Mustard lamb with rosemary potatoes & peas

*Apologies for the long absence, I have been experiencing technical difficulties with me camera and have chose to ignore rather than address them - I will be getting it fixed this week though, and once it's working well again I will return to regular posting.*

Lately I have felt like a wilting flower; head hung tiredly low, listless and weary. I believe the bout of humidity we have been having is largely to blame, as I am not made to flourish in either humid nor damp weather, it simply depletes me.

But I should not complain about Melbourne's weather when those in Queensland are battling mammoth floods following years of drought - it seems the sky decided to catch up on the lack of rain over years in the space of a few days. My thoughts are with them.

This meal is one of the few I have made this past week, ordering in has been the most favourable option for us at the moment. But I am glad I braved the heat of the kitchen to prepare this for my husband and is friend, as it was greatly received and appreciated.


Mustard Lamb with Rosemary Potatoes
adapted from No Time To Cook by Donna Hay
serves 2

35g butter
600g baby chat potatoes, thickly sliced
3/4 cup vegetable stock (originally 1/2cup beef) 
1tbs rosemary leaves
3/4 cup frozen peas
400g lamb backstrap
2.5 tbs seed mustard (originally 2tbs)
1tbs brown sugar 

Heat butter in fry pan over medium heat. Add potatoes, stock and rosemary.Cover and cook for 15mins. Add peas and cook for a further 4 minutes or until potatoes are tender. Remove from pan and keep warm.
Wipe pan and place over medium-high heat. Spread lamb with combined mustard and sugar. Cook for 4minutes each side. Slice lamb and serve with vegetables.

ease: 5/5.
prep time: 7mins.
cooking time: 15mins.
total: 22mins.

taste: 4.5/5. What meat and potatoes can really be.

The boys loved the lamb, especially the contrast between the sweetness and savoury heat. The potatoes were robust with gorgeous savoury depth from the stock that paired beautifully with the sweetness from the peas.

would I make it again: Yes.

Shepherd's pie

The next time it rains, when the last drop has fallen to its soil, go outside. Close your eyes... I n h a l e.  
Can you smell it? Amazing isn't it? It's as if the rain has stripped away Nature's cloak with its crystal soak and revealed her innermost secrets. The world suddenly smells alive. Just breathe it in and feel it rush through your veins, pulsating Mother Earth's very life essence through your soul and Really Wake Up.

If I could bottle the scent of newly washed air and dew-laden gardens I would dab it onto my wrist and sniff whenever the world began to look less colourful or my connection to it wavered. So, CHANEL or Dior or anyone, get right on that please :).

Freshly fallen rain not only makes the day smell better, it also makes me hungry. Perhaps it is from the revitalising cool air on my face after hours spent jailed indoors by the water's slanted bars that sparks my appetite, I'm not really sure. But it's not just me either. Once the pitter pattering stops, my male-half suddenly awakes from his laptop trance and asks, "what's for lunch?"

Today, nothing tastes better post-elemental shower than a warm, nourishing pie from the oven. During my short-lived meat-eating-era my favourite savoury pie was a Shepherd's - the combination of pillowy mashed potatoes covering the saucy flavoursome meat just did it for me. What is your ideal rainy day lunch?

Shepherd's Pie
from Gourmet Traveller
serves 4

1 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 garlic cloves, finely chopped
1 fresh bay leaf
800 gm minced lamb (I used 200g less as I wanted it to be more saucy.)
2 tbsp tomato paste
250 ml (1 cup) brown chicken stock (see note)
125 ml red wine
60 ml (¼ cup) Worcestershire sauce
120 gm (1 cup) frozen peas, defrosted
1 cup (loosely packed) flat-leaf parsley, coarsely chopped
Creamy mash
800 gm desiree potatoes, coarsely chopped
250 ml (1 cup) pouring cream
100 gm butter, softened

Preheat oven to 200C. Heat oil in a pan over medium heat. Add onion, carrot, garlic and bay leaf and cook until vegetables are soft and start to colour (7-10 minutes). Season to taste, add mince and stir, breaking up mince with back of spoon until brown (5-7 minutes). Add tomato paste and stir to combine. Add stock, wine and Worcestershire sauce, bring to the boil, reduce heat to low and simmer until sauce is thick (20-25 minutes). Stir through peas and parsley and season to taste.

