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    Recipes — Lamb

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    Spicy Lamb and Feta Flatbread with Grilled Lemon and Arugula

    Chef Renee Scharoff is what we call an #ownyourparty expert. These lamb and feta flatbreads are proof!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 24


        •   1.5 pounds ground Australian lamb
        •   1 med to large onion, sliced
        •   3-4 cloves of garlic, diced
        •   Extra virgin olive oil
        •   Salt and pepper to taste
        •   1 tbsp of ground cumin
        •   1 tbsp of cumin seeds toasted
        •   1 tbsp chili flakes (or to taste)
        •   1 tbsp of cumin seeds toasted
        •   1 large lemon, sliced thin and grilled
        •   6-8 whole wheat tortilla wraps
        •   1 lb good quality Greek feta cheese crumbled
        •   2 cups arugula


    1. To prepare: Sweat the onions and garlic in olive oil. Lightly toast the cumin seeds. Cook the ground lamb with cumin, cumin seeds and chili flakes. Grill the lemons and cut into small pieces. Salt and pepper to taste. Mix all of the above together.
    2. To cook: Lightly oil a pan and heat to med high. Toast the whole wheat tortilla wrap in the pan until one side is golden brown. Crumble 1/3 to ¼ of the feta and add to the tortilla while it is still in the pan. Add 1/3 to ¼ of the warm lamb mixture on top of the feta. Add the other tortilla wrap and gently press down. Flip once so both sides are golden brown and lightly crispy. Repeat for remaining wraps, dividing the lamb and feta among them.
    3. To serve: Cut into bite sized pieces, 10-12 slices per flatbread. Sprinkle arugula on top and serve.
    4. Lightly toast the cumin seeds
    5. Cook the ground lamb with cumin, cumin seeds and chili flakes
    6. Grill the lemons and cut into small pieces
    7. S&P to taste
    8. Mix all of the above together
    9. Lightly oil a pan and heat to med high
    10. Toast the whole wheat tortilla wrap in the pan until one side is golden brown
    11. Crumble 1/3 to ¼ of the feta and add to the tortilla while it is still in the pan
    12. Add 1/3 to ¼ of the warm lamb mixture on top of the feta
    13. Add the other tortilla wrap and gently press down
    14. Flip once so both sides are golden brown and lightly crispy
    15. Repeat for remaining wraps, dividing the lamb and feta among them
    16. Cut into bite sized pieces, 10-12 slices per flatbread
    17. Sprinkle arugula on top, serve

    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/spicy-lamb-and-feta-flatbread-with-grilled-lemon-and-arugula/

    Cheesy Garlic and Herbed Lamb Pull-apart Bread

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Depends on how many people need to be served


        •   Known in some countries as “monkey bread,” this savory loaf is a fun meal. Pull off chunks of golden dough flavored with ground Australian lamb, gooey cheese and lots of fresh herbs. Don’t forget the napkins.

        •   Portion size: 1 cup

    All purpose lamb rub:

        •   1/2 cup toasted cumin seeds
        •   1 tbsp toasted caraway seeds
        •   2 tbsps toasted yellow mustard seeds
        •   2 tbsps toasted black peppercorns
        •   2 tbsps granulated garlic
        •   2 tbsps granulated onion
        •   1 tbsp dried sage
        •   1 tbsp ground thyme
        •   2 tbsps curry powder
        •   1/2 cup kosher salt
        •   1 cup packed dark brown sugar
        •   1 tbsp granulated sugar

    Pull-apart Bread:

        •   2 tbsps melted, unsalted butter
        •   1 pound Australian ground lamb
        •   1 tbsp all-purpose lamb rub or other spice rub for lamb
        •   One 16.3 ounce can refrigerated buttermilk biscuit dough, each biscuit quartered
        •   1 cup shredded mozzarella cheese
        •   1 cup shredded mild cheddar cheese
        •   1/4 cup grated parmesan cheese
        •   2 tbsps chopped fresh rosemary leaves
        •   2 tbsps chopped fresh thyme leaves
        •   2 tbsps chopped fresh parsley leaves


    For the Spice Rub: In a blender or food processor, combine the cumin, caraway, mustard, and peppercorns and process to a medium-fine coarseness. Combine the remaining ingredients in a separate bowl and add the ground spices. Break up any additional clumps and mix well. Store in an airtight container, in a cool, dry place, such as your cupboard.

    For the Bread: Preheat the oven to 350 degrees F. In a large skillet over HIGH heat, add the butter and lamb. Cook until the lamb is browned, about 7 minutes. Drain off the excess fat and let the meat cool. In a large bowl, combine the remaining ingredients with the cooled lamb, and toss well to coat. Using one biscuit quarter at a time, press the meat, cheese, and herb mixture into the dough to make a ball and arrange it neatly in a greased 12-inch skillet or baking pan. Top the dough balls with in any remaining meat, cheese and herb mixture. Bake for 15 to 20 minutes, or until the bread is golden and bubbly. Invert onto a large plate and serve immediately.

    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/cheesy-garlic-and-herbed-lamb-pull-apart-bread/

    Herb-Crusted Lamb Chops with Cilantro-Lime Yogurt

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 8


        •   Frenched rack of Aussie lamb cut into delicate little chops, breaded, pan-fried and garnished with a cooling cilantro yogurt work well as appetizers or passed hors d’oeuvres.

    Lamb chops:

        •   ½ cup vegetable oil
        •   1 cup all-purpose flour
        •   3 large eggs
        •   ¼ cup milk
        •   3 cups dried bread crumbs
        •   3 tablespoons fresh flat-leaf parsley leaves, chopped
        •   3 tablespoons fresh cilantro, chopped
        •   1 teaspoon cumin, ground
        •   1 teaspoon paprika, ground
        •   1 teaspoon salt
        •   ½ teaspoon black pepper, cracked
        •   ½ lemon, zested
        •   2 french-trimmed Aussie lamb racks, cut into 16 chops
        •   2 tablespoons unsalted butter

    Cilantro-lime yogurt:

        •   ½ cup plain, full-fat Greek yogurt
        •   1 zested and juiced lime
        •   2 tablespoons fresh cilantro leaves, chopped
        •   1 clove of garlic, finely minced


    1. For the lamb chops: Heat a large skillet over MEDIUM heat and add the oil. Put the flour in a flat bowl or large plate. Lightly beat the eggs and milk in a bowl. In another bowl, mix together the breadcrumbs, herbs, spices and lemon zest. Dip each lamb chop into the flour, then egg wash, then crumb mixture, until each one is covered generously with the mix. Once the pan is heated, add a spoonful of butter to the pan and add the chops in a single layer. Fry the chops evenly on each side (about 3 to 4 minutes total) until they are golden brown. Remove the chops from the pan and set them on paper towels to remove excess grease. Repeat with the remaining chops, if necessary.
    2. For the yogurt: In a small bowl, stir together the yogurt, cilantro, lime zest and juice, and garlic. Season to taste with salt and pepper. Serve the chops with the cilantro-lime yogurt.

    This great family recipe is thanks to True Aussie Beef and Lamb at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/herb-crusted-lamb-chops-with-cilantro-lime-yogurt/


    Moroccan Grilled Lamb Chops

    Prep Time

        •    Prep and cook time: 6 hours 40 minutes
        •    Yield: Serves 6


        •    6 large garlic cloves
        •    1/3 cup julienned fresh mint leaves

        •    1 1/2 tablespoons ground turmeric
        •    1 tablespoon whole coriander seeds
        •    1 tablespoon ground cumin
        •    1 tablespoon grated lemon zest (2 lemons)
        •    Kosher salt
        •    5 tablespoons good olive oil, plus extra for the grill
        •    3 racks of lamb (6 to 7 ribs each), cut into chops
        •    1 1/2 cups plain whole-milk Greek yogurt (12 ounces)
        •    1 1/2 teaspoons Sriracha
        •    3 tablespoons freshly squeezed lemon juice

    Couscous with Pine Nuts and Mint:

        •    2 tablespoons good olive oil
        •    1 tablespoon unsalted butter
        •    1 cup chopped yellow onion
        •    3 cups chicken stock, preferably homemade
        •    1 1/2 cups couscous
        •    Kosher salt and freshly ground black pepper
        •    1/2 cup julienned fresh mint leaves, loosely packed
        •    1/3 cup pine nuts, toasted


    1. Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
    2. Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
    3. Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.

    Couscous with Pine Nuts and Mint:

    Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

    This great family recipe is thanks to Food network at https://www.foodnetwork.com/recipes/ina-garten/moroccan-grilled-lamb-chops-3532353

    Lamb, rosemary and garlic pies

    Everybody loves a good meat pie and this lamb, rosemary and garlic pie is just delicious!

    Prep Time

        •    Prep time: 1 hour and 15 minutes
        •    Cook time: 2 hours and 35 minutes
        •    Yield: Serves 8


        •    1/4 cup olive oil
        •    1kg diced lamb
        •    1 red onion, thinly sliced
        •    4 garlic cloves, thinly sliced
        •    500g golden delight potatoes, peeled, cubed
        •    2 carrots, peeled, cubed
        •    1/2 cup tomato paste
        •    1/3 cup gravy powder
        •    3 cups Massel beef stock
        •    2 tablespoons worcestershire sauce
        •    2 tablespoons chopped fresh rosemary
        •    2 tablespoons cornflour
        •    4 sheets frozen ready-rolled puff pastry, partially thawed
        •    1 egg, lightly beaten


    1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.
    2. Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.
    3. Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until lamb is tender. Stir in rosemary. Season with salt and pepper.
    4. Combine cornflour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.
    5. Preheat oven to 200°C/180°C fan-forced. Lightly grease two 3cm-deep, 20cm (base) round glass or ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Place each dish on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights.
    6. Divide lamb mixture between pastry cases. Place remaining pastry sheets over filling. Trim. Press edges together with a fork to seal. Prick top of pastry with a fork. Brush with egg.
    7. Bake for 25 to 30 minutes or until pastry is golden. Remove from oven. Allow to stand for 5 minutes before serving.

    This great family recipe is thanks to Taste at https://www.taste.com.au/recipes/lamb-rosemary-garlic-pies/da541267-bf83-4879-adc1-8f871d347d00