Lamb

You can make your own Moroccan spice mix: combine 1 tsp each of ground cumin, ground coriander and ground ginger, and 1/2 tsp each of allspice, cinnamon and cayenne pepper. Note

For a super authentic flavour to this amazingly tender Moroccan lamb pie, substitute preserved lemon rind for fresh. Cumin seeds add that final, exotic flourish.

These delicious devilled lamb chops are cooked in chutney and soy sauce. A quick and fruity recipe that's delicious served with mash and a classic two veg.

Rigani is a dried Greek oregano, often sold in dried bunches, which the leaves crumble off easily. It is available from delicatessens or greengrocers. If it’s hard to find, use dried oregano leaves instead. You can also roast the lamb in a 220ºC/425ºF oven for 35 minutes. Note

The lamb can be cooked in the oven, if you prefer. Preheat oven to 180°C/350°F and roast, uncovered, for about 30 minutes. Note

This tasty meal is easy to whip up with a few fresh ingredients and pantry staples. Perfect for a mid-week dinner.

A traditional pastry with a savoury filling of lamb, cheese and spinach. Great for a snack or light meal. Don't forget to serve with a good squeeze of lemon juice.

Moroccan-style lamb pies

A hearty family classic makes a great meal on cold nights.

Sure to become a firm family favourite, this dish combines the comfort of meatballs with the adventurous flavours of North Africa.

Eating brains can be a daunting prospect for some but if you can get over it, these herbed crumbed brains are utterly delicious. They make a very tasty breakfast dish, or a light snack.

Avocado, bean and rocket salad makes a great side for these tasty lamb chops served with a cherry tomato and olive salsa. Light, simple and perfectly satisfying.

Marinating the lamb takes this tasty and healthy salad to new levels. For best results, grill the meat so it is still pink in the middle, and leave it to rest before slicing. Use plump, ripe and juicy tomatoes and a good quality fetta.

Slow-roasted leg of lamb, slathered in an anchovy and garlic paste and cooked on a bed of Jerusalem artichokes, red onions and lemons makes for a majestic Sunday roast.

The utterly delicious iskender kebab is most famous in northwestern Turkey, and is traditionally served on a bed of lavash bread and smothered in a spicy tomato sauce and yoghurt.

Not only are these Italian-style lamb cutlets served with mediterranean vegetables packed full of vitamins, they are a one pot dish. Win, win.

Lamb cutlets go beautifully with this black-eyed bean salad. The beans are the dried seed of a variant of the snake or yard bean, and can be found at your local supermarket.

These braised veal shanks come in their own pretty little paper packages and make a delicious winter meal. Serve with mashed potato and plenty of greens.

Fire up the barbecue with these juicy marinated lamb chops. Served with crisp and colourful vegetables and a dollop of your favourite mustard, they're sure to please.

Affectionately known in some parts as 'chops with handles' or 'meat lollipops', lamb cutlets are always a hit with the kids. Accompanied here with the Greek style mashed potato dip, skordalia, there'll be no complaints.

These marinated Mongolian lamb cutlets are beautifully succulent and full of flavour. Serve them with a fresh green salad or grilled vegetables for an easy mid-week meal.

These lamb kebabs are perfect for a lazy summer barbecue. The addition of a fresh mediterranean style tomato, olive and fetta salad completes the dish.

Slivered almonds and lemon zest add an extra dimension to this savoury, satisfying curry.

Give your meat and three veg a facelift with this delicious and healthy plate of lamb cutlets and char-grilled vegetables. Full of colour and flavour, this dish will have the kids running to the table.

Just a few moments on the grill and these perfectly spiced lamb koftas will fill your senses with the smells of a Middle Eastern celebration. Team them with traditional dips and warm pita, and you'll have a platter fit for a king.

These delicious, tender sumac-spiced lamb and eggplant stacks with salad and baby truss tomatoes make a fabulous starter or light dinner.

Named after the traditionally earthenware pot in which it is cooked, this lamb tagine with baby carrots is full of aromatic spice and flavour, and the meat is succulent and tender from the long cooking process.

Kibbeh is a classic Lebanese dish made from minced lamb and burghul (hulled, steamed wheat kernels). Fragrant spices such as cinnamon and nutmeg give this popular snack its distinctive Middle Eastern flavour.

This easy lamb curry takes a little time to cook so that those lovely flavours develop sufficiently, but apart from the initial preparation it's pretty much hands off. And not a jar of curry paste in sight.

Pomegranate molasses is thick and brown with a concentrated flavour. It possesses tart and fruity qualities similar to balsamic vinegar and complements the lamb cutlets beautifully in this recipe.

It's worth the wait.

The spices we've used here are used extensively in Moroccan cooking and bring a particular depth of flavour and vibrancy to meat dishes. Cooked in this way, the lamb will be perfectly moist and tender.

This simple salad is well-balanced and completely delicious. Top tip: after placing lamb in preheated pan don't move it until it is well sealed (at least 3 minutes) as the water released when you move the lamb will make it stick to the pan.

This lamb and apricot tagine with citrus couscous has so many of the characteristics we love; spicy, fragrant, savoury and sweet. The traditional lengthy cooking method ensures a depth of flavour and tender, juicy meat.

We've given a spin to this classic rending, cooking the lamb slowly until the coconut milk sauce thickens and is quite dry, the succulent meat becomes so tender it virtually falls apart.

