 1 tbsp. olive oil
- 1 tbsp. chopped oregano leaves
- 1/2 cup oregano leaves (firmly packed) 1 cup flat-leaf parsley leaves (firmly packed)
- 1 clove garlic
- 2 tbsp. olive oil
- 1 tbsp. white wine vinegar
- Pinch dried chilli flakes
- Mix the lamb in a bowl with the garlic, oil and oregano and stir well. Cover and refrigerate for 30 minutes or overnight.
- Preheat a chargrill or barbeque to a moderate high heat. Thread the meat onto 12 skewers and season with salt and pepper. Cook for 1/2 - 2 minutes on each of the four sides or until cooked to your liking. Rest for 5 minutes. Season with salt and pepper and serve with the chimichurri.
- To make the chimichurri, blend the ingredients together in a small food processor or with a stick blender. Season with salt and pepper.
Spanish lamb and sultana empanada
This easy Spanish classic is a winner no matter which team you’re backing.
Preparation: 30 minutes
Cooking: 20 minutes
- 300g lamb mince
- 3 onions, diced
- 1 bunch spring onions, sliced 2 tbsp. olive oil
- 1 tsp. thyme
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tbsp. brown sugar
- Juice of 1 orange
- 50g toasted almonds
- 80g sultanas
- 3 sheets shortcrust pastry
- 1 egg, beaten
- Salt and pepper
- Preheat oven to 200oC.
- Heat the oil in a frypan and add the onions, spring onions, thyme, cumin and paprika; stir and cook for 2 minutes. Add the lamb mince, sugar, sultanas and orange juice; stir until lamb is browned. Season with salt and pepper; add almonds and leave to cool.
- Cut circles from the pastry with a medium-sized circle cutter. Brush the borders with egg and place 2 tablespoons of filling in the centre of each circle discarding any liquid, which could make the pastry soggy.
- Fold the pastry in half over the filling and press the borders with a fork or fingers to seal tightly.
- Place the empanadas on a baking tray lined with baking paper. Brush with remaining egg to colour and then cook for 15-20 minutes.
- Try replacing the shortcrust pastry with puff pastry for a soft and light crust.
- Add cooked potato cubes to the mince to increase the complexity of flavours.
Moroccan tagine style butterflied lamb leg
Fresh and flavourful, this Moroccan dish will have you celebrating a win in the kitchen.
Preparation: 25 minutes
Cooking: 25 minutes
- 1 butterflied lamb leg (approx. 1.5kg), trimmed
- 2 wedges preserved lemon, flesh removed, rind rinsed and chopped
- 4 cloves garlic
- 1 bunch coriander
- 1 tbsp. extra virgin olive oil
- 2 tbsp. Greek yoghurt, plus extra to serve
Carrot, beetroot and mint salad
- 100g baby spinach leaves
- 1 beetroot, peeled and grated
- 1 carrot, peeled and grated
- 1/4 cup mint leaves
Date, orange and almond couscous
- 1 cup wholemeal couscous
- 1 orange, rind zested, then peeled and cut into segments 3 medjool dates, seed removed, chopped
- 1/4 cup natural almonds, coarsely chopped
- 1 tbsp. extra virgin olive oil
- Place lamb leg on a tray while you prepare marinade. Place lemon, garlic, coriander roots, stems and half the leaves, oil and yoghurt in a blender. Process until a paste forms. Spread over lamb. Preheat a BBQ or grill to medium high heat and cook for 15 minutes fat side down, then flip and cook for 10 minutes on the other side. Place on a clean tray to rest for 10 minutes, covered loosely with foil. Slice to serve.
- Place washed baby spinach in a large bowl and top with grated beetroot, carrot and mint leaves.
- Place couscous and orange zest in a casserole dish or deep baking tray and pour over 1 1/3 cups boiling water. Cover with a flat tray and leave for 6 minutes. Scrape with a fork to fluff up the grains, drizzle with oil and toss through the almonds, dates and orange segments. Squeeze the leftover orange peel over the couscous to extract any juice. Top with coriander leaves.
- Serve sliced lamb with couscous, salad, extra yoghurt and coriander leaves.