Preheat the oven to 130°C conventional bake.

Heat a little oil in a large frying pan over a high heat. Add the lamb, skin side down, and cook until browned. Turn over and brown the other side until browned, then set aside on a plate. Drain excess fat from the pan.

Reduce the heat to medium-high, add the butter to the same pan and cook the onions for a few minutes until golden. Add the garlic cloves and cook for another few minutes. Add the wine, turn up the heat and let it bubble rapidly for a minute (scrape up any caramelised meat juices stuck to the bottom). Add the stock, rosemary stalks, bay leaves and lemon zest. Stir and carefully pour everything into your largest roasting dish.

Add the lamb to the dish, skin-side up. Spread the mustard and anchovies over top and drizzle with olive oil. Sprinkle with the cumin seeds and season.

Cover the dish tightly with tinfoil and bake in the oven for 5 hours or until falling off the bone. Baste the lamb a couple of times whilst cooking. Remove the tinfoil, turn up the oven to 200°C and cook for another 10-15 minutes until the lamb is browned and crunchy on top.

Transfer the lamb to a warmed plate or platter (you can use a dinner plate to transfer it instead of tongs, as it will be falling apart and very tender) and cover with the foil. Let it rest for 10-15 minutes before serving.

To remove the layer of oil on top of the pan juices, gently lay 6-7 paper towels flat on the surface without pressing down. Wait a few minutes for them to soak through, then discard. Pour the remaining pan juices through a sieve into a clean saucepan. Add the cornflour mixture and boil until reduced to a nice pouring sauce while the lamb rests. Taste and season as required.

To serve

Pull the lamb into nice big chunks. Serve on mashed potatoes or kumara with seasonal vegetables, pour gravy over and scatter with fresh herbs if you like.

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Preheat the oven to 210°C. Place a shallow roasting tray in the oven to heat.

Lamb

Make a cut in the side of each lamb rump to make a pocket. Mix together the spinach and feta and season. Fill into each lamb rump and skewer to hold mixture in place, if necessary.

Heat a large frying pan over medium-high heat. Place lamb fat-side-down in the hot pan and brown. Turn and brown the other side.

Remove hot tray from the oven and place in the lamb fat-side-up. Return to the oven and cook for 12-15 minutes for pink lamb. Remove from the oven, cover with foil and a clean tea towel and leave to rest for 10 minutes.

Hollandaise sauce

Melt the butter and allow to cool a little. Place the vinegar, peppercorns and a dash of water in a small saucepan and reduce to 1 tablespoon. Place the egg yolks in a heatproof bowl over a saucepan of gently simmering water. Strain in the 1 tablespoon of reduced liquid (to remove peppercorns). Whisk until thick and foamy, then whisk in the butter a little at a time until you have a thick creamy sauce. Add lemon juice to taste and season.

To serve

Serve lamb with seasonal greens (asparagus is great while still in season), and hollandaise sauce. Top with freshly cuts herbs. Boiled new season’s potatoes are delicious too.

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Preparation

Place the lamb leg fat-side up on a clean chopping board and pat dry with a paper towel. Using a sharp knife, make a series of shallow cuts into the lamb, a few centimetres apart. Combine the marinade ingredients together and spread over the lamb, rubbing it into the cuts. Wrap the lamb in cling film and refrigerate, preferably overnight or for at least 2 hours.

Lamb

Remove the marinated lamb from the fridge 30 minutes before cooking. Preheat the oven to 180°C. Place the lamb in a roasting dish fat side up and season. Transfer to the oven and bake uncovered for 25-30 minutes per 500g for medium. Baste occasionally. With 1 hour remaining, add the onions to the roasting dish. Turn them over once while cooking. Remove from the oven, transfer the lamb and onions to a warm plate and cover loosely with foil. Leave to rest for 20-30 minutes.

Fresh mint topping

Combine all ingredients in a food processor or mortar and pestle and mix well.

Spring onion and mint garnish

Submerge sliced spring onions in a bowl filled with lots of ice and water to make them curl up. Add the mint leaves. Leave in the fridge covered, for at least an hour. Drain and rest on paper towels.

Gravy

To make a rich gravy, discard the fat from the lamb roasting dish, leaving the meat juices. Combine the flour with 1/2 cup water and add to the roasting dish, with remaining meat juices, on the stovetop over a medium heat. Add chicken stock, stirring all the time with a wooden spoon, for about 5-10 minutes until thickened. Make sure you scrape all the caramelised meat juices and onion off the bottom to add flavour.

To serve

Place the rested lamb on a platter or board and spread with the fresh mint topping. Garnish with the spring onions and mint. Arrange the onions around the lamb. Serve with the gravy, roast potatoes (click here for Chelsea’s recipe) and your choice of a salad or vegetables.

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Lamb

Cut vegetables and place in the bottom of a roasting tray with Herbs. Season Lamb with salt.

Roast in the oven uncovered on 200 degrees for 30 mins. Remove and deglaze with white wine and tomato paste on the stove top.

Add warmed Chicken stock and cover with baking paper and tin foil. Cook on 160 degrees in the pre heated oven for approx 2 hours or until meat is starting to fall from the bone.

Allow the Lamb to cool to room temp before removing from liquid. Reduce braising liquid for a acompanying sauce.

