Cheesy Thai Red Curry Pork Stuffed Paratha


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: snacks, asian
Serves: 8 slices | Prep time: 15mins + resting time | Cook time: 30mins

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Have you ever made too much filling for the amount of wrappers you have and didn’t know what to do with it but don’t want to throw it away? This happens to me more often than I would like to admit. Dumplings. Spanakopita. Curry puffs. Ravioli. Well get ready for the solution to all your leftover fillings: stuffed parathas! I got this idea from El Mundo Eats where I’ve had their Chicken Keema Paratha recipe saved on my “to make” list for ages. I didn’t have any chicken mince on hand, but I did have some leftover pork mince from making spring rolls last week and also homemade Thai red curry paste that I’ve been meaning to experiment with more. An hour later, this delicious creation was born! The pork filling tastes just like a Thai red curry with the use of my homemade red curry paste and coconut milk. I also added cheese to mellow out all the flavours and to help everything stick together more. I wish I took more photos of the process but I was just playing around in the kitchen and didn’t actually expect this to turn out sooo good! It’s kind of like a quesadilla but with more bread and less messy to eat. You can serve it with any kind of dipping sauce you like or eat it on its own. You could even make a sweet version!

Any filling should work with this dough as long as it’s not too saucy (it will leak when you roll it) and cooked. You’re not cooking the parathas for very long, so raw filling most likely won’t cook enough before the parathas are ready. I’ve made one giant paratha with this recipe but you can definitely split the dough and make multiple smaller stuffed parathas if you like – you’re only limited by the size of your pan. The dough is super easy and doesn’t require any yeast or proofing. You only need a few ingredients and minimal kneading to make the dough.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Paratha dough:
    • 2 1/4 cup (290g) all purpose flour
    • 1/2 tsp salt
    • 1 Tbsp olive oil
    • 2/3 cup (160ml) water
  • Filling:
    • 3 Tbsps homemade Thai red curry paste
    • 250g pork (or chicken) mince
    • 1/4 cup coconut milk
    • 1/2 Tbsp fish sauce (or more to taste)
    • 1 cup shredded cheddar cheese

*Note: In the photos I added half a cup of chopped black fungus because I had some on hand that I needed to use up. It doesn’t add much flavour to the dish, just an extra texture. I didn’t include it in the recipe list because it’s not a common ingredient many people have and isn’t essential to the flavours, but feel free to add it in if you like.

Directions:

Make the paratha dough: combine all the ingredients together in a bowl and mix with your hands until you get a rough loose dough. Turn the contents of the bowl out onto a flat surface and knead the dough until all the flour is incorporated and you get a smooth ball. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.

Make the filling: While the dough rests, warm a skillet on medium heat and add the red curry paste to the dry pan to toast for a few minutes until some of the water evaporates and it becomes fragrant (~2 minutes). Add in the pork mince and sauté with the curry paste until the pork is nearly cooked, then add in the coconut milk and fish sauce. Continue to sauté until the pork is fully cooked and liquids evaporate. Taste and adjust flavours as needed. Place the filling in a bowl and set aside to cool.

  • Place all the filling into the centre of the dough
  • Bring the edges together
  • Make sure it’s sealed well before rolling it out
  • It’s normal to see the filling just below the surface as long as it’s not torn.

Assemble: Once the filling has cooled and the dough has rested, assemble the paratha. Make sure you have a large pan 30cm wide that the paratha will fit in. If not, divide the dough into half or quarters and make multiple small stuffed parathas. Roll out the dough into a flat circle about 7mm thick. Mix the shredded cheese with the pork filling and pour the contents into the centre of the dough. Bring the edges of the dough together over the filling to form a ball, try to squeeze out any air pockets before you seal it. Make sure the top is sealed well. Gently press down on the dough ball to flatten it and then use a rolling pin and carefully flatten the ball in all directions until roughly 1cm thick. You may be able to see the filling just under the dough.

Cook: Heat a large skillet on medium heat. Add a drizzle of olive oil to the skillet and swirl it around. Place the stuffed paratha onto the pan and cook until the underside is toasty and golden brown (~5-8mins). Brush a bit of olive oil on the top of the paratha then flip and cook on the other side until golden. Remove from heat and slice into pieces and serve immediately. Enjoy!

