Lamb

Can be made in individual dishes if preferred. Note

Chicken tenderloins could be used in place of cutlets. Note

Serve with tomato relish if desired. Dust cutlets in Moroccan spice before cooking. Note

“Frenched” cutlets are those that have been trimmed of all fat and sinew. They are usually a little more expansive than those that are untrimmed. Note

If you can’t find lamb fillets, use lamb back straps, chicken tenderloins or thigh fillets. Note

Lamb filling suitable to freeze. Not suitable to microwave. Note

Lamb shanks are cooked for over six hours in a slow cooker to produce this incredibly rich and delicious lamb dish. Served with instant polenta and crisp greens

Warm naan following packet instructions or on a char-grill (lightly oil, to prevent sticking). Note

To add extra flavour, dress salad with a drizzle of red-wine vinegar or balsamic vinegar. Any cold leftovers are delicious in salads or sandwiches. Note

Chargrilled marinated lamb kebabs with zucchini, capsicum and onion, served on a bed of delicious herbed couscous with tzatziki and lemon wedges - perfect for outdoor cooking.

Use cheaper green variety of capsicums and add 2 tablespoons sultanas to lamb mixture for sweetness. Note

For a cheaper version, replace backstraps with lean lamb leg steaks. Note

To reduce the heat of the chilli, remove seeds. Use gloves when handling them. Note

If liked, serve with dollop of natural yoghurt. It’s important to cook patties all the way through; if preferred, brown each side then finish then off in a 180°C, oven for 10-15 minutes. Note

It is important to cook minced meat all the way through to kill any bacteria. Note

For a variation, use kumara and chicken mince in place of potatoes and lamb mince. Note

You can use a ready-made tomato chutney if you prefer and serve steamed vegies instead of salad. You can prepare the mashed potato ahead of time. Note

Eating brains can be a daunting prospect for some but if you can get over it, these herbed crumbed brains are utterly delicious. They make a very tasty breakfast dish, or a light snack.

Marinating the lamb takes this tasty and healthy salad to new levels. For best results, grill the meat so it is still pink in the middle, and leave it to rest before slicing. Use plump, ripe and juicy tomatoes and a good quality fetta.

Slow-roasted leg of lamb, slathered in an anchovy and garlic paste and cooked on a bed of Jerusalem artichokes, red onions and lemons makes for a majestic Sunday roast.

The utterly delicious iskender kebab is most famous in northwestern Turkey, and is traditionally served on a bed of lavash bread and smothered in a spicy tomato sauce and yoghurt.

Not only are these Italian-style lamb cutlets served with mediterranean vegetables packed full of vitamins, they are a one pot dish. Win, win.

Threading chunks of lamb onto sticks of rosemary allows the perfume of this wonderful herb to permeate all the way through the meat. Delicious served with dips, salad and fresh Turkish bread.

Lamb cutlets go beautifully with this black-eyed bean salad. The beans are the dried seed of a variant of the snake or yard bean, and can be found at your local supermarket.

These marinated Mongolian lamb cutlets are beautifully succulent and full of flavour. Serve them with a fresh green salad or grilled vegetables for an easy mid-week meal.

These lamb kebabs are perfect for a lazy summer barbecue. The addition of a fresh mediterranean style tomato, olive and fetta salad completes the dish.

Celebrate Greek influence on Australian cuisine with these delicious lamb kebabs with Greek salad. We've pretty much covered all of the main food groups here, so dig in with abandon.

Avocado, bean and rocket salad makes a great side for these tasty lamb chops served with a cherry tomato and olive salsa. Light, simple and perfectly satisfying.

Affectionately known in some parts as 'chops with handles' or 'meat lollipops', lamb cutlets are always a hit with the kids. Accompanied here with the Greek style mashed potato dip, skordalia, there'll be no complaints.

These braised veal shanks come in their own pretty little paper packages and make a delicious winter meal. Serve with mashed potato and plenty of greens.

Fire up the barbecue with these juicy marinated lamb chops. Served with crisp and colourful vegetables and a dollop of your favourite mustard, they're sure to please.

This is a mild curry, perfect for those starting out in the world of curries. Sandwiched between the Middle East and the Indian subcontinent, Afghanistan’s food has been influenced by the cuisines of all the countries in these areas. In this recipe, its Iranian and Turkish influences are shown by the addition of nutmeg and […]

Turkish lamb burgers

Kibbeh is a classic Lebanese dish made from minced lamb and burghul (hulled, steamed wheat kernels). Fragrant spices such as cinnamon and nutmeg give this popular snack its distinctive Middle Eastern flavour.

This easy lamb curry takes a little time to cook so that those lovely flavours develop sufficiently, but apart from the initial preparation it's pretty much hands off. And not a jar of curry paste in sight.

This winter lamb shank and vegetable soup takes some time to make but it is oh so worth it. With just a little patience you'll be rewarded with a hearty, meat-filled bowl of thick soup you could practically stand your spoon up in.

The spices we've used here are used extensively in Moroccan cooking and bring a particular depth of flavour and vibrancy to meat dishes. Cooked in this way, the lamb will be perfectly moist and tender.

This lamb and apricot tagine with citrus couscous has so many of the characteristics we love; spicy, fragrant, savoury and sweet. The traditional lengthy cooking method ensures a depth of flavour and tender, juicy meat.

These delicious, tender sumac-spiced lamb and eggplant stacks with salad and baby truss tomatoes make a fabulous starter or light dinner.

Named after the traditionally earthenware pot in which it is cooked, this lamb tagine with baby carrots is full of aromatic spice and flavour, and the meat is succulent and tender from the long cooking process.

