Lamb

A roast joint should be rested before serving to allow the meat to relax. The heat of the oven causes the meat fibres to tighten, so as meat rests the fibres will relax, allowing the meat juices to redistribute themselves throughout the joint. Try to carve the joint across the grain so that each slice has short fibres which feel tender to eat.

You can buy artichoke quarters from most delicatessens. You could use steamed broccolini if artichokes are not available. If fresh broad beans are not available, buy them frozen. Note

This delicious recipe uses orecchiette, a traditional pasta from southern Italy's Puglia region, where it is made from semolina, and is served with oil, sausage and leafy greens.

Dukkah-crusted lamb with smoked eggplant dip from Australian Women's Weekly.

If fresh coconut is unavailable, use 1 cup finely shredded dried coconut. The chutney is best if made with a firm (just underripe) honeydew melon. To open a fresh coconut, pierce one of the eyes then roast coconut briefly in a very hot oven only until cracks appear in the shell. Cool, then break the […]

A delicious and fragrant tandoori lamb with cucumber raita from Australian Women's Weekly.

A quick, easy and delicious meal to make during the week.

This Indian spiced lamb dish goes beautifully alongside the fresh bean salad. Be sure to bamboo skewers for 30 minutes before use to prevent them scorching during cooking.

Rich and aromatic, this lamb and cashew curry is a refreshing change from the classic curry dishes.

The stew is best made just before serving. If you want to freeze it, cook it up until the end of step 2. Add the mushrooms after reheating thawed stew. Note

Back in the day, us kids used to call lamb cutlets 'chops with handles'. We'd pick them up and eat them with gusto. You'll be tempted to do the same with this recipe.

This easy one-pot meal is completely delicious and makes for a lovely family dinner.

These home made samosas are a perfect share plate or starter for your next dinner party.

A healthy and filling salad with lots of bright colours.

Most of us love a good meatloaf because, as well as tasting great, they are also versatile and economical.

Tender lamb stuffed with spicy, harissa couscous makes a great centrepiece for a dinner party. Serve with a cooling, yoghurt based dressing on the side.

Soak skewers in water for 30 minutes prior to using to prevent them from scorching during cooking. Note

Sticky tamarind-glazed riblets with a colourful rice noodle stir-fry from Australian Women's Weekly.

Crispy and crunchy dukkah-coated lamb cutlets with honey and pomegranate molasses.

You can add grated lemon rind to the parmesan crumbs to add extra zest to these lamb cutlets if you like.

Black beans, also known as turtle beans, are a common ingredient in Caribbean and Latin American soups, salsas and salads. They are not the same as Chinese black beans, which are fermented soy beans. Note

This delicious Moroccan spiced couscous dish is packed full of flavour and is super quick to prepare, making it a perfect mid-week family dinner.

Big Italian flavours take this stew to the next level.

Dukkah is a Middle Eastern spice blend containing toasted nuts and seeds. It is usually based on hazelnuts, spices and sesame seeds, and teamed here with roasted garlic yoghurt it will make your lamb cutlets sing.

If snake beans are unavailable, use green beans. Note

Roast lamb is an all-time family favourite, and for good reason. This delicious version will satisfy the gluten-free, paleo, low-carb, or just plain hungry.

Beetroot relish will keep, covered and refrigerated, up to three days. Note

The barbecue is the perfect way to cook a butterflied leg of lamb. Have your butcher trim, split, and debone a whole leg for you.

Recipe can be made a day ahead and refrigerated, covered. Note

Studded with olives and zested with lemon, this tender Greek-style lamb casserole makes a satisfying, savoury supper.

A bright and colourful dish with lamb cutlets, char-grilled vegetable salad and a chunky pesto.

Cosy up with this winter with tender slow-cooked lamb shanks and dreamy white bean purée.

Chermoulla is a marinade of fresh and ground herbs and spices often used in the cooking of North Africa. This tender chermoulla lamb is gorgeous served with chickpea salad and pitta bread.

