Perfect Leg Roasts

For best results, genuine New Zealand Spring Lamb should be thawed before cooking. But if cooking from the frozen state, allow 1/3 to 1/2 longer cooking time. Don't overcook.

Oven Roasting Chart - Preheat Oven to 325°F (160°C)

Carving Lamb Legs:

1. Place roast flat side down on carving board with shank (narrow end) to your right. From left to right slice down to bone, then make horizontal cut along bone to free slices.
2. Remove slices from roast.
3. Slice butt (wide end) in toward bone.
4. Lift roast and turn over.
5. Replace roast on carving right.
6. Carve balance of roast down to bone.

Simple Roast Leg of Lamb

Roast leg for 30 minutes per pound (500 g) at 325°F (160°C).
Glaze with mint jelly for the last half hour of cooking.

Yield: 6 servings

Herbed Roast Boneless Leg of Lamb

Place lamb smooth side down on counter. Sprinkle meaty side with garlic, rosemary, thyme and half the salt and pepper. Drizzle with half the oil. Shape into compact roast and tie; sprinkle with remaining salt and pepper. Let sit at room temperature 30 minutes.

In ovenproof skillet, heat remaining oil and brown lamb well all over on medium heat. Transfer pan to pre-heated 325°F (160°C) oven and roast 1 to 1-1/2 hours or until internal temperature is 130°F (54°C).
Let stand 10 minutes before carving and make gravy with defat-ted pan juices.

Yield: 4 to 6 servings.

Classic New Zealand Roast

Thaw lamb leg 1-2 days in refrigerator. Preheat oven to 325°F (160°C). Insert garlic slices in small slit in fat. Rub with rosemary, salt and pepper. Roast uncovered for 30 minutes per lb. (65 minutes per kg).

Yield: 6 to 8 servings

Tex Mex Barbecued Lamb

Rinse chilies in sieve under cold running water, drain well and chop finely. Place in small bowl and stir in oil, red wine, vinegar, garlic, mustard, chili powder, marjoram and oregano.

Lay lamb flat and with sharp knife, make several slashes in thickest meaty part. Place in shallow glass dish, pour marinade over top and turn lamb to coat well. Cover and marinate overnight, turning once or twice. Bring to room temperature 30 minutes before grilling.

Yield: 6-8 servings

Oriental Grilled Leg of Spring Lamb

This delicious butterflied leg of lamb will cook to juicy perfection in less than half an hour.

On meaty side, slash lamb in several places so that the leg lies as flat as possible. Place in plastic bag inside shallow glass dish.

In food processor or blender with motor running, drop garlic and gingerroot through feed tube or lid and process until finely chopped. Add green onions, soy sauce, rice wine vinegar, oil and pepper, and puree. Pour over lamb, tie bag tightly and marinate in refrigerator for 1 to 2 days, turning occasionally. Bring out of refrigerator and leave sitting in marinade one hour before broiling.

Place leg, meaty side up, on rack in broiler pan and position rack so that meat is about 4 inches (10 cm) from heat source. Reserve marinade. Under broiling element preheated to highest temperature, grill meat 15 minutes on meaty side; turn and grill about 12 minutes on other side, or until done to your liking, basting occasionally with marinade. It will be most flavourful if served rare (pink inside). With a sharp knife, make a small incision into meat to check.

When done, remove meat from pan and let rest on a board, loosely covered with foil, for about 7 minutes. Slice thinly and slightly on the diagonal against the grain or from the narrow end.

Yield: 6 to 8 servings

Butterflied Leg of Lamb with Cranberry-Pecan Stuffing

This succulent roast of lamb is the perfect focus for any festive table.

In small saucepan, stir together cranberries, water and sugar. Bring to boil and cook uncovered, over high heat until cranberries burst and thicken, about 3 minutes. Remove from heat and stir in orange rind.

Meanwhile, in small skillet, melt butter; cook onion and garlic over medium heat, stirring often, until translucent, about 5 minutes. Add to cranberries with bread crumbs, parsley, thyme, savory, pecans and salt and pepper to taste. Blend well to moisten bread crumbs.
Pat lamb dry and place on counter with fell (thin outer parchment) side down. Slash meat in several places where it's thickest. Sprinkle with salt and pepper. Spread evenly with stuffing, leav-ing a small border all around outside. Fold one "butterfly" half of the lamb over the other to enclose the stuffing, pushing stuffing in at seams. Tie with sturdy string at 2" (5 cm) intervals around the roast. Tie once or twice from end to end. Place on rack in shallow roasting pan and smear top with oil.
Roast, uncovered, in preheated 450°F (230°C) oven for 10 min-utes; then reduce heat to 325°F (160°C) and continue roasting about another hour and 10 minutes for rare meat, or until the internal temperature is 130°F (54°C) to 140°F (60°C). The internal temperature for medium is 150°F (65°C). The flavour is better if roasted rare.

Remove lamb from pan and let rest, covered loosely with foil, about 10 minutes before carving.

