Lamb-recipes

One Pot Lamb, Chickpea And Pumpkin Stew Recipe

In the midst of winter there’s nothing more satisfying than a hearty hotpot and this lamb, chickpea and pumpkin stew recipe ticks all the boxes: warming, healthy, convenient and delicious! What’s more it can be frozen and reheated for meals down the track.

RELATED: Tofu Stir-Fry With Almond, Miso Sauce Recipe

Ingredients

300 g diced lamb leg

2 tbsp olive oil

200 g pumpkin, diced (Japanese or butternut are both good)

2 celery stalks, diced

1 onion, diced

1 red capsicum, diced

2 cloves garlic, finely chopped

1 1⁄2 tsp ground ginger

1 1⁄2 tsp ground cumin

1 1⁄2 tsp smoked paprika

1 cinnamon quill

1 litre vegetable stock

2 400g canned chickpeas, drained and rinsed

400 g canned cherry tomatoes or chopped tomatoes

To serve

Coarsely chopped flat-leaf parsley and coriander

Thick natural yoghurt

Juice of 1 lemon

Extra lemon wedges to serve

One Pot Lamb, Chickpea And Pumpkin Stew Recipe

Method

  1. Heat a little olive oil in a large saucepan over medium-high heat, add vegetables and sauté for about 3 minutes until starting to soften, stir in spices until fragrant, then add stock and chickpeas and bring to the boil.
  2. Reduce heat to medium, season to taste with salt and freshly ground pepper and simmer for about 10 minutes until well-flavoured and vegetables are tender.
  3. Meanwhile, heat 11⁄2 tbsp of olive oil in a frying pan over medium-high heat, brown lamb well all over, add to soup and simmer to warm through.
  4. Stir through a handful of parsley, squeeze in lemon juice to taste and check seasoning.
  5. Serve hot with thick natural yoghurt and scattered with extra smoked paprika.

Recipe courtesy of BeefandLamb.com.au

August 18, 2015

Easy Lamb Roulade Recipe

Are you looking for delicious and easy dinner recipes to reinvigorate your weekly meal plan? This easy lamb roulade has only 5 ingredients and makes the perfect mid-week meal.

Serves: 2

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients

120g fresh goat cheese

2 250g lamb loins

2-3 Tablespoons olive oil

120g baby spinach

1 Tablespoon chopped or minced garlic

Method

1. Heat 2 Tablespoon olive oil in a sauté pan over medium high heat.

2. Add the garlic and sauté for 10 seconds then add the spinach and sauté until the spinach is lightly wilted.

3. Set aside to cool.

4. Butterfly the lamb loins until they lay flat.

5. Season the loin with salt and pepper.

6. Squeeze the excess water from the spinach and spread evenly over the lamb loin.

7. Split the goat cheese lengthwise into four equal portions. (If you have it on hand, cream cheese could be used, but goat cheese is a healthier alternative to with almost twice as much protein and half the fat and cholesterol of regular cream cheese.)

8. Place 2 pieces of the goat cheese end to end on each prepared lamb loin.
Tightly roll the loins and truss with butcher’s string. (String works best, but other options such as toothpicks will work in a pinch.)

9. Preheat oven to 170°G.

10. In a large sauté pan, heat olive oil over medium high heat and sear each loin for 3-4 minutes on all sides. (Do not skip this step. Searing the meat caramelises the sugars and browns the proteins in lamb, resulting in more appealing colour and flavour.)

11. Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120°F is reached. (Be mindful that you do not overcook. Lamb should be served slightly pink on the inside.)

12. Remove from the oven and let rest for 10 minutes. (Loins will continue to cook and the internal temperature will rise slightly as they rest.)

13. Remove string and slice into medallions.

14. Divide between 2 plates and serve.

Tip: Like most easy dinner recipes, the right choice of wine to compliment can elevate the meal to an even greater gourmet experience. A nice red wine such as Cabernet Sauvignon or Merlot pairs nicely with lamb loins.

March 17, 2014

Gorgeous Grilled Moroccan Lamb Chops Recipe

Jamie Oliver’s super-sexy lamb chops are hands-on and are great for sharing – just don’t forget the napkins (or do!). The flavours are incredible, and if these don’t impress, I don’t know what will. I’ve even made this recipe serve double so you can pop them in the fridge and enjoy them the next night too.