Freekah wheat

Cook freekah wheat until tender approx 15min follow packet instructions. Strain and place on a flat tray and cool evaporating all moisture.

Blanch peas refreshing in iced water. Pod broad beans. Make sure peas and beans are dry, pat with a tea towel then chop to the size of the wheat. Place wheat, peas, broad beans chopped parsley and mint into a bowl, season with olive oil, chili, lemon and salt.

Roasted spring carrots

Place 4 spring carrots in a pan ½ cook approx 8 min, remove skin this can be done rubbing with a paper towel. Make sure carrots are dry heat a thick bottomed fry pan with 3T of olive oil. Roast carrots until coloured on outside, add 1T of butter and reduce heat, gently roll carrots until evenly coloured. Slice in half.

Buttermilk

Overnight hang buttermilk in muslin cloth until whey is separated. Discard the liquid the remaining buttermilk should be yoghurt consistency. Unsweetened natural yoghurt could be used as a substitute.

A Rata restaurant presentation was used with this recipe. My suggestion is to serve the lamb shoulder whole on a serving plate with roasted carrots.

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Preheat the grill until hot.

Basil Pesto

Place basil leaves, garlic, pine nuts and oil in a small food processor and process to a rough paste. Season with salt and freshly ground black pepper and then stir through the Parmesan cheese. Place in a small bowl, cover well and refrigerate.

Quinoa Crust

Place all ingredients except milk in a bowl and mix. Pour in enough milk to just moisten. Press crust on to one side of each lamb cutlet, place on an oiled grilling tray, crust side down. Place under hot grill for 2 minutes. Remove from grill, turn cutlets over, drizzle with a dash of oil and return to the grill for a further 3-4 minutes.To serve

Serve lamb cutlets with basil pesto and a fresh summer salad or barbecued summer vegetables.

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Blitz all ingredients in a food processor (except the lamb racks).

Cover the lamb racks with some of the chimichurri, for a kitchen presentation don’t smear the bones.

For cooking, cover the bones with tinfoil and sear both sides of the rack in a hot pan with a little canola oil. Then place in an oven at 200˚C for 10-12 minutes.

Remove from the oven and leave the racks to rest in a warm place for 10 minutes before serving.

Serve with extra chimichurri, roast potatoes and a garden salad.

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1. Rub the lamb rump liberally with the Moroccan spice blend and place in an 1. ovenproof frying pan.
2. Brush the pears with melted butter or oil, sprinkle with the sugar and place beside the lamb. Roast at 180°C for 35 minutes. At this stage the juices should be pink and clear. If not, cook a further 5-8 minutes.
3. Remove the lamb and pears from the pan and place the pan over direct heat. Add the onion and garlic and cook 1 minute.
4. Pour in the sherry and allow to reduce by half. Add the stock and boil briskly until reduced again by half. Stir in the quince paste and stir until melted. Season with salt and pepper.

Carve the lamb and serve with the quince jus, roasted pears and your favourite vegetables.

Chef’s tips:

Mini lamb roasts will cook more evenly if they’ve been out of the fridge (covered) for 30 minutes before cooking.

If you do not have quince paste, you can use quince jelly.

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1. Steam the green beans (or cooked in lightly salted boiling water), until bite tender. Drain and flash under the cold tap to stop the cooking process. Lay out on to kitchen paper to drain.
2. Place all remaining salad ingredients in a large bowl, grind over some black pepper and toss gently to combine. Cover and set aside.
3. Heat the oven to 200C. Line a shallow roasting dish with baking paper.
4. Cut the eggplant into about 2cm cubes and place in the roasting dish. Drizzle with oil and toss well to coat eggplant. Sprinkle over the thyme leaves and a little salt. Place in the oven and roast until soft and beginning to crisp around the edges, about 25 minutes.
5. Meanwhile, heat a large frying pan (or use barbecue grill), over a medium heat. Rub a dash of oil over lamb and place in frying pan. Cook for 3 minutes then turn over and cook a further 2 minutes for medium-rare lamb. Transfer lamb to a plate, season with salt and freshly ground black pepper and cover loosely with foil and a clean tea towel and leave to rest for 5 minutes.
6. To serve, toss green beans through the salad and place on a large serving platter. Slice the lamb, across the grain for tenderness, and arrange on top. Crumble ricotta through the roasted eggplant and scatter on top. Optional to taste, drizzle over a little extra virgin olive oil and a couple of squeezes of lemon juice.

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Preheat the oven to 160 °C.

Use a sharp cook’s knife to make 6-9 small but deep cuts in the lamb, through to the bone. Sit in a shallow-sided baking dish.

Mix the olive paste, garlic and rosemary together and spoon or press small spoonfuls into each cut, spreading the rest over the lamb. Cover loosely with foil.

Roast in the preheated oven for 2½-3 hours (or until the meat begins to fall from the bone), removing the foil in the last 30 minutes of cooking time. Remove from the oven and allow to sit for 20 minutes, reserving the juices.

Carve the lamb into chunky pieces, place on a serving plate with your own choice of salad ingredients and drizzle over the reserved juices.

For the tapenade

In a food processor, process ¾ cup stoned black olives with 2-4 anchovy fillets, 1-1½ Tbsp olive oil and 1 Tbsp lemon juice until smooth.