Chiffonade is a way of cutting leafy herbs into thin strips. Lay leaves flat on top of each other, then roll up tightly and cut into thin strips. Note

A beautiful, bright and healthy lamb, burghul and grilled zucchini salad.

Sumac, a purple-red astringent spice, can be teamed with almost anything ­ from fish to meat. It is also great sprinkled over vegetables. You can find sumac at any Middle-Eastern food store.

This recipe is good served warm or at room temperature. If not serving immediately, do not toss the ingredients together or the pasta will absorb the dressing. Note

Roast lamb is always a crowd pleaser. Team it with mint sauce and you'll be rewarded with rapturous applause and cheering. Well, almost.

A healthy and filling warm lamb sausage and ravioli salad from Australian Women's Weekly.

Char siu sauce can also be labelled chinese barbecue sauce. You can use lamb backstrap for this recipe, if you prefer, slicing it thinly before use. Note

For a more intense flavour, marinate the lamb 1 hour. Note

An rich and aromatic stew of lamb, white bean, tomato and thyme.

Recipe is not suitable to freeze. If you’d prefer a vegetarian option of this soup. Microwave rice is fine to use here. Note

Soak 12 bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking. Note

For a tasty family meal, serve wedges of these cheesy quesadillas with a big dollop of zesty guacamole.

Cover fillo pastry sheets with a piece of plastic wrap then a damp tea towel to prevent it from drying out while it’s not being used. Note

Delicious pink barbecued lamb with a smoky and crunchy crust with a date and pistachio couscous.

A traditional Turkish dish that is great for sharing with family and friends.

These delicious herb-crusted lamb racks are brilliant served with kipfler potatoes and a green salad to create a gourmet dinner the whole family will love. Leaving the racks to rest for 10 minutes will guarantee a tender result.

A perfect meal that satisfies a hankering for meat and potatoes, while providing something just a little bit special. Remember to rest the meat for a perfectly moist and succulent result.

This lamb tastes exquisite. Do try to use dried mint (it’s readily available) because it gives a different flavour to our common garden mint.

A roasted lamb rack smothered in herb crust served with crispy roasted potatoes finished off with leeks gently poached in wine and stock. What more could the family want?

Lamb chops with roasted garlic yoghurt, smothered in a fragrant Middle Eastern herb mix.

Nothing goes better with lamb than rosemary and balsamic - try these delicious chops.

To freeze. Complete recipe to the end of step 2. Individually wrap patties in plastic wrap. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Continue from step 3. Note

Anchovy, chilli and lime lamb from Australian Women's Weekly.

You can’t get much more traditionally Turkish than this combination of lamb, spinach and feta. You can also try cooking these in a sandwich press it works beautifully. Note

Spicy lamb wraps with a red salad of cabbage, beetroot and red onion served with harissa yoghurt.

Döner kebab is a Turkish dish made of meat cooked on a vertical rotisserie. It can be made using chicken or beef.

Yakitori, grilled chicken, is commonly a Japanese type of skewered chicken.

Slow-cooker meals are a blessing during the working week, especially in the colder months. Let this lamb, spinach and chickpea pilaf greet you at the end of a busy day.

There's no need to get your boning knife out for this simple, tasty lamb leg with garlic and thyme, just ask your butcher to butterfly a leg of lamb for you.

Roasting cherry tomatoes intensifies the flavour and transforms them into a lovely accompaniment to the lamb. Note

Super-fast and easy Chinese lamb and black bean stir-fry.

You could use lamb leg or shoulder, cut into chunks, instead of shanks. Note

Stir-fry is always a dependable quick and healthy mid-week dinner, five spice and chilli lift this spicy chilli out of the ranks of the ordinary.

Make these lamb & quinoa pizzettas for a delicious party snack or summer lunch.

The classic Greek seasoning of lemon, oregano and garlic brings out the flavour and helps tenderise the meat for these marinated Greek lamb skewers. With Greek salad and smokey babaganoush on the side, it's a light, satisfying meal bursting with flavour.