Summarized Recipe:

Cheesy Thai Red Curry Pork Stuffed Paratha

Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: snacks, asian
Serves: 8 slices | Prep time: 15mins + resting time | Cook time: 30mins

Ingredients:

  • Paratha dough:
    • 2 1/4 cup (290g) all purpose flour
    • 1/2 tsp salt
    • 1 Tbsp olive oil
    • 2/3 cup (160ml) water
  • Filling:
    • 3 Tbsps homemade Thai red curry paste
    • 250g pork (or chicken) mince
    • 1/4 cup coconut milk
    • 1/2 Tbsp fish sauce (or more to taste)
    • 1 cup shredded cheddar cheese

Directions:

  1. Make the paratha dough: combine all the ingredients together in a bowl and mix with your hands until you get a rough loose dough. Turn the contents of the bowl out onto a flat surface and knead the dough until all the flour is incorporated and you get a smooth ball. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
  2. Make the filling: While the dough rests, warm a skillet on medium heat and add the red curry paste to the dry pan to toast for a few minutes until some of the water evaporates and it becomes fragrant (~2 minutes). Add in the pork mince and sauté with the curry paste until the pork is nearly cooked, then add in the coconut milk and fish sauce. Continue to sauté until the pork is fully cooked and liquids evaporate. Taste and adjust flavours as needed. Place the filling in a bowl and set aside to cool.
  3. Assemble: Once the filling has cooled and the dough has rested, assemble the paratha. Make sure you have a large pan 30cm wide that the paratha will fit in. If not, divide the dough into half or quarters and make multiple small stuffed parathas. Roll out the dough into a flat circle about 7mm thick. Mix the shredded cheese with the pork filling and pour the contents into the centre of the dough. Bring the edges of the dough together over the filling to form a ball, try to squeeze out any air pockets before you seal it. Make sure the top is sealed well. Gently press down on the dough ball to flatten it and then use a rolling pin and carefully flatten the ball in all directions until roughly 1cm thick. You may be able to see the filling just under the dough.
  4. Cook: Heat a large skillet on medium heat. Add a drizzle of olive oil to the skillet and swirl it around. Place the stuffed paratha onto the pan and cook until the underside is toasty and golden brown (~5-8mins). Brush a bit of olive oil on the top of the paratha then flip and cook on the other side until golden. Remove from heat and slice into pieces and serve immediately. Enjoy!

AbbyLeave a comment

Classic Greek Salad


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: salads, vegetarian, easy
Serves: 4 (as side servings) | Prep time: 20 mins | Mix time: 30 secs

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I love Greek salad. It’s so refreshing and easy to make, perfect for a hot summer’s day or paired with a delicious roast lamb. The dressing only takes 3 ingredients to make and the salad components are easily adjustable to whatever proportion you like. Toby’s not a big fan of olives so I tend to go easy on them when I’m making this salad but feel free to double or even triple the amount of any of the salad ingredients. This salad is healthy (if you don’t go crazy on the feta) and so delicious. If you’re making this ahead of time, I’d suggest holding off on the dressing until right before you serve it because the salt content from the dressing will draw out water from the veg and you’ll end up with a soggy salad.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Dressing:
    • 1/4 cup olive oil
    • 3 tsps lemon juice
    • 1 tsp red wine vinegar
  • Salad:
    • 2 cups cherry tomatoes, halved (or 3 large ripe tomatoes, chopped)
    • 2 medium Lebanese cucumbers, chopped
    • 1 small red onion, chopped or sliced
    • 1 cup feta cheese, roughly chopped or crumbled
    • 1 1/2 teaspoons dried oregano
    • 15 black olives, pitted and sliced (or more to taste)
    • salt and pepper to taste

Directions:

Make the dressing by whisking together the olive oil, lemon juice and red wine vinegar in a bowl. Set aside.

Assemble the salad by mixing the rest of the ingredients into a large bowl: tomatoes, cucumbers, red onion, feta, oregano, and olives.

Pour the dressing over the salad and toss. Salt and pepper to taste. Enjoy!

*Note: if you’re making this ahead of time, don’t add the dressing until you’re ready to serve, otherwise the salt content from the dressing will cause the veg in the salad to release their liquids and you’ll end up with a wet sloppy salad.

