Lamb

A warming wintery roast lemon and garlic lamb rack from Australian Women's Weekly.

Our version of this classic takes its lead from the traditional versions of Languedoc and Castelnaudary, but we've given it an update to make it a simpler, quicker and healthier dish. Haricot, great northern, cannellini or navy beans can be used in this recipe.

A garlic and rosemary roast lamb that is sure to become your new go-to Sunday favourite.

You'll be a star when you serve up this slow-roasted lamb with garlicky skordalia and lemon potatoes for Sunday lunch.

Tender lamb wrapped in banana leaf with a fresh and fragrant Thai salad.

You can use these divine little curried lamb pasties in so many ways, as a shared platter for parties, for lunch or as an after school snack.

This simple dish of lamb with green beans is a perfect fast and flavoursome mid-week dinner recipe.

What better meal to share with family and friends than the classic roast leg of lamb. We've put together and fragrant and tasty anchovy and mustard rub to lift it to even greater heights.

To freeze Complete recipe up to to “Brush pastry edges with egg, top pies with small pastry rounds, pressing edges to seal”. Wrap each pie in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. To reheat, preheat oven to 180°C (160°C fan forced). Place […]

Aromatic and delicious red Thai curry from Australian Women's Weekly.

Best made close to serving. Note

Sticky, spicy and delicious chilli and honey-glazed loin with mee goreng.

Fragrant lemongrass lamb with an exquisitely fresh Vietnamese vermicelli salad.

A simple and yet splendid meal to serve up to guests at a dinner party. A bowl of aioli on the table will help finish the meal beautifully.

Warm and tender lamb fillets are dressed with a warm citrusy walnut dressing and served on a bed of crunchy witlof and baby spinach to make this delicious salad.

If you're looking for a quick and delicious weekend bbq lunch, this lamb kofta with spiced yoghurt recipe is perfect. Serve with a fresh, herby couscous salad on the side.

Risoni is a small rice-shaped pasta that can be served similarly to orzo or rice in salads and soups. This recipe is best made just before serving. Note

Serve these spiced lamb skewers piping-hot with cucumber salad, cooling yoghurt dip and grilled flatbreads.

French-style green lentils are related to the famous French lentils du puy; these green-blue, tiny lentils have a nutty, earthy flavour and a hardy nature that allows them to be rapidly cooked without disintegrating. Also known as australian, bondi or matilda lentils. Note

Onion marmalade, also called caramelised onion relish or onion jam, is available, in jars, from large supermarkets and delicatessens. Note

A flavour packed crusted lamb rack roast dinner that will satisfy the entire family. We've served it here with creamy mash and steamed broccoli.

Za'atar-crumbed lamb backstrap; a Middle Eastern-style meat dish served on a bed of couscous.

Fennel is popular in French, Italian and Greek cooking and has a sweet licorice flavour. The entire fennel plant (bulb, stalks and leaves) is edible. The stalks can be used in soups and stews and the leaves (also known as fronds) can be used as a herb, providing great flavour to baked fish and poultry. […]

Served with a cooling cucumber raita, these curried lamb pies will be loved by the whole family.

Store bought pesto is available from the refrigerated section of most supermarkets (near the dips). You will also find it in the pasta aisle. Note

Recipe is best prepared as required. Note

For a shortcut, use store-bought hummus and well-drained chargrilled eggplant. Note

Serve these spiced Moroccan filo cigars with a herbed yoghurt dipping sauce as a tasty snack or starter.

Heady with Moroccan seasoning, this lamb with chickpea and almond rice makes a great lunch or light dinner.

Tender grilled teriyaki lamb skewers with a refreshing and crunchy carrot salad make a great lunch or light dinner. Serve with steamed rice or noodles if you need something slightly more substantial.

Sometimes a salad makes a perfect lunch, this spicy lamb salad with pita bread and chickpeas is ideal.

Suitable to freeze at the end of step 1. Shawarma usually refers to meat cooked on a turning spit, but it also refers to a pitta bread sandwich. This is our slow cooker take on the shawarma. Place the meat, salad, bread, yoghurt and harissa on the table and let everyone make their own wrap. […]

Tender lamb, al dente pasta and peppery rocket leaves make a fabulous pasta salad that is a meal in itself.

store Recipe can be made a day ahead and refrigerated, covered. Note

Get warm and cosy with this wholesome soup, perfect served with crusty bread and a glass of red wine.

