Outback Lamb Rosemary Damper a Savoury Aussie Delight
Outback Adventures in Your Kitchen
Ever dreamt of the Australian outback? How about tasting it? This minced lamb and rosemary damper recipe is your passport.
It's a proper flavour bomb of savoury goodness. Honestly, it's simpler than you think to get going.
An Aussie Classic, Elevated
Damper is basically Australian damper recipe history in a loaf. It was traditionally baked in the ashes of a campfire.
My version takes that simple bread and stuffs it with delicious lamb mince recipes . Rosemary and garlic give it that extra oomph .
Think Aussie comfort food at its finest.
This isn't your nan's complicated recipe. We're talking medium difficulty. Prep takes about 30 minutes. Cooking it will take around 45 minutes.
You'll have a solid 6-8 servings. It is Easy damper recipe , even a beginner can manage.
Why You'll Love This Damper
Lamb is packed with protein, making this more than just a tasty treat. I reckon it's brilliant for a casual dinner.
It's also dead good for a picnic or a barbecue. It is Aussie comfort food . This recipe elevates the humble damper with a flavorful filling.
You can taste the fresh rosemary. You can use Beef stock substitute if you don't have access to beef stock, you can try any other vegetable stock, or water.
It's a great way to impress your mates.
Alright, let's get this rodeo started! You'll get all ingredients ready for minced lamb and rosemary damper.
The Star Ingredients
- For the Damper: Flour, baking soda, salt, milk, and oil.
- For the Lamb Filling: Lamb mince, onion, garlic, rosemary, Worcestershire sauce, and beef stock.
Right, time to raid the cupboards. Let's get cooking!
Ingredients & Equipment for Your Minced Lamb and Rosemary Damper Adventure
Alright, let's get this rodeo started! Before we dive into crafting this Minced Lamb and Rosemary Damper , let's make sure we've got everything we need.
Trust me, having all your ducks in a row makes the whole process way less stressful. Think of it as setting the stage for a culinary masterpiece.
Main Ingredients: Let's Get Precise!
- All-purpose flour: 3 cups ( 375g ), plus extra for dusting. Plain ol' flour is perfect.
- Baking soda: 1 teaspoon ( 5g ). Don't skip this, or your damper will be a brick.
- Salt: 1/2 teaspoon ( 3g ). Enhances all the flavors.
- Milk: 1 1/4 cups ( 300ml ). I use regular milk, but any kind should work!
- Vegetable oil or melted butter: 2 tablespoons ( 30ml ). Butter adds a richer flavour.
- Olive oil: 1 tablespoon ( 15ml ). For cooking the lamb.
- Onion: 1 large , finely chopped (about 1 cup). Yellow or white onion works great.
- Garlic: 2 cloves , minced. Fresh is always best, right?
- Lamb mince: 500g ( 1.1 lbs ). Look for good quality mince. The less fat, the better.
- Beef stock: 1/2 cup ( 120ml ). Adds that yummy depth. If you don't have beef stock substitute, chicken stock will do in a pinch.
- Fresh rosemary leaves: 1/4 cup (packed) ( 15g ), finely chopped. It has to be fresh !
- Worcestershire sauce: 1 tablespoon ( 15ml ). This adds a real savory punch.
- Salt and pepper: To taste. Seasoning is key, people!
- Egg: 1 , lightly beaten. For that gorgeous golden glaze.
Seasoning Sensations
This Aussie comfort food is all about those rustic flavors. The rosemary with the lamb is divine. A dash of Worcestershire sauce elevates it all! If you like a bit of heat, add a pinch of red pepper flakes to the lamb mince recipes.
Equipment Essentials
- Large mixing bowl . Gotta mix the dough, you know?
- Large skillet or frying pan . For cooking the lamb filling.
- Baking sheet . To bake our masterpiece.
- Parchment paper or baking mat . This helps the damper from sticking.
Honestly, that's all you really need. You can easily substitute the baking mat, and a spatula can replace a wooden spoon.
Outback Lamb & Rosemary Damper: Let's Get Cooking!
Alright, let's get this rodeo started! I'm so excited to share my take on this Minced Lamb and Rosemary Damper .
It's like a savory hug in a loaf. Honestly, I’ve always loved Aussie comfort food . It reminds me of camping trips as a kid! This recipe is deadset simple, and tastes amazing.
Who needs a yeast when you got this easy damper recipe ? It's way easier than it looks, I promise!
Prep Steps: Gearing Up
Before you even think about turning on the oven, let's get organised. That's the secret to any great dish. Mise en place is your best friend! Chop your onion, mince your garlic, and measure out your flour.
Having everything ready saves so much time and stress. Remember, sharp knives are safer than dull ones.
step-by-step: Let's Get Crackin'
- Sauté chopped onion and minced garlic in olive oil in a large skillet, about 5 minutes .
- Add 500g lamb mince and cook until browned.
- Stir in 1/2 cup beef stock , rosemary, and Worcestershire sauce. Simmer until reduced. Season with salt and pepper. Set aside and let it cool. You could use a beef stock substitute if you want.
