Lamb

Crispy and crunchy dukkah-coated lamb cutlets with honey and pomegranate molasses.

You can add grated lemon rind to the parmesan crumbs to add extra zest to these lamb cutlets if you like.

Black beans, also known as turtle beans, are a common ingredient in Caribbean and Latin American soups, salsas and salads. They are not the same as Chinese black beans, which are fermented soy beans. Note

This delicious Moroccan spiced couscous dish is packed full of flavour and is super quick to prepare, making it a perfect mid-week family dinner.

Dukkah is a Middle Eastern spice blend containing toasted nuts and seeds. It is usually based on hazelnuts, spices and sesame seeds, and teamed here with roasted garlic yoghurt it will make your lamb cutlets sing.

If snake beans are unavailable, use green beans. Note

Roast lamb is an all-time family favourite, and for good reason. This delicious version will satisfy the gluten-free, paleo, low-carb, or just plain hungry.

The barbecue is the perfect way to cook a butterflied leg of lamb. Have your butcher trim, split, and debone a whole leg for you.

A bright and colourful dish with lamb cutlets, char-grilled vegetable salad and a chunky pesto.

Cosy up with this winter with tender slow-cooked lamb shanks and dreamy white bean purée.

Chermoulla is a marinade of fresh and ground herbs and spices often used in the cooking of North Africa. This tender chermoulla lamb is gorgeous served with chickpea salad and pitta bread.

For a more intense flavour, marinate the lamb 1 hour. Note

Chiffonade is a way of cutting leafy herbs into thin strips. Lay leaves flat on top of each other, then roll up tightly and cut into thin strips. Note

A beautiful, bright and healthy lamb, burghul and grilled zucchini salad.

Char siu sauce can also be labelled chinese barbecue sauce. You can use lamb backstrap for this recipe, if you prefer, slicing it thinly before use. Note

A spicy Indian-style tandoori lamb dish with grilled eggplant; great for barbecues in the summer.

You can use 375 grams of minced lamb instead. Add it at the same step of the recipe and cook it, stirring with a wooden spoon, breaking up any large lumps, until browned. Note

A healthy and filling warm lamb sausage and ravioli salad from Australian Women's Weekly.

Sumac, a purple-red astringent spice, can be teamed with almost anything ­ from fish to meat. It is also great sprinkled over vegetables. You can find sumac at any Middle-Eastern food store.

This recipe is good served warm or at room temperature. If not serving immediately, do not toss the ingredients together or the pasta will absorb the dressing. Note

Roast lamb is always a crowd pleaser. Team it with mint sauce and you'll be rewarded with rapturous applause and cheering. Well, almost.

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

Soak 12 bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking. Note

For a tasty family meal, serve wedges of these cheesy quesadillas with a big dollop of zesty guacamole.

Who doesn't love a good meat pie?

Delicious pink barbecued lamb with a smoky and crunchy crust with a date and pistachio couscous.

A traditional Turkish dish that is great for sharing with family and friends.

These delicious herb-crusted lamb racks are brilliant served with kipfler potatoes and a green salad to create a gourmet dinner the whole family will love. Leaving the racks to rest for 10 minutes will guarantee a tender result.

An rich and aromatic stew of lamb, white bean, tomato and thyme.

Biryani are some of the most elaborate of Indian rice dishes synonymous with the Moghul emperors. Lamb, rice and spices are layered in this fragrant one-pot dish. Start the recipe a day ahead.

A perfect meal that satisfies a hankering for meat and potatoes, while providing something just a little bit special. Remember to rest the meat for a perfectly moist and succulent result.

A roasted lamb rack smothered in herb crust served with crispy roasted potatoes finished off with leeks gently poached in wine and stock. What more could the family want?

Recipe is not suitable to freeze. If you’d prefer a vegetarian option of this soup. Microwave rice is fine to use here. Note

Lamb chops with roasted garlic yoghurt, smothered in a fragrant Middle Eastern herb mix.

