Step 1 Preheat oven to 220°C. Season the lamb with salt and pepper. Heat the oil in a roasting pan over high heat. Add the lamb and cook for 1 minute each side or until browned.
Step 2 Arrange carrots, potatoes (including butter from the packet) and rosemary around the lamb. Roast for 20 minutes for medium or until cooked to your liking.
Step 3 Meanwhile, cook the sugar snap peas in a small saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain and return to the pan. Add the mint sauce and stir until well combined. Whisk together the water and gravy in a jug.
Step 4 Transfer the lamb and vegetables to a plate and cover with foil. Place the pan over high heat. Add the wine and cook, stirring, for 1 minute. Add the gravy mixture and cook, stirring constantly, for 1 minute until the gravy thickens.
Step 5 Divide the roast vegetables and sugar snap peas among serving plates. Thickly slice the lamb across the grain. Divide lamb among the plates and drizzle over the gravy to serve.
2 tablespoons orange juice
2 tablespoons italian red wine vinegar
2 cloves garlic, crushed
2 teaspoons rosemary, finely chopped
1/4 cup olive oil
8 lamb loin chops
2 zucchini, sliced diagonally
2 red capsicums, cut into thick strips
250g cherry tomatoes
60g mixed salad leaves, to serve
ROSEMARY AND GARLIC LAMB CHOPS
Step 1 Preheat barbecue grill or chargrill on medium-high. Combine the orange juice, vinegar, garlic, rosemary and half of the oil in a shallow glass or ceramic dish. Add the lamb chops and turn to coat. Set aside for 10 minutes to marinate.
Step 2 Meanwhile, combine the vegetables and remaining oil in a bowl. Cook, turning, for 8 minutes or until tender and browned. Transfer to a plate.
Step 3 Cook lamb chops on grill for 3 minutes each side for medium or until cooked to your liking. Season. Serve with vegetables and salad leaves.
1/4 cup salt-reduced soy sauce
1/4 cup peanut oil
1 small clove garlic, crushed
1/2 teaspoon finely grated ginger
1 teaspoon honey
8-12 lamb cutlets, trimmed
TERYAKI LAMB CUTLETS
Step 1 Place the soy, peanut oil, garlic, ginger, honey and a little cracked black pepper in a large non-metallic bowl and stir until combined. Add cutlets and toss to coat. Cover and refrigerate for 20 minutes.
Step 2 Heat a barbecue or stove-top grill to medium-high. Cook the cutlets for 1-2 minutes on each side or until cooked to your liking. Serve cutlets with salad or steamed vegetables.
50g butter, plus extra to grease
2 leeks, white part only, thinly sliced
1 onion, thinly sliced
1 tablespoon olive oil
1kg diced lamb leg or shoulder
2 garlic cloves, crushed
2 tablespoons pearl barley
800g waxy potatoes, peeled, thinly sliced
300ml lamb, or beef stock
1 teaspoon chopped fresh thyme
100ml thick cream
3 tablespoons chopped flat-leaf parsley
LAMB AND POTATO CASSEROLE
Step 1 Preheat the oven to 170°C. Grease an ovenproof casserole dish.
Step 2 Place half the butter in a large frypan over low heat and cook leek and onion for 5 minutes or until softened. Transfer to a plate and set aside.
Step 3 Add oil to pan, increase heat to high. When oil is hot, add lamb and brown in batches, then transfer to a separate plate. Add garlic and barley to pan, season with salt and pepper and cook for 1 minute, then return lamb to pan and stir to combine. Place half the potatoes in base of casserole. Layer meat over top followed by leek mixture. Use back of a spoon to flatten contents of casserole, then overlap remaining potatoes on top. Pour in stock and sprinkle with thyme. Cover with a lid or a layer of foil and bake in oven for 2 hours. Brush potatoes with cream. Return to oven, uncovered, for 30 minutes or until potatoes are golden.
Step 4 Serve from dish, sprinkled with parsley.
4 lamb shanks, French trimmed
3 celery sticks, trimmed, cut into 1cm pieces
2 medium carrots, peeled, cut into 1cm pieces
1 swede, peeled, cut into 1cm cubes
1 parsnip, peeled, cut into 1cm cubes
2 x 420g cans condensed tomato soup
6 cups cold water
1/3 cup loosely packed coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
LAMB SHANK AND VEGETABLE SOUP
Step 1 Combine lamb shanks, celery, carrot, swede, parsnip, tomato soup and water in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 2 1/4 hours or until the lamb is tender and falling away from the bone.
Step 2 Remove from heat and stir in parsley. Use tongs to remove the bones. Taste and season with salt and pepper. (To freeze, see note.) Ladle soup into bowls and serve with crusty bread, if desired.