Serves 4

Ingredients
8 quality lamb cutlets
sea salt and freshly ground black pepper
1 teaspoon dried mint
1 teaspoon mild smoked paprika
zest and juice of ½ lemon
olive oil
1 tablespoon fennel seeds
1 tablespoon cumin seeds
200g blanched almonds
200g houmous
2 tablespoon harissa paste
extra virgin olive oil

For the coleslaw
2 carrots, peeled
½ a celeriac, peeled
¼ a small red cabbage, core removed
½ an onion, peeled
6 tablespoons natural yoghurt
zest and juice of 1 lime
½ a bunch of fresh coriander, leaves picked and stalks finely chopped

Method
1. Preheat the oven to 180°C/ 350ºF/gas 4. Sprinkle the lamb chops with sea salt, freshly ground black pepper, mint, paprika and lemon zest. Squeeze over the lemon juice, drizzle with olive oil and massage the flavours into the meat, then leave to marinate for an hour or so.

2. Crush the fennel and cumin seeds in a pestle and mortar, then tip onto a baking tray along with the almonds. Drizzle with olive oil, season lightly and toss together until all the nuts are coated in the spice mixture. Toast in the hot oven until lightly golden, then leave aside to cool.

3. To make the coleslaw, shred the carrots and celeriac on a mandolin. Slice the cabbage and onion as finely as you can with a sharp knife, then place the veg in a bowl with the yoghurt, lime zest and juice and the coriander stalks. Mix well and season to taste.

4. Scoop the houmous into a nice bowl, then add a spoon of harissa and a lug of extra virgin olive oil on top and swirl them half in with a spoon to get a rippled effect. Put aside. Put the cooled spiced nuts in a sandwich bag and smash them up with the bottom of a pan or a rolling pin.

5. Preheat a griddle pan on a high heat and cook the lamb for 2 minutes on each side for medium, or until cooked to your liking.

6. Serve the chops in a pile on one end of a chopping board and arrange the bowl of houmous, coleslaw and spicy nuts around them, then garnish with the coriander leaves. Dip a chop in the houmous, then in the nuts and eat with the coleslaw.

View more Jamie Oliver recipes developed for Woolworths here!

February 17, 2014

Moroccan Lamb Chops Recipe

Juicy lamb chops are one of our go-to quick dinner ideas, taking no time to cook, and these Moroccan lamb chops with crunchy pistachios and pine nuts, will become a favourite for your midweek dinners too.

Ingredients
1 tablespoon Gourmet Garden Moroccan Seasoning
1 tablespoon honey
1/2 teaspoon ground turmeric powder
Salt
800g lamb loin chops
1 tablespoon pine nuts
1 tablespoon pistachios
Tomato, pistachio and chickpea salad, to serve

Method
1. Mix the Moroccan Seasoning with the honey, 1/4 teaspoon turmeric and salt then brush on to the loin chops. Grill in a pan on each side until fragrant and golden.

2. Toast the pistachios, 1/4 teaspoon turmeric and pine nuts in a dry frying pan for 3 minutes, making sure you keep them stirred, and then either crush with a pestle and mortar, or serve sprinkled over the chops.

3. Serve with a tomato, pistachio and chickpea salad. Fresh lime juice

What are your favourite dinner ideas with lamb?

February 11, 2014

Rosemary Lamb With Balsamic Roasted Vegetables Recipe

Get two meals out of one of our favourite dinner ideas: succulent rosemary lamb becomes lamb pita pockets for the kids’ school lunch boxes the next day.

Serves: 4 (plus leftovers)

Preparation time: 15 minutes Cooking time: 40 minutes

Ingredients
1kg whole lamb rumps (about 4-5), trimmed of fat
2 red capsicum, cut into wedges
1kg pumpkin, cut into wedges
2 red onions, cut into wedges
2 1⁄2 tbsp olive oil
250g haloumi cheese, cut into 2cm pieces
1 tbsp balsamic vinegar
2 tbsp rosemary leaves, chopped
1⁄2 cup basil leaves
Green salad, to serve

Method
1. Take the lamb out of the fridge to allow it to come to room temperature.