Skim any fat from pan juices, pour wine or port into pan and bring to boil on top of stove, scraping up any brown bits from bottom of pan. Boil until desired consistency. Season to taste with salt and pepper.

Remove string from lamb, slice into rounds and arrange on heated platter. Spoon sauce over top and serve.

Yield: about 8 servings

Lemon-Tarragon Leg of Spring Lamb

A simple lemon-tarragon glaze enhances the fresh springtime taste of this succulent roast of lamb.

Garnish: Lemon slices and fresh mint, parsley or sprigs of fresh tarragon when available.

Place lamb, flat side down, on rack in shallow roasting pan. In small bowl, rub together 1/4 tsp (1 ml) of the tarragon, coarse salt and pepper. Rub all over outside of leg. Roast, uncovered, 10 minutes in preheated 450°F (230°C) oven. Reduce heat to 325°F (160°C) and continue roasting about 1 hour and 15 to 20 minutes longer for rare, or until a meat thermometer registers an internal temperature of 140°F (60°C). Allow more time for medium. The internal temperature for medium is 150°F (65°C).

About 20 minutes before roast is done, stir together marmalade, remaining tarragon and lemon juice in a small bowl and drizzle some of the mixture over lamb. Repeat every few minutes until marmalade mixture is used and meat is dark brown. If you wish a darker glaze, increase oven temperature to 400°F (200°C) for a few minutes at the end of roasting time.

Let rest covered loosely with foil, 15 to 20 minutes before carv-ing. Garnish platter with lemon slices and mint, parsley or fresh tarragon.

Yield: about 4 to 6 servings

Boneless Leg of Spring Lamb with Spinach and Wild Mushroom Stuffing

Sprinkle inside of lamb with salt and freshly ground pepper. Melt butter in a large heavy frying pan. Add shallots and cook until tender. Add mushrooms and continue cooking until softened. Pour in Madeira. In a large bowl, combine mixture with remaining ingredients. Mix well. Spread stuffing over leg. Roll and tie securely. Roast in medium oven 325°F (160°C) for approximately 1 hour.

Yield: 6 servings

Oriental Chump Chops

Lamb really lends itself to the subtle flavours of the orient like ginger, sesame and hoi-sin sauce.

Ingredients:

• 8 New Zealand Lamb Chump Chops
• 2 tablespoons Hoi-Sin Sauce
• 1 teaspoon Finely Chopped or Grated Ginger
• 1 Clove Garlic, crushed
• 5 tablespoons Sesame Oil
• 200g Dried or Fresh Egg Noodles
• 2 tablespoons Toasted Sesame Seeds
• 8 Medium Sized Pak (or Bok) Choy, rinsed and shaken dryish
• 1/2 Red Chilli, finely sliced
• 1 tablespoon Soy Sauce
• 3 Spring Onions, finely sliced

Method:
Mix the hoi-sin with the ginger, garlic and 1 tablespoon of the sesame oil. Rub into the lamb and leave to marinate for 1 hour. Turn the grill to full heat, lay the lamb on a tray covered with lightly oiled foil and grill for 6-8 minutes each side, taking care that it doesn't get too hot, as the hoi-sin may burn. Meanwhile, bring a pot of salted water to the boil and cook the noodles, then drain and tip into a bowl. Pour on 2 tablespoons of the sesame oil, then mix in the sesame seeds and keep warm. Heat up a frying pan or wok (with lid) and add the remaining sesame oil, swizzle it around and then add the chilli and the pak choy (with the ends cut off to break the leaves up). Stir to coat with oil. Add the soy sauce and stir again, then place the lid on and count to 20.

To Serve:
Place a pile of noodles on each plate, sit 2 pak choy on top then two of the chops. Scatter with the spring onions.

Poached and Roasted Spicy Leg

Something to cook when you have a little more time on your hands and want to create something that family and friends can gather around for an occasion.

Ingredients:

• Leg of New Zealand Lamb, Bone In
• 1 Large Onion, quartered
• 3 Red Chillies, one split lengthways, the other 2 sliced into rings
• 2 Bay Leaves
• 2 Cloves of Garlic, halved
• 100g Butter
• 50ml Olive Oil
• 4 Sweetcorn, each cut into 4 pieces
• 18 Baby Carrots, washed

Method:
Place the lamb, onion, the split chilli, bay leaves and garlic into a pot large enough to hold everything comfortably. Cover with cold water, add two teaspoons of salt, then bring to the boil and simmer for 45 minutes, ideally with a lid on.
Turn the oven to 180°C. Heat up a roasting dish at the same time with the butter and olive oil in it. Remove the lamb from the poaching liquor and place it in the dish. Put it in the oven and roast for 30 minutes.
Mix the sweetcorn and carrots with the remaining chilli and season with salt. Turn the lamb over and place the vegetables around it then return it to the oven. Cook the lamb for a further 15 minutes then remove it from the dish and cover with foil to rest for 15 minutes.
Mix the vegetables with the roasting juices and cook a further 10 minutes, then transfer the vegetables and all of the pan juices to a serving dish.

