Heat half the oil in a wok or frying pan over high heat, add lamb mince and cook for 5 minutes. Add garlic, chilli paste, paprika and sumac, cook, stirring for 2 minutes. Add lemon juice and crushed tomatoes. Cook stirring for a further 2 minutes. Remove...
Butterflied Lamb Leg: Pre-heat barbeque (hood down) to high heat. Remove lamb from the fridge 20 minutes before cooking. Place oil in a bowl, add rosemary brush. Brush oil over lamb and season. Reduce barbeque to medium. Place lamb on hot grill plate, skin...
Add 5-6 pieces of lamb onto a soaked, bamboo skewer. Repeat until all lamb is skewered. Heat a barbeque or char-grill pan over high heat. Using rosemary, brush the lamb skewers with oil, season and grill lamb in batches, turning occasionally, until slightly...
Lamb Skewers: Combine all ingredients in a bowl. Season and mix well with damp hands. Divide lamb into 4 portions, ensure hand are wet and form the meat around skewers. Place on a tray, cover with cling wrap and refrigerate for 1 hour. Pre-heat barbeque....
This no fuss lamb roast with tomatoes and fresh asparagus is practically foolproof. Cooked together in the same roasting dish the lamb is tender and the flavour of the vegetables is intensified. Preheat the oven to 180°C. Place lamb in a roasting dish, brush...
Pre-heat oven to 180C. Heat the oil in a frypan and add the onions, carrots, thyme and cumin; cook for 2 minutes. Add the minced lamb and cook until browned; sprinkle with flour and stir to dissolve. Add the cranberries, mushrooms and stock and cook for...