2. Preheat oven to 180oC. Toss the capsicum, pumpkin and red onion with 2 tbsp of the oil and spread on a lined baking tray, cooking for 25 minutes or until golden brown. Add the haloumi pieces to the tray and drizzle with balsamic vinegar. Bake the vegetables and haloumi for a further 15 minutes or until the haloumi is golden brown.

3. Place a large frying pan over a high heat. Rub the lamb with the remaining oil and cook for 2 minutes on both sides or until browned (lamb does not need to be cooked).

4. Rub the browned lamb with rosemary and place in a roasting dish in the oven for 15-20 minutes or until cooked to your liking. Remove from oven, cover loosely with foil and allow to rest for 10 minutes.

5. Slice the lamb and serve with roasted vegetables, haloumi and basil leaves. Serve with a green salad.

lambpita

Turn leftovers into lunch: Homemade lamb pita pockets

Serves: 2
Preparation time: 5 minutes

Split 2 wholemeal pita pockets and spread with hummus, sliced lamb, sliced tomato and shredded iceberg lettuce.

What’s your favourite leftover recipe?

January 29, 2014

BBQ Lamb Cutlets Recipe

Looking for Australia Day recipes? You have to have a BBQ, and you have to have lamb! These BBQ lamb cutlets with rosemary, honey and balsamic glaze take only minutes to prepare and cook, so you can enjoy the long weekend! It also makes a great quick dinner idea for summer. From the 4 Ingredients Herb It Up cookbook.

Ingredients
12 lamb cutlets
2 tablespoons balsamic vinegar
1 tablespoons Gourmet Garden Garlic
1 tablespoons Gourmet Garden Rosemary
2 tablespoons honey

Method
1. Heat BBQ and cook lamb cutlets for 2 minutes each side until just starting to brown.

2. For the glaze, stir together the vinegar, garlic rosemary and honey and season with salt and pepper.

3. Brush over cutlets on both sides and BBQ for another 2-3 minutes or until they’re cooked to your liking.

4. Serve cutlets with a crisp green salad juice.

What are you cooking for Australia Day?

January 24, 2014

Lamb, Mint and Macadamia Sausage Rolls Recipe

You can’t beat a homemade sausage roll, and this lamb sausage roll recipe, flavoured with mint and crunchy macadamia nuts, is one of the best Australian recipes. Bake a batch on Australia Day and watch them disappear.

Makes 12

Ingredients

500g lamb sausage mince or remove the meat from lamb sausages
1/2 brown onion, grated
1 garlic clove, crushed
1 zucchini, grated
1 carrot, peeled and grated
1 stick celery, finely chopped
1/2 cup fresh mint
1 tablespoon lemon zest
2 teaspoons Worcestershire sauce
1 egg
1/2 cup macadamias, toasted and coarsely chopped
Salt and pepper
2 sheets puff pastry, cut in half
Sesame seeds for sprinkling
1 egg, (extra) lightly whisked with 1 tablespoon of water

Method

1. Preheat oven to 200°C, fan-forced. Line baking trays with non-stick baking paper. Place all the ingredients, except the pastry, extra egg and sesame seeds into a large bowl, season with salt and pepper and using your hands massage the ingredients together.

2. Place the lamb mixture along the long edge of the pastry half and brush the other edge with egg wash and roll to enclose leaving the ends open. Cut into half and place onto prepared trays. Brush the tops with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes or until golden and cooked through.

What are you cooking for Australia Day? Share it in the comments!

January 23, 2014

Real Shepherd’s Pie Recipe

Matthew Evans’ authentic shepherd’s pie recipe from the beautiful OzHarvest Cookbook is a great way to use up leftover cooked lamb after a weekend roast.

Shepherds ate lamb and potato pie before there was such a thing as ‘Shepherd’s pie’. This is my version, using leftover roast or braised lamb. You could use beef, but then it would be a cottage pie – Matthew Evans.

Serves 5-6

Ingredients

40g of butter
3 onions, finely diced
3 small carrots, finely diced
4 celery sticks, finely diced
500g leftover cooked lamb, finely diced
125ml (1/2 cup) Worcestershire sauce
2 tablespoons tomato paste or sauce (passata)
1 tablespoon white wine vinegar
1 sprig thyme
1 bay leaf
1kg potatoes, cooked and mashed
Melted butter to brush

Method

1. Melt the butter in a large frying pan and fry the vegetables for 10 minutes without letting them colour too much.

2. Add the lamb and 250ml (1 cup) water and stir in all the remaining ingredients except the potato.

3. Simmer for about 1 ½ hours until everything is soft and cohesive. Longer is better than shorter here. The mixture should be wet, but not runny, so add a touch more water if dry, or simmer to reduce if too sloppy. Season to taste with salt and pepper.

4. Meanwhile, preheat the oven to 200°C. Spread the lamb filling into a larger casserole dish. Spoon the mash over the top and run a fork over it to make bits that crisp up when cooked. Brush with melted butter. Bake for 20-30 minutes until lightly coloured and leave to rest for 5 minutes before serving.

From the OzHarvest Cookbook. Australia’s most celebrated chefs share their favourite ‘food rescue’ recipes, including contributions from Matt Moran, Neil Perry, Maggie Beer, George Calombaris plus many more.

November 25, 2013

Easy Dinner Recipes: Greek-Style Lamb Chops

These Greek-style lamb chops are one of the best easy dinner recipes for weekends – whether it be a lazy night in with a glass of wine or served as part of a mezze-style summer BBQ. We like it with a crisp, cos lettuce salad and plenty of crusty bread to mop up the juices.

Best of all, forget the cutlery (and the washing up) – there’s nothing better than enjoying lamb chops with your hands!

Besides being tasty, the nutritional content of this dish makes this a healthy meal too. Lamb is a great source of protein and is a rich source of vitamins A, B3, B6 and B12 as well as zinc and iron. Also, about half the fat content of lamb is unsaturated fat – the good kind that Mediterranean diets are renowned for. Retinol vitamin A (from meat) strengthens your immune system and maintains healthy bones and teeth, while the B vitamins work your metabolism, helping to more efficiently release energy for the foods we eat.

If you can, always buy grass-fed meat for the improved Omega-3 (and taste). Garlic is great for fighting off a host of infections, while spring onions, besides being virtually fat free, are vitamin-packed, can aid digestion and offer anti-inflammatory and anti-histamine benefits.

Ingredients

2-3 lamb chops per person
1 heaped teaspoon minced garlic
Sea salt
1 lemon
2-3 spring onions, sliced

Method

1. You’ll need to get your frying pan really hot for this, but while it’s warming up, add the garlic to the pan and smear it around the base, creating a rough layer (there’s no need to be too precise).

2. Once the pan is hot, add your lamb chops – they should start to sizzle immediately otherwise the pan is not hot enough.

3. As the lamb chops cook, throw in half of the sliced spring onions, reserving most of the green for the garnish. Sprinkle in a pinch of sea salt and squeeze over the juice of half a lemon.

4. After about 3 minutes (depending on size of the chop) or when the chops look cooked halfway up, flip them over and continue to cook for another 2-3 minutes.

5. Once cooked, place the chops on a plate and pour over all the garlic and spring onions. Sprinkle with another pinch of sea salt and a squeeze of lemon. Garnish with the remaining spring onions, and serve.

Kate H Jones is a lifestyle and pop culture writer at Clavicle Capitalism.

November 8, 2013

Easy Lamb Recipes: Tzatziki Lamb Salad

Spring means lamb and what better way to serve it for an easy dinner idea than in this lamb and mint salad by ex-Olympic swimmer Susie O’Neill.

The mother-of-two shares one of her favourite spring recipes alongside Together Counts, an online resource encouraging Australian families to lead healthier, active lifestyles.

Lamb and mint is a classic flavour combo, and topped with the tzatziki dressing and served with Lebanese crispbread, this will be one of your favourite spring lamb recipes. Leftovers make a great lunch, too.

Preparation time: 15mins
Cooking time: 15mins

Serves 4

Ingredients

2 tablespoons chopped cucumber
2/3 cup no fat plain yoghurt
1 small clove garlic
1 tablespoon shredded mint
500g lamb fillet, trimmed of visible fat
20g (1 tablespoon) polyunsaturated margarine
1 cup mixed salad leaves
½ cup shredded mint leaves
4 Roma tomatoes, quartered
20g (1 tablespoon) polyunsaturated margarine
1 x 100g piece Lebanese Bread

1. Create the tzatziki dressing by combining cucumber, yoghurt, garlic and mint and refrigerate until required.

2. Heat polyunsaturated margarine in a non-stick frying pan over a medium heat and cook the lamb until brown all over, 3-5 minutes. Remove pan from the heat and cover to rest the lamb.

3. Combine the mixed salad leaves, mint and tomatoes.

4. To cook the crisp bread, preheat oven to 180°C. Heat a baking tray on the middle shelf of the oven. Cut bread into eight even pieces. Spread bread with polyunsaturated margarine and place on the heated baking tray. Bake for 8-10 minutes until crisp and golden.

5. To serve, slice lamb and plate with salad. Drizzle tzatziki over the top of the salad and serve crispbread on the side.

Tips:

* Tomatoes may be roasted with garlic cloves and used instead of fresh tomatoes.

* Sprinkle dukkah on bread before toasting for more flavour.

What’s your favourite spring lamb recipe?

September 4, 2013

Filipino Recipes: Lamb Adobo

This lamb adobo recipe comes from Yasmin Newman’s beautiful new cookbook 7000 Islands – A Food Portrait of the Philippines.

Adobo is both the national dish and the country’s most popular. In my humble opinion, its simplicity, versatility and distinctive use of vinegar deserve all the attention. I would happily eat it every day and proudly serve it when entertaining.

This recipe was kindly shared by the renowned LJC Restaurant group where goat, a traditional Filipino meat, is used for its signature adobo. For accessibility, this version slow braises lamb shoulder. Lamb is a similarly strong-flavoured meat widely available elsewhere and works beautifully in this dish.

Serves: 4–6

Ingredients

2 tablespoons vegetable oil

1 garlic bulb, finely chopped

1 small onion, finely chopped

1.4 kg lamb shoulder, bone in, trimmed and cut through the bone into 6 pieces

60 ml soy sauce

190 ml cane or rice vinegar

250 ml beef stock

3 bay leaves

1 teaspoon salt flakes

2 teaspoons freshly cracked

black pepper

2 long dried red chillies

2 short dried red chillies

Crisp-fried garlic (optional) and steamed rice, to serve

Method

1. Heat the vegetable oil in a casserole dish or large, deep saucepan over medium heat. Add the garlic and cook for 30 seconds, stirring until fragrant. Add the onion and cook, stirring, for 3 minutes, or until softened. Increase the heat to high, add the lamb and cook for 1 minute on each side, or until just browned.

2. Add the soy sauce, vinegar, stock, bay leaves, salt and pepper to the dish and stir gently to combine. Bring to the boil, then reduce the heat to low, cover, and cook for 1 1⁄2–2 hours, stirring occasionally, until the lamb is very tender (add more stock or water if necessary).

3. Using tongs, remove the lamb and transfer to a plate. Return the liquid in the dish to medium–high heat, add the dried chillies and cook for 15 minutes, stirring occasionally, until the sauce is slightly thickened and reduced.

4. Tear the lamb into large pieces, discarding the bones, then return the meat to the pan. Stir gently over low–medium heat until warmed through. Season with freshly cracked black pepper, transfer to a serving bowl, scatter with crisp-fried garlic, if using, and serve with steamed rice.

Read our Q&A with Filipino cooking expert Yasmin Newman here.

August 13, 2013

Best Ever Shepherd’s Pie Recipe

What’s better on a cold winter’s night than shepherd’s pie? This traditional shepherd’s pie recipe is perfect for a midweek dinner.

Remember shepherd’s pie is made with lamb mince but cottage pie is made with beef mince – just use whatever mince you have!

Ingredients
1 large onion, chopped
2-3 carrots, chopped
500g lamb mince
2 Tbsp tomato purée
Splash of Worcestershire sauce
500ml beef stock
2 large potatoes, cut into chunks
2 Tbsp butter
3 Tbsp hot milk

Method
1. Heat a little olive oil over medium heat in a large saucepan. Sauté the onion and carrots for a few minutes. Add the lamb mince, break it up with a wooden spoon and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for 2 minutes. Add the stock, bring to a simmer, then turn down the heat, cover and cook for 30 minutes. Take the lid off for the last 10 minutes to cook away excess liquid. Season with salt and pepper.