To freeze. Complete the 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 on medium power (50%) until heated through Note

Served with grilled pita bread, this beautiful slow-cooked lamb stew is just what you need on a cold day.

Fragrant roast lamb on a bed of scented potatoes makes a fabulous dinner or weekend roast lunch, the juices of the lamb help soften and flavour the potatoes.

Tender lamb shanks with sun-dried tomato for special occasions.

Some of the stems and roots of coriander are used in this recipe so buy a bunch of fresh coriander with its roots intact. Wash the coriander under cold water, removing any dirt clinging to the roots. Chop coriander roots and stems together to obtain the amount specified. Note

Show your patriotism this Australia day (or, any other day) with these delicious marinated lamb cutlets. Serve them with either vegetables or a salad and enjoy.

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 the manufacturer’s instructions before using. This recipe is suitable to freeze. Quick release method: Each time the lid is removed from the cooker, the pressure must be released quickly first. […]

Wow your guests with this BBQ perfect balsamic butterfly lamb. Don't forget to rest your lamb. Resting time allows the meat juices to redistribute and meat fibres to relax ensuring tender, moist and flavoursome meat.

The astringent perfume of quince is the perfect counterbalance to the sweet honey in this fragrant lamb and couscous dish.

For a really rich flavour, marinate the lamb shanks overnight. Serve shanks with flour tortillas, a green salad and lime wedges.

A fresh herb crust for lamb takes an already-succulent meat to the next level. This coating leaves out the breadcrumbs, so when you tuck in, the coating won’t crumble off, and you can savour every mouthful. All it needs is a simple side of smashed potatoes.

Dukkah-crusted lamb with smoked eggplant dip from Australian Women's Weekly.

If fresh coconut is unavailable, use 1 cup finely shredded dried coconut. The chutney is best if made with a firm (just underripe) honeydew melon. To open a fresh coconut, pierce one of the eyes then roast coconut briefly in a very hot oven only until cracks appear in the shell. Cool, then break the […]

French-trimmed lamb shanks are redolent with the spices of the Middle East in this Moroccan inspired dish.

A roast joint should be rested before serving to allow the meat to relax. The heat of the oven causes the meat fibres to tighten, so as meat rests the fibres will relax, allowing the meat juices to redistribute themselves throughout the joint. Try to carve the joint across the grain so that each slice has short fibres which feel tender to eat.

A quick and easy dish that is full of big flavours.

Grilled lamb cutlets with a bright and colourful pea mash.

Rich and delicious Indian korma with slowcooked tender lamb from Australian Women's Weekly.

You can also cook this recipe in a 180°C (160°C fan-forced) oven for about 2 hours. Freeze individual portions of cooled curry in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating. Note

You can buy artichoke quarters from most delicatessens. You could use steamed broccolini if artichokes are not available. If fresh broad beans are not available, buy them frozen. Note

This delicious recipe uses orecchiette, a traditional pasta from southern Italy's Puglia region, where it is made from semolina, and is served with oil, sausage and leafy greens.

To roast cashews, place nuts in a dry small frying pan; stir over low heat until fragrant and just changed in colour. Remove nuts from pan immediately to avoid them burning. Note

A delicious and fragrant tandoori lamb with cucumber raita from Australian Women's Weekly.

Anchovy and chilli lamb neck chops with creamy polenta from Australian Women's Weekly.

This Indian spiced lamb dish goes beautifully alongside the fresh bean salad. Be sure to bamboo skewers for 30 minutes before use to prevent them scorching during cooking.

The stew is best made just before serving. If you want to freeze it, cook it up until the end of step 2. Add the mushrooms after reheating thawed stew. Note

A healthy and filling salad with lots of bright colours.

Sticky tamarind-glazed riblets with a colourful rice noodle stir-fry from Australian Women's Weekly.

Tender lamb stuffed with spicy, harissa couscous makes a great centrepiece for a dinner party. Serve with a cooling, yoghurt based dressing on the side.

Soak skewers in water for 30 minutes prior to using to prevent them from scorching during cooking. Note