Ingredients

8 Wychwood Lamb loin chops (1-½ lb total)
¼ cup (50ml) Tomato Sauce
2 tbsp (25ml) Liquid honey
1 tbsp (15ml) Soy Sauce
1 tsp (5ml) minced gingerroot
1 clove garlic, minced

Preparation

In a large bowl, combine tomato sauce, honey, soy sauce, gingerroot and garlic. Add lamb chops and turn to coat.

Remove chops from sauce reserving any remaining sauce. BBQ chops for about 4 minutes per side, until well browned and pink inside, brushing with reserved sauce.

Ingredients

8 lean Wychwood loin lamb chops (about 1 ¾ lbs/875 g)
1 tbsp (15 ml) all-purpose flour
2 tbsp (25 ml) vegetable oil
4 tsp (20 ml) curry powder
1 tbsp (15 ml) minced gingerroot (or 1 tsp/5 ml dried ginger)
2 cloves garlic, minced
1 can (28 oz/796 ml) tomatoes, un-drained, chopped
3 cups cauliflower florets
1 each green and red capsicum, cubed
chopped parsley

Preparation

Trim chops and pat dry. Toss with flour. In large skillet, heat 1 tbsp (15 ml) oil over medium-heat. Cook one half of chops for 2 minutes per side or until brown. Transfer chops to plate. Repeat with remaining chops. Discard excess fat from skillet. Wipe out skillet with paper towel. In skillet, heat remaining oil over medium heat; cook curry powder, ginger and garlic, stirring constantly for 1 minute or until fragrant. Add tomatoes and return chops to skillet; simmer, covered over medium-low heat for 45 minutes. Add cauliflower and capsicum; cook, covered for 10 to 15 minutes or until lamb is tender and vegetables tender-crisp. Season with salt and pepper to taste. Sprinkle parsley on top. Serve over egg noodles or rice.

Serves 4-6

Lamb chops have never tasted more spring like than they do in this fast and fresh entrée.

Ingredients

8 loin lamb chops

Cucumber Mint Sauce:
2-3 Cup (150 ml) Plain Yogurt
1 cup (250 ml) shredded cucumber, squeezed dry and chopped
1 small glove garlic, minced
2 tsp (10 ml) concentrated mint sauce
salt & pepper

Preparation

In a medium bowl, combine yogurt, cucumber garlic and mint sauce. Season to taste with salt and pepper. Cover and chill at least 1 hour to bled flavors. Spread thin coating of the concentrated mint sauce on both sides of lamb chops; let stand 15 minutes. Grill or broil lamb to desired doneness. Serve with Cucumber Mint Sauce.

Serves 4

Ingredients

3 ½ lbs lamb shoulder, cut into 1-inch pieces
¾ tsp salt
½ tsp pepper
½ tsp cinnamon
¼ tsp allspice
2 tbsp olive oil
2 cups onions, chopped
3 cloves garlic, chopped
1 ½ tbsp fresh ginger, minced
1 ⅓ cups water
2 large oranges
¼ cup fresh parsley, chopped
1 tbsp honey

Preparation

Mix salt, pepper, cinnamon, and allspice in a medium bowl. Add lamb and toss to coat. Heat oil in a large pot over medium heat. Add lamb to pot and sauté until brown on all sides. Add onion, garlic, and ginger to pot and sauté 5 minutes. Add water and bring to a boil. Reduce heat. Cover and simmer until lamb is tender. Add oranges and honey. Season with salt and pepper. Garnish with parsley.

Serves4

Nut free

Ingredients

1 ½ lb minced lamb
1 tsp ground coriander
½ tsp ground ginger
½ tsp ground cinnamon
1 egg

Preparation

Mix everything together and form into patties. BBQ 3-5 minutes per side.

Ingredients

2 tbsp olive oil
8 cloves garlic, minced or slivered
1 tangerine or orange, juice and zest
2 tbsp minced fresh mint
1 tbsp minced fresh rosemary
1 tbsp minced fresh thyme
1 tbsp Dijon mustard

freshly cracked pepper to taste

Preparation

Combine all the ingredients. Rub onto lamb leg, rack or chops before grilling or roasting.

Gluten-free, lactose-free, nut-free, egg-free

Ingredients

4 x 4-cutlet racks of lamb
1 clove garlic, crushed
2 tablespoons fresh rosemary leaves, finely chopped
1 tablespoon olive oil
sea salt

Heat oven to 200C. Trim excess fat from lamb and wrap some aluminium foil around the bones to prevent burning.

Combine the garlic, rosemary, oil and salt in a small bowl. Coat lamb with the rosemary mix.