2. Meanwhile, heat the oven to 180C and make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.

3. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. Bake for 20-25 mins until the top is starting to colour. Leave to stand for 5 minutes before serving.

July 23, 2013

Lamb and Plantain Koftas with Tomato Yoghurt Sauce

Fire up the BBQ this weekend and make these tasty Middle Eastern koftas – just like meatballs but grilled on a skewer. Instead of the typical rice or bulgur, plantain is added to the meat mixture. Serve with a creamy cinnamon-spiced tomato sauce.

Makes 6. Prep Time: 25 minutes. Cook Time: 25 minutes

Ingredients

1 can (410g) diced tomatoes

4 McCormick® Cinnamon Quills

Tomato Yoghurt Sauce:

1 cup plain whole milk Greek-style yogurt

1/2 teaspoon McCormick® Ground Cinnamon

1/2 teaspoon McCormick® Ground Cumin

1/2 teaspoon McCormick® Sea Salt, finely ground

1/4 teaspoon McCormick® Ground Black Pepper

Lamb and Plantain Koftas:

1 tablespoon vegetable oil

1/2 cup finely chopped ripe plantain (or a green banana)

250g lamb mince

1/4 cup finely chopped red onion

2 tablespoons plain dry bread crumbs

4 teaspoons McCormick® Parsley Flakes

1 1/2 teaspoons McCormick® Garlic Powder

1 1/2 teaspoons McCormick® Onion Powder

1 teaspoon McCormick® Ground Cumin

1/2 teaspoon McCormick® Ground Black Pepper

1/2 teaspoon McCormick® Sea Salt, finely chopped

12 wooden skewers (12cm)

Method

1. Place tomatoes and cinnamon quills in small saucepan. Bring to boil, stirring occasionally. Reduce heat to medium. Cook 15 minutes or until mixture is reduced to about 3/4 cup. Cool completely. Remove cinnamon sticks. Reserve 1/4 cup tomato mixture for the koftas.

2. For the Tomato Yoghurt Sauce, place remaining tomato mixture, yogurt and seasonings in small food processor. Cover. Process until desired texture. Spoon sauce in serving bowl. Cover. Refrigerate until ready to serve.

3. For the Lamb and Plantain Koftas, heat oil in small frying pan pan Frying pan on medium-high heat. Add plantain; cook and stir 3 minutes or until crisp. Drain on paper towels. Cool. Mix lamb, plantains, reserved 1/4 cup tomato mixture, red onion, bread crumbs and seasonings in large bowl until well blended. Divide lamb mixture into 12 portions. Form each portion into a 6cm long roll. Carefully slide a wooden skewer through the center of each roll.

4. Grill over medium-high heat 3 to 4 minutes per side or until koftas are cooked through and browned. Serve with Tomato Yoghurt Sauce.

Test Kitchen Tip: Soak wooden skewers in water for at least 30 minutes to prevent burning.

Plantains are available at Asian grocery stores.

What are you cooking this weekend?

March 22, 2013

Lemon And Rosemary Lamb Kebabs

This is such a versatile recipe, you’ll find yourself making it over and over again. Serve these succulent lamb skewers at a cocktail party, for a healthy midweek dinner, or at an Australia Day BBQ of course!

Preparation time: 10 minutes. Cooking time: 8 minutes. Serves: 4

Ingredients

600g lamb eye of shortloin/backstrap

3 red onions, cut into small wedges

2 cloves garlic, crushed

Juice and rind of 1 lemon

1 tbsp fresh rosemary leaves, chopped

1 tbsp olive oil

Capsicum, Roma tomatoes, red onions and mixed salad greens

Balsamic vinegar and lemon wedges

Method

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

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

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

4. Remove the lamb kebabs from the heat and cover loosely with foil. Allow to rest for 3 minutes before serving.

5. Serve the lamb kebabs with salad vegetables including capsicum, Roma tomatoes, red onions, mixed salad greens, balsamic vinegar and lemon wedges.

What’s your favourite lamb dish?

January 17, 2012