Meanwhile, for creamy mash, place potatoes in a pan and cover with cold salted water. Bring to the boil over medium heat and cook until tender (10-15 minutes). Drain potatoes and return to pan. Add cream and butter and mash until smooth. Season to taste.

Divide mince mixture between four 2 cup-capacity ovenproof dishes. Top with potato and bake until golden (10-15 minutes). Serve with extra Worcestershire sauce to the side.

ease: 4/5.
prep: 40mins.
cooking time: 10mins to brown potatoes.
total: 50mins.

taste: 4.5/5. Those shepherd's sure know their pies.

R loved this and was asking for more the next day. Apart from tasting the mash (which was lovely with its buttery downiness) I didn't taste the meat mixture, but I smelt it cooking and it made me swoon with salivation. The smell almost ended my sixteen years of vegetarianism...almost.

would I make it again: Yes.


recipe: Shepherd's Pie

Lamb & date tagine with pomegranate couscous

The best sleep occurs when I listen to gentle drops of rain as it pitter-patters on my roof, lulling me to dreamland with its monotonous hum; I am in love with rain-soaked nights.

Even better than a dew-covered sunrise is when my hubby decides to spend the day at home, unexpected and yet also wonderful. After working most of the morning, I decided to make him a satisfying lunch as normally he receives sandwiches as they are easier to transport and eat at a desk in under five minutes.

With a steaming plate of food we sat outside, eager to soak up whatever chilled sun-rays we could to combine the nourishment of food with some good ol' Vitamin D. It was a lunch well-spent.

ease: 4.5/5.
prep time: 5mins to prep ingredients.
cooking time: 40mins. I cooked the lamb in a normal pan and it only took 20mins rather than 2-3hours of final cooking time.
total: 45mins.

taste: 4.5/5. Middle eastern flair.

You will have to take my husbands word on this one - the combination of sweet, spicy and tart is a winner.

I chose to use Israeli couscous as I prefer the toothsome pearls with their gelatinous goodness to the regular sand-like grains.

would I make it again: Yes.

recipe: Lamb & date tagine with pomegranate couscous

Lamb sausage roll

These were not on my list to be blogged, as it was a dinner, and dinner's tend to be late in the evening, when the light is poor and my energy spent.

However, halfway through his first roll, my husband insisted that I at least take some sort of rudimentary snap shot so that I could post it and other's could enjoy this recipe as much as he was. I, of course, obliged. So here they are, captured modestly, but eaten with fanfare.


ease: 5/5.
prep time: 10mins (I used store bought puff pastry and harissa paste).
cooking time: 35mins.
total: 45mins.

taste: 4.5/5. Needless to say, hubby adored these, packed with flavour and easily edible without cutlery. Best of all, he didn't even feel the need to reach for the tomato sauce.
I halved the recipe to make three large sausage rolls.

would I make it again: Of course.

recipe: Great Australian Sausage Roll

Sumac lamb & ruby red grapefruit salad

Spring has quite certainly sprung and brought a big-ass wind of change with it.

Apart from some health concerns which I should have figured out by Monday (in the mean time I have been told to eat 'alkaline' foods), my husband and I have been as busy as bees getting our new store ready.

For the last 2 years we have run our online business from home which has allowed us to save on outgoings and be able to work as we need to. The downside is that it means we have customers coming into our home (something I still haven't gotten used to) and if we want to go on a holiday, we have to halt the business until we get back. Another reason is that the business takes up all the spare rooms in our house (and sometimes the main ones), and although we aren't planning to yet, someday we will be trying to have a child, and that child will need it's own room.