Stir-fry is always a dependable quick and healthy mid-week dinner, five spice and chilli lift this spicy chilli out of the ranks of the ordinary.

Make these lamb & quinoa pizzettas for a delicious party snack or summer lunch.

Nothing goes better with lamb than rosemary and balsamic - try these delicious chops.

You could use lamb leg or shoulder, cut into chunks, instead of shanks. Note

To freeze. Complete recipe to the end of step 2. Individually wrap patties in plastic wrap. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Continue from step 3. Note

Anchovy, chilli and lime lamb from Australian Women's Weekly.

Spicy lamb wraps with a red salad of cabbage, beetroot and red onion served with harissa yoghurt.

Döner kebab is a Turkish dish made of meat cooked on a vertical rotisserie. It can be made using chicken or beef.

Yakitori, grilled chicken, is commonly a Japanese type of skewered chicken.

Slow-cooker meals are a blessing during the working week, especially in the colder months. Let this lamb, spinach and chickpea pilaf greet you at the end of a busy day.

There's no need to get your boning knife out for this simple, tasty lamb leg with garlic and thyme, just ask your butcher to butterfly a leg of lamb for you.

Roasting cherry tomatoes intensifies the flavour and transforms them into a lovely accompaniment to the lamb. Note

The classic Greek seasoning of lemon, oregano and garlic brings out the flavour and helps tenderise the meat for these marinated lamb skewers. With a Greek salad and smokey baba ganoush on the side, it's a light, satisfying meal bursting with flavour.

If you can’t get fresh broad beans (fava beans), use frozen ones, these also need the beige-green shell removed. Note

If you have time, marinate the chops, covered, for several hours or overnight in the refrigerator. Note

Indian-style tandoori lamb cutlets with sweet mango chutney from Australian Women's Weekly.

The rosemary spiked into the lamb infuses the meat with the most wonderful flavour, while the lemony marinade flavours both the lamb and the vegetables.

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

David's favourite meat is lamb and his favourite cut of lamb is the shank. This slow-cooked stew is best cooked the day before and reheated gently. He's a smart man, that Dave.

Save yourself some evening time with these popular quick and easy Mexican tortillas. Experiment with different fillings such as sliced capsicum, avocado or baby spinach. Beef, lamb or chicken strips will work just as well for the meat component.

Celebrate the arrival of spring with this vibrant salad complete with tender grilled lamb, juicy tomatoes and fresh podded peas.

Burger patties can be prepared several hours ahead. Keep covered in the refrigerator and cook as required. Note

Indulge your taste buds with this Greek delight the whole family will love. You can make both the patties and the tzatziki well ahead of time.

Lamb shanks that will fall off the bone and melt in your mouth with a flavour-packed bean ragu.

You can substitute gravy beef (or better yet, a ham bone and chicken stock) for the lamb. Black beans, also known as turtle beans, are a common ingredient in Latin American soups, salads and salsa. They have a black skin, creamy texture and sweet flavour, and are a breed apart from Chinese black beans which […]

Ask the butcher for lamb shoulder as what is sold as diced lamb is sometimes from the leg and will not be as tender. Note

Ras el hanout is a Moroccan spice mixture meaning `top of the shelf’. The mixture varies from one merchant to another, but is always subtly savoury with a touch of heat. Note

QUICK RELEASE METHOD Each time the lid is removed from the cooker, the pressure must be released quickly first. Use tongs (steam can burn your fingers) to turn the pressure valve on top of the cooker to open the valve and release the steam. We use this method when adding ingredients and when checking the […]

Spicy sliced lamb with radish, tomato, tabbouleh in a harissa yogurt wrap.

A quick and easy mid-week stir-fry of chilli & lamb rice noodles with buk choy.

Fig and pistachio couscous and baby spinach leaves make the perfect bed for tender, char-grilled lamb backstraps.

Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.

Navarin is a classic French ragoût of lamb or mutton.

French trimmed lamb cutlets are the ones where the meat and fat have been removed from the bone entirely.