Lamb

Flavours of aniseed bring a sweet side to these Greek-style lamb ribs.

These lightly spiced lemongrass lamb skewers make for a vibrant addition to your next barbeque line-up.

This recipe takes the classic lamb cutlet up a notch.

Succulent lamb with a swipe of this herbaceous rosemary pesto is a flavourful take on the classic Sunday roast.

A timeless slow-cooked lamb recipe that hits all the right high notes.

Our Greek-style lamb cutlets, finished with traditional feta skordalia and crushed olives, is primed for weeknight cooking. Opa!

Pumpkin and slow-cooked lamb with pasta? That's cold weather comfort in a bowl.

A quick and easy lamb meatballs recipe primed for weeknight dinners.

Lamb doesn't have to be a long drawn out cook. These roasted lamb racks are ready for the plate within 30 minutes, salad and all.

Quick grilled lamb chops with a side of vibrant zucchini is just the way to welcome in the warmer months.

A roast lamb recipe that's easy and impressive.

Made with lamb shoulder and served with fresh Italian salmoriglio, these lamb skewers are a popular barbecued snack.

An everyday lamb recipe that requires little effort.

A speedy lamb dish that doesn't skimp on flavour.

This fragrant salad works beautifully with lamb but the fresh mint, basil and coriander will go just as well with beef, chicken or duck.

Barbecued lamb leftovers are perfect for wraps and salads to serve on Boxing Day. Begin this recipe a day ahead.

The delicate spring lamb rib roast gets a fresh touch with this vibrant herb and spiced crust.

Elevate your next Sunday lunch with this simple Middle Eastern twist on the classic roast.

This curry is perfect for those of us who prefer things a little less spicy.

You don't need a grill or barbecue to get perfect gooey eggplant.

The fresh drizzle of punchy chermoula that cuts through the rich fattiness of the tender lamb ribs makes this recipe by Aalia's Paul Farag a must try.

The best way to season lamb shanks? Wrap them with whatever aromatics you choose and let the flavours mingle as your parcels bake.

A big cut that will satisfy a crowd every time.

Fast, fresh and flavoursome – this one's the whole package.

A spring-ready midweek dinner, spiked with bright and spicy salsa verde.

A little spice and sweetness equals this very worthy midweek meal.

A recipe that riffs on the Palestinian lamb siniyah.

Like a shepherd's pie, but luxe.

Yoghurt and buttermilk provide a creamy finish and welcome tang to this hearty curry.

Just meat on a stick? Hardly. With a few pointers from Turkish chef Somer Sivrioglu, of Sydney's Efendy restaurant, the humble kebab becomes so much more.

That zingy green sauce is a powerful match for these lamb cutlets.

Head chef Tekebash Gebre's recipe for a Sudanese dish that's all warmth and spice.

Comfort food at its finest.

This dish goes to show that slow-cooked and steady wins the race.

Arguably one of the most comforting foods around, this simple but satisfying sheperd's pie is a winner any day of the week.

A dish packed with flavour, plus it makes for an easy weeknight dinner.

A simple stove-top lamb stew, with the warmth of the spices tempered by the sweetness of the honey and prunes.

Lamb dumplings spiced with cumin and coriander and cooked in a spicy sauce. What more could you want?

An express version of this flavourful rice dish from north-west China.

Chef Khanh Nguyen learnt this recipe during his time at Sydney's Mr Wong, and now it's a hit at staff meals at his Melbourne restaurant.

Lamb, potatoes and a zesty mint sauce. It's a winner.

This fresh take on the shepherd's pie has slowly braised lamb shoulder down below, and a creamy cauliflower "mash" up top.

The leg is the best part of lamb, according to Nick Stanton. It's best to roast it simply, with gravy on the side, of course.

The classic combo of fragrant spices, cooling yoghurt and lamb, on a stick. A crowd-pleaser that's as simple as it is delicious.

Inspired by lahmacun (Turkish-style pizzas), this spiced-lamb and flatbread number will fill your kitchen with the smells of just-baked bread.

Finish with a little grated lemon zest to freshen up this classic pasta dish.

Meat and veg doesn't have to be boring. This roasted rack of lamb comes with a side salad of smoky peppers, pepper-y rocket and textural burghul.

With a bit of time and love, this slow lamb roast will be the star of the dinner table.

A mix of parmesan and panko makes for a lovely crumb on tender lamb cutlets. Add some wilted greens and you're good to go.

Scottadito are named for the burnt fingers you get from trying to snatch the lamb chops straight from the pan.

Barbecue plus lamb plus Turkish flavours equals one very tasty plate.

"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”

Silverbeet and currants braised in wine make for a sweet-and-sour combination that's the perfect foil for the richness of lamb.

A cross between a salad and a main course, this is a certified hit from Melbourne restaurant Harley & Rose.

This simple stir-fry might be quick to prepare, but it's full to bursting with flavour, thanks to a heady mix of ginger, cumin, cinnamon and star anise.