To Serve:
To serve, slice the meat off the bone and serve with the vegetables. Mashed potato is an excellent accompaniment to this, especially if you mix hot English mustard paste and cream into the mash.

Crazy Cola Kebabs With BBQ Relish

Cook's tip:
If you haven't any metal skewers, use bamboo ones instead. Soak in cold water for 30 minutes before using and they shouldn't burn too much under the grill.

Ingredients:

• 4 Lamb Leg Steaks (about 350g), well trimmed and thawed if frozen
• 200ml Cola
• 2 tbsp Oil
• 1 Medium Onion, peeled and chopped
• 1 Garlic Clove, peeled and crushed or 1 tsp Garlic Purée
• 400g Can Chopped Tomatoes
• 50g Soft Brown Sugar
• 2 tbsp White Wine Vinegar
• 2 Medium Zucchini
• 8 Closed Cup Mushrooms
• 1 Red and 1 Yellow Pepper

Method:
Cut the lamb into 3cm pieces and place in a dish. Pour the cola over, cover with cling film and leave in the fridge for 2-3 hours. Heat 1 tbsp oil in a medium pan and cook the onion and garlic for 5 minutes, until softened. Add the tomatoes, sugar and vinegar. Simmer gently for 10 minutes until thickened, stirring occasionally. Cool.

Slice the zucchini into 1cm pieces, halve the mushrooms and cut the peppers into 3cm pieces, discarding the core and seeds. Drain the lamb and cola in a sieve; discard cola. Thread lamb onto 8 skewers with the zucchini, mushrooms and peppers.

Preheat grill to its hottest setting. Place kebabs on a rack over a grill pan and brush with a little oil. Cook for 8-10 minutes, turning regularly and brushing with more oil.

To Serve:
Serve with the relish, a crisp salad and baked potatoes or French fries.

Simple Sweet and Sour

Cook's tip:
If you can't find ready diced lamb in your local store, use 4-5 lamb leg steaks cut into 2.5cm pieces instead.

Ingredients:

• 500g Diced New Zealand Lamb, thawed if frozen
• 2 tbsp Oil
• 1 Clove Garlic, peeled and crushed, or 1 tsp Garlic Purée
• 1 Onion, peeled and roughly chopped
• 1 Large Red Pepper and 1 Large Green Pepper, halved, deseeded and cut into chunks
• 1 tbsp Cornflour
• 425g Pineapple Pieces in syrup
• 5 tbsp Tomato Ketchup
• 1 tbsp Dark Soy Sauce
• 2 tbsp Caster Sugar

Method:
Heat 1 tbsp of the oil in a large frying pan or wok and stir fry the garlic, onion and pepper for 5 minutes. Tip onto a clean plate. Return pan to the heat and add remaining 1 tbsp oil. Cook lamb over a high heat for 3 minutes, turning frequently.

Put cornflour in a bowl. Tip pineapple into a sieve over a jug and leave to drain. Stir the juice gradually into the cornflour to make a thin paste. Add ketchup, soy sauce and sugar.

Return vegetables to the pan with the lamb. Add the pineapple and cornflour mixture. Heat until bubbling and cook for 2-3 minutes, stirring constantly until the sauce is smooth and clear.

To Serve:
Serve with rice or noodles.

New Zealand Lamb Barbecue & Shiitake Kebab

Preparation Time: 20 minutes
Marinating Time: 1 hour
Cooking Time: 10 minutes
Serves: 4

Ingredients:

• Lamb Rump Pieces, sliced
• Fresh Shiitake Mushrooms
• Fresh Lime Leaves

Cucumber Salsa:
Use a brunoise cut, which is a very small dice, to prepare the cucumber salsa ingredients.

• 1 1/2 pounds (675 g) Cucumber
• 1 Red Bell Pepper/Capsicum
• 2 tablespoons Red Onion
• 1 tablespoon Chopped Mint
• 1 tablespoon Chopped Basil
• 1 tablespoon Chopped Coriander
• 2 tablespoons Sweet Chili Sauce
• 1 tablespoon Sesame Oil
• 2 tablespoons Rice Wine Vinegar

Coriander Pesto:

• 5 ounces (140 g) Fresh Coriander Leaves
• 1 ounce (25 g) Pickled Ginger
• 1 garlic clove
• 3 ounces (5 g) Macadamia Nuts
• 1 tablespoon Sweet Chili Sauce
• 1 tablespoon Sesame Oil
• 1/2 cup Soy Oil
• 2 tablespoons Rice Wine Vinegar
• Salt and Black Pepper to Season

To Serve:
Barbecue or grill the kebabs for 2-3 minutes per side. Serve with the pesto and salsa on the side.