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Smoked paprika mayonnaise

Place the egg yolks and Dijon mustard in the bowl of a small food processor. Process until combined, then very slowly drizzle in the olive oil. Add lemon juice as the mixture thickens. Season with salt and more lemon juice to taste. Stir through the smoked paprika. Transfer to a bowl, cover and keep in the fridge.

Heat a barbecue plate until hot.

Lamb

Rub lamb racks with a little oil and season. Place on the barbecue, flesh-side-down and barbecue for 3-4 minutes. Turn racks (on to bones), cover each with foil and barbecue for a further 15 minutes, for lamb that is only slightly pink. Remove to a board, cover loosely with foil and a tea towel and leave to rest for at least 10 minutes.

To serve

Slice the lamb racks into cutlets and place on a serving plate. Top each with a dollop of smoked paprika mayonnaise and a sprinkling of micro greens.  If wished, sprinkle with smoked paprika.

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Lamb

Place all the ingredients in a large bowl and mix well. Season well and shape into 4 large patties. Heat a dash of oil in a large frying pan over a medium heat (or heat a barbecue plate until hot) and place the patties on. Cook for 16-18 minutes, turning and cooking the sides as well until they are cooked through.

To serve

Mix together the yoghurt and mint. Soften pitas as per packet instructions or toast. Place salad leaves moistened with a little yoghurt and mint dressing into the pita, follow with the beef patty and a scattering of blue cheese. Serve with remaining yoghurt and mint dressing in a small bowl.

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Preheat the oven to 180°C.

Nachos

Heat a little oil in a large frying pan over a high heat. Fry the mince in two batches to brown, drain off the fat and set the mince aside in a bowl.

Wipe the pan clean, reduce the heat to medium and add a dash of oil. Add the onion and garlic and cook, stirring for 5 minutes until soft. Add the drained mince back to the pan along with the spices, tomatoes, beans, stock, capsicum and sugar. Simmer until reduced to a thick sauce (around 20-30 minutes). Taste and season as required.

Brush the wraps lightly with oil, sprinkle with a pinch of salt and place on oven trays. Bake in the oven for about 10 minutes or until crisp, turning over once. Break them into big chips.

Salsa

Combine the ingredients gently in a bowl just before serving and season with salt and pepper.

To serve

Place chips onto plates and top with the mince. Add a spoonful of salsa, a dollop of sour cream and fresh coriander.

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The Potatoes

Boil or steam the potatoes until tender but not too soft. Allow to cool then slice and lay in a shallow dish. Mix the parsley into the olive oil, add garlic and season with salt and pepper. Evenly pour over the sliced potatoes, cover and refrigerate for at least one hour.

The Mayonnaise

Place garlic, roast capsicum and chilli in a food processor and make a paste. Add egg yolks and lemon juice and process until light in colour. Slowly add the oil mixing as you go until it is all in. season to taste with salt and pepper then store in a stainless steel bowl.

The lamb

Season the lamb then sear well on all sides. Roast in a pre-heated oven to medium-rare. Once done allow to rest in a warm place. Place the feta on a tray ready to warm through.

To Serve

Lightly warm the feta and roasted tomatoes. Divide the sliced potatoes between each plate then top with feta, cutlets and warmed tomato. Scatter round olives and salad leaves and drizzle with a little balsamic vinaigrette. Spoon on the capsicum mayonnaise and garnish with fresh basil. Serve immediately.

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Preheat the oven to 180°C.

Filling

Heat a dash of oil in a large saucepan over a very high heat. Add the lamb in two batches to brown, breaking up any lumps with a wooden spoon. Drain and set aside in a bowl.

Reduce the heat to medium and add another dash of oil to the pan. Add the onion and garlic and cook for about 5 minutes until the onion is soft. Add the lamb back to the pan along with one can of tomatoes, stock, cayenne pepper, sugar, rosemary, pumpkin and spinach. Simmer for about 10 minutes until reduced to a thick sauce. Stir through the mint and season to taste.

Cannelloni

Cover the base of the baking dish with the second can of tomatoes. Bring a pot of water to the boil. Remove from heat then soak the unfolded pasta sheets for a few minutes to soften. Gently remove with a wooden spoon and cool slightly, then cut into rectangles. Spoon a line of the mince near the short edge of a rectangle and roll it up. Place the roll seam side-down in the baking dish. Repeat until the dish is full. Spread the crème fraîche over the cannelloni tubes to cover them, sprinkle with the cheese, season with salt and pepper and bake in the oven for 30 minutes.

If need be, grill for a few minutes just before serving to get it golden and bubbling on top. Just before serving, sprinkle with extra mint leaves. Serve with a crisp seasonal salad dressed with vinaigrette.

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Stir-fry

Grate the zest of both oranges into a small bowl. Cut away the peel and pith from each orange and segment over the bowl collecting the juice as you go. Place orange segments on a plate and set aside. Add the stock, honey, soy sauce and chilli sauce into the bowl with the orange zest and juice. Mix well and set aside.

Cut the lamb in strips (3cm x 1cm), season and coat the lamb with the cornflour.

Heat a wok or large frying pan over a high heat. Add a dash of oil and when hot, add the eggplant cubes and stir-fry until golden and soft, about 3 minutes. Add the mushrooms, stir-frying until soft. Add baby corn and stir-fry for 30 seconds. Transfer all to a bowl.

