Lamb

Lamb backstrap is tender and juicy, but can be expensive. For a cheaper option, use lamb leg steak, beef ramp or chicken breast. Wrap trimmed baby beets in foil and bake 40 minutes, or until tender. When cool enough to handle, rub of skins and halve or quarter. Or use a can of drained baby […]

Alternatively, place filling on half the bread and fold bread over to enclose filling. Spread Lebanese bread with hummus dip, if desired. Note

Prepare couscous following packet instructions. Ask your butcher to “french” your shanks – this means to trim the bones of all excess fat and tendon. Ras el Hanout, available in supermarkets, means “top of the shop” in Arabic. It is a traditional Moroccan spice mix that can contain up to 30 spices, which are toasted […]

You could make this lamb mince mixture a little more saucy by adding some water, red wine or canned tomatoes. For an extra kick, you could also add a little chilli sauce. Note

To toast almonds, heat a frying pan over medium heat. Add almonds and cook, stirring often, for 2-3 minutes, or until golden. Note

This is also delicious cooked on the barbecue plate. You will need to cook 1 cup rice to give you 3 cups cooked. Note

For a variation, replace the lamb with beef chuck steak and simmer, covered, for 15 minutes longer, until tender. 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!

This curry is delicious served with a big dollop of natural yoghurt. Note

Replace papaya (ours weighed 500g) with mango, if preferred. Note

This recipe is a great way to use up leftovers from a lamb roast. Can also be made using cooked lamb leg steak, or replace lamb with sliced roast beef or ham. Note

To reduce the preparation time, use 2 x 400g cans of chickpeas instead. They will only need a few minutes of cooking once added to the heat. Note

Using a ready-made tzatziki saves time. Note

Lamb pilaf

Ask your butcher to “french” your lamb racks. Or trim them yourself by scraping along the rib bones with a small sharp knife and removing any excess sinew and fatty tissue. Note

Shave zucchini into ribbons using a vegetable peeler or mandolin. Note

Serve with a salad of 750g boiled and cooled kipfler potatoes tossed with 125g blanched green beans, 1 sliced avocado and a little mayonnaise. Sprinkle with crispy bacon, fresh mint and parsley. Note

If preferred, use couscous instead of the quinoa. It doesn’t require cooking – make it following packet instructions. Note

If you like, you can dress the salad ingredients with a little extra virgin olive oil and red wine vinegar. Note

Sprinkle yoghurt with a little sumac (a tangy Middle Eastern spice), if liked. Note

Freshen up your week with this delicious, easy and hearty Mongolian lamb stir-fry recipe that you can whip up in no time, and is perfect when served on a pile of steamed rice.

You can also use sliced beef rump or topside in this recipe. Note

Suitable to freeze. Not suitable to microwave. Note

The basil yoghurt is also delicious served with chicken or fish. Note

Make fresh breadcrumbs using a airtight container in mixture of leftover bread scraps, including wholegrain wholemeal or white. Keep unused breadcrumbs in the freezer. Note

This hearty soup is full of delicious Moroccan spices, lamb, pumpkin and chickpeas to create the perfect warming winter dish. Serve with a sprinkling of coriander and with plenty of flatbread

Using single-joint cutlets will reduce the cooking time to 2-3 minutes a side. Note

Top meatloaves with a dollop of Greek yoghurt, mango chutney and crispy crumbled pappadums, if liked. Note

A traditional British dish, a fully dressed Guard of Honour rack of lamb is fit for any celebration or festive occasion.

Ligurian olives are named after the Italian region of Liguria and are small, with a delicate, slightly sweet flavour. If not available, slice the cheeks from other olives. Note

Fresh flat rice noodles are available from mast Asian supermarkets and grocers. Note

Slightly caramelise the lamb mince and spices to achieve the best flavour. If you don’t have all the ingredients for our spice mix, you could add 1 tablespoon of garam masala. Note

You can make your own Moroccan spice mix: combine 1 tsp each of ground cumin, ground coriander and ground ginger, and 1/2 tsp each of allspice, cinnamon and cayenne pepper. Note

For an authentic Moroccan flavour, use chopped preserved lemon rind in place of fresh. Note

Moussaka with delicious layers of potato, eggplant and lamb mince, topped with a beautiful creamy white sauce and tasty cheese. This rich-tasting Greek-style dish is tasty yet light and healthy.

This is a classic lamb burger with a cheeky Moroccan twist. The patties can be made ahead and chilled until required and can also be cooked on the barbecue.

If preferred, you could replace lamb forequarter chops with pork loin steaks. Note

Prepare couscous following packet instructions, usually 1 cup couscous to 1 cup hot water. If liked, flavour the water with stock powder. Note

Sweet, salty and sticky, this beautifully tender Asian spiced lamb meat is scrumptious served on a fluffy Chinese pancakes to create a truly satisfying lunch or dinner.

The flavour of the lamb will benefit greatly by marinating overnight; once that’s done, the meal can be ready to serve in 40 minutes. Note

Rigani is a dried Greek oregano, often sold in dried bunches, which the leaves crumble off easily. It is available from delicatessens or greengrocers. If it’s hard to find, use dried oregano leaves instead. You can also roast the lamb in a 220ºC/425ºF oven for 35 minutes. Note

The lamb can be cooked in the oven, if you prefer. Preheat oven to 180°C/350°F and roast, uncovered, for about 30 minutes. Note

A flippin’ good feed! A classic meal gets a modern makeover.

Beef, chicken, pork or fish may be used in place of lamb. Note

Pour stock into empty simmer sauce jar, shake and add to pan to use up leftover sauce. Note

Boneless diced lamb shoulder or leg are usually the preferred cuts for a curry, but shoulder can be fatty and leg expensive. Using leg or chump chops, as we did here, cuts the cost – the lamb for this recipe is about $10 – and time, as the chops are quick to cut up. Note

You can freeze cooked pies for up to 3 months; thaw in fridge overnight. Note

We used a vegetable mix containing carrot, beans and broccoli. Add chopped coriander and toasted slivered almonds to couscous. Note

Use regular beef mince. Use Lebanese bread and make wraps. Note

Not suitable to freeze or microwave. Note

Bamboo chopsticks make great skewers; they’re in supermarkets and asian food stores. Note

Prepare mince a day ahead; store, covered, in fridge. Note

You could replace Turkish pide rolls with 2 x 10cm pieces pide bread, split in half horizontally. Note

Making a curry doesn�t need to be complicated. Follow these simple instructions and you�ll be cooking up an incredibly delicious curry that is far tastier and healthier than a takeaway.

Use a vegetable peeler to thinly slice potatoes. Note

Beautifully flavoured lamb and couscous salad is sensational served topped with hummus and enjoyed for an easy and light weeknight family meal that is ready in less than 15 minutes

Use grated cheddar cheese instead of pizza cheese. Use beef, chicken or pork sausages instead of lamb. Note

Use a combination of ground cumin, ground coriander and ground turmeric instead of Moroccan seasoning, if desired. Note

To prevent bamboo skewers scorching, soak in cold water for 20 minutes before threading. You could also use oiled metal skewers. Make ahead: You can make kofta a day ahead; cover, then refrigerate. Note

You can add 2 tablespoons lemon juice or red wine vinegar to salad. Quark is a soft cheese with the texture of sour cream, available from deli counters. You can substitute thick natural yoghurt or sour cream. Note

Tomato chutney can be made up to 2 days ahead. Store in an airtight container in the fridge. Frenched cutlets are those that have been trimmed of all fat – you can ask your butcher to do this for you. Note