The store will provide us with the flexibility to be able to travel, and our home to be only a home. The downside is that I will no longer be working with my husband and therefore be with him 24/7 as we will need to train someone else so that we can both leave (we are planning a one month European vacation next year, hence the extra push to find someone to run the business for that month).

I'm not going to lie, I don't think I will like being away from my husband 8 hours a day when we haven't been separated for most of the 5 years we have been together. It will however be much easier to keep the house in order now that he won't be here all day to mess it up (and I will have a fuller head of hair now that I won't be pulling it out as much). I will also have more time to cook (big +) and do all those things I don't, like yoga, reading for fun, stock market trading, dancing around the house like a dork with a facial mask on (I just can't 'let go' when my husbands around, much too embarrassing, takes me out of the 'zone') etc. And at least I have my dog Yoshi for company so I won't be lonely.

Overall, the feeling in the house is one of excitement and anticipation, we are bouncing around like bunnies getting everything ready for the 'big move'. To keep our energy levels up I have been trying to get more 'healthy' food into us, so the sweets and heavy dinners loaded with cream and butter have taken a back seat lately. Salads have been something we rarely eat with our dinner so I have put a big emphasis on eating some this week. I can happily eat a substantial salad for dinner and feel satisfied, hubby though needs something meaty to go with it otherwise he feels slightly cheated.


ease: 5/5.
prep time: 3mins - do salad whilst lamb is cooking and resting.
cooking time: 15mins - includes resting for 5mins.
total: 18mins.

taste: 4/5. I couldn't get watercress so I substituted with some gourmet leaves. I imagine it would give the dish a more pepperyness taste. The crisp salad gives way to sour, sweet and lastly bitter, juicy grapefruit which is counterbalanced by the smooth, creamy avocado. The taste of the pistachios is lost but they do add a nice crunch. I didn't care for the onions (but I'm not a fan of raw onion). Ryan said the lemony sumac lamb went well with the flavours of the salad. Overall this salad is quite sour.

would I make it again: Yes.

recipe: Sumac lamb & ruby red grapefruit salad

Kefta with garlic yoghurt sauce

Many meals and snacks are served up in my kitchen daily, only a tiny few manage to make it to my blog.

Whilst I enjoy cooking, most of the time I can't be bothered dragging out my tripod and setting up a picture. Lately most of the photographs were taken last minute without fuss and without any prettying up. Just like today's post, which exceeded expectations and therefore warranted a mention on my blog.

This was a quick, easy meal for a Monday night. My husband loved it so much that I thought I'd share it with you.

I slightly modified this recipe from Gourmet Traveller.

ease: 5/5.
prep time: 20mins. Make sauce whilst kefta are in the fridge - the lamb balls took around 8mins to make and roll so I left them in the fridge for about 12mins.
cooking time: 8mins
total: 28mins - less if you refrigerate them for under 12mins.

taste: 4.5/5. Hubby really loved these and wolfed them down in less than 5mins. He loved the sultanas the most but felt everything went well and was tasty.

The original recipe called for 1/2 a grated onion which I did not have, but I would add that next time.

Lamb Kefta with garlic sauce
serves 2 (makes 15 sans grated onion)

500g lamb mince
1tso minced garlic
1 tbs ras el hanout
1/4cup parsley leaves
1 egg
1/2 tsp dried chilli
1/4 cup breadcrumbs
2 tbs sultanas
25gm pine nuts, toasted
salt and pepper
oil to cook

1/2 cup Greek yoghurt
1 tbs Tahini
1 tsp minced garlic
2 tbs lemon juice
salt and pepper

Combine 500g lamb with garlic, ras el hanout, parsley, dried chilli, egg, breadcrumbs, sultana, pine nuts, salt and pepper. Using your hands, wet hands and roll mixture into 3cm balls and refrigerate before cooking.
Heat oil in a large fry pan and cook meatballs, turning once, for 8mins or until cooked.

For sauce mix yoghurt with tahini, garlic, lemon juice and then season with salt and pepper.

Serve kefta with yoghurt to the side.

