Char-grilled lamb with pistachio and fig couscous
Fig and pistachio couscous and baby spinach leaves make the perfect bed for tender, char-grilled lamb backstraps.
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Quick & easy mini lamingtons
To prevent icing from becoming too thick, keep it over a bowl of warm water. Prepared sponge cake can be used instead of the Madeira cake. Alternatively, you can use your favourite buttercake recipe  it is best made the day before making the lamingtons. Note
Rolled lamb loin with tomato concasse
As your butcher to bone the lamb loin for you. Slice thickly and serve with roasted vegetables and minty peas. Cold roast lamb is delicious for sandwiches the next day, if there is any leftover.
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Garlic and rosemary smoked lamb
Garlic and rosemary smoked lamb is delicious served cold the next day, as well as while still hot.
Garlic-roasted leg of lamb with anchovy
This recipe is designed to work in a camp oven, but you can use a conventional oven instead, if desired. Place the roasting/baking dish with oven juices on a stove to make sauce.
Salt and pepper squid with cucumber salad
A favourite Aussie starter dish, salt and pepper squid is beautiful enjoyed on it's own as an entree or accompanied with this fresh cucumber salad for a more substantial main meal.
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Moroccan lamb cutlets with capsicum couscous
You can used store-bought char-grilled capsicum for this recipe, if you like. Note
Sumac lamb cutlets with pea salad
You can use a lamb backstrap instead of cutlets. Cook for 3-4 minutes each side and then slice thickly. If fresh broad beans are in season, you can use them instead of frozen ones. Note
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