Add one more dash of oil to the wok and heat until just smoking. Add half of the lamb strips and stir-fry until browned, about 1 minute, then add to vegetables. Add remaining lamb strips and repeat.

Add ginger to the wok and stir-fry for 10 seconds. Add orange and stock mixture and bring to the boil. Boil until reduced by one-third. Return lamb and vegetables to the wok and stir-fry until heated through.

To serve

Stir the sesame seeds and mint into the wok and season with salt. Place lamb and vegetables in a warmed serving bowl and top with the orange segments. Serve with steamed rice.

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Place the sliced meat in a plastic container. Combine the spice mix ingredients and sprinkle over the meat. Mix together the lime juice and coriander and add to the meat, turning well to coat. Refrigerate for at least 15 minutes or overnight if possible.

While the meat is marinating, thinly slice the capsicums and onion and set aside. Prepare the salsa by mixing together all the ingredients. Refrigerate until required.

Fry the meat quickly on the barbecue plate or in a pan with a dash of oil. Remove from the heat and keep warm. Add another dash of oil and toss the sliced onions and capsicums, turning them until tender. Add any juices from the resting meat.

Place some of the cooked capsicums and onions on a tortilla, add a pile of spiced meat and a good dollop of salsa. Roll up the tortilla and enjoy with a fresh seasonal salad.

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Mushroom filling

Heat a dash of oil in a frying pan over a medium heat. Add shallot and stir continuously, until the shallot begins to turn golden. Add the mushrooms, tomatoes and thyme. Season and cook over a medium-high heat, stirring until all the moisture has evaporated (about 5 minutes). Set aside and leave to cool completely.

Sesame dressing

Place all ingredients in a blender or put in a jar and shake until well incorporated. Season to taste.
Lamb: Place lamb steaks on a chopping board. Using a large sharp knife, cut through each lamb steak horizontally (stopping just before you cut right through), and open out (as if you were reading a book). Cover the opened out lamb steaks with plastic wrap or baking paper.  Using a meat mallet, rolling pin or the base of a small heavy saucepan, pound each lamb steak until it’s about 5mm thick. Spread cooled  mushroom filling over one side of each lamb steak then fold back over and secure with a toothpick. Rub lamb steaks with a little oil. Heat a large frying pan over a medium-high heat. Cook lamb steaks for 3 minutes each side, turning once for medium-rare lamb. Remove and place on  a warm plate, cover very loosely with foil and leave to rest while you cook the vegetables.

Wok vegetables

Heat a dash of oil in a wok or large frying pan with lid. Add the mushrooms and cook until just beginning to soften and colour. Add broccoli and stock, place on the lid and allow broccoli to steam, about 1-2 minutes. Remove lid, add snow peas and stir vegetables.

To serve

Divide cooked noodles and wok vegetables between 4 plates and place on a lamb steak. Drizzle over a little of the sesame dressing and serve.  Serve extra sesame dressing separately.

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Preheat the oven to 160°C.

Lamb

Place the garlic, ginger, coriander, cumin, black pepper and cardamom in a small bowl and mix to a paste with a little vegetable oil. Rub into the lamb shanks.

Heat a large frying pan over medium heat and add a dash of oil. Place in the lamb shanks and brown on both sides, then transfer to a casserole dish that fits the lamb shanks comfortably.

Pour the yoghurt and stock into the frying pan and bring to the boil. Pour over the shanks. Add the green chilli and cinnamon and cover with the lid or tin foil.

Place in the oven and cook for 2 1/2 – 3 hours until the meat is almost falling off the bone. Turn shanks from time to time and season as required.

Remove from the oven and strain sauce into a wide saucepan. Bring sauce to the boil. Pour sauce over the shanks before serving.

To serve

Serve with flatbreads, Indian-style chutney and finish with a little green chilli and coriander. Green beans are good here too.

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Lamb

Place the marinade ingredients in a bowl and stir to combine. Brush lamb chops with marinade and set aside.
Preheat the barbecue plate until medium-hot.

Salad

Steam the green beans until tender. Set aside to cool before placing in a large bowl. Add all the remaining ingredients.

Dressing

Place all the ingredients in a screw top jar, season with salt and freshly ground black pepper and shake well.

To serve

Place a piece of baking paper or silicone baking sheet on the barbecue (this helps prevent the marinade from just burning). Place on the lamb chops and barbecue for 10-12 minutes, turning once.

Drizzle dressing over the salad and toss to combine. Place in a salad bowl and serve with the lamb chops.

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Lamb

Place lamb chops in a shallow ceramic dish with grated onion, garlic, zest and juice of lemon and a dash of olive oil. Season and mix well to coat lamb chops in marinade, cover and leave for 20 minutes in a cool place.

Dressing

Place all ingredients in a food processor and process until smooth. Season and place in a small serving bowl, cover and refrigerate until ready to serve.

Salad

Heat a good splash of oil in a frying pan and toast the bread until golden. Sprinkle with a little salt and set aside. Cut the iceberg lettuce into even-sized wedges and place on a serving platter. Scatter over spring onion and snip over plenty of chives. Scatter croutons of bread over the top.