Lamb chops with poached quince & balsamic pan sauce

It was my Yia yia that introduced me to raw quince, a favourite snack of hers. Growing up I would gently nibble on slices of skinned quince; I would eat so slowly that tiny brown spots would eventually conceal its once pale blonde flesh.

She would bring me a plate of little, lemon shaped wedges that I would eat my way through while watching episodes of Art Attack, SuperTed and PlaySchool (I loved the Rocket Clock). In fact, it wasn't until I was a teenager that I actually saw the quince in its whole firm, covered in soft fuzz. And it wasn't until I was in my 20s that I began to try it in it's cooked form, having lost my taste for it's raw sourness.

The first time I poached quince and returned to see it had turned a glorious rubiscund shade I was delighted at how unexpected it was. I was also delighted by its tart sweetness and soft but firm texture.

Years ago I attempted this dish, with rather disastrous results. Now, with some increased confidence from years of cooking, I thought I'd give it another shot as I think my hubby will really like the combination.


ease: 5/5.
prep time: 25mins.
cooking time: 25mins.
total: 50mins.

taste: 3/5. This was hated and liked which is why it got an average score. My brother said the taste relies heavily on the quince, if you don't like quince you will hate this. Whilst my husband said the sauce was really flavourful, but didn't like the quince slices much.

would I make it again: No.

recipe: Lamb Chops with Poached Quince and Balsamic Pan Sauce

Merlot & quince lamb with mashed potatoes

A day trip to the Beach was planned for the day, but when the weather forecast changed from 30C to 25C we thought we'd shelve it for another hot weekend. With all of the abundant sunlight I have a stronger desire to cook; I don't look for 'quick' and 'easy' dinners as I normally do and instead relish the opportunity to spend some time in the kitchen.

I have a lot of potatoes and with the heat I need to use them up before they expire themselves, so mashed potato is definitely on the cards for tonight. To go with them I yanked some lamb chops out of the freezer and thought it a good idea to use up the last of a bottle of merlot that has been in my fridge long past it's intended stay.

8 lamb cutlets
3/4 cup of merlot
1tbs quince paste
1/2 chicken/beef stock cube
salt and pepper
olive oil

Heat olive oil in a non stick pan. Add lamb chops and quickly brown both sides. Add wine, quince paste, stock cube and salt and pepper. Cook until wine reduces and becomes sticky. Serves 2.

ease: 5/5. prep time: 1min
cooking time: 8mins
total: 9mins (not including mashed potatoes which takes around 30mins).

taste: 4/5. Ryan loved this.

would I make it again: Yes - super easy and quick.

Lamb with roasted potatos and beans

Soaring past 33C I had to succumb to turning on the air conditioner today as the house had only cooled to 25C last night and by 12pm the internal temperature was around 28C - made it a little difficult to work which in turn made me cranky.

I didn't want to slave over a hot stove today but I did want something substantial as I did not eat a lot during the day (save a leftover bowl of macaroni and cheese for lunch with some fresh cherries and a pfeffernusse on the side) so I thought some roasted potatoes would be lovely.
I used a recipe of Donna Hay's for inspiration (rosemary lamb cutlets with chat potatoes, cannellini beans and spinach) and just changed the lamb rub.

12 lamb cutlets
1kg baby (chat) potatoes
4 handfuls of baby spinach
1 can cannellini beans, rinsed
Murray river salt
cracked black pepper
2tsp lemon myrtle rub
1tbs chopped fresh rosemary
1 garlic clove crushed
olive oil

Preheat oven to 200C.
Put the lamb cutlets into a sealable plastic bag with 2tbs olive oil, 1tsp of lemon myrtle, 1tsp crushed garlic, rosemary, black pepper and salt. Marinate for 20mins in the fridge or overnight.
Wash potatoes and then cut in half. Place in a baking dish and generously coat with oil, salt, pepper and 1tsp lemon myrtle. Place in oven and cook for 40mins and then add cannellini beans and cook for a further 5-10mins.
Meanwhile, heat 1tbs oil in a nonstick pan over medium heat and cook chops until done to your liking.
Scatter spinach on plates and serve with potatoes and lamb. Serves 4.