Pomegranate molasses is thick and brown with a concentrated flavour. It possesses tart and fruity qualities similar to balsamic vinegar and complements the lamb cutlets beautifully in this recipe.

Give your family midweek meal with an exotic twist with this Moroccan lamb with couscous. The aromatic spices combined with a sprinkle of coriander just before serving give this dish its unique flavour.

This brightly coloured lamb salad tastes just as good as it looks. Make sure you rest the lamb for at least 10 minutes for a perfectly moist and tender result.

This simple salad is well-balanced and completely delicious. Top tip: after placing lamb in preheated pan don't move it until it is well sealed (at least 3 minutes) as the water released when you move the lamb will make it stick to the pan.

Unbaked spanakopita suitable to freeze. Not suitable to microwave. Note

To remove the seeds from pomegranate, cut it in half crossways and hold each half cut-side down over a bowl. Hit the outside skin of the fruit sharply with a wooden spoon as hard as you can ­ the seeds should fall out ­if they don’t, dig them out with a teaspoon. Burghul is made […]

You can't get much more traditionally Turkish than this combination of lamb, spinach and fetta.

You can use smoked paprika in place of sweet if you prefer a darker flavour to your lamb.

This delicious pressure-cooker dish makes the most of tender spring lamb, and fresh spring vegetables.

A soft and tender braised lamb and yoghurt curry from Australian Women's Weekly.

There should be no complaints at the dinner table when you present the family with good old fashioned lamb and vegetables. We've made things a little more exciting with the addition of mint sauce; it goes wonderfully with spring lamb.

Za’atar, a blend of roasted dry spices, is easy to make, but a prepared mix of sesame seeds, marjoram, thyme and sumac can be purchased in Middle-Eastern food shops and delicatessens. Try it sprinkled on your morning toast that’s been spread with softened feta cheese or ricotta. Note

Kalonji are also called nigella or black onion seeds. Note

Serve this family favourite with a big jug of homemade gravy to pass around the table.

Lamb can be prepared and refrigerated the day before, but is best cooked on the morning of the picnic. Fill the pittas as close to departure time as possible. Baba ghanoush is a roasted eggplant (aubergine) dip or spread. It is available from delicatessens and most supermarkets. Note

This tasty lamb mince kebabs are spiced with cumin and ginger, and enlivened by mint and lemon. Quick, easy and a delicious mid-week meal.

A tender and refreshing Turkish lamb, mint and spinach stir-fry from Australian Women's Weekly.

A healthy steak and chips option from Australian Women's Weekly.

You need to soak eight bamboo skewers in cold water for at least an hour before use to prevent them from splintering or burning during cooking. Note

Rich and filling lamb ragù moussaka; an eggplant-based dish originating in the Ottoman empire.

This soup is made without fail every winter; it's a great family meal.

Baking a leg of lamb in a salt crust means the meat is steamed as you bake it, leaving it incredibly tender and allowing the herbs to fully permeate the leg.

I reserve lamb racks for special occasions because, while they never fail to please and are easy to prepare and fast to cook, they are expensive. Christmas is the perfect time. I love them with candied kumara, given a fresh lift with orange gremolada and a dish of asparagus and broad beans with slivers of feta. Elegant, festive and fabulous!

A healthy and refreshing Turkish lamb and yoghurt salad from Australian Women's Weekly.

Skordalia is a pungent Greek sauce or dip made with bread (or sometimes potato), garlic, lemon juice and olive oil. It can be served with almost any kind of dish ­ from grilled meats and poultry to fish and raw vegetables. Note

Make sure the meatballs are completely submerged in the liquid during cooking. To freeze; complete recipe to end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave […]

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. Recipe suitable to free. Note

A rich, fragrant lamb and baby eggplant curry with cashew and coconut from Australian Women's Weekly.

Give your roast lamb rack an Indian flavour with this delicious and fragrant spice paste. You could also use it as a spice rub for any other kind of meat.

These delicious meatballs are great to freeze – serve with your favourite salad.

Give your crumbed cutlets a Middle Eastern nudge by blending your breadcrumbs with paprika and cardamom. Teamed with couscous and orange, you'll have something healthy, delicious and just a little bit different from the usual chops and veg.

Served with chopped parsley and a drizzle of yoghurt, these spicy lamb pastry boats are fantastic for a party.

Fast and delicious Asian-style mini lamb roasts from Australian Women's Weekly.

Lamb noisettes are lamb sirloin chops with the bone removed and the "tail" wrapped around the meaty part of the chop and secured with either string or a toothpick. Toothpicks must be removed before serving.

Israeli couscous, also known as pearl couscous, is made of baked wheat rather than semolina (like the couscous from North Africa). Its granules are much larger (its size and shape is similar to a pearl) and it maintains its texture and firmness without sticking. It is available from most major supermarkets. Note

The secret to round meatballs is to make a circular movement with the pan to roll the meatballs around while they cook.

With hints of warm spices, mint and feta, this baked pasta dish is full of flavour and makes a wonderful family meal.

A duxelles (doo-zell) is a classic French mixture of finely chopped shallots and mushrooms cooked in butter, often used in pâtés and stuffings. Note

Sweet sticky and savoury char siu lamb and noodles stir-fry.

Make any or all of the three marinades shown here for your next family barbecue.

Give your roasted lamb racks and vegetables a touch of sweetness by bathing them in this delicious mustard maple glaze.

Ask the butcher to bone the lamb loins for you. You could replace the capsicum dip with sun-dried tomato pesto. The lamb can be prepared to the end of step 3. Cover and refrigerate. Stand lamb at room temperature for 30 minutes before roasting. The lamb may take up to 5 minutes longer to roast […]

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