To serve

Heat a barbecue grill until hot. Place on lamb chops and grill for 3-4 minutes on each side for medium cooked lamb. Serve with iceberg lettuce wedges and the avocado dressing. A bowl of cooked new potatoes tossed in a little butter, salt and pepper is a perfect accompaniment.

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Buttery parsnips and carrots

Cut the parsnips and carrots into even-sized pieces, cutting them on the diagonal. Place in a saucepan, cover with cold water and lightly salt. Bring up to the boil and cook until just tender. Drain and dry off over the heat. Melt the butter in a large frying pan, add the parsnips and carrots and cook for 5 minutes, tossing the pan to brown evenly. After 5 minutes add the breadcrumbs and cook until they begin to brown. Season and add the thyme.

Lamb

Heat a large frying pan over medium-high heat. Grind some freshly ground black pepper over the lamb chops. Place lamb chops in the pan, cooking the fat-side first to release fat and flavours. Cook lamb chops for 10-12 minutes, turning once. Remove from the pan to a board or warmed plate and season with salt.

To serve

Serve loin chops on the board with a scattering of thyme leaves. Place the buttery parsnips and carrots in a warmed serving bowl. Pass a bowl of cooked green garden peas. Chunky roasted kumara wedges and aioli are great here too. Everyone dig in.

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Lamb

Place the lamb shanks and herbs in a large saucepan. Pour in the vegetable stock, bring up to the boil then skim away any fat that is rising to the surface. Lower the heat and simmer, covered for 1 hour.

Skim away any further fat, then add the onion and pearl barley and continue simmering, covered for a further 1 hour.
Add the carrot, leek, turnip, swede and celery to the broth then taste and season. Continue to simmer for a further 30 minutes or until the vegetables are all just tender.

Remove the lamb shanks from the pan and place on a board. Pull away the meat and cut into smaller pieces (pieces that will sit easily on a soup spoon). Remove the herbs and discard.

Return the lamb to the pan, bring back up to the boil and finally check seasoning.

Serve lamb broth in 4 warmed soup bowls and sprinkle with chopped parsley. Drizzle with Sriracha sauce for a bit of heat.

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Sear first in a hot fry pan to seal in the juices and then roast in the oven for 12 mins @ 200˚C.

Cover loosely with foil and rest for 10 mins before carving into individual chops. Season with salt and pepper.

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Preheat the oven to 160°C.

Lamb

Heat a dash of oil in a large heavy based frying pan over a medium-high heat. Dust lamb shanks with seasoned flour then brown all over. Transfer to a casserole dish. (If you have a casserole dish that can go from stovetop-to-oven, then use that).

Lower the heat and add the onion and cook until just soft, 5-7 minutes. Add spices, chilli and lemon rind and cook until aromatic, about 1 minute.

Add vegetable stock, tomatoes, capsicum, tomato paste, Worcestershire sauce and brown sugar. Bring to the boil, season and pour over the lamb shanks. The liquid should just cover the lamb shanks. Place on a tight fitting lid and place in the oven to cook for 2 hours. After an hour, slice garlic bulbs in half horizontally and place in a piece of foil. Drizzle with a little oil then wrap up tightly. Place in the oven beside the lamb shanks and roast until the cloves are very soft.

Remove lamb shanks from the oven and add the orzo. Return to the oven and cook for a further half hour. The orzo should be al dente and the meat almost falling off the bone.

To serve

Give each person a half of roasted garlic to squeeze over their lamb shanks.

Slow cooker option

Place all ingredients except orzo in slow cooker and cook on low for 8-9 hours (or high for 4 – 4 1/2 hours). Cook orzo seperately and add before serving.

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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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In a sealable bag put the lamb cutlets, ras-el-hanout, thyme, garlic and half the oil. Seal the bag and massage well. Set aside to marinade while preparing the salad.

Put the couscous into a large bowl and pour over 1½ cups of boiling water. Stand for 7-10 minutes or until the water has absorbed. Pour over the remaining oil, fluff with a fork and cover with plastic wrap. Microwave for 1 minute on high and fluff again.

Grate the rind from the oranges. Cut away and discard the white pith and finely slice the flesh. Chop the olives finely. Add to the couscous with the orange rind and rub with your hands to mix well. Add the orange slices, herbs, apricots or quince and honey or sugar and use a fork to gently mix in. Season with pepper.

Arrange the couscous on a serving platter, adding a few salad leaves such as rocket, watercress, baby spinach or torn iceberg leaves if wished.

Pan-fry or barbeque the lamb cutlets over a moderately high heat for 2-3 minutes on each side or until cooked to medium-rare. For medium, cook for 1 minute on each side. Arrange the cutlets on top of the salad and serve. If wished, serve with a jug of honey cider dressing.

Ras-el-hanout

Combine all the spiced and sugar in an airtight jar. Store in a cool dark place.

This recipe is courtesy of Allyson Gofton’s cookbook, Good Food Made Simple, photography by Alan Gillard

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Pre-heat the oven to 200°C. Peel the garlic and cut each clove into three slivers, then pierce the skin of the lamb and poke the garlic into the fine slits. Rub the skin with salt and pepper. Heat the olive oil in an oval casserole or heavy oven dish and brown the lamb on all sides. Remove from the dish and leave to stand while cooking the onion.

Add the paprika to the oven dish with the onion and fry gently until the onion starts to turn golden. Add the aubergine and toss well to coat, then add the stock and stir to dissolve any meat residue.

