Lamb Recipes

Hokkaido BBQ Lamb Leg Steaks
<br />

<br />
Learn how Hayden Quinn and Adam Liaw make a delicious Japanese-inspired dish: Hokkaido barbeque Lamb leg steak

For more recipes visit


Prep time: 30 minutes (plus overnight marinating)
Cooking Time: 15 minutes
Serves 6


6 lamb leg steaks
1 tbsp peanut oil, or other vegetable oil
¼ of a Japanese pumpkin, peeled and cut into thin wedges
¼ cabbage, separated into leaves
1 green capsicum, sliced
125g beansprouts, washed
1 brown onion, cut into rings

Genghis Khan sauce

125ml sake and 60ml mirin, or 150ml dry white wine
200ml light soy sauce
50ml dark soy sauce
2 apples, peeled and cored
1 white peach, peeled and stone removed (or nashi pear)
1 brown onion, peeled and roughly chopped
2 thick slices of ginger, peeled (about 15g)
3 garlic cloves
1 tsp chili powder (optional)
¼ tsp ground black pepper
3 tbsp caster sugar
a pinch of ground cinnamon


1. For the Genghis Khan sauce, bring the sake and mirin (or white wine) to the boil in a small saucepan, then transfer to a food processor or blender with the remaining sauce ingredients and process to a smooth puree. Pour about the third of the sauce over the lamb and marinade in the fridge overnight. Keep the rest of the sauce in the fridge overnight before using, as it needs time for the flavours to develop.

2. Heat your BBQ hotplate until very hot and brush with oil. Put a little of everything onto the BBQ and cook until done to your liking, removing each vegetable as they are done and putting them onto a warmed serving plate. Pile everything onto your serving plate and top with the cooked lamb. As the lamb rests the juices will run down and flavour the vegetables. Serve with the remaining Genghis Khan sauce for dipping both the meat and the vegetables.

To find out what else Hayden has been up to visit
<br />
<br />
<br />
Lamb Recipe | Chinese Style Lamb Leg Steaks
<br />

<br />
Learn how Hayden Quinn and Eamon Sullivan cook a quick and easy Chinese-style Lamb Leg Steak with pickled carrot

For more recipes visit


Prep time: 10 mins
Cook time: 5 mins
Serves: 4


600 g lamb leg steak, fat trimmed


2 cloves garlic, finely chopped
2 tsp finely grated ginger
1 tbsp canola oil
1 tsp sugar
1 tsp ground cumin
1 tbsp salt reduced soy sauce

Pickled carrot

3 tsp sugar
1 tsp fine salt
1 tbsp rice wine vinegar
1 carrot, cut into matchsticks


4 cups shredded Chinese cabbage
1 small red capsicum, cut into strips
100 g bean sprouts
1 medium zucchini, grated
1 tbsp toasted sesame seeds
3 tsp rice wine vinegar
2 tsp salt reduced soy sauce
1 tsp sesame oil


1. Place the lamb into a mixing bowl with the marinade ingredients. Mix well to coat the lamb. Set aside for 15 minutes.

2. Preheat a chargrill or barbecue to moderately hot and cook the lamb for 2-21/2 minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes.

3. Slice lamb as required and serve with the salad.

To pickle the carrots:
Place the sugar, salt and vinegar into a wide-base bowl and stir until dissolved. Add the carrot, stir well and set aside to pickle for 30 minutes. Drain before serving.

To make the salad:
Place the pickled carrot into a bowl with the salad ingredients and stir to combine.


Try using trimmed lamb leg steaks instead of lamb rump.
Sliced cucumber or red onion can also be pickled and added to the salad.
For even carrot matchsticks, try using a mandolin slicer.
This dish is also great served in noodle boxes as appetisers when entertaining.

To find out what else Hayden has been up to visit
<br />
<br />
<br />
Lamb Recipe | Grilled Lamb & Quinoa Salad
<br />

<br />
Watch Hayden Quinn and Caitlyn Paterson whip up a delicious grilled Lamb and quinoa salad

For more recipes visit


Prep time: 15 mins
Cook time: 30 mins
Serves: 4


600 g lamb leg steaks, trimmed
200 g (1 cup) red quinoa
2 tbsp olive oil
300 g broccoli, trimmed, cut into small florets
150 g sugar snap peas, trimmed
1 firm ripe avocado, diced
3 large orange, segmented (juice component removed)


1. Place quinoa and 2 cups water in a medium saucepan and bring to the boil. Reduce heat to low, cover and simmer for 12 minutes or until water is absorbed. Remove from heat, set aside to cool slightly.

2. Brush lamb with 2 teaspoons of the olive oil and season with a little salt. Heat a large char grill or non-stick frying pan over a high heat. Grill the lamb for 2-3 minutes each side, for medium. Transfer to a clean board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice lamb, across the grain.

3. Meanwhile, char the broccoli in the same pan used for the lamb and blanch the sugar snap peas in a medium saucepan of boiling water until tender crisp. Refresh under cold running water. Drain. Add vegetables, avocado and orange segments to the quinoa. Whisk together remaining olive oil and season to taste. Add to salad and gently toss to combine. Serve topped with some slices of the lamb.

To find out what else Hayden has been up to visit


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: