Slow cooked sumac spiced lamb shanks with quinoa and roasted grapes
Welcome to the first of our recipe blogs. We're going to be eating like kings as I test out the hundreds of things you can do with lamb - one of the more enjoyable aspects of setting up this business.
If the truth be told, the main appeal of setting up Outback Lamb was a chance to skive off under the air conditioning once the temperature hit 35 degrees C. There's a kernel of truth in that. All jokes aside, we're extremely passionate about our product and what we do on "Westpoint", which you'll no doubt find out should you continue to follow our story.
While I'm running around getting Outback Lamb sorted, raising four kids and doing what I do on the farm on a day-to-day basis, our lambs are in the paddock eating their heads off and growing like weeds until their one bad day comes along.
Our lambs are bred to create quality, nutritious, finger-licking good meals - just ask my kids. We're keen to meet people like us who appreciate a product that has been grown with care and generations of knowledge.
Even still, I ask myself why is our story any different or even better than any other farmer around?
We know that we want to do a paddock to plate story for you because that is pretty much the only story that we have to tell. Despite a few nights where Bill and I have knocked back a few reds to get smart with our marketing pitch, we've decided that story is the best introduction to our product there really is. It speaks for itself.
We did (well I did!) consider using the kids as our unique selling point, but child labour laws and some remnants of self respect put the kybosh on that idea. They even got together and voted Evie in as their shop steward...and that girl has negotiation skills that would put any union rep to shame. It seems that we couldn't actually afford them on the negotiated terms. So, you've got Bill and me.
Now, it's back to the kitchen to cook up another lamb storm before the hungry hordes descend upon me. I hope you enjoy our Outback Lamb Shanks recipe as much as the Aveyard crew do.
1 tbsp sumac
1 tbsp fresh lemon thyme
1 tsp freshly ground black pepper
400g seedless black grapes
1 or 2 heads of garlic
1 spanish (red) onion
1 cup baby spinach leaves
lemon wedges to serve
Brush your gorgeous Outback Lamb shanks with a little oil and rub with sumac, thyme and black pepper. Fry in a non-stick pan until browned, then place in your slow cooker.
Toss the grapes with a little oil and place beside lamb.
Slice the top off the heads of garlic - just so the segments are exposed. Place them beside lamb and drizzle with some extra virgin olive oil.
Slice the Spanish onion down through the middle to about 1cm from the bottom - don't slice right through! Repeat 4 times so that the onion is cut into eighths, each time leaving that 1cm gap at the bottom. As the onion cooks it will open out to look like a flower. Beautiful!
Cook in slow cooker until the meat is almost falling off the bone – about 4-5 hours on high or 8 hours on low.
1 cup quinoa
2 cups chicken stock
ó preserved lemon, skin only, chopped
4 spring onions finely chopped
1 tbsp fresh lemon thyme
1 tbsp chopped fresh oregano
1 tbsp olive oil
To make quinoa salad, combine quinoa and stock in a saucepan, season with salt and bring to the boil over high heat. Reduce heat to low and simmer, covered, for about 15 minutes or until stock is absorbed and quinoa is tender. Remove lid and stir over low heat until all liquid has evaporated. Remove from heat and cool to room temperature then stir in remaining ingredients.
Top the quinoa salad with baby spinach leaves and the sliced lamb shanks, spoon the grapes and their juices over and serve with lemon wedges. Enjoy!
To order more delicious, quality Outback Lamb go to our products page.