Spiced Lamb and Pea Damper with Rosemary Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Australian damper bread infused with ground spices and sweet green peas, served warm with herbaceous rosemary butter. This australian-inspired beef ready in about 45 minutes pairs all-purpose flour, baking powder, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 Australian cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground coriander, 1 tsp ground cumin, and 1 tsp salt.
  2. Step 2: Using your fingertips, rub 4 tbsp cold cubed unsalted butter into the flour mixture until it resembles coarse crumbs.
  3. Step 3: Stir in 1 cup thawed green peas and 1/2 cup cooked cooled ground lamb evenly.
  4. Step 4: Gradually pour in 1 cup whole milk, mixing with a wooden spoon until a soft dough forms.
  5. Step 5: Turn dough onto a floured surface and knead gently 5 times to combine. Shape into a round loaf about 7 inches in diameter.
  6. Step 6: Transfer dough to a baking sheet lined with parchment paper and bake for 25-30 minutes until golden brown and hollow sounding when tapped.
  7. Step 7: Meanwhile, mix 4 tbsp softened unsalted butter with 2 tbsp minced fresh rosemary leaves.
  8. Step 8: Serve warm damper sliced with rosemary butter spread generously on top.

Equipment for this recipe

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Frequently asked questions

How long does Spiced Lamb and Pea Damper with Rosemary Butter take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Lamb and Pea Damper with Rosemary Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Spiced Lamb and Pea Damper with Rosemary Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Lamb and Pea Damper with Rosemary Butter for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Lamb and Pea Damper with Rosemary Butter?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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