Lamb has got to be one of Australia’s favourite meats. And it’s not just loved here but around the world!
Check out our international lamb recipes, healthy enough for a nourishing family dinner.
- Put the flour in a sealed plastic bag and season with salt and pepper. Add the lamb and shake until covered.
- Put the lamb, carrots, onions, chicken stock, wine and Worcestershire sauce into a large pan.
- Heat to boiling point, then cover and simmer for 60 minutes or until the lamb is just tender.
- Preheat oven to 200 degrees Celsius.
- Place one-quarter of the lamb mixture into a large pie dish, then sprinkle over one-quarter of the parsley. Repeat the process three more times.
- Put one of the pastry sheets onto a surface sprinkled with flour and brush with cold water. Cover it with the second sheet.
- Roll out the pastry to cover the pie dish, overlapping by 1 cm.
- Cut out a strip of pastry approximately 1 cm wide and press it onto the dish’s rim. Brush with cold water.
- Cover the dish with the pastry and press down to seal. Trim the edges and press down with a fork.
- Create a steam hole in the top of the pastry.
- Bake for 30 minutes or until the pastry becomes golden.
- 4 Chilli (red)
- 3 cloves Garlic (crushed)
- 2 tablespoons Red wine vinegar
- 2 tablespoons Oregano (dried)
- 2 teaspoons Cumin (ground)
- 2 teaspoons Paprika
- 1 large Tomato (finely chopped)
- 1 large Onion (Spanish/red) (finely chopped)
- ½ cup Parsley flat-leafed (fresh) (finely chopped)
- 250 ml Olive oil
- 20 Lamb chops (or cutlets)
- Salt and pepper (to season)
- Make the chimichurri by placing all the ingredients except the lamb into a bowl, seasoning with salt and pepper and mixing well.
- Put half of the chimichurri mixture in a bowl with the lamb and coat well. Cover and put in the fridge for at least 3 hours. Cover and refrigerate the rest of the chimichurri.
- Preheat a grill on high. Cook the lamb for around 4 minutes, turning occasionally. Cover and rest the lamb for around 5 minutes.
- Put the lamb cutlets on a serving dish and sprinkle with the rest of the chimichurri. Add extra chopped parsley to garnish.
- 2 tablespoon Olive oil
- 1 kg Lamb (boneless cut best, cut into small cubes)
- 1 Onion (brown) (finely chopped)
- 4 cloves Garlic (crushed)
- 1 tablespoon Coriander (powder)
- 2 tablespoons Allspice
- 2 tablespoons Red chilli powder
- 750ml Chicken stock
- 400 g Basmati rice (or brown rice)
- 400 g Chickpeas (tin)
- 100 g Raisins
- ½ cup Pine nuts (toasted)
- ½ cup Coriander (fresh) (roughly chopped)
- Heat half of the oil in a frying pan over medium heat. Cook the lamb until brown, then place in a slow cooker.
- Heat the rest of the oil in the pan and cook the garlic and onion for around 5 minutes until the onion softens. Add the spices and cook for 1 minute. Add the stock and bring it to a boil. Add the mixture to the slow cooker and cook on low for around 7 hours.
- Stir in the rice and add the chickpeas to the top. Cook on high for 50 minutes. Add seasoning to taste.
- Add the pine nuts, raisins and coriander and serve.
Tasty lamb recipes for dinner
If you like our lamb recipes, which are easy and full of flavour too, know that you can get many of the ingredients you need in your grocery delivery in Melbourne.
Local Food Market Co brings together all your favourite local shops, so if you’re wondering ‘is there a fruit shop near me’, look no further!
Fruit and veg delivery is so simple. Fruit delivery in Melbourne takes just a few clicks, and aside from your fruit and veg shop and fruit box delivery in Melbourne, you can find meat, fish and all your regular groceries.