Butterflied Leg of New Zealand Lamb with Chinese Seasonings

Preparation: 15 minutes
Cooking Time: 30 minutes
Serves: 8-10

Ingredients:

• 3 to 4 1/2 Pound (1.5-2 kg) Leg of New Zealand Lamb Boned, Butterflied and trimmed of most external fat
• 2 teaspoons Cinnamon
• 2 teaspoons Ginger, Ground
• 2 teaspoons Brown Sugar
• 1 teaspoon Anise
• 1/2 teaspoon Cayenne
• 1 Large Fresh Clove Garlic, minced
• 1/2 cup Peanut Oil
• 1 teaspoon Sesame Oil
• Salt to taste
• Ask the butcher to bone and butterfly the leg for you.

Method:
Mix seasonings and oil together and rub into both sides of lamb, making sure all the nooks and crannies are coated. With the grill covered, cook lamb over medium-hot coals with skin side down to start, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130° F (50° - 54°C) for rare to medium-rare, thinner parts will then be medium-rare to medium. Set lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.

Suggested side dishes:
Triple Pea (sugar snaps, snow peas and petite peas)
Fried Rice. Quick Cuisine: buy supermarket fried rice mix and add peas.
Hot & Sour Mushrooms and Bok Choy. Quick Cuisine: buy supermarket hot & sour sauce and pour over sautéd veggies.

Helena's Butterflied Leg of New Zealand Lamb

Preparation Time: Marinate up to 24 hours
Cooking Time: 30 minutes
Serves: 8 or more

Ingredients:

• 3 to 4 1/2 Pound (1.5-2 kg) Leg of New Zealand Lamb Boned, Butterflied and trimmed of most external fat

Marinade:

• 1 cup White Wine Vinegar
• 1 tablespoon Fresh Thyme
• 1/2 tablespoon Fresh Rosemary
• 1 tablespoon Fresh Oregano
• 1/2 cup Freshly Chopped Mint
• 2 Large Garlic Cloves, crushed
• 1 generous teaspoon Freshly Ground Black Pepper
• 1 cup Olive Oil

Method:
Put all marinade ingredients, except the olive oil, into a blender to chop. Slowly drizzle in the oil to form a thick paste. Rub the mix over lamb leg and leave in plastic bag or well-covered dish to marinate in the refrigerator for up to 24 hours. Let lamb come to room temperature for about 1 hour before grilling.

With the grill covered, cook the boneless, butterflied leg of lamb over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F (50° - 54°C) for rare to medium-rare - thinner parts will then be medium-rare to medium. Set the lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.

Super Quick Stir Fry

Serves: 2
Preparation: 5 minutes
Cooking Time: 15 minutes

Ingredients:

• Either 2 New Zealand Lamb Leg Steaks - chilled or thawed if frozen, and cut into strips or 70g / approx 9 1/2 ounces the same amount of frozen diced New Zealand Lamb - thawed
  
• 200g / 7 oz Pack Vegetable Crudités such as Baby Carrots, Baby Corn and Mangetout, Strips of Pepper and Spring Onions
  
• 1 teaspoon Ginger Paste
  
• 3 tablespoons Teriyaki Marinade
  
• 3 tablespoons Orange Juice
  
• 1 tablespoon Oil Toasted Sesame Seeds, to garnish (optional)

Method:
Stir fries need to be cooked really quickly so get your ingredients ready before you start cooking, including cutting the meat into strips if using leg steaks, and chopping up vegetables if necessary.

Heat the oil in a wok or large frying pan. Add lamb and cook for 3 minutes, stirring constantly. Add carrots and cook for 3 minutes. Add corn and pepper and cook for a further 2 minutes. Add mangetout, teriyaki marinade mixture and continue to cook for 3 minutes until all the vegetables are just cooked through and the sauce has thickened. Serve sprinkled with toasted sesame seeds (option).

Quick Tip:
Teriyaki marinade is a blend of soy sauce, wine and spice and is one of loads of different ready-made marinades and stir fry sauces you can get from any supermarket. Keep a couple in your cupboard and experiment until you find a favorite.

If using frozen diced lamb, allow 5 minutes for it to defrost in the microwave before adding to the wok.

If using frozen leg steaks, defrost in the microwave and discard the bone before cutting into strips.

A good alternative to crudities would be to use a pack of ready-prepared stir fry vegetables.

Jamaican Joyride Marinade for New Zealand Lamb

Preparation Time: Marinate up to 24 hours
Cooking Time: 30 minutes
Serves: 8 or more

Ingredients:

• 3 to 4 1/2 Pound (1.5-2 kg) Leg of New Zealand Lamb Boned, Butterflied and trimmed of most external fat
• 1/2 - 1/2 cup Olive or Canola Oil
• 1 pint Yogurt
• 4-5 Garlic Cloves, crushed
• 2 tablespoons Jamaican Curry Powder Mix (below)

Curry Powder Mix:

• 1 tablespoon Mild Curry Mix
• 1 tablespoon Ground Ginger
• 1 tablespoon Freshly Ground Black Pepper
• 1 tablespoon Sweet Paprika
• 1 tablespoon Sugar
• 2 tablespoons Salt (or to taste)

Method:
Mix oil and yogurt in a bowl. Add the garlic and curry powder and blend well. In a plastic bag or well-covered dish rub marinade all over the chops. Marinate overnight in refrigerator. Let lamb come to room temperature for about 1 hour before grilling.

With the grill covered, cook the boneless, butterflied leg of lamb over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F (50° - 54°C) for rare to medium-rare - thinner parts will then be medium-rare to medium. Set the lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.

Lamb Schnitzels

Preparation time: 15 minutes Marinating time: 15 minutes
Cooking time: 15 minutes
Serves: 2

Ingredients:

• 2 New Zealand Lamb Boneless Leg Steaks
• 1 clove Garlic
• 3 tablespoons (45ml) Oil
• Grated Rind and Juice 1 Lime
• 2 tablespoons (30ml) Plain Flour, Seasoned
• 1 Medium Egg, beaten
• 4 ounces (100g) Dry Breadcrumbs
• Salt and Freshly Ground Black Pepper
• 1 Small Ripe Avocado
• 1 ripe Tomato, Chopped
• 1 tablespoon (15ml) Freshly Chopped Coriander
• Pinch of Mild Chilli Powder
• 1 Small Red Chilli, deseeded and chopped

Method:
Trim the steaks, place between two sheets of damp greaseproof paper and using a rolling pin, bang until thin. Blend the garlic, 1 tablespoon (15ml) oil and half the lime juice together. Add the steaks and spoon over the marinade then leave for 15 minutes. Meanwhile halve and remove the avocado stone. Scoop out the flesh and blend it with the garlic, tomato, coriander, chilli powder and fresh chilli. Season to taste and keep covered until required. Heat the remaining oil in a frying pan. Dip the steaks first in the seasoned flour then the beaten egg and finally the breadcrumbs, so that they are well coated. Cook the coated steaks in the oil for 10-15 minutes each side until cooked through and golden brown. Serve with the guacamole.

Hints and Tips:
Take care when preparing the fresh chilli to not touch your eyes or lips with your fingers or they will burn. Wash your hands thoroughly afterwards. If the avocado sauce discolors slightly, add a few drops of green food coloring.

Do the Lamb Wrap

Preparation: 5 minutes
Cooking Time: 15 minutes
Serves: 2-3

Ingredients:

• 4 New Zealand Lamb Leg Steaks
• 1 Lemon
• 1 teaspoon Ground Cumin
• Salt and Pepper to taste
• Bag of Green Salad
• 8 Tortillas
• Ready-made dips, such as sour cream and chives, tomato salsa, humus or guacamole.

Method:
Preheat grill. Squeeze lemon juice over the lamb steaks. Rub ground cumin into lamb and season. Grill for 5-8 minutes turning halfway through, until the lamb is just cooked through.

Warm the tortillas. Slice lamb steaks into thin strips, and discard the bone. Wrap in the warm tortillas with a handful of green salad and top with a spoonful of the ready-made dip of your choice.

Quick tip:
Bought dips make a great sauce look at what your supermarket has to offer.
A good alternative to tortillas is toasted pita breads with humus and an extra squirt of lemon. Pita breads and tortillas are both widely available in supermarkets normally in the bread section. They freeze well to so you can keep them in the freezer until you need them. Alternatively, warm mini naan breads and serve split and filled with lamb and a minty yogurt dip or mango chutney.

Istanbul New Zealand Lamb Kebabs

Preparation time: 5 minutes
Marinating Time: 30 minutes
Cooking time: 20 minutes
Serves: 2

Ingredients:

• 8 ounces (225g) New Zealand Lamb Leg Meat cut into cubes
• 6 tablespoons (90 ml) Natural Yogurt
• 2 teaspoons (10 ml) Turmeric
• 1 teaspoon (5 ml) Coriander
• Grated Rind and Juice of 1/2 a Lemon
• 2 tablespoons (30 ml) Oil
• 1 Clove Garlic, crushed
• 1 Red Pepper, deseeded and cut into 8 pieces
• 1 Red Skinned Onion, cut into 8 wedges

Method:
Cut the lamb meat into 16 pieces. Blend the yogurt with the turmeric, coriander, lemon rind and juice, oil and garlic. Stir in the meat then cover and keep in a cool place for a minimum of 30 minutes so the flavours are absorbed.
Thread the meat and other ingredients onto 4 skewers starting and ending with lamb. Cook the kebabs under or on a pre-heated grill for 6-10 minutes, turning often until desired doneness. Brush any remaining marinade over the kebabs as they cook. Serve with lemon wedges and rice.

Hints and Tips:
Cut the onion into wedges through the root so the pieces stay together.

Stir-Fried New Zealand Lamb with Red Peppers

Preparation time: 15 minutes
Marinating time: 30 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients:

• 12 ounces (350g) New Zealand Lamb Leg Meat, cut into thin strips
• 1 inch (2.5cm) Fresh Ginger, peeled and grated
• 1 Clove Garlic, crushed
• 4 Spring Onions, chopped
• 4 tablespoons (60ml) Black Bean Sauce
• 1 tablespoon (15 ml)
• 1 Red Pepper, de-seeded and thinly sliced
• 1 Red Onion, skinned and cut into thin wedges

Method:
Marinade the lamb with the ginger, garlic, white parts of the spring onions (keep the green tops for garnish) and black bean sauce for 30 minutes. Heat the oil, add the lamb and marinade ingredients and stir-fry for 5 minutes until sealed and starting to brown. Add the pepper and onion. Fry for another 5 minutes stirring often until the lamb is tender and the vegetables are cooked. Serve sprinkled with the reserved spring onion tops.

Hints and Tips:
Marinating time can be omitted but the meat will not absorb the delicious flavours of the marinade as well. Black bean sauce can be bought ready-prepared from large supermarkets.

New Zealand Lamb Shish Kebab

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients:

• 1 1/2 pounds (680 g) Boneless New Zealand Lamb (preferably from the leg), cut into 1 inch (25 mm) cubes
• 1/2 pound (225 g) Smoky Whole Slab Bacon cut into 1 inch (25 mm) cubes
• 2 tablespoons Cilantro (optional)
• 1 teaspoon Cumin, ground
• 1 teaspoon Paprika
• 1 teaspoon Black Pepper
• 2 large Fresh Garlic Cloves, smashed
• 1/2 cup Olive Oil, extra virgin
• 8 Mushrooms, Whole Button
• 2 Medium Onions, quartered
• 1 each Green, Red and Yellow Peppers cut into 1 inch (25 mm) cubes

Method:
Mix seasonings with olive oil and make into a paste. Rub paste on lamb cubes. Thread the ingredients on skewers, alternating the lamb and bacon with the onion and peppers, starting and ending with a mushroom. Grill directly over medium-hot coals for 6 to 8 minutes, until the meat reaches 130° to 135° F (54° - 57° C) for medium-rare to medium. Lamb should be set aside for a few minutes to rest before serving.

Suggested side dishes:
Cous Cous with Pistachios
Grated Carrot Salad with Yogurt and Dried Apricots

Honey and Ginger New Zealand Lamb Chops

Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 4

Ingredients:

• 4 New Zealand Lamb Chump Chops
• 1 tablespoon (15ml) Sunflower Oil
• 1 tablespoon each Freshly Chopped Mint and Rosemary
• 1 Clove Garlic, crushed
• 1 tablespoon (15ml) Grated Root Ginger
• 1 ounces (25g) Candied Peel
• 3 tablespoons (45ml) light Soy Sauce
• 2 tablespoons (30ml) Clear Honey

Method:
Heat the oil in a frying pan and brown the chops; transfer to a shallow ovenproof dish. Heat the oven to 350°F/180°C/Gas mark 4. Mix the mint, rosemary, garlic, ginger and candied peel together and scatter over the chops. In the frying pan, blend together the soy sauce and honey with any residue in the pan and spoon over the meat. Cover the dish with foil, then bake for 45 minutes. Remove the foil, return to the oven, and cook for a further 15 minutes until brown. Serve with noodles and green salad.

Hints and Tips:
Try crystallized pineapple as a change from the candied peel. Prepare the chops, cover with foil and keep cool for up to 24 hours before cooking as in recipe.

Whiskey Rub New Zealand Lamb Skewers

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients:

• 1 1/2 pounds 700-750 grams Boneless New Zealand Lamb (preferably from the leg), cut into 1 inch cubes
• 1 tablespoon Black Pepper, coarsely ground
• 2 teaspoons Shallots, freeze dried
• 1 teaspoon Green Peppercorns, coarsely ground
• 1 teaspoon Rosemary, minced
• 1 large Clove Garlic, minced
• 2 tablespoons Bourbon

Method:
Mix seasonings with bourbon. Roll lamb cubes in seasoning mixture and thread on skewers. Grill directly over medium-hot coals for 6 to 8 minutes, until the meat reaches 120° to 130° F (50° - 54°C) for medium-rare to medium. Lamb should be set aside for a few minutes before serving.

Suggested side dishes:
Caper Orzo Pasta
Barbecue Roasted Vegetables

To Serve:
Quick Cuisine: roast chunks of zucchini and crookneck squash, and 1-inch red bell pepper cubes on well greased pan for 15 minutes at 475°F/240°C. Remove from heat, toss vegetables with your favorite barbecue sauce and roast 4 more minutes.

Greek Inspired Butterflied Leg of New Zealand Lamb

Preparation: 15 minutes
Cooking Time: 30 minutes
Serves: 8-10

Ingredients:

• 3 to 4 1/2 pound (1.5-2 kg) Leg of New Zealand Lamb Boned, Butterflied and trimmed of most external fat
• 1/2 cup Olive Oil, Extra Virgin
• Juice of 1 Lemon
• 1 tablespoon Mint Leaves, dried
• 2 teaspoons Rosemary, crushed
• 1 teaspoon Cumin
• 1/2 teaspoon Coriander
• 2 Fresh Cloves Garlic
• 1/2 can Anchovy Fillets
• Salt and Pepper to taste
• Ask the butcher to bone and butterfly the leg for you.

Method:
Salt and pepper both sides of lamb. Mix oil and lemon juice, and add seasonings. Cut garlic in slivers and cut anchovies in half. Cut small pockets in lamb over both sides and place a sliver of garlic and anchovy half in each pocket. Rub seasoning mixture all over lamb. With the grill covered, cook lamb over medium-hot coals with skin side down to start, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F (50°-54°C) for rare to medium-rare thinner parts will then be medium-rare to medium. Set lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.

Suggested side dishes:
Rice Pilaf with Pinenuts and Raisins
(Quick Cuisine: to a supermarket pilaf mix, add toasted pinenuts and plumped raisins.)
Sauté Cherry Tomatoes with Kalamata Olives and Melted Feta

Tejano Style Butterflied Leg of New Zealand Lamb

Preparation time: Up to 2 days for marinade
Cooking Time: 30 minutes
Serves: 8 or more.

Ingredients:

• 3 to 4 1/2 pounds (1.36 kg) Leg of New Zealand Lamb, Boned, Butterflied and trimmed of most external fat
• Marinade
• 2 tablespoons Minced Garlic
• 2 teaspoons Ground Cumin
• 1 teaspoon Cumin Seeds
• 2 teaspoons Dried Oregano, preferably Mexican
• 2 tablespoons Sesame Seeds
• 1 tablespoon Pure Vanilla Extract
• 1/2 cup Fresh Lemon Juice
• 2 tablespoons Salt
• 1 teaspoon Freshly Ground Black Pepper
• 1/2 cup Olive Oil, Extra Virgin

Method:
Mix all marinade ingredients, except the oil, in a bowl. Briskly stir in the olive oil. Put the lamb leg into a shallow bowl or baking dish and pour the marinade over it. Cover with plastic wrap, refrigerate and marinate for up to 2 days, turning occasionally. Let lamb come to room temperature for about 1 hour before grilling. Remove the lamb from the dish, shaking off any excess marinade. With the grill covered, cook the leg of lamb over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130 °F (50° - 54° C) for rare to medium-rare. Set the lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.

Adapted from 'The Complete Meat Cookbook', Bruce Aidells and Denis Kelly, 1998

Roasted Boneless Leg of New Zealand Lamb with Honey Lavender Glaze

Preparation Time: 45 minutes
Cooking Time: 30 minutes per pound of New Zealand Lamb
Serves: 8

Ingredients:

• Boneless New Zealand Lamb Leg
• 8 Garlic Cloves, peeled
• Salt and Black Pepper

Honey Lavender Glaze:

• 1 pound (16 ounces/450 g) Honey
• 6 fluid ounces (180 ml) Balsamic Vinegar
• 3 ounces (85 g) Sugar
• 1/2 ounces (15 g) Dried Lavender
• 3 fluid ounces (85 ml) Water
• 7 ounces (200 g) Wholegrain Mustard

Method:
Lamb Leg:
Using a thin paring knife, stab leg of lamb 16 times, about quarter of an inch deep. Cut garlic cloves in half lengthwise and push into stab holes in lamb. If necessary truss lamb to an even shape to ensure even cooking.

Honey Lavender Glaze:
Place all ingredients except mustard in a non-reactive saucepan. Place on medium to low heat and stir occasionally. Let lavender steep in liquid for 30 minutes, then strain off. Finally, stir in wholegrain mustard.

To Cook:
Pre-heat oven to 300°F (150°C/Gas Mark 2).
Season lamb liberally with salt and fresh black pepper. In a large sauté pan, sear lamb until it is an even golden color all over. Transfer lamb to a roasting dish with a little canola oil and place in oven. While roasting, baste intermittently with honey and lavender glaze. Cook lamb to an internal temperature 145°F (60°C). Remove and let it rest for 10-15 minutes covered with foil.

To Serve:
Slice thinly and serve with a little glaze drizzled over the meat.

Garnish suggestion: Grilled zucchini with grilled lemons.

New Zealand Lamb Teriyaki Kebabs

Preparation Time: Marinade up to 8 hours
Cooking Time: 10 minutes
Serves: 4

Ingredients:

• 1 1/2 pounds (680 g) Boneless New Zealand Lamb (preferably from the leg), cut into 1 inch (25 mm) cubes
• 1 each Red, Green and Yellow Peppers, cut into 1 inch (25 mm) squares
• 2 Medium Onions, cut into 1 inch (25 mm) squares
• 1 Large Pineapple, cut into 1inch (25 mm) squares
• 8 Mushroom Caps

Marinade:

• 2 tablespoons Olive Oil
• 2 Garlic Cloves, minced
• 1/2 cup Red Wine
• Rind of 1 Lemon, grated
• 1/2 teaspoon Dry Ground Ginger
• 2 tablespoons Teriyaki Sauce
• 2 tablespoons Dry Sherry
• Fresh Ground Pepper.

Method:
Skewer meat, vegetables and fruit. Place kebabs in a shallow baking dish. Combine all marinade ingredients and pour over kebabs. Marinate in refrigerator up to 8 hours, turning several times. Remove the meat from the marinade and pat it dry, reserving the excess marinade to brush on lamb during grilling. Let lamb come to room temperature before grilling.

When the coals are medium-hot, put the skewers directly over the heat. Make sure not to burn the meat - if there are any flare-ups, cover the grill or move the skewers to a cooler part of the fire. Brush the lamb with reserved marinade from time to time, rotating the skewers to hotter or cooler areas of the grill as needed. Grill the kebabs for 3 to 5 minutes per side, until the meat reaches 130° to 135°F (54° - 57° C) for medium-rare to medium. Set aside the lamb for about 5 minutes before serving.

Tuesday Thai Marinade for New Zealand Lamb on the Grill

Preparation Time: Marinate up to 24 hours
Cooking Time: 30 minutes
Serves: 8 or more

Ingredients:

• 3 to 4 1/2 pound (1.5-2 kg) Leg of New Zealand Lamb Boned, Butterflied and trimmed of most external fat
• 3 Garlic Cloves, finely chopped
• Grated Rind of Two Lemons
• 1/2 cup Lemon Thyme, chopped
• 1 level teaspoon Freshly Ground Coriander Seed
• 1 teaspoon Freshly Ground Black Pepper
• 1/2 cup Oil

Method:
Combine all ingredients and rub over leg. Marinate in plastic bag or well-covered dish overnight in refrigerator. Let lamb come to room temperature for about 1 hour before grilling.

With the grill covered, cook the boneless, butterflied leg of lamb over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F (50° - 54°C) for rare to medium-rare - thinner parts will then be medium-rare to medium. Set the lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.

New Zealand Lamb and Spinach Bhaji

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients:

• 1 pound (500g) New Zealand Lamb Leg Meat, cut into thin strips
• 6 small cloves garlic
• 1 inch (2.5cm) Ginger, cut into match sticks
• 1 Medium Onion, sliced
• 1 teaspoon (5ml) Cumin Seeds
• 1 teaspoon (5ml) Coriander Seeds
• 1 teaspoon (5ml) Caraway Seeds
• 8 ounces (225g) Ripe Tomatoes, quartered
• 4 ounces (100g) Cup Mushrooms, quartered
• 4 ounces (100g) Fresh Spinach, prepared and roughly shredded
• 1 tablespoon (15ml) Garam Masala.

Method:
Heat a wok or large frying pan. Mix the lamb with whole unpeeled garlic cloves, ginger, onion, cumin, coriander and caraway seeds. Add this mixture to the pan and fry with no oil until the meat is sealed and starting to brown. Add the tomatoes and mushrooms. Cook for another 5 minutes stirring occasionally. Finally, mix in the spinach and sauté for 2 minutes until the spinach is just cooked. Sprinkle the garam masala on top and serve with naan bread.

Hints and Tips:
Rather than buy all the different spices use an extra 1 tablespoon (15ml) garam masala to cook with the lamb. Frozen leaf spinach can be used when fresh is not available. Thaw and drain it well before adding to the lamb.

New Zealand Lamb Kebabs in Cranberry-Onion Marinade

Preparation: Marinate up to 3 hours
Cooking Time: 10 minutes
Serves: 4-6

Ingredients:

• 2 pounds (900 g) Boneless New Zealand Lamb (preferably from the leg), cut into 1 inch (25 mm) cubes
• 2 Red Onions, cut into 1 inch (25 mm) squares
• 1 each Green and Red Bell Peppers, cut into 1 inch (25 mm) squares

Marinade:

• 1 Medium Onion, coarsely chopped
• 3 Garlic Cloves, peeled
• 1 teaspoon Dried Marjoram or Oregano
• 2 teaspoons Salt
• 1 teaspoon Freshly Ground Black Pepper
• 1/2 cup Cranberry or Pomegranate Juice
• 2 tablespoons Olive Oil

Method:
Blend the onion, garlic, marjoram or oregano, salt, and pepper into a coarse paste in a food processor. Pour in the cranberry or pomegranate juice and oil and pulse once or twice to mix. Place the meat in a zipper-lock bag or bowl and cover with the marinade. Seal the bag or cover the bowl and marinate for 2 to 3 hours at room temperature or overnight in the refrigerator. Shake the bag or turn the meat from time to time. If the lamb has been refrