Planning and preparing your weekly meal prep can be tiring and even the most delicious meal can get boring by day three or four. So what if you could take one cut of meat and use it for several different and exciting meals throughout the week?
Enter lamb mince – the tasty, versatile and easy to cook solution that will help you mix up your summer repertoire. Helping you save time and money, these recipes will add flavour and variety to your previously stale routine.
Whether you are cooking for two with a lamb mince and eggplant san choy bau, entertaining guests with a Greek lamb mince nachos to share, or enjoying fresh summer ingredients with a tasty Vietnamese style lamb mince salad for the family, these recipes will have you covered every day of the week.
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The perfect dish for those nights when two is the best company.
Preparation: 10 minutes
Cooking: 10 minutes
250g lean lamb mince
1 tbsp vegetable oil
1 small eggplant, diced into 1cm cubes
2 tsp finely grated ginger
2 clove garlic, crushed
4 tbsp soy sauce
4 tsp white miso paste, whisked with 2 tbsp warm water
6 iceberg lettuce cups, to serve
Toasted sesame seeds, coriander sprigs and cucumber batons, to serve
Heat oil in a frying pan or wok over medium-high heat. Add eggplant and stir-fry for 3-4 minutes or until golden brown, then transfer to a plate with a slotted spoon.
Add ginger and garlic to pan and stir-fry for 30 seconds until fragrant. Add lamb mince and stir-fry for a further 2-3 minutes to cook through.
Return eggplant to the pan, add soy sauce, miso mixture and sesame oil, stir-fry to combine and season to taste.
Serve spooned into lettuce cups, scattered with sesame seeds and coriander and serve with cucumber on the side.
When cooking the mince break it up using your hands and place into the pan from the outside in to keep the cooking consistent.
For a great left over lunch option, you can easily double the recipe.
To make more of a substantial meal, serve with steamed rice.