Summarized Recipe:

Classic Greek Salad

Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: salads, vegetarian, easy, healthy
Serves: 4 (as side servings) | Prep time: 20 mins | Mix time: 30 secs

Ingredients:

  • Dressing:
    • 1/4 cup olive oil
    • 3 tsps lemon juice
    • 1 tsp red wine vinegar
  • Salad:
    • 2 cups cherry tomatoes, halved (or 3 large ripe tomatoes, chopped)
    • 2 medium Lebanese cucumbers, chopped
    • 1 small red onion, chopped or sliced
    • 1 cup feta cheese, roughly chopped or crumbled
    • 1 1/2 teaspoons dried oregano
    • 15 black olives, pitted and sliced (or more to taste)
    • salt and pepper to taste

Directions:

  1. Make the dressing by whisking together the olive oil, lemon juice and red wine vinegar in a bowl. Set aside.
  2. Assemble the salad by mixing the rest of the ingredients into a large bowl: tomatoes, cucumbers, red onion, feta, oregano, and olives.
  3. Pour the dressing over the salad and toss. Salt and pepper to taste. Enjoy!
    • *Note: if you’re making this ahead of time, don’t add the dressing until you’re ready to serve, otherwise the salt content from the dressing will cause the veg in the salad to release their liquids and you’ll end up with a wet sloppy salad.

AbbyLeave a comment

Vietnamese Fish Sauce (Nuoc mam)


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: sauces, dips, asian
Serves: 1/2 cup | Prep time: 10 mins | Mix time: 30 seconds

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Nuoc mam is a staple in Vietnamese cuisine. You may also see it commonly referred to as “nuoc cham” in many restaurants. I’ve been told “nuoc cham” means ‘sauce’ in Vietnamese whereas “nuoc mam” is more specifically ‘fish sauce’ which would be more accurate in this case. Whichever name you call it, it is delicious. It’s a sauce made of sugar, garlic, lime, chillies, and fish sauce (shocker), giving it a salty, sweet, sour and a little spicy taste all in one sauce! It’s often used as a dipping sauce (think lemongrass pork, prawn spring rolls…mmmm) or as a dressing drizzled over a bowl of vermicelli with veg. If you’ve never had it before, it smells a little funky but adds SO much flavour to a dish. It’s so simple to make and because of the high acidity content of the ingredients, it keeps for a very long time in the fridge so you can make a buttload and always have some on hand for a quick meal.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 3 Tbsps warm water
  • 1 Tbsp caster sugar
  • 1 Tbsp lime juice (~1 lime)
  • 2 Tbsps fish sauce
  • 2 garlic cloves, minced
  • 2 bird’s eye chillies, finely chopped

Directions:

Dissolve the caster sugar in the warm water then add the rest of the ingredients to the bowl. Mix and taste. Adjust ingredients as needed. Done!

More sour = add more lime juice
More salty = add more fish sauce
More sweet = add more sugar
More spicy = more chillies

Summarized Recipe:

Vietnamese Fish Sauce (Nuoc mam)

Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: sauces, dips, asian
Serves: 1/2 cup | Prep time: 10 mins | Mix time: 30 seconds

Ingredients:

  • 3 Tbsps warm water
  • 1 Tbsp caster sugar
  • 1 Tbsp lime juice (~1 lime)
  • 2 Tbsps fish sauce
  • 2 garlic cloves, minced
  • 2 bird’s eye chillies, finely chopped

Directions:

  1. In a bowl, dissolve the sugar in the warm water.
  2. Add the rest of the ingredients to the bowl and mix. Taste and adjust ingredients as needed. Done!

Feel free to make a buttload. It keeps really well.

AbbyLeave a comment

So Easy Flatbread for Wraps


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: breads, easy
Serves: 4 medium flatbreads | Prep time: 5mins + 30mins rest | Cook time: 20 mins (5 mins per flatbread)

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Flatbread is the overarching term for a flat piece of bread (duh) which encompasses countless variations from all over the world including paratha, roti, naan, pita, bing…etc. This basic recipe was adapted from Julie Goodwin and makes a flatbread that best resembles a paratha x pita with slightly crispy edges and a soft centre that’s perfect for wraps. You can even roll it out thinner and make pita chips for dipping! (If you’re looking for a more sturdy flatbread for pizzas, check out my basic dough recipe.) There are only a few ingredients you’ll need for this recipe and it is so simple and straight forward that you’ll never buy store-bought wraps ever again! You don’t even need to turn on the oven or proof the dough. Just mix the ingredients into a bowl, knead for a couple minutes then rest it for 30 mins and you’re ready to cook it! There’s no baking involved, just cook it on a pan for a few minutes on each side and you’re ready to serve. Easy, huh?

