If using bamboo skewers, soak in water for at least 30 minutes to prevent them scorching during cooking, or cover the ends with foil. For a simple tzatziki sauce, combine ¾ cup low-fat yoghurt, 1 clove crushed garlic and 1 tablespoon finely chopped fresh flat-leaf parsley in a small bowl. For a simple chilli tomato […]

A flavour-packed lamb and leek braise from Australian Women's Weekly.

Rich and tender neck chop and lentil stew with a bright and fluffy kumara and carrot mash.

This spicy noodle stir-fry is easy, speedy and full of flavour.

Dukkah-crusted lamb cutlets with cauliflower.

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.

Scotch broth is one of those classic, thrifty recipes designed to help you feed a growing family nourishing food on a tiny budget.

Light, healthy and fragrant, this Thai lamb, eggplant and coriander curry is succulent and spicy. Eggplant is brilliant in curry, its tender flesh absorbs all the flavours of the sauce.

Garlic and rosemary smoked lamb is delicious served cold the next day, as well as while still hot.

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

Sweet and sticky lamb loin cutlets with a plum glaze make a nice change from the usual. Continue the Chinese theme and serve with fried rice.

Succulent lamb shank pieces combine with chunks of vegetables to make this spice infused soup.

Maple syrup brings its unique flavour as well as sweetness to these glazed lamb shanks. It's important to use real maple syrup for this recipe rather than a maple syrup flavoured alternative.

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.

There is plenty of this Middle Eastern soup to go around and with juicy lamb and spicy vegetables you'll certainly be needing every bit.

These cassia spiced lamb cutlets cooked on stone, pathar ka gosht, are excellent as a starter or as part of a banquet meal.

Star anise, cloves, cinnamon, sichuan pepper and fennel seeds are the spices that make these lamb shanks in five-spice with tamarind and ginger so fragrant.

A delicious and easy recipe for spiced lamb and a spinach and couscous salad. Perfect for lunch, and make plenty because you'll definitely want to fill a lunchbox with it the next day!

A tandoor is a clay oven used in the north of India to cook this popular style of food, which is a “dry” curry, rather than one in a sauce. These delicious tandoori lamb cutlets come with their own little handle, perfect for dunking them in chutney and raita.

Quick and easy lamb souvlaki with pita bread makes a delicious light lunch.

Legend says that traditional Mongolian stir-fry was cooked on a warrior's shield. This Mongolian lamb is cooked in a rather more convenient wok, and is delicious served on a pile of steamed rice.

Slow-roasted lamb shanks with tomato and olives that will melt in your mouth. The richness of the sauce adds another layer to the already intense, deep flavours of slow-roasted lamb.

Tender grilled Moroccan lamb on burghul salad, a Middle-Eastern-style cracked wheat salad with nuts and herbs, makes a lovely light lunch.

These fresh, fragrant and flavoursome Asian lettuce cups are perfect for sharing.

Tender, succulent lamb shanks and creamy black-eye beans together make a hearty soup. Serve with crusty bread and a liberal sprinkling of freshly chopped coriander.

Lamb cutlets with olive salsa, polenta and fennel; a great dish for special occasions.

Tender and fragrant, these lamb racks with garlic, sage and red onion make a fabulous main dish for a dinner party. The rule of thumb is one rack per adult guest.

Za'atar is a Middle-Eastern blend of roasted dried spices; you can make your own as shown below or you can purchase it ready-made from Middle-Eastern food stores. It adds fabulous spice to this kebabs and hummus recipe.

Big pasta shells are perfect for soaking up the delicious, mustardy balsamic vinaigrette on this Greek lamb, feta and eggplant pasta.

A quick and easy stir-fry that gets a lift from the addition of teriyaki sauce.

Puy lentils are from the region of the same name in France. Very small and particularly fast cooking, they have a delicate, almost nut-like flavour that lets the marinated lamb backstrap stand out as the star of the show.

Tender, marinated cubes of beef on a skewer with crunchy peanut sauce, beef satay sticks are an ever popular party dish.

Tender lamb cutlets are just fabulous with baby beetroot and a dollop tzatziki. You can boil, steam or roast the baby beets, but roasting them brings out the flavour best.

This lamb, eggplant and prune tagine is rich, unctuous and utterly delicious. Best served on a pile of fluffy couscous with preserved lemon.

This dish is sophisticated enough to serve at a dinner party.

The eggplant can be brushed with 1 tablespoon olive oil and cooked under the grill, if you prefer. Beef mince can be used in place of the lamb mince. Note

Substitute cashews for pistachios if you like. Also goes well with pan-fried white fish fillets; grilled beef fillets. Deglazing is the initial step in making a sauce that incorporates the browned bits sticking to the bottom of a pan in which meat has been cooked. A small amount of liquid is added to any remaining […]

Make-ahead tips 1 month Make meatballs and relish, freeze. 24 hours Thaw meatballs and relish in refrigerator overnight. Last Reheat meatballs in 180°C (160°C fan-forced) oven and relish in saucepan, or both can be reheated separately in microwave oven. Note

Cook vegetables slowly to prevent them blackening before they have softened. Before adding lamb to the grill, increase heat to medium-high. Note

The lamb and vegetables can be prepared, ready for roasting, a day ahead of time. serving suggestion Note

A Kashmiri speciality using only the most tender young lamb available from this mountainous province in north India. “This is winter comfort food for me. I like to make it on a weekend to eat through the week.” Sophia Young was a New York-trained chef before she began in the Test Kitchen in 1993. She […]

The perfect summer lamb dish for cooking on the backyard barbecue.

Tender spiced lamb with a fruity couscous packed full of oranges, dates and walnuts.

Recipe is suitable to freeze without the parsley. Thaw overnight in the fridge. Reheat in a saucepan and sprinkle with parsley to serve. Note

This rich combination of spices cooked in coconut cream is classic Malaysian cooking, combining the country’s Indian and Straits-Chinese influences. This recipe uses black mustard seeds (sometimes sold as brown mustard seeds), which are more pungent than the white (or yellow) seeds used in most prepared mustards. Not suitable to freeze. Note

Bring the Med to your home with these scrumptious lamb meatballs and a garlicky white bean dip.

The lamb will be easier to cut if you freeze it for about 20 minutes before slicing. Note

Kalonji, also known as nigella, are tiny, angular seeds, black on the outside and creamy within, having a sharp nutty flavour that can be enhanced by a brief toasting in a dry hot pan before use. Kalonji can be found in most Asian and Middle-Eastern food shops. Note

Rogan josh, traditionally made with lamb, is an Indian tomato-based curry, and literally means "meat in spicy red sauce".

Tender lamb backstraps with a spiced shiitake mushroom crust and a crunchy Asian salad.

Japanese breadcrumbs are also known as panko breadcrumbs. They are found with packaged breadcrumbs in most supermarkets. Note

Make double the herb rub mixture, toss half the quantity through steamed couscous and serve with the lam Note

We used a mild curry powder for flavour but use what you like. Freeze any leftover coconut milk and store it in user-friendly portions for future meals. Note

Mediterranean-style lamb meatballs with a fresh and herbaceous chutney.

Serve with warm naan and yoghurt. Curry can be made 2 days ahead. Curry pastes vary in heat, so adjust amount to suit your taste. Okra, also known as bamia or lady fingers, is a green, ridged, oblong pod with a furry skin. Native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

Chapatis are available in packets of 6 from the bakery section in supermarkets. You can substitute any variety of flour tortillas, if preferred. Note

Roast lamb with tomato and potatoes

Pide is a Turkish-style pizza, usually stuffed with a spiced lamb filling.

Flavour-packed lamb and olive balls served with anchovy aioli and lemon wedges.

From the humble baked bean to the chickpea, legumes contain healthy components linked with protection against diseases such as cancer, diabetes and heart problems.

A delicious French-style roast leg of lamb in a tomato stew with rosemary and white beans.

To use preserved lemon, remove and discard the pulp, squeeze the juice from the rind, then rinse the rind well; chop the rind finely. If preferred, substitute 1 teaspoon finely grated fresh lemon rind at each stage for the preserved lemon. Note

Create these Greek-style meatballs to make the perfect sharing platter.

Broccolini is a cross between broccoli and chinese kale; it resembles broccoli in appearance, but is milder and sweeter in taste. It has long asparagus-like stems and a long loose floret, both completely edible. Baby buk choy or gai lan work well in this stir-fry, too; use in place of the broccolini. Note

This is a bright and colourful summery dish with lots of big flavours and great textures.

These fragrant and spicy lamb skewers are great for sharing with friends and family.