Place on a baking dish and cook for 15-20 minutes for well done, or to your liking. Serve with some baked vegetables and a green salad.

Serves 4

Gluten-free, egg-free, dairy-free

Ingredients

2 sprigs rosemary
1 leg of lamb (1 kg piece)
2 cloves garlic, peeled and quartered
Olive oil
Sea salt and freshly ground black pepper
500g pumpkin, sliced and deseeded (leave skin on)
4 potatoes, peeled and halved
2 parsnips, peeled and halved

Gravy
125mL red wine
125mL beef stock

Preparation

Preheat oven to 200C.
Place one sprig of rosemary on the base of a baking dish and tie the other sprig on the top of the lamb.
Use a sharp knife to stab eight holes in the meat and insert the pieces of garlic.
Rub lamb with 1 tablespoon of olive oil, then salt and pepper.
Arrange vegetables around lamb, brush with olive oil, bake meat for 40 minutes (will still be a bit pink in the middle, allowing 20 minutes per 500g).
Remove meat from oven and wrap in foil to rest for about 10 minutes.
Check vegies, potatoes might need longer, remove other vegetables to a warm plate and wrap in foil.
When all vegetables are cooked, remove to plate.
To make gravy, pour excess fat from baking dish, leaving about 1 tablespoon.
Heat dish over a hotplate or gas ring until fat is bubbling, then pour in wine, stir vigorously to get all the good bits off the pan.
When wine has reduced to about 2 tablespoons, add stock and heat through.
Carve lamb and pour any juices into gravy.
Serve meat and vegetables on large platters, or on individual plates.
Serve with gravy and a green vegetable or salad.

Serves 4

Ingredients

2 teaspoons olive oil
4 lamb chops
salt and pepper to taste
3 shallots (chopped)
½ cup ruby Port
½ cup chicken broth
½ cup dried tart cherries
3 tablespoons cherry jam
1 tablespoon balsamic vinegar
½ teaspoon ground cardamom
salt and pepper to taste
1 tablespoon mint (chopped)
Preparation

Season the lamb chops with salt and pepper. Heat the oil in a pan. Add the lamb chops and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare. Set the lamb aside and drain the drippings from the pan. Add the shallots and saute for 1 minute. Add the port, broth, cherries, cherry jam, balsamic vinegar and cardamom and deglaze the pan. Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes. Season with salt and pepper. Pour the sauce over the lamb and garnish with the chopped mint.

Ingredients

2 teaspoons oil
4 lamb chops
salt and pepper to taste
3 shallots (chopped)
½ cup red wine
¼ cup stock
1 tablespoon pomegranate molasses
1 tablespoon balsamic vinegar
1 tablespoon honey
2 tablespoon butter
a pinch of rosemary (chopped)
salt and pepper to taste
Preparation

Heat the oil in a pan. Season the lamb chops with salt and pepper. Add the lamb chops to the pan and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare. Set the lamb aside. Add the shallots and sauté for 1 minute. Add the red wine and deglaze the pan. Add the stock, pomegranate molasses, balsamic vinegar, honey, butter and rosemary, salt and pepper. Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes. Pour the sauce over the lamb.

Serve with steamed asparagus and apricot couscous.

Ingredients

1 pound lamb (cut into bite sized pieces)
2 cloves garlic (chopped)
1 lemon (juice and zest)
1 carrot, finely diced
¼ cup olive oil
1 teaspoon oregano
¼ teaspoon salt
¼ teaspoon pepper

Preparation

Combine all ingredients and let meat marinate for 30 minutes to overnight. Skewer the meat. Cook on the grill or under a broiler for about 8-10 minutes for medium rare.

I dipped the lamb souvlaki in the tzatziki sauce for some cool creamy and garlicy goodness. I served the lamb souvlaki with spanakorizo (Greek spinach rice) and a cucumber, feta and dill salad.

Ingredients

1 cucumber (sliced)
1 cup feta cheese (crumbled)
½ cup dill (chopped)
3 tablespoons olive oil
1 lemon (juice and zest)
1 green onion (chopped, optional)
salt and pepper

Preparation

Mix the olive oil, lemon juice, salt and pepper in a bowl. Toss the cucumber and feta with the dill and dressing to coat.

Ingredients

½ cup cucumber (peeled, seeded, and shredded, and drained)
½ cup plain yogurt
1 tablespoon lemon juice
2 cloves garlic (minced)
1 tablespoon chopped fresh dill or mint (optional)
salt & pepper to taste

Preparation

Drain the yogurt in a cloth until most of the liquid has drained. Squeeze excess liquid out of the shredded cucumber. Mix everything in a bowl.