Lamb

"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.