Place the lamb back in the dish with half the chopped mint. Bring the stock to a simmer, cover tightly and place in the oven. Cook for an hour, taking out once to stir the sauce gently and baste the lamb with the juices. After an hour, add the remaining mint and adjust seasoning to taste. Cook a further 10 minutes, then remove the dish and allow to stand, covered, in a warm place for 10 to 12 minutes before carving the lamb on a serving platter.

Spoon the juices and the aubergine over the meat. Serve with a few extra sprigs of mint, asparagus and some new potatoes tossed in parsley and butter.

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Preheat the oven to 190°C. Line a baking tray with baking paper or foil. Take note of the weight of the lamb. Make 10 -12 small but deep cuts all over the leg of lamb. Mix together the garlic salt, pepper, wine and oil and massage over the lamb. Cover and set aside for 30 – 60 minutes to come to room temperature.
Roast in the preheated oven, allowing 30 minutes per 500 grams for medium, basting with the marinade a couple of times.

Remove from the oven, cover and rest for 20 minutes before carving and serving with the mint and toasted pine nut pesto (below), and summer vegetables or salad.

For the Pesto

Cut the garlic bulb in half horizontally and squeeze out the flesh. Place in a food processor with the pine nuts, mint, parsley and cheese and process to mix well. With the motor running, gradually pour the oil down the feed tube and process to make a smooth paste. Season well with salt and pepper and a squeeze of lemon juice.

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Preheat the oven to 210°C.

Herb butter

Mix the butter, mint, parsley, chives, mustard and lemon zest together in a bowl. Spoon onto a piece of cling film and roll up the ends to form a sausage shape. Refrigerate until needed.

Lamb

Heat 1 tablespoon of oil in a frying pan over a high heat. Season the lamb rumps and sear them in the hot pan until browned all over. Remove from the pan and leave to cool slightly. Combine the herbs and the garlic in a bowl. Drizzle the lamb rumps with a little more oil then coat with the herb mixture, pressing it on well. Place in a roasting tray and roast for 15 minutes. Remove from the oven and rest for 10 minutes.

To serve

Slice each rump in half and top with a slice of the herb butter. Serve with a green salad and oven baked kumara chips.

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Mix together the garlic, mint, peppercorns, salt and pepper and rub firmly over the lamb rumps. Place in a resealable plastic bag. Refrigerate overnight if possible.
Roast the lamb rumps at 190°C for 30 minutes or until the juices run clear when a skewer is inserted into the thickest part. Remove and allow to cool for 10 minutes.

Cut the bread rolls lengthwise without cutting all the way through. Spread one side well with crème fraiche or mayonnaise. Slice the lamb and arrange on top with tomato slices and baby lettuce leaves. Finish with a good serving of the Pistachio, Mint and Parsley Pesto. If going on a picnic, tie with string and wrap well with foil or plastic wrap.

Pistachio, Mint and Parsley Pesto

Into a food processor put 1 cup firmly packed parsley leaves, ¼ cup firmly packed mint leaves, ¾ cup shelled unsalted pistachio nuts, ½ cup grated parmesan or cheddar cheese, 1 clove garlic, crushed and peeled, and grated rind and juice of 1 lemon. Process until chopped. With the motor running, pour ½ cup olive oil down the tube to make a thick paste. Makes 1 ½ cups.

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Pre-heat a frypan and brush the steaks with olive oil. Cook on one side until moisture appears, then turn and cook the other side. Test the ‘degree of doneness’ by touching the meat – it will feel springy for medium and very firm for well done. Remove from heat and allow to rest, loosely covered with aluminium foil.

For the salad, cook lentils in boiling water for 3-4 minutes to retain texture and colour. Drain and place in cold water.

Dice all vegetables and place in a bowl. Add lentils and chopped parsley and mint.

Season with cumin, pepper, lemon zest and juice. Stir to combine.

To Serve

Serve this dish with grilled lime.

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Preheat the oven to 190°C. Heat a roasting dish in the oven.

Lamb

Heat a frying pan over medium-high heat. Rub lamb rumps with a little oil and the cumin. Season and place in the hot pan and brown on both sides. Transfer lamb to the hot roasting dish in the oven and cook for 10 minutes for pink lamb. Remove from the oven, sprinkle with salt and cover loosely with foil and a clean tea towel and leave to rest for 10 minutes.

Dressing

Finely grate the zest of the lemon, cover and set aside. Juice the lemon and place in a screw top jar with the garlic and olive oil. Season and shake well.

Quinoa salad

Place the quinoa in a heavy-based saucepan and pour in 2 cups cold water. Place on the heat, cover and bring to the boil. Reduce the heat and simmer for 18-20 minutes until all the liquid is absorbed and the quinoa is light and fluffy.

To serve

Drain the red onion and pat dry with kitchen paper. Place in a large bowl and stir through the sumac. Add the quinoa and drizzle in the dressing. Mix with a fork, to keep the quinoa light and fluffy and add the cucumber, radishes, capsicum, watercress or spinach and mint leaves.

Place quinoa salad in 4 shallow serving bowls. Slice the lamb across the grain into thin slices and divide between the bowls. Drizzle with pomegranate molasses, if using and sprinkle over reserved lemon zest.

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Lamb

Sear first in a hot fry pan and then roast in the oven for 12 mins @ 200˚C. Cover loosely with foil and rest for 10 mins before carving into individual chops. Season with salt and pepper & serve with warm green bean Parmesan salad.

Green Bean Dressing

Blend all ingredients in a food processor or finely chop by hand.

Warm Green Bean Parmesan Salad

Blanch (submerge in boiling water for 20-30 seconds) green beans, peas & broad beans in boiling salted water. Strain the beans & peas, place in a mixing bowl, dress the blanched bean & peas mix with the dressing, season & finish with the parsley & Parmesan.

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Lamb

Cut lamb shoulder into 3cm pieces and place in a large saucepan with a dash of oil, ground cumin, paprika, cayenne pepper, bay leaves, lemon rind and vegetable stock. Place over a low heat and simmer, covered, until the lamb is tender, about an hour.

Pour in 2 cups water, tomatoes, lentils, onion and carrot and simmer for a further 30 minutes until all is tender.

To serve

Sprinkle with fresh coriander leaves and serve with warm crusty bread if you wish.

Slow cooker option

Preheat slow cooker for 20 minutes. Trim away excess fat from lamb and place in slow cooker with remaining ingredients, except coriander and slow cook on low for 6-8 hours.

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Method

Preheat the oven to 180°C.

In a food processor, process the olive tapenade, figs and rosemary to a coarse-textured paste. If the lamb is tied, remove the string and place skin-side down on a chopping board.

Arrange the bacon rashers on top of the lamb and spread over the processed fig mixture. Roll up and tie with the string to secure. Place on a roasting tray, brush with a little oil and season with salt and pepper.

Roast in the preheated oven for 1 hour. Arrange the kumara, onions, and capsicums around the lamb, turning them to coat in any residual fat on the roasting tray. Return to the oven for a further 45 minutes or until the lamb is cooked to your liking. Transfer the meat and vegetables to a serving platter.

Mix the ingredients for the Fig jus together, pour into the roasting tray and heat, stirring regularly on the heat, until thickened. Serve the lamb carved in thin slices, with the jus and vegetables, and garnish with olives and extra dried figs if wished.

This recipe is courtesy of Allyson Gofton’s cookbook, Good Food Made Simple, photography by Alan Gillard supplied by Beef and Lamb NZ.

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Method

To make the stuffing, place the prunes in a small saucepan with the port and orange juice, and bring to a gentle simmer. Leave to cool and the prunes will absorb most of the liquid. When cooled, chop the prunes coarsely, retaining any leftover liquid.

Heat the oil in a heavy frying pan, add the onion and cook over a gentle heat until softened. Add the breadcrumbs, prunes and leftover liquid, and the parsley. Mix together well, season with salt and pepper. Allow to cool.

Preheat the oven to 200°C. Open out the boned lamb and spread the stuffing over the inside surface. Roll up and tie neatly with string. Season the outside with a little more salt and pepper and place in a roasting pan. Cook for 45 minutes and then remove from the oven. You can check if the lamb is cooked by piercing through to the centre with a meat skewer. The juices should be very pale pink – if they are dark pink or red, the lamb will be very rare and may need a little longer in the oven.

After resting the meat in a warm place for 10 minutes, remove the string, cut the lamb into thick slices and serve one slice per person with fresh seasonal vegetables.

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Method

Preheat the oven to 160°C.

Lamb

Lay lamb flesh-side-up on a chopping board. Spread over the herbs and season with salt and freshly ground black pepper.

Drizzle over the olive oil. Tie with kitchen string to secure.

Place the lamb, skin-side-up in a non-metallic oven dish and pour over the wine or vinegar. Pour 1/2 cup water around the lamb. Cover dish with its lid or make a baking paper and foil lid. Place in the oven and cook the lamb for 2 1/2 – 3 hours, or until the meat is very tender. Remove lamb from the oven (see tips). Pour the juices into a heatproof jug and remove all the fat once it has settled to the top.

Late summer vegetables

Pour the oil into a wide heavy-based saucepan and place over medium heat. Add the eggplant and cook until soft and golden, then add the onion and cook for a further 5 minutes. Add the garlic, celery and capsicum and cook for 5 minutes.

Pour in the red wine vinegar and allow to bubble up.  Add a pinch of sugar and the tomatoes. Cook for a further 5 minutes before stirring in the olives, capers and parsley.  Season with salt and freshly ground black pepper.

To serve

Slice the lamb and place on a warmed platter with the vegetables. Drizzle over hot meat juices. Finish dish with extra sprigs of oregano or sweet marjoram.

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Method

Preheat the barbecue flat-plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb leg in a criss-cross fashion. Combine 1 tbsp oil and herbs, rub over both sides of the lamb, and then season with salt and pepper.

Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 15-20 minutes, turn once with tongs and cook for a further 15-20 minutes. Cover lamb loosely with foil and rest it for 10 minutes before slicing.

While lamb is cooking, make the salad. Heat a large frying pan over a moderate heat, add 1 tbsp oil and heat. Add the onion, carrot, celery and bacon, cook stirring for 2-3 minutes or until vegetables have softened. Add the lentils and stir gently to warm through, remove pan from heat. Whisk together the mustard, vinegar and remaining oil.