This recipe makes 4 medium pieces of wraps. If you prefer larger full-sized wraps then double the recipe and divide your dough balls into 6 pieces instead of 4. I love making these because I can control how thick, thin, or large I want my wraps and also control how crispy and toasty it is. I can make as many as I need and not worry about leftover wraps that might go mouldy in a few days if I forget to use them and there’s also no waste from food packaging. It’s a win-win!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 cups (300g) all purpose flour + more for dusting
  • 3/4 tsp salt
  • 3 1/2 Tbsp (50ml) olive oil
  • 3/4 cup (185ml) milk

You can also sub the olive oil in the dough for butter to make it more buttery, but the taste difference is pretty minimal so I omit it for the health reasons.

You can also use whole wheat flour but the result will be a bit more dense and dry. It also won’t puff up on the stove and you may need to add more oil.

Directions:

In a large wide-based bowl, mix the flour and salt together. Make a well in the centre of the flour and add in the olive oil and milk to the centre.

  • Push the flour into the centre of the well
  • Mix with your hands
  • Mix with your hands until you get a scraggly dough then start kneading
  • Knead until you get a smooth elastic ball
  • Done kneading!
  • Cover with a clean towel and rest for 30mins

Mix the ingredients together with your hands by bringing in the flour from the sides of the bowl into the centre until you get a rough sticky dough. Knead the dough in the bowl (or onto a flat surface if your bowl is too small) for about 2-3 minutes until you get a smooth elastic dough ball. You can add more flour as you knead if your dough ball is sticky. Cover your dough with a clean tea towel and let it rest for 30mins at room temperature.

Alternatively you can also use a stand mixer for this step but there’s so little kneading required that I couldn’t be bothered getting out my machine and washing extra bowls.

  • 3-5mm thickness

After 30mins, divide the dough into 4 equal pieces and roll each piece out to about 3-5mm thickness.

Rolling it out thinner makes it crispy and difficult to use as a wrap without cracking (but might make some good chips for dipping!). Rolling it too thick will result in a doughy dense flatbread.

Heat a skillet on MED heat and when the pan is heated, add a small drizzle of olive oil (~1 tsp) and swirl it around so it coats the pan. Put a rolled out dough onto the oiled pan. After a few minutes the flatbread may form puffy pockets of air (some bigger than others) – this is normal but not all flatbreads will puff up so don’t worry if yours doesn’t. Check the bottom of the flatbread and flip it when you see toasted golden brown spots (~3 mins). Cook again on the other side until golden. Repeat this cooking method with the other 3 flatbreads, adding a small amount of oil to the pan each time you start cooking a new dough. Stack the finished flatbreads on top of each other to keep them soft and warm until ready to serve. Done!

Note: You can make these ahead of time and keep it in the fridge covered. Just microwave them when you’re ready to use or toast them in the oven until warm. You can also freeze the cooked bread or keep the dough in the refrigerator for a couple days, wrapped.

I used this flatbread to make a wrap with leftover garlic rosemary lamb roast, creamy mint yogurt sauce and quinoa with dill. It was SO good!

Summarized Recipe:

So Easy Flatbread for Wraps

Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: breads, easy
Serves: 4 medium flatbreads | Prep time: 5mins + 30mins rest | Cook time: 20 mins (5 mins per flatbread)

Ingredients:

  • 2 cups (300g) all purpose flour + more for dusting
  • 3/4 tsp salt
  • 3 1/2 Tbsp (50ml) olive oil
  • 3/4 cup (185ml) milk

Directions:

  1. In a large wide-based bowl, mix the flour and salt together.
  2. Make a well in the centre of the flour and add in the olive oil and milk to the centre.
  3. Mix the ingredients together with your hands by bringing in the flour from the sides of the bowl into the centre until you get a rough sticky dough. Knead the dough in the bowl (or onto a flat surface if your bowl is too small) for about 2-3 minutes until you get a smooth elastic dough ball. You can add more flour as you knead if your dough ball is sticky.
  4. Cover your dough with a clean tea towel and let it rest for 30mins at room temperature.
  5. After 30mins, divide the dough into 4 equal pieces and roll each piece out to about 3-5mm thickness.
  6. Heat a skillet on MED heat and when the pan is heated, add a small drizzle of olive oil (~1 tsp) and swirl it around so it coats the pan. Put a rolled out dough into the oiled pan and cook until you see toasted golden brown spots on both sides (~3-5 mins per side) on both sides. Repeat this cooking method with the other 3 flatbreads, adding a small amount of oil to the pan each time you start cooking a new dough. Stack the finished flatbreads on top of each other to keep them soft and warm until ready to serve. Done!

Note: You can make these ahead of time and keep it in the fridge covered. Just microwave them when you’re ready to use or toast them in the oven until warm. You can also freeze the cooked bread or keep the dough in the refrigerator for a couple days, wrapped.

Abby1 Comment

Roast Lamb with Garlic Rosemary Rub


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: mains, easy
Serves: 4 | Prep time: 15 mins | Cook time: 90 mins

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A few months ago Toby’s parents came home with a big leg of lamb and challenged us to cook it. We haven’t made many roasts before because it’s always too much food when it’s usually just the two of us and I had little to no experience cooking big hunks of meat because it’s not something I grew up with eating in a traditional Asian household. Toby was excited for the challenge and found an amazing recipe for a lamb roast from Damn Delicious – which is exactly where this recipe has been adapted from. This lamb is SO damn good and it came out perfectly the first time. We were all blown away by it and have since made it 3 more times! The flavourful garlic rosemary rub works so well with this lamb and even better when paired with this creamy mint yogurt sauce.

Making a roast lamb is so much easier than we thought. Just massage the garlic rosemary rub all over the lamb and pop it in the oven and wait. Done! The only thing I would definitely suggest getting is a meat thermometer if you don’t have one. It’s a fantastic tool to check the doneness of your meat without having to slice into it and let the juices escape as well as having a prettier presentation when serving. They’re inexpensive and costs around $10-15 for a decent one. The original recipe calls for bone-in lamb but you can use a boneless lamb roast and have the exact same results (you may need to adjust the cooking time a little).

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Ingredients for the rub
  • Garlic Rosemary Rub:
    • 4 cloves garlic, minced
    • 1 Tbsp olive oil
    • 1 Tbsp fresh rosemary leaves, finely chopped
    • 1 Tbsp fresh thyme leaves, finely chopped
    • 1 Tbsp dijon mustard
    • 1 Tbsp salt
    • 2 tsps ground black pepper
  • 2kg lamb roast without bone or 2.5-3kg leg of lamb bone-in
    • If you’re using a smaller or larger lamb, make sure you adjust the amount of rub you use accordingly so you don’t end up with an overly salty smaller lamb or an under-seasoned larger lamb.

Directions:

Preheat oven to 180˚C.

Make the rub: In a small bowl, combine all the ingredients for the rub: garlic, olive oil, rosemary, thyme, dijon, salt and pepper. (If you’re feeling lazy you can alternatively combine it all in a food processor and blitz to save time on chopping.) Set aside.

Rinse and pat your lamb dry. Use a sharp knife to shallow score the top of the lamb (this helps the rub seep through).

Place the lamb (fat side up) in a roasting pan lined with a baking mat or aluminum foil. Rub the rosemary garlic rub all over the lamb, getting into the crevices. You do NOT need to use the whole rub if you have a smaller lamb (it may become too salty).

Bake in the preheated oven on the middle rack until the internal temperature reaches 58-60˚C (135F) for med-rare to medium doneness (place your thermometer in the centre of the lamb at the thickest part or near the bone to measure). If you don’t have a thermometer, slice your lamb at the thickest part to check for doneness. It will take roughly 1.5 hours to cook, depending on the size of your lamb. Baste the lamb in its juices every half an hour. If you find that the outside of your lamb is starting to burn before you reach the designated internal temperature, lightly cover the outside of the lamb with some aluminum foil to protect from the heat while the rest of the lamb continues to cook.