ease: 5/5. prep time: 30mins to marinate lamb int he fridge and prep everything.
cooking time: 1hour. I cooked the potatoes for 50mins before adding the cannellini. To cut down on roasting time parboil potatoes before hand and then jsut roast til golden.
total: 1hour 30mins. Only 10mins active cooking.

taste: 4/5. The boys really liked the spice rub. The potatoes were also lovely.

would I make it again: Yes.

Lamb and rosemary pies

Not much to say today. Wanted to make something with minimum prep and hands on time. I love making pies for this reason as they are substanital enough to serve with just a side salad.

ease: 5/5.
prep time: 40 mins to get everything in the pan - then simmer for 25mins.
cooking time: 20mins in the oven til the pastry is browned.
total: 1hour - only 15mins of hands on time.

taste: 3.5. The boys liked this pie more than this pie. A better meld of flavours. I might add some potato next time though.

would I make it again: Yes. recipe: http://www.taste.com.au/recipes/14554/lamb+and+rosemary+pies

Lamb, rosemary & garlic pie

Today I knew I would be working all day and in the evening I would be demolishing my bathroom to get it ready for the tiler when he comes in 4 days, so come dinner, I would not have time to stand at the stove cooking.

Pies are a favourite of mine, as although they take over an hour, there is little hands on cooking time.

ease: 4.5/5. A decent amount of prep work involved.
prep time: 1 hour. 20mins to dice and get everything into the one pan where it simmers for 40mins - so only 20mins active cooking.
cooking time: 25mins in the oven.
total: 1hr 25mins.

taste: 3/5. The criticisms were that it was too salty - probably due to the stock I used, I have to find a less salty stock as this as happened a few times before. And that the rosemary was too strong. I used fresh rosemary out of my garden so it may have been a bit bitter. Next time around I will use dried rosemary and no added salt whatsoever. I did not bother to line the base of the dish with pastry, nor did I add cornflour as it didn't need it. I halved the recipe but I also more than halved the cooking times as they were too long.

would I make it again: Yes - with a few tweaks here and there.

recipe: http://www.taste.com.au/recipes/19416/lamb+rosemary+and+garlic+pies

Tandoori lab with rice salad

Blimey - within two minutes of being outside I had sweat coming out of every pore; I know I have been complaining about the wintry weather but at least give me an 'in-between day' instead of jumping from A straight to Z.

I was a little frustrated too as I would have put the hot weather to good use (drying laundry on the line) it also made me rethink dinner plans. I don't like to be at the stove on hot days so I wanted something I could leave or/and that cooks in minutes.

ease: 4.5/5.
prep time: 30mins. You need to marinate the lamb for 30mins - in that time I chopped up all the ingredients for the rice and put the rice on the stove as it needs more time than the meat to cook.
cooking time: 10mins to cook lamb chops.
total: 40mins. About 10mins at the stove.

taste: 4/5. Boys loved the lamb, didn't like the rice that much (it also came out a little gluggy :( my fault).

would I make it again: Yes for the lamb.

recipe: http://www.taste.com.au/recipes/18983/tandoori+lamb+with+rice+salad

Oregano Lamb with Greek Salad

Ryan and I tried a new style of shopping on Sunday. We decided we wanted to have the shopping done in 20mins max. To do this we split up the shopping list - I gave him all the fruit, veg, bread and meats (all in the same aisle) whilst I would get everything else (I'm faster as I do the food shop and know where everything is). Not surprisingly I finished first, but we were all done in under 20mins. In fact, we were home in that time.

This new method of ours seemed great, until I went to cook the lamb for dinner and realised that instead of Lamb Loin Chops, my dyslexic and lazy reader-of-a-fiance, bought Pork loin chops. As I did not think oregano or a Greek salad would go well with pork, I had to make a mad dash to the supermarket before everyone came for dinner. Luckily the dinner itself is super fast to make.

4 lamb loin chops (I used 8 lamb cutlets)
1/2 cup fresh oregano
1tbs lemon juice
1/4 cup olive oil
2 garlic cloves, minced
salt and pepper
Greek salad (tomatoes, feta, cucumber, olives and red onion)

Mix lemon, oregano, olive oil and garlic in a bowl. Add lamb chops and toss to coat. Cook lamb chops in pan until cooked to your liking (6mins for medium). Serve with a Greek Salad.

ease: 5/5.
prep time: 15mins to make marinade and to make Greek salad.
cooking time: 6mins for lamb cutlets.
total: 15mins. Make salad while lamb is cooking.

taste: 3.5/5. The boys thought the lamb was fine, Ryan didn't like the Greek salad much. I used 1/4 cup fresh oregano and 2tbs dried oregano.

would I make it again: No - they like other lamb seasonings better.

bbq lamb cutlets with cumin and smoked paprika salt

It's days like these I wish I had a BBQ...must put one on my Xmas list :).

ease: 5/5.
prep time: 3mins to make salt mix and melt butter.
cooking time: 6mins to cook lamb.
total: 9mins.

taste: 4.5/5. Ryan really loved this. Dad finally told me it had taste (he finds my lamb a little bland sometimes). I cooked 12 cutlets but kept the salt mix the same - next time I would use a little less as my brother found them a little over spiced.

would I make it again: Yes. Dinner ready in 9mins, can't get any better than that.

recipe: http://www.thestonesoup.com/blog/2008/11/a-barbeque-worth-its-salt/

Pistachio & lemon-crusted lamb with buttered spinach with pine nuts & sultanas

For lamb:
ease: 4/5. Make topping and put into the oven. It's a cinch.
prep time: 5mins to make topping and press onto lamb.
cooking time: 12mins. I cooked mine accidentally for 15mins and it was well done - would take it out at 10 next time for medium.
Total: 17mins. Minimal mess and not that hard to mess up (apart from leaving it too long in the oven).

taste: 3/5. The meat was overcooked so the boys didn't like it that much. Tried to get them to separate the meat from the topping to rate the topping but I think the overall feeling was 'nice, but had better'. I used 600g of meat and halved the topping mixture. It fed three boys ok.

would I make it again: No. Boys liked their meats with spices rather than fresh herbs.

recipe: http://www.donnahay.com.au/recipes/196-pistachio-and-lemon-crusted-lamb

for spinach
ease: 4/5.
prep time: 4 mins to wash spinach and prepare butter mixture to pour over the top.
cooking time: 6mins. 5mins to boil water, 1 min to blanch spinach.
Total: 10mins. Boiling the water takes the longest.

taste: 4/5. I liked the flavour combinations. Couldn't really taste the Parmesan surprisingly. sultanas were the biggest flavour.

would I make it again: No. Spinach with garlic is still what I prefer.

recipe: http://www.cuisine.com.au/recipe/Buttered-spinach-with-pine-nuts-and-sultanas

Oregano Roast Lamb with Dill Potatoes

for lamb: 650g lamb backstrap
sea salt and black pepper
1 bunch oregano
olive oil to drizzle
1/4 cup honey
1/4 cup
Dijon mustard

Preheat oven to 200C. Rub lamb with salt and pepper. Tie oregano to lamb, place on baking tray lined with non stick paper and drizzle with oil. Roast for 15mins or to your liking. Mix honey and mustard and served as separate sauce. Serves 4.

for dill potatoes: 850g kipfler potatoes, cooked, sliced and cooled
1/2 red onion, sliced
1/4 cup dill, chopped
1/2 cup parsley
3tbs white wine vinegar
1 tbs sugar
2tbs fruity olive oil
1 tbs dijon mustard
sea salt and black pepper

Place onion, potato, dill and parsley in a bowl. Whisk vinegar, sugar, oil, mustard, salt and pepper and pour over salad. Serves 4.

