Lamb

Heat a dash of oil in a large heavy-based saucepan over medium heat. In batches, add the lamb and brown on both sides. Transfer lamb to a plate. Lower the heat, add another dash of oil and the onions and cook until soft, about 5 minutes. Add the garlic and cook for a further 1 minute.

Pour in the stock, water and tomatoes. Return the lamb to the saucepan along with the herbs and pearl barley. Bring the soup up to the boil, season, then cover and reduce the heat. Simmer for 1 1/2 hours until the lamb is almost tender, stirring frequently.

Add the potato, carrots and cabbage and simmer for a further 30 minutes until the potatoes and carrots are tender. Remove the herbs and discard.

To serve

Serve soup hot, sprinkled with the chopped parsley and fresh crusty bread on the side.

See tips & tricks for slow cooker recipe.

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Cut lamb into 2.5cm cubes. Thread lamb and red onion wedges alternatively onto 8 skewers with 4 to 5 pieces of lamb on each skewer.

Combine garlic, lemon rind and juice, rosemary and oil. Brush over the kebabs. Marinate for 20 minutes.

Preheat the barbecue char-grill plate or pan to moderately hot, before adding the lamb kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side.

Remove kebabs from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving. Serve kebabs with salad vegetables including capsicum, Roma tomatoes, red onions and mixed salad greens with balsamic vinegar and lemon wedges.

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Combine all the marinade ingredients in a large shallow dish. Marinate the lamb pieces for 6-8 hours. Divide meat into 4-6 equal portions after removing from the marinade. Thread pieces tightly onto flat-bladed metal skewers (or onto bamboo ones that have been previously soaked in water to prevent them from burning). Lightly oil the medium-hot barbecue and grill satays for 8-10 minutes, turning frequently.

Combine the sauce ingredients.

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