Lamb

Panko are Japanese dried breadcrumbs, available from the Asian food aisle of the supermarket and Asian grocery stores. If time permits, chill crumbed lamb for 15 minutes before cooking. Swap lamb for pork cutlets. Cooking time may vary. Note

Kecap manis is an Indonesian sweet soy sauce found in the Asian food section of the supermarket or from Asian grocers. You can use 1/3 cup soy sauce combined with 2 tablespoons brown sugar instead. Note

Replace feta with fresh ricotta. Use 200g sliced cabanossi instead of cooking sausages. Note

Use chopped tomatoes instead of cherry tomatoes. Try tapenade or pesto instead of passata. Price will vary. When making fresh breadcrumbs, make doable or more. Freeze in resealable food storage bags in small portions to have on hand. Save money Buy in bulk when mince is on special. Place 500g portions in resealable food storage […]

No ovenproof frying pan? Sear lamb in frying pan, then transfer to a baking tray to cook in oven. Note

Japanese eggplant is a small, slender variety. You can use regular eggplant instead Use 350g chopped, peeled pumpkin instead of eggplant. Note

Use beef mince instead of lamb. You’ll need 1/2 slice day-old white bread to make 1/4 cup crumbs. No ovenproof dish? Use a loaf pan or cake pan instead. Cooking times will vary. Note

This is a great way to use up leftover rice. If you need to cook rice, bring equal amounts of rice and water to boil in saucepan, stir once to loosen grains from bottom, cover and set aside, 15-20 minutes, until water is absorbed. Make sure to cool down rice before using in fried rice. […]

Lamb fillets can be used in place of back straps. Note

To prepare your own char-grilled eggplant, brush slices with oil and char-grill for 2-3 minutes each side until tender. To char-grill capsicum, cut into four, remove all the seeds, and char-grill skin side down until blackened and tender. Place pieces in a seated plastic bag for 5 minutes. You should then be able to easily […]

We served this dish with a salad made with chunks of tomato, cucumber and onion, plus roughly chopped mint and parsley. Season to taste and toss with equal amounts of lemon juice and extra-virgin olive oil. Note

If liked add some crumbled feta to the salad. Patties can also be cooked in a frying pan on medium. Note

These chargrilled lamb kebabs are perfect for summer barbecues. With grape tomatoes and onion this is the perfect recipe to keep up your sleeve. Serve kebabs on a bed of herbed couscous.

These lamb kebabs are great for the barbecue. Keep this tasty and easy spiced lamb kebabs recipe with herbed couscous up your sleeve for when friends or family pop around.

Forequarter chops are sometimes quite large Simply halve them by slicing along the bone. Note

Leave out the lamb for a vegetarian option. Note

Casseroles can also be cooked on top of the stove – and it take a little less time. Note

Boned lamb leg could be used in this dish. Dried herbs can be used in place of fresh – use 1/4 of the quantity. Note

Canned lentils can be used – simply drain, rinse and add to the soup with the meat. This soup thickens on cooling, so add a little water. Note

To drain spinach, place in a sieve over a bowl. Press firmly with a wooden spoon to remove excess liquid. To ensure yolks don’t break, crack eggs, one at a time, into a small bowl. Gently slide egg onto pie. Note

Parsley can be used as an alternative to thyme. Note

If you don’t have passata, combine 2 tablespoons of tomato paste with 1/3 cup water. Deglaze pan by adding remaining jam and 1/2 cup stock. Simmer until thickened. Serve over lamb. Note

Beef mince may also be used. Note

Lamb racks cook quickly so 25-30 minutes will cook the meat to medium. If you prefer meat to be well done, continue cooking for a further 10-15 minutes. Note

Try this fragrant Mongolian lamb stir-fry recipe from Woman's Day for a simple and tasty weeknight meal. Very thinly sliced lamb works best for this delicious Mongolian stir-fry.

If liked, toss the lamb through the pilaf before serving. Lamb can also be baked in a hot oven, 200°C, for 20-25 minutes. Always rest lamb for 10 minutes before carving. Note

Add some green beans or asparagus, if desired. Note

This pastitsio has layers of juicy minced beef cooked in a delicious tomato based sauce with creamy b�chamel are baked together until beautifully golden and bubbly.

