Matt Preston’s Cheat’s Lamb Pide
Serves: 4 (2 of you in reality)
One of our favourite pastimes comes in three parts:
- Long, lunch with a few bottles of wine
- A few more drinks at home, music, laughter, talking shit
- Making the sort of dinner you want after 1. and 2.
Point 3. of course requires planning because you can’t just decide on a whim to cook something wonderful and outrageous on the couch at home. You not only need the ingredients to be in the fridge, you likely need to have made a start on it… because nobody feels like cooking a fresh meal at 7pm on a Saturday night after a few wines.
We spent a few nights up in Newcastle last year leading up to NYE.
We love a place up there – Parry Street Garage – which serves great pizza and pasta, great wines and beers and more great wine. And it was within walking distance of our AirBNB.
Fast-forward a few hours, the music is on and we commence Matt Preston’s Cheat’s Lamb Pide.
Fast forward another hour or so and we have the best, Saturday-night – still drinking wine – dinner, in Merewether.
Do this the next time you have your own long lunch and finish (or start) the night right!
2 tbsp olive oil
600gm lamb mince
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp sweet paprika
1 tsp ground cinnamon
4 ripe tomatoes, coarsely chopped
Sea salt and freshly ground black pepper
Seeds of 1 pomegranate
1/4 cup un-roasted pistachio kernels, coarsely chopped
1/4 cup flat-leaf parsley, coarsely chopped
1/4 cup mint leaves, coarsely chopped
2 tbsp lemon juice
4 oval-shaped rolls or small baguettes
1/3 cup Greek-style yoghurt (full fat!)
- Preheat the oven to 160c.
- Heat 1 tbsp of oil in a frying pan over a medium-high heat and add the lamb mince; cook, breaking up the mince for 10 minutes until well browned and crisping.
- Add the garlic, cumin, paprika and cinnamon and cook, stirring for 1 minute. Stir in the tomato and cook for 4 minutes until the tomato starts to break down. Season.
- Time for a red wine: pour one glass and enjoy. Turn the music up.
- Combine the pomegranate seeds, chopped pistachios, parsley, mint, lemon juice and remaining oil in a bowl.
- Cut a long slit along the top of each bread roll, ensuring that you do not cut all the way through. Open the roll slightly and scoop out a little of the bread. Spoon in the lamb mixture into the rolls to fill. Place on a baking tray and bake for 5 – 10 minutes until warmed through and the rolls are crisp and crunchy on the outside.
- Top the rolls with yoghurt and sprinkle with the pomegranate mixture.
- Tequila time!