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    Recipes — Lamb

    Herby Lamb Kebabs (diced lamb)

    Get all your ingredients prepared, then ask the kids to help assemble these simple kebabs for the perfect barbecue!

    Prep Time

        •    Prep and cook time: 25-45 minutes (plus marinating time)
        •    Yield: Serves 4


        •    1 lemon
        •    2 large red onions
        •    extra virgin olive oil
        •    1/2 a bunch of fresh mint
        •    200g ripe cherry tomatoes
        •    300g fat-free natural yoghurt
        •    600g quality lean lamb, such as canon, loin, leg
        •    8 long woody sprigs of fresh rosemary (or use wooden skewers)

    For marinade:

        •    olive oil
        •    1 lemon
        •    2 big pinches of fennel seeds
        •    1 large handful of wild garlic leaves or 3 cloves of garlic


    1. For the marinade, tear the wild garlic or peel the garlic cloves, then use a pestle and mortar to smash it up with the fennel seeds and some sea salt and black pepper.

    2. Mix with the lemon zest and about 80ml of olive oil, or until you get a good consistency to coat the lamb.

    3. If using rosemary skewers, remove the leaves, apart from 2cm at the top, then sharpen the opposite ends so you can pierce the meat. Otherwise, soak the wooden skewers in warm water for at least 20 minutes before using.

    4. Cut the lamb into 5cm pieces, peel and slice each onion into 6 wedges, then place in a large baking tray. Add the cherry tomatoes and mix with the marinade.

    5. Thread, alternating ingredients, onto the skewers, then refrigerate until ready to cook.

    6. Pick and finely chop the mint leaves and mix with the yoghurt, a pinch of salt and pepper, a squeeze of lemon juice and a splash of extra virgin olive oil.

    7. Preheat the barbecue, grill or griddle pan. Grill the kebabs, turning occasionally, for about 7 minutes, or until evenly cooked and crisp and golden on all sides.

    8. Serve with a drizzle of extra virgin olive oil, a squeeze of lemon juice and the minty yoghurt.

    TIPS: You cam transport the kebabs in their marinade to cook on a barbecue or picnic grill. If you're cooking inside, use a griddle pan on a high heat.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/lamb-recipes/spring-lamb-kebabs/

    Moroccan Lamb Salad

    We love the melt-in-your-mouth soft feta and pumpkin pieces in this lamb recipe.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    2 tbsps water
        •    2 tsps olive oil
        •    olive oil, to drizzle
        •    300g natural yoghurt
        •    1 garlic clove, crushed
        •    55g (1/3 cup) pine nuts
        •    100g baby spinach leaves
        •    2 tbsps Moroccan seasoning
        •    1/3 cup fresh mint leaves, chopped
        •    2 Lebanese cucumbers, thinly sliced
        •    1 Lebanese cucumber, finely chopped
        •    2 (about 500g lamb eye of loin (backstraps)
        •    1 small fresh red chilli, halved, deseeded, finely chopped
        •    1 x 180g ctn South Cape Persian feta, drained, crumbled
        •    750g butternut pumpkin, deseeded, peeled, cut into 2cm pieces


    1. Preheat oven to 200°C. Place the pumpkin on a baking tray. Drizzle over a little oil and toss to coat. Roast for 20 minutes or until tender. (Alternatively, place pumpkin in a microwave-safe dish. Cook, covered, on High/800watts/100% for 4-5 minutes or until tender).

    2. Meanwhile, combine the yoghurt, garlic, mint, cucumber, chilli and water in a bowl. Season with salt and pepper.

    3. Heat a large frying pan over medium heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted. Transfer to a heatproof bowl.

    4. Heat the oil in the frying pan over medium-high heat. Sprinkle seasoning over the lamb. Add to the pan and cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Thickly slice across the grain.

    5. Place the pumpkin, lamb, spinach, cucumber and pine nuts in a large bowl and gently toss until just combined. Divide among serving plates. Top with feta. Serve with the yoghurt mixture.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/moroccan-lamb-salad/cee4bea0-56d8-41cd-8076-1d32654bd55c

    Lamb Flatbreads (lamb mince)

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    1/2 tsp salt
        •    1/2 tsp allspice
        •    250 lamb mince
        •    1 tsp cumin seeds
        •    100g feta, crumbled
        •    mint leaves, to serve
        •    1/2 tsp ground ginger
        •    1 tsp ground coriander
        •    1/2 tsp ground turmeric
        •    natural yoghurt, to serve
        •    1/2 cup (125ml) hot water
        •    1 1/2 cups (225g) plain flour
        •    1 brown onion, finely chopped
        •    1/4 cup (45g) toasted pine nuts
        •    1 pomegranated, seeds removed
        •    1/4 cup (60ml) extra virgin olive oil


    1. Place the flour and salt in a medium bowl; make a well in the centre. Add the water and 1 1/2 tablespoons of oil and stir until combined. Gently knead in the bowl until a soft dough forms. Cover with plastic wrap and set aside for 1 hour to rest.