A blend of lamb mince, bulghur and spices, these Middle Eastern meatballs are comforting in winter and make a great summer starter when you're entertaining.

Could this be the hit dish from Pinbone's Italian pop-up, Mr Liquor's Dirty Italian Disco? It certainly gets a vote from us.

Leftover roasted pumpkin makes this salad even speedier. Keep this recipe up your sleeve for the night after a roast dinner.

What goes better than lamb with mint? A preserved lemon dressing makes a fine addition.

This saltbush-rubbed lamb is paired with a simple yoghurt-lemon sauce. Make it the star at your next barbecue.

Barbecued butterflied lamb leg with smoky eggplant recipe - Combine spices, garlic, lemon rind and oil in a small bowl, then rub mixture all over lamb, cover with plastic wrap and marinate for 3 hours or overnight.

Buttermilk-brined lamb shoulder with harissa recipe - For the buttermilk brine, place salt and 600ml water in a saucepan and bring to the boil, stirring until salt dissolves.

We've lightened things up here by using cauliflower rice instead of basmati. The currants soaked in vinegar are the ideal foil to the richness of the lamb.

Furikake lamb rack with carrot-ginger puree recipe - Preheat oven to 220C. Toss carrots in 40ml olive oil in a roasting pan, season and roast until tender (15-20 minutes).

Spiced lamb chops with silverbeet, chickpeas and yoghurt recipe - Preheat oven to 200C. Combine spices and ½ tsp salt in a bowl, then rub generously all over lamb to coat well.

This is comfort food in bowl.

Serve Babajan’s lamb lahmacun - Turkish flatbread topped with spiced lamb - hot out of the oven with a crunchy salad, sumac, olive oil and hummus.

"Admittedly, on the surface this dish seems a bit odd," says Achatz. "Cocoa, pumpkin, cardamom, lamb? This is a perfect example, however, of a technique we use frequently at Alinea called 'flavour bouncing'."

This versatile sumac and coriander lamb cutlets with green hummus recipe will work with whatever soft herbs you have on hand - it's a great way to use up leftover bunches.

Perth restaurant Mela Indian share their recipe for tender lamb seekh kebabs with a Kashmiri chilli paste and cooling raita drizzled on top. Add naan to make it more of a meal.

This flatbread is quick and easy - the perfect vehicle for the herb-powered green tahini yoghurt, chilli-spiked lamb köfte and fresh herb salad.

For a quick dinner, this sumac-spiced roast lamb packs quite a punch. You could grill it on the barbecue for a smokier flavour, which would work well with the broccoli tabbouleh.

Restaurant Momofuku Seiobo chef Paul Carmichael slow-cooks his curried lamb leg "until it falls off the bone." It's as excellent as it sounds.

For a Filipino twist, charcoal these lamb cutlets in an ancho chilli, lime and oregano marinade - they'll have an extra chilli bite.

At Sixpenny, Daniel Puskas uses a dry-ages lamb rump for a richer natural flavour paired with a caramelised pumpkin juice. Made with a cabernet sauvignon vinegar, the complex juice is sweet with a slight acidity.

This is Guy Grossi's version of the classic roast lamb. Serve it up with some polenta or pepperonata.

Curtis Stone shares his recipe the barbecued lamb ribs he plates up at new LA restaurant Gwen. "Lamb ribs are juicy and delicious to eat right off the bone," says Stone. "The ribs are covered and cooked low and slow in the oven and are finished uncovered on the barbecue to achieve a good crust."

Not all roasts create leftovers for days. With our mini lamb roast, you can enjoy the flavours of a hearty dinner in a perfectly portioned meal for two.

Take it low and slow with our recipe for slow-roasted lamb rack with white beans and punchy black garlic aïoli.

Roast lamb loin is the perfect match for anchovies and rosemary; a fragrant and salty twist on a classic dish.

These sticky lamb ribs are perfect for a party crowd, with a sharp chilli-vinegar on the side.

Beat the winter chill with this warming roast lamb recipe from Templo.

The classic pot roast lamb gets a contemporary kick with kale, feta and dill.

For a spicy twist on the traditional lamb roast, our Shawarma-spiced leg with beetroot sauce adds an authentic share dish for the whole table.

You can serve up this hot lamb roast in just 35 minutes for a tasty midweek meal.

Ben Berei's slow-roasted lamb's shoulder at Rick Shores is packed with spice.

Lamb cutlets pair perfectly with a cool winter's night, and this recipe won't require much time in the kitchen.

Lamb neck is full of flavour and makes a rich filling for these mini pies.

Backstrap, or eye of loin, is a lovely lean cut of meat, while anchovies and mint are always perfect partners with lamb. Just add pumpkin for an ideal autumn meal.

These meatballs are quick to make and delicious to eat - add a sizzling butter infused with chili flakes and mint to make it really burst with flavour.