Ease: 4/5. Lamb is really easy and minimal effort. The potatoes take a while to cook and then you have to assemble salad.
prep time: 20mins. 1min to prepare lamb, 20mins for potatoes to cook.
cooking time: 20mins. I cooked the lamb for 20mins for medium well.
Total: 40mins. About 10mins hands on time.

Taste: 3.5/5. I liked the potatoes, the vinegar and onions made them quite tangy. Ryan liked the steak but I was a little unimpressed over the presentation. Looked a little 'curdled'- perhaps from baking on baking paper.

Would I make it again: Yes. I would like to try the lamb again, probably wouldn't make the potatoes again though.

Lamb kefte with soft egg and feta

EASE: 4.5/5.
Prep time: 12mins. Making the lamb balls is the most time consuming.
Cooking time:15mins. All ingredients cook in the same pot - little hands on cooking.
TOTAL: 27mins.

TASTE: 5/5. Ryan loved it - full of flavour and he said it looked nice too. I halved the recipe and served it with pita bread. As I couldn't find dried mint (which is bizarre as I have bought it from the supermarket in the past) I substituted dried oregano. I also forgot to add the garlic - so the next time around it should be even tastier than this time.

Would I make it again: YES. Super easy and quick - looks great and was a hit.

Recipe: http://gourmettraveller.com.au/lamb_kefte_with_soft_egg_and_feta.htm

Lamb Racks with Rosemary & Garlic Borlotti beans

2x200g lamb racks, trimmed
olive oil, for brushing
sea salt & cracked black pepper
50g butter
1 clove garlic, crushed
1 tbs rosemary leaves
400g can borlotti beans, rinsed & drained

Preheat oven to 180. Heat large non-stick frying pan over high heat. Brush lamb with oil, sprinkle with salt and pepper and cook for 2mins per side or until browned.
Transfer to baking tray and cook in oven for 12mins for medium-rare. Set aside, cover and keep warm.
Heat butter in fryingpn over medium heat. Add garlic and rosemary and cook for 1 minute. Add beans and cook until warmed through.
Slice lamb and serve with beans. Serves 2.

EASE: 5/5. Super quick, minimal prep time.
Prep time: 5mins. To season lamb and prepare ingredients.
Cooking time: 25mins. 5mins to brown lamb. 20mins in oven for medium. 5mins for beans.
TOTAL: 30mins. Awesome.

TASTE: 4.5/5. According to Ryan. The beans were really tasty - I however did double the butter, garlic and rosemary - would use less butter next time but the same amount of rosemary and garlic.

Would I make it again: Yes. Too quick and easy.

Grilled Lamb & Goat's Cheese Salad

1x 200g lamb back strap
olive oil
1 pita bread
sea salt & cracked black pepper
200g goat's cheese, crumbled
1/2 cup mint leaves
1 Lebanese cucumber, sliced
green onion dressing
1 green onions, sliced
2 cloves garlic, crushed
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar

Green Onion Dressing:
Mix green onion, garlic, oil and vinegar. Set aside.
Heat a chargrill pan over high heat. Brush the lamb with oil and cook for 3-4mins wash side for medium rare. Set aside.
Brush pita with oil and sprinkle with salt and pepper. chargill for 1-2mins each side or until golden and crisp. Break into pieces. Slice the lamb, place in bowl with pita, goat's cheese, mint and cucumber and toss to combine. Drizzle with the dressing to serve. Serves 2.

EASE: 4.5/5.
Prep time: 5mins. To get dressing ready and prep other ingredients.
Cooking time: 15mins. To cook lamb (make sure you let it rest as well), pita and then to assemble.
TOTAL: 20mins. Very quick and easy - looks nice too.

TASTE: 3.5/5. Boys thought it was nice - would have been nicer if I hadn't mistakenly used what I thought was mint from my garden (it was the most bitter of bitter crap ever).

Would I make again: Yes. Really quick and boys liked it despite the changes and mistakes.