Slice cucumber with a vegetable peeler or mandolin. Make your own melba toasts by slicing a baguette and baking in a moderate oven, 180°C, for 4-5 minutes, until crisp. Note

It is important to rest meat before carving, to allow juices to settle. Note

Cooking time will depend on the size of the lamb shanks. The meat should almost be falling off the bone when they are ready. Use good-quality wine – if you can’t drink it, you shouldn’t cook with it either. Note

Lamb can be replaced with chicken. Add crumbled feta cheese to the salad if desired. Note

Seasoned flour is plain flour with added salt, pepper or herbs. Note

Soak kidneys in water for five minutes to reduce the odour. Note

You can also use chicken, pork or beef mince to make this dish. Note

Bush spice blend is a mixture of herbs, bush spices and seasonings available in jars from the herb and spice section of supermarkets. Note

If liked, retain celery leaves and fry for 30 seconds to use as a garnish. Note

If your family is not keen on spice or “fancy things” in the meat mix, just take it out and stick to the onion, meat and tomato.

For a quick meal, replace the lamb noisette with lamb backstraps and char-grill for 5-6 minutes, turning. Note

Cook potatoes in a saucepan of boiling water for 5-10 minutes, until just tender. Remove the leaves from rosemary by running pinched fingers down the stalk. For a budget barbecue dinner, you could use a cheaper cut of lamb such as forequarter chops or lamb leg steaks, and substitute mint or redcurrant jelly for the […]

Wonderfully flavoured crusted lamb cutlets are fantastic enjoyed for a deliciously comforting midweek family meal, perfectly accompanied with roasted tomatoes and steamed green beans.

Serve with a delicious mash made with 4 potatoes and 1 kumara, peeled cubed and cooked until tender. Mash well with 1/2 cup milk or cream and a knob of butter, and season to taste. Note

Boneless lamb leg can be used – bake in a moderate oven for 20 minutes per 500g. Note

Discover how incredibly tasty lamb can be when it�s sandwiched between two burger buns. Quick, easy and delectable lamb burgers with hummus, tomato and rocket that everyone will love!

Soak skewers in water for 20 minutes before using, or use metal ones. Note

Cooking time for lamb is 50-60 minutes per kg. Note

Lamb rendang

Make these ahead of time and chill until ready to serve. Char-grill, slice and serve. Note

“Frenched” is when the shanks are trimmed of all excess fat and sinew. Both ends are often trimmed as well for presentation. It is not a necessary step. Note

Quick and easy, this delicious recipe combines lamb backstrap with classic Asian flavours and ingredients to create a simple and filling dinner dish

Turn this into a salad: Omit the rolls and toss sliced lamb, potatoes, zucchini and spinach together. Accompany with hummus and yoghurt. Note

This fragrant, hearty Mongolian lamb stir-fry recipe from Woman�s Day is the perfect tasty and simple mid-week meal that you can whip up in no time. Serve on a bed of steamed rice.

A light and healthy, but rich-tasting Greek-style moussake. Delicious layers of potato, eggplant and lamb mince, all topped off with a creamy white sauce and a handful of tasty cheese.

Brush sourdough slices with olive oil and char-grill each side until golden. Note

Prepare the couscous following the directions on the packet – then add some chopped parsley and tomato and mix with a splash of olive oil and red-wine vinegar. Note

Instead of using gelatine, you can substitute Jamsetta, available from supermarkets. It is powdered pectin and will allow the sauce to form a light gel. Note

You could spoon this into one large casserole dish and sprinkle with a little grated parmesan or tasty cheese before baking. A 400g can diced tomatoes could be used in place of the pasta sauce. Note

This slow-cooked lamb takes nearly 10 hours to cook, making it a great weekend recipe. Serve with mashed potatoes.

If time permits, chill meatballs for 20 minutes before cooking to make them easier to handle. Note

If preferred you can replace the lamb or diced forequarter chops in this recipe. Note

Lamb steak can be replaced with a lean, tender cut of beef such as fillet, sirloin or rump. Note

A pressure cooker traps steam to cook food more quickly. Once any liquid starts to boil, it cannot escape, creating pressure. The steam inside increases and maintains the liquid’s temperature, resulting in a faster cooking time. It’s important to follow the manufacturer’s instructions carefully, and always release pressure slowly and away from you. Note

This quick and tasty Turkish-inspired lamb pizza will have you ditching the takeaway menu.