Lamb

With bacon and lamb this is a meat lover's dream meal.

Tender lamb encased in baked eggplant and haloumi cheese.

Pine nuts add a new flavour to this classic Kiwi lamb dish.

Fragrant and delicious Indian curry with soft pumpkin and spicy coconut.

Lamb shank with split green peas and tomato brought to you by New Zealand Woman's Weekly

Za'atar is a Middle-Eastern blend of roasted dried spices; you can make your own as shown below or you can purchase it ready-made from Middle-Eastern food stores. It adds fabulous spice to this kebabs and hummus recipe.

A quick and easy stir-fry that gets a lift from the addition of teriyaki sauce.

Big pasta shells are perfect for soaking up the delicious, mustardy balsamic vinaigrette on this Greek lamb, feta and eggplant pasta.

Creamy mash with tender lamb shanks that will melt in your mouth, all smothered in a rich gravy. The perfect mid-winter dinner.

Puy lentils are from the region of the same name in France. Very small and particularly fast cooking, they have a delicate, almost nut-like flavour that lets the marinated lamb backstrap stand out as the star of the show.

Tender, marinated cubes of beef on a skewer with crunchy peanut sauce, beef satay sticks are an ever popular party dish.

Tender lamb cutlets are just fabulous with baby beetroot and a dollop tzatziki. You can boil, steam or roast the baby beets, but roasting them brings out the flavour best.

This lamb, eggplant and prune tagine is rich, unctuous and utterly delicious. Best served on a pile of fluffy couscous with preserved lemon.

This dish is sophisticated enough to serve at a dinner party.

The eggplant can be brushed with 1 tablespoon olive oil and cooked under the grill, if you prefer. Beef mince can be used in place of the lamb mince. Note

Substitute cashews for pistachios if you like. Also goes well with pan-fried white fish fillets; grilled beef fillets. Deglazing is the initial step in making a sauce that incorporates the browned bits sticking to the bottom of a pan in which meat has been cooked. A small amount of liquid is added to any remaining […]

Make-ahead tips 1 month Make meatballs and relish, freeze. 24 hours Thaw meatballs and relish in refrigerator overnight. Last Reheat meatballs in 180°C (160°C fan-forced) oven and relish in saucepan, or both can be reheated separately in microwave oven. Note

Cook vegetables slowly to prevent them blackening before they have softened. Before adding lamb to the grill, increase heat to medium-high. Note

The lamb and vegetables can be prepared, ready for roasting, a day ahead of time. serving suggestion Note

Panang curry has a distinct peanut flavour, the addition of peanut butter helps to bring out the flavour when using a bought paste. To reduce the fat content of this recipe, use coconut milk or light coconut milk. Note

The perfect summer lamb dish for cooking on the backyard barbecue.

Tender spiced lamb with a fruity couscous packed full of oranges, dates and walnuts.

Recipe is suitable to freeze without the parsley. Thaw overnight in the fridge. Reheat in a saucepan and sprinkle with parsley to serve. Note

This rich combination of spices cooked in coconut cream is classic Malaysian cooking, combining the country’s Indian and Straits-Chinese influences. This recipe uses black mustard seeds (sometimes sold as brown mustard seeds), which are more pungent than the white (or yellow) seeds used in most prepared mustards. Not suitable to freeze. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

Bring the Med to your home with these scrumptious lamb meatballs and a garlicky white bean dip.

The lamb will be easier to cut if you freeze it for about 20 minutes before slicing. Note

Kalonji, also known as nigella, are tiny, angular seeds, black on the outside and creamy within, having a sharp nutty flavour that can be enhanced by a brief toasting in a dry hot pan before use. Kalonji can be found in most Asian and Middle-Eastern food shops. Note

Tender lamb backstraps with a spiced shiitake mushroom crust and a crunchy Asian salad.

Japanese breadcrumbs are also known as panko breadcrumbs. They are found with packaged breadcrumbs in most supermarkets. Note

Make double the herb rub mixture, toss half the quantity through steamed couscous and serve with the lam Note

We used a mild curry powder for flavour but use what you like. Freeze any leftover coconut milk and store it in user-friendly portions for future meals. Note

Serve with warm naan and yoghurt. Curry can be made 2 days ahead. Curry pastes vary in heat, so adjust amount to suit your taste. Okra, also known as bamia or lady fingers, is a green, ridged, oblong pod with a furry skin. Native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

Roast lamb with tomato and potatoes

Chapatis are available in packets of 6 from the bakery section in supermarkets. You can substitute any variety of flour tortillas, if preferred. Note

Pide is a Turkish-style pizza, usually stuffed with a spiced lamb filling.

Flavour-packed lamb and olive balls served with anchovy aioli and lemon wedges.

To use preserved lemon, remove and discard the pulp, squeeze the juice from the rind, then rinse the rind well; chop the rind finely. If preferred, substitute 1 teaspoon finely grated fresh lemon rind at each stage for the preserved lemon. Note

From the humble baked bean to the chickpea, legumes contain healthy components linked with protection against diseases such as cancer, diabetes and heart problems.

A delicious French-style roast leg of lamb in a tomato stew with rosemary and white beans.

Create these Greek-style meatballs to make the perfect sharing platter.

Broccolini is a cross between broccoli and chinese kale; it resembles broccoli in appearance, but is milder and sweeter in taste. It has long asparagus-like stems and a long loose floret, both completely edible. Baby buk choy or gai lan work well in this stir-fry, too; use in place of the broccolini. Note

These fragrant and spicy lamb skewers are great for sharing with friends and family.

This is a bright and colourful summery dish with lots of big flavours and great textures.

Recipe is based on a traditional lamb roast recipe from northern India. Note

A rich, slowcooked French casserole with lamb, white beans, streaky bacon and crushed tomatoes.

You can used store-bought char-grilled capsicum for this recipe, if you like. Note

With the help of a pressure cooker, make these exquisitely spiced and flavoured Greek lamb shanks in no time.

Delicious and fragrant lamb fillet in chilli and coconut milk from Australian Women's Weekly.

Tender slow-cooked lamb shoulder with a sweet and delicious quince and honey rub.

Not suitable to freeze. Not suitable to microwave. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using your pressure cooker. Note

Tender lamb backstraps with a crunchy sesame, chilli and parsley crumb.

This is a great recipe for entertaining in the cooler months. Lamb shoulder chops and chump chops are also suitable for this recipe. Note

Ras el hanout is a blend of Moroccan spices available in delis and specialist food stores. If you can’t find it, use a moroccan seasoning available in supermarkets. Note

Leftover roast chicken can be used in place of the lamb in this recipe. Tarragon marries beautifully with chicken, so instead of using ground cumin, add 2 teaspoons finely chopped fresh tarragon to the batter. Note

Fragrant and delicious spicy coconut lamb curry with potato and eggplant.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Frying the herbs in butter, rather than adding them directly to the sauce, gives them extra flavour and keeps them bright green. Recipe not […]

A fragrant and simple spiced lamb dish with rice and lentil from Australian Women's Weekly.

Not suitable to freeze. If you have one, try using a mandoline to cut the potatoes into paper-thin slices, otherwise, use a very sharp knife. We used a merlot-style wine in this recipe. Note

Spice-rubbed lamb salad with roast capsicum, red onion and dutch carrots.

Celeriac is a tuberous root with knobbly brown skin, white flesh and a celerylike flavour. Keep peeled celeriac in acidulated water to stop it discolour ing. In addition to being boiled and mashed, as we have done here, celeriac can be grated and eaten raw in salads; used in soups and stews; or sliced thinly […]