This mouth-watering dish uses preserved lemons, a prominent ingredient in North African cooking. The flavour is salty, unique and perfumed.

You can replace orzo with risoni if you like. Orzo, like risoni, absorbs cooking liquid. If the sauce is too thick, stir in a little extra water. If you make this dish in advance, you will need to add some water or stock when reheating. Note

Asian-style lamb kebabs drizzled with black bean sauce and sesame seeds.

With crisp sugar snap peas and a punchy mint dressing, this lamb salad makes a delightful lunch or light dinner.

Whip out the pressure cooker and make this exquisite curry in no time at all.

Create the ultimate summer BBQ dish with grilled lamb chops and sun-dried tomato pesto.

You will need about 800g fresh peas in the pod for this recipe. The mince mixture and gremolata can be prepared several hours ahead. Reheat mince just before serving. Note

Anchovy and chilli add flavour and spice to these delicious lamb chops, served with cavolo nero and smooth mashed potatoes.

Loaded with fresh mint and spices, these lamb koftas make a delicious family meal served with yoghurt and roasted carrots.

Hearty and meaty, these flavour-packed lamb and rosemary pies are perfect for a hungry family on a cooler evening or weekend. They'll taste amazing enjoyed straight from the oven.

A healthy and hearty warm pasta and lamb salad from Australian Women's Weekly.

Like a deconstructed version of the classic Greek dish, these moussaka stacks with lemon-yoghurt dressing are lighter than the original, and just as tasty.

These prosciutto wrapped lamb cutlets hide a delicious creamy and boldly flavoured centre. Serve with some grilled mediterranean vegetables for a tasty, low-carb meal.

Try this tasty, speedy lamb and noodle stir-fry for an easy weeknight dinner.

Marinate the lamb in a zip-top plastic bag to save washing up the bowl. Note

The perfect recipe to share Turkish lamb fillo cigars from Australian Women's Weekly.

These spiced lamb skewers are fantastic served with a cooling cucumber and yoghurt sauce.

Warm pasta provençale salad, a dish cooked in a sauce made with tomatoes, artichoke and olives.

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. This is a hot curry. If you prefer a milder version, reduce the amount of pepper and chilli. You can also serve it with […]

Serve with baby rocket leaves. Note

These sizzling patties are delicious with a dollop of cooling tzatziki and warm flatbread.

Serve with couscous. Note

You can use any short pasta you like instead of teh farfalle, especiallly short tubular types, such as penne or rigatoni. Cook the pasta until it’s firm to the tooth or, as the italian say ‘al dente’. Note

A delicious and filling antipasto that is perfect for tapas or cocktail food.

Considered the national dish of many Middle Eastern nations, Kibbeh, is made of burghul, minced onions and finely ground lean beef, lamb, goat or camel meat with and mixed spices.

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. Covering the shanks with the cooked celery and leek is an easy way to keep the lamb hot and moist while you cook the […]

Give your usual roast lamb dinner an extra protein kick with a side of broad bean mash. Finish off with a generous helping of mint sauce, and a glass of your favourite red.

A colourful lamb stew packed full of big flavours.

Try this delicious Lebanese snack with a cooling yoghurt sauce and fresh mint.

Moghrabieh is a pearl-sized couscous and is available from delicatessens, specialty food stores and some supermarkets.

This lemon-scented lamb casserole is full of the flavours of roasted winter vegetables, and is delicious served with creamy mashed potatoes.

Traditionally a spiced mince curry with peas, and often potatoes. Leftover keema can be used to make samosas.

Char-grilled lamb with tomato chickpeas

For a lovely, light lunch serve these lamb koftas with tahini yoghurt dressing, tabbouleh salad and pita bread.

store Recipe best made just before serving. Note

Served with pistachio yoghurt, this Moroccan-inspired lamb shoulder is melt-in-your-mouth delicious.

Tender and tasty lamb shanks make the best winter dinner, not least because they fill the house with fragrance and warmth for hours before you eat.

Ready-made rogan josh curry paste is available from most supermarkets; adjust the amount according to taste. Note

This recipe is best served immediately. Use lamb fillet if you can’t find back-strap. 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

Use egg poaching rings to help create the stacks when plating up this spectacular dish.

