If you believe Sam Kekovich, there’s nothing more Australian than lamb on Australia Day. So, to celebrate the vibrant multicultural makeup of this great nation, why not give your lamb barbecue an Asian flavour this January 26?
Sticky with teriyaki sauce, these Japanese-style lamb cutlets are just the ticket for an Australia Day barbecue in the park or backyard. Fresh mangoes are at their best right now, so be sure to use them in the salad, which showcases the Aussie colour palette of green and gold.
Lean lamb fillet gets the satay treatment in this tempting Thai recipe for lamb satay barbecue. Cook on the grill over a low heat until tender and juicy. Score extra brownie points with your guests by making your own Thai-style satay sauce from scratch.
For a quick-smart way to inject some Cantonese flavour into your barbecue, combine char siu sauce, honey and tomato juice, then use to marinate trimmed lamb steaks or cutlets. Serve the lip-smacking char siu lamb with wok-tossed Asian greens and red capsicum for a complete meal.
If you have a hood on your barbecue, then it’s a breeze to cook this roasted garlic and soy sauce lamb outdoors. Simply heat your barbecue to 180°C with the hood down, then roast the marinated leg of lamb for 50 minutes or until tender and just cooked through. Rest for 15 minutes before slicing and serving on a bed of Asian salad greens, such as tatsoi and mizuna leaves, or steamed bok choy.
Those Aussie green-and-gold hues are also on show in this Thai lamb and mango salad. Ditch the kitchen and cook the lamb round steaks on your trusty barbecue, then slice and toss with mango, coriander, tomato, salad leaves and a Thai sweet chilli dressing for a salad that strikes the perfect balance between Australia and Thailand.
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