Once it’s done, take out the lamb and let it rest for 15 mins to let the juices redistribute before slicing. The lamb will continue to cook another 5˚C while resting.

Slice and serve immediately!

P.S. Slice up any leftovers and store it with the remaining juices and make a delicious wrap the next day! In this photo I’ve served the lamb over homemade flatbread with leftover mint yogurt sauce and some cooked quinoa mixed with dill.

Summarized Recipe:

Lamb Roast with Garlic Rosemary Rub

Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: mains, easy
Serves: 4 | Prep time: 15 mins | Cook time: 90 mins

Ingredients:

  • Garlic Rosemary Rub:
    • 4 cloves garlic, minced
    • 1 Tbsp olive oil
    • 1 Tbsp fresh rosemary leaves, finely chopped
    • 1 Tbsp fresh thyme leaves, finely chopped
    • 1 Tbsp dijon mustard
    • 1 Tbsp salt
    • 2 tsps ground black pepper
  • 2kg lamb roast without bone or 2.5-3kg leg of lamb bone-in
    • If you’re using a smaller or larger lamb, make sure you adjust the amount of rub you use accordingly so you don’t end up with an overly salty smaller lamb or an under-seasoned larger lamb.

Directions:

  1. Preheat oven to 180˚C.
  2. Make the rub: In a small bowl, combine all the ingredients for the rub: garlic, olive oil, rosemary, thyme, dijon, salt and pepper.
  3. Rinse and pat your lamb dry. Use a sharp knife to shallow score the top of the lamb.
  4. Place the lamb (fat side up) in a roasting pan lined with a baking mat or aluminum foil. Rub the rosemary garlic rub all over the lamb, getting into the crevices. You do NOT need to use the whole rub if you have a smaller lamb (it may become too salty).
  5. Bake in the preheated oven on the middle rack until the internal temperature reaches 58-60˚C (135F) for med-rare to medium doneness (place your thermometer in the centre of the lamb at the thickest part or near the bone to measure). If you don’t have a thermometer, slice your lamb at the thickest part to check for doneness. It will take roughly 1.5 hours to cook, depending on the size of your lamb. Baste the lamb in its juices every half an hour. If you find that the outside of your lamb is starting to burn before you reach the designated internal temperature, lightly cover the outside of the lamb with some aluminum foil to protect from the heat while the rest of the lamb continues to cook.
  6. Once it’s done, take out the lamb and let it rest for 15 mins to let the juices redistribute before slicing. The lamb will continue to cook another 5˚C while resting.
  7. Slice and serve immediately!

Abby1 Comment

Creamy Mint Yogurt Sauce


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Cook time: 30 secs

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Cool boy Sheldon helping out with harvesting mint from the garden

Lamb is a pretty popular meat in Australia and it’s commonly paired with a mint sauce/jelly. Toby and I made our first roast lamb a couple months ago and it was so delicious that we’ve made it 3 more times since (recipe here). The lamb we made had such beautiful strong flavours from the rub that I decided to make a more subtle mint sauce using Greek yogurt. The sauce was a big hit with the fam and I’m sharing it here with you today! There’s only a few ingredients required to make this creamy sauce. The mint flavour is more subtle compared to a traditional mint sauce but it works well with the lemon and garlic and the addition of cumin adds a little extra depth to compliment the lamb. You can also use this sauce as a dressing over a quick cucumber salad to have on its own or as a side with the lamb.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 cup (245g) greek yogurt
  • 1/2 cup mint leaves, chopped
  • 1 large clove garlic, minced
  • 1/2 Tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Directions:

Mix all the ingredients in a bowl. Taste adjust lemon, salt or pepper as needed. Done!

Try it with the garlic rosemary lamb roast. Mmmmmm.

Summarized Recipe:

Creamy Mint Yogurt Sauce

Date Published: August 18th, 2020 | Last Updated: August 18th, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Cook time: 30 secs

Ingredients:

  • 1 cup (245g) greek yogurt
  • 1/2 cup mint leaves, chopped
  • 1 large clove garlic, minced
  • 1/2 Tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Directions:

  1. Mix all the ingredients in a bowl. Taste adjust lemon, salt or pepper as needed. Done!

Abby1 Comment