- In a bowl, whisk together 3 cups flour , baking soda, and salt.
- Add milk and oil (or butter). Mix until just combined.
- Pat dough into a 12 inch circle. Spoon cooled lamb filling over half.
- Fold dough over to cover filling. Press edges to seal.
- Brush top with beaten egg. Bake at 350° F ( 175° C) for 40- 45 minutes .
Pro Tips: Secrets to Damper Success
Don't overmix the dough! Seriously, it'll turn into a brick. Nobody wants a brick damper, Alright? If your damper is browning too fast, loosely cover it with foil.
Serve warm with sour cream . It complements the Rosemary lamb filling so well. You can even make the lamb filling a day ahead to save time! It will even taste better.
This recipe for minced lamb and rosemary damper will blow your mind, you will never look at another ordinary recipe.
Recipe Notes for Your Outback Adventure
Alright, let's dive deeper into making this minced lamb and rosemary damper . Think of these notes as your trusty guide.
It's not just about following steps. It's about making this recipe your own.
Serving Suggestions: Aussie Style
Okay, so you've baked your masterpiece. Now, how do you serve this beauty? Think classic Aussie comfort food with a modern twist.
- Plating Perfection : Slice the savoury damper into wedges. Arrange them artfully on a wooden board. Garnish with a sprig of fresh rosemary.
- The Perfect Pairing : This goes brilliantly with a dollop of sour cream . A fresh garden salad balances the richness. A cold beer? Always a good shout.
Storage Tips: Keepin' it Fresh
Leftovers? Storing this minced lamb and rosemary damper is easy peasy.
- Fridge Fun : Wrap cooled damper tightly in foil. Store in the fridge for up to 3 days.
- Freezing Facts : Slice cooled damper. Wrap individually. Freeze for up to 2 months. Thaw completely before reheating.
- Reheating Realness : Warm slices in a moderate oven, 175° C ( 350° F) , until heated through. Microwaving works too, but it can get a bit soggy.
Variations: Spice It Up or Tone It Down
Fancy a change? This recipe is your oyster.
- Dietary Dance : Swap the lamb mince for lentils and mushrooms. It's a cracking vegetarian version. Use almond milk instead of regular milk.
- Seasonal Swaps : In winter, add root vegetables to the lamb filling. In summer, throw in some zucchini or bell peppers.
Nutrition Basics: Goodness Inside
This minced lamb and rosemary damper isn't just tasty. It's pretty good for you too.
- Nutshell Nutrition : Each serving has about 450 calories. You also get a solid hit of protein and some essential carbs.
- Health Highlight : The rosemary adds antioxidants. The lamb gives you iron. It's a win-win.
Making damper without yeast is easier than you think. Honestly, this easy damper recipe is almost foolproof. Don't be scared to give it a go.
Remember, best served with sour cream , you'll be transported to the Outback cooking . Even if you only have beef stock substitute , it will taste good.
You got this. Alright, let's get this rodeo started! Make sure to research for an authentic Australian damper recipe so that you can bake it like a real Aussie.
Look up some Lamb mince recipes so you can get some ideas for more mince dishes. The Rosemary lamb filling will give you that perfect aroma that is just so good.
Frequently Asked Questions
What exactly is damper, and how does this minced lamb and rosemary version differ from the traditional Aussie recipe?
Damper is a traditional Australian bush bread, historically baked in the coals of a campfire. This minced lamb and rosemary damper recipe puts a delicious spin on the classic by incorporating a savoury filling of lamb mince, rosemary, and spices, making it more of a meal than just plain bread.
Think of it as a kind of Aussie pasty, cob loaf or filled bread!
Can I make the minced lamb and rosemary damper ahead of time?
You can definitely get a head start! Prepare the lamb filling a day in advance and store it in the fridge. However, it's best to make the damper dough and assemble the whole thing closer to baking time. The longer the dough sits, the less rise you'll get, and you want a lovely, fluffy damper!
Help! My damper is browning too quickly on top. What can I do?
No worries, mate! If your minced lamb and rosemary damper is getting too brown too fast, simply tent it loosely with aluminum foil. This will shield the top from direct heat and allow the inside to cook through without burning the outside.
Just remove the foil for the last 10 minutes of baking to ensure it's golden brown.
Is there anything I can substitute for the lamb mince? I'm not a big fan of lamb.
Absolutely! You can easily swap the lamb mince for beef mince, or even pork mince. For a vegetarian version, try using finely chopped mushrooms and lentils with a touch of veggie stock. You could even throw in some grated cheese, like cheddar or parmesan!
How should I store leftover minced lamb and rosemary damper?
Leftover damper should be stored in an airtight container in the refrigerator. It's best consumed within 2-3 days. To reheat, you can wrap a slice in foil and warm it in the oven at a low temperature, or microwave it in short bursts to prevent it from drying out.
It also tastes great cold, perfect for lunchboxes and picnics!
Outback Lamb Rosemary Damper A Savoury Aussie De
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 20g |
| Fiber | 3g |