    2. Preheat oven to 230°C. Place a pizza stone or baking tray in the oven to heat.

    3. Heat the remaining oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the cumin, coriander, allspice, ginger and turmeric and cook, stirring, for 1 minute or until aromatic. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until lamb changes colour and is cooked through. Remove from heat. Taste and season with salt and pepper.

    4. Divide the dough into 4 even portions. Roll a dough portion out on a lightly floured surface to a 20cm diameter disc. Repeat with remaining dough portions. Remove the preheated tray from the oven. Place 2 discs on the tray. Spoon the lamb mixture over each flatbread. Sprinkle with pine nuts and feta. Return to oven and bake for 10 minutes or until the bread is golden and crisp. Remove from oven. Repeat with remaining flatbreads, lamb, pine nuts and feta.

    5. Place the flatbreads on serving plates. Drizzle with yoghurt and sprinkle with pomegranate and mint leaves. Serve immediately.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/lamb-flatbreads/a8248d29-c4a0-4dc3-8c4e-b2b072c34692

    Greek Saganaki-Style Lamb (lamb loin chops)

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    8 lamb loin chops


        •    2 tbsps olive oil
        •    juice of 1 lemon
        •    3 cloves garlic, crushed
        •    225g haloumi, cut into 4 slices
        •    lemons and crusty bread, to serve
        •    400g punnet heirloom tomatoes, halved
        •    1 red and 1 yellow capsicum, large wedges
        •    baby spinach leaves, washed and spun dry
        •    1 tbsp chopped fresh oregano, plus extra to serve


    1. Place lamb on a large plate or tray. Combine marinade ingredients in a small bowl with freshly cracked black pepper. Place capsicum and haloumi in a large bowl and add a little of the marinade, toss to coat evenly. Brush remaining marinade over the lamb.
    2. Heat a BBQ to medium hot and grill lamb for 4 minutes per side. Remove lamb to a clean plate and allow to rest.
    3. Grill haloumi for 1-2 minutes per side, grill capsicum until char marks appear.
    4. Return haloumi and capsicum to the bowl and squeeze lamb and vegetables generously with lemon. Serve with salad leaves, tomato and bread.


    1. Once you've cooked the lamb on both sides, stack them up next to each other on their sides so the edges can get crisp as well. Stacking them next to each other means they hold each other up.
    2. Cook haloumi just before serving as its best while still warm and soft. It will firm up on cooling. You can also put it back on the BBQ to soften up again if need be.
    3. Try with lamb cutlets or lamb rump steaks.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/greek-saganaki-style-lamb/#

    Spiced Lamb Rack with Cheesy Corn Cobs

    Lamb rack rubbed with olive oil, Mexican chilli powder and fresh oregano leaves roasted and served with corn cobs with a parmesan and chilli topping and sweet potato wedges.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    4 corn cobs
        •    3 tbsps extra virgin olive oil
        •    600g sweet potato, cut into wedges
        •    4 tbsps finely grated parmesan cheese
        •    1 tbsp Mexican chilli powder, plus extra
        •    1 tbsp oregano leaves, plus extra to serve
        •    2 x 4 - 5 point lamb racks, French trimmed


    1. Preheat oven to 200 fan forced.

    2. Place lamb on a baking tray, brush with 1 tablespoon oil and sprinkle with chilli powder and rub in. Scatter oregano leaves over lamb and season with salt and pepper. Allow to come up to room temperature. Roast lamb for 20 minutes for medium-medium rare. Rest for 10 minutes before slicing.

    3. Place sweet potato wedges in a bowl with 1 tablespoon oil and toss to coat. Place on a baking tray and roast for 30-40 minutes until crisp and golden.

    4. Preheat a char grill over high heat and cook corn cobs on all sides until cooked with some grill marks. Lightly brush with oil, sprinkle with a little chilli powder and a generous grating of parmesan.

    5. Serve well rested lamb, sliced into individual cutlets with corn, sweet potato wedges and extra oregano leaves.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/spiced-lamb-rack-with-cheesy-corn-cobs/#