To serve

Toss the spinach and the mustard dressing with the lentils, serve with the sliced lamb.

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Preheat the oven to 220°C conventional bake.

Green herb paste

Place all the ingredients, except the oil in a food processor and mix for 30 seconds. Drizzle in the oil until it forms a paste. Season and set aside.

Lamb

Open out the lamb, trim off excess fat and skin and place with the flesh side up, . Spread over the green herb paste. Starting from one narrow end, roll up neatly into the best shape you can and tie at intervals with kitchen string to secure.
Place lamb in a roasting dish and place in preheated oven. Roast for 20 minutes, then reduce the oven temperature to 190°C and roast for a further 40 minutes together with the shallots and potatoes. Transfer lamb and roasted vegetables to a warm plate, cover loosely with foil and keep in a warm place while you make the gravy.

Beetroots and dressing

While the lamb is roasting, prepare beetroots. Put the vinegar and maple syrup in a bowl and whisk in the oil. Season with salt and freshly ground black pepper. Set aside. Boil beetroot in lightly salted water for about 35 minutes or until just tender when tested with a skewer. Peel beetroot either by using a small sharp knife, or by using your fingers to rub off the skins under slowly running cold water. Cut beetroots in half and place into the dressing and toss. Set aside.

To serve

Slice lamb and place down the centre of a large platter. Surround lamb with roasted shallots and potatoes on one side and beetroot and steamed green beans on the other.

Serve with a jug of gravy.

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Method

Preheat the barbecue flat-plate or char-grill plate to hot. Score the inside of the butterflied lamb leg in a criss-cross fashion. Combine rosemary, oil and mustard and smear over both sides of lamb.

Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 20 minutes, turn and cook for a further 20 minutes.

Remove lamb cover loosely with foil, and rest lamb for 15 minutes before slicing. Serve the lamb with vegetables and the Herb mayonnaise.

To make Herb mayonnaise:

Combine mayonnaise with freshly chopped herbs and squeeze of lemon juice.

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Method

Heat barbecue grill until hot.

Lamb

Rub lamb shortloin with a little oil and season. Place on the barbecue grill and grill for 4-5 minutes on each side. (Turn grill down a little if lamb is browning too quickly). Remove from the barbecue grill and place on a plate, cover with foil or baking paper and a tea towel and leave to rest for 10 minutes while you make the green pea mixture.

Green peas

Bring a saucepan of water to the boil. Add the garlic cloves and boil for 5 minutes. Add the peas and bring back to the boil. Drain and refresh under cold water, then drain again. Place green peas in the bowl of a food processor with the garlic, mint and basil. Process until you have a rough paste, drizzling in the lemon juice and olive oil through the feed tube. Season well.

To serve

Toast or grill the sourdough bread slices. Spread the green pea mixture over toasted bread slices. Thinly slice lamb across the grain and arrange a few slices on each one. Using a vegetable peeler, top with shavings of Parmesan and finish with mint leaves. Grind over some black pepper.  Drizzle each bruschetta with extra olive oil.

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Method

Pre-heat oven to 180ºC. Season the lamb rumps with salt and freshly ground pepper. Seal the lamb rumps in a hot heavy based pan. Place in a roasting dish. Place the lamb in the preheated oven and roast until medium rare (approximately 15 minutes).

Once cooked, rest in a warm place for 6-8 minutes.

For the Tabbouli

Place the cracked wheat in a microwavable bowl and just cover with boiling water. Set aside until all the water has been absorbed. Meanwhile place the garlic, olive oil, mint leaves, parsley, lemon zest and juice and spring onions in a bowl. Season generously with sea salt and freshly ground black pepper and mix well. Once the cracked wheat has absorbed all the water use a fork to break it up and carefully add the chopped tomatoes and oil mixture. Check the seasoning and adjust if required.

For the Tuile

Place the cheeses and flour into a food processor and process until the mixture resembles fine breadcrumbs. Place a round pastry cutter, approximately 5cm, on a baking paper covered oven tray and fill with 1½ tsp of the cheese mixture. Carefully remove the cutter and repeat with the remaining mixture allowing 8-10 rounds per tray. Bake the rounds in a moderate oven (160°C) for about 5 minutes or until they are lightly browned. Slide a metal spatula underneath each of the tuile and lift into a small ramekin dish, pressing it into the dish as you do so. The ramekin needs to be small enough for the tuile to cover the sides producing a basket shape when pressed. Leave to cool and become firm.

For the Mint and Cashew Nut Pesto

Blend all the ingredients in a food processor until the mixture resembles a coarse paste. Note: This makes approximately 1 litre which can be stored in the fridge for a good length of time.

To serve

Fill each tuile with tabbouli. Place a slice of lamb on top of the tabbouli. Top with half a teaspoon of pesto.

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Method

Brush the lamb with combined sesame oil and hoisin. Preheat a non-stick pan to moderately hot. Keep the heat at moderately high.

Cook one side of lamb until the first sign of moisture appears on the uncooked side, turn and cook other side. You may need to turn the meat three times so all sides are browned.

Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Rest the lamb for a few minutes before serving. To serve, slice the lamb diagonally and serve on top of warm salad.

To make the salad

Cook the beans until just tender, toss with the butter, toasted walnuts, onion and coriander leaves, serve immediately.

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