This brightly coloured lamb salad tastes just as good as it looks. Make sure you rest the lamb for at least 10 minutes for a perfectly moist and tender result.

Give your family midweek meal with an exotic twist with this Moroccan lamb with couscous. The aromatic spices combined with a sprinkle of coriander just before serving give this dish its unique flavour.

A heartier version of a classic spanakopita with the addition of tender lamb.

This tasty lamb mince kebabs are spiced with cumin and ginger, and enlivened by mint and lemon. Quick, easy and a delicious mid-week meal.

Za’atar, a blend of roasted dry spices, is easy to make, but a prepared mix of sesame seeds, marjoram, thyme and sumac can be purchased in Middle-Eastern food shops and delicatessens. Try it sprinkled on your morning toast that’s been spread with softened feta cheese or ricotta. Note

You can use smoked paprika in place of sweet if you prefer a darker flavour to your lamb.

Kalonji are also called nigella or black onion seeds. Note

There should be no complaints at the dinner table when you present the family with good old fashioned lamb and vegetables. We've made things a little more exciting with the addition of mint sauce; it goes wonderfully with spring lamb.

This delicious pressure-cooker dish makes the most of tender spring lamb, and fresh spring vegetables.

A soft and tender braised lamb and yoghurt curry from Australian Women's Weekly.

Delicious triangles of lamb kibbeh piled high with bright and refreshing tomato, pomegranate and feta.

Serve this family favourite with a big jug of homemade gravy to pass around the table.

Lamb can be prepared and refrigerated the day before, but is best cooked on the morning of the picnic. Fill the pittas as close to departure time as possible. Baba ghanoush is a roasted eggplant (aubergine) dip or spread. It is available from delicatessens and most supermarkets. Note

You need to soak eight bamboo skewers in cold water for at least an hour before use to prevent them from splintering or burning during cooking. Note

Give your roast lamb rack an Indian flavour with this delicious and fragrant spice paste. You could also use it as a spice rub for any other kind of meat.

Make sure the meatballs are completely submerged in the liquid during cooking. To freeze; complete 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 […]

Skordalia is a pungent Greek sauce or dip made with bread (or sometimes potato), garlic, lemon juice and olive oil. It can be served with almost any kind of dish ­ from grilled meats and poultry to fish and raw vegetables. Note

A healthy and refreshing Turkish lamb and yoghurt salad from Australian Women's Weekly.

Baking a leg of lamb in a salt crust means the meat is steamed as you bake it, leaving it incredibly tender and allowing the herbs to fully permeate the leg.

This soup is made without fail every winter; it's a great family meal.

A healthy steak and chips option from Australian Women's Weekly.

A tender and refreshing Turkish lamb, mint and spinach stir-fry from Australian Women's Weekly.

Recipe can be made a day ahead and refrigerated, covered. Recipe suitable to freeze; thicken with cornflour just before serving. Note

Give your crumbed cutlets a Middle Eastern nudge by blending your breadcrumbs with paprika and cardamom. Teamed with couscous and orange, you'll have something healthy, delicious and just a little bit different from the usual chops and veg.

Served with chopped parsley and a drizzle of yoghurt, these spicy lamb pastry boats are fantastic for a party.

Ask the butcher to bone the lamb loins for you. You could replace the capsicum dip with sun-dried tomato pesto. The lamb can be prepared to the end of step 3. Cover and refrigerate. Stand lamb at room temperature for 30 minutes before roasting. The lamb may take up to 5 minutes longer to roast […]

Fast and delicious Asian-style mini lamb roasts from Australian Women's Weekly.

Give your roasted lamb racks and vegetables a touch of sweetness by bathing them in this delicious mustard maple glaze.

Lamb noisettes are lamb sirloin chops with the bone removed and the "tail" wrapped around the meaty part of the chop and secured with either string or a toothpick. Toothpicks must be removed before serving.

Israeli couscous, also known as pearl couscous, is made of baked wheat rather than semolina (like the couscous from North Africa). Its granules are much larger (its size and shape is similar to a pearl) and it maintains its texture and firmness without sticking. It is available from most major supermarkets. Note

The secret to round meatballs is to make a circular movement with the pan to roll the meatballs around while they cook.

With hints of warm spices, mint and feta, this baked pasta dish is full of flavour and makes a wonderful family meal.

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 sticky and savoury char siu lamb and noodles stir-fry.

Make any or all of the three marinades shown here for your next family barbecue.

This recipe specifies lamb leg steak, but it could be cooked with mid-loin chops or backstrap – just vary the cooking time accordingly. The sauce is rich and flavoursome – the secret being to cook the tomato paste first and to let the sauce cook down enough at the end.

This Greek-style roast lamb with potatoes is meltingly tender after 8 hours in the slow-cooker, creating a truly divine Sunday family dinner.

Tender lamb, sweet red capsicum, chilli and lime give this healthy stir-fry plenty of flavour, plus there's chilli for bite.

To freeze; complete recipe to the end of step 2. Place meatballs, in a single layer, on a baking paper-lined baking tray. Freeze for 2 to 3 hours or until firm. Transfer to a large snap-lock bag. Expel any excess air. Label, date and freeze for up to 3 months. Thaw overnight in the refrigerator. […]

Casserole bakes are so simple to prepare, and great for family meals. One dish wonders never looked so wonderful.

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