As with the word casserole, tagine also has two different culinary meanings. Originally from Moroccan kitchens and now found in many of ours, a tagine is the earthenware, cone-lidded vessel in which the spicy, fragrant North African stew with the same name is cooked. The lid serves as a vent, allowing the steam to escape, […]

This is a homemade version of the delicious Greek sandwich called gyro. Gyros are made from slices of meat cooked on a turning spit.

Many varieties of white beans are available canned, among them cannellini, butter and haricot beans, any of these is suitable for this puree. Drain beans then rinse well under cold water before using them. We find that cooking them briefly with a little liquid results in a more luscious, creamier puree. Note

You can use a 300ml carton of cream in this recipe. Note

This recipe is best made just before serving. on the table in 25 minutes Note

Fragrant tandoori lamb, cooked to perfect pinkness, accompanied with a fresh and healthy sambal makes an easy and complete, low carb meal.

suitable to freeze at the end of step 3. Note

Succulent lamb fillets form the centre of these tasty little Greek-style pastry with spinach and feta cheese.

A rich, healthy and satisfying lamb and lentil curry served with wafer-thin Indian poppadoms.

A delicious Middle Eastern-styled dish of Za'atar-grilled lamb with fattoush.

This deliciously hearty lamb and white bean soup is full of iron, protein and all the goodness of fresh vegetables. It's a meal in itself and perfect for cold winter nights.

This aromatic lamb curry is one of the signature dishes of Kashmiri cuisine. So turn up the heat on a chilly evening with our delicious version.

Your mouth will be watering in anticipation by the time you serve up this divine slow-roasted lamb shoulder, thanks to the good smells that will fill the house as it cooks.

Tender lamb with a tangy Thai dipping sauce and green salad.

A lean and healthy lamb salad with ras el hanout, a North African spice.

Use a mandoline or V-slicer with a julienne attachment to cut the celeriac into thin strips. Note

To freeze; complete recipe to the end of step 3. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Reheat in a large saucepan until hot. Stoba, a popular stew eaten throughout the Caribbean, is usually made with goat, but we’ve used lamb because it’s […]

A fresh and tasty dish that's bound to become a firm family favourite, grilled lamb and lebanese chickpea salad works with other meats such as beef and kangaroo as well.

Bucatini, a thick spaghetti-like pasta with holes through the centre, with a spicy lamb sauce.

Food referred to as "à la bourguignon" is food cooked in the style of the famous French wine region of Burgundy, and is instantly recognisable by its red wine sauce containing mushrooms, bacon and onions.

Serve these honey mustard cutlets with spare sauce from the pan drizzled over them to help season the green beans.

The cutlets can be marinated overnight, then cooked the next day. The tabbouleh is best made on the day. Note

Celeriac may not be the prettiest of vegies, but this knobbly brown tuber is quite delicious. It has a white flesh with a subtle celery flavour and, when mashed, has the creaminess of potato - making it an ideal accompaniment to tender meats.

Balti curry paste is a medium-hot paste containing coriander, fenugreek and mint, which gives it a distinctive mild "green" flavour.

Try these delicious Indian meatball wraps with spicy tandoori yoghurt sauce, fresh veggies and mango chutney.

You can buy chopped lamb for stewing from the butcher or supermarket to save time. Note

These delicious spiced lamb puffs are the perfect starter course.

Freshly made mint sauce is the perfect dressing for this tender butterflied leg of lamb cooked on the barbecue.

Za'atar lamb with warm chickpea salad from Australian Women's Weekly.

Crouton comes from the French word croûte, which translates as crust ­hence these crunchy pieces of garlic bread soak up the sauce in this dish. Croûtons can be made a day ahead and stored in an airtight container. Note

Try something different from the usual Sunday roast with this mouth-watering leg of lamb.

With a judiciously herbed crumb crust, tender lamb, this dish is sophisticated enough to serve at a dinner party but won't take you hours to make.

Spicy harissa makes a great marinade or rub for tender lamb loin chops. Serve with vegetables or salad for a delicious dinner.

Freeze any remaining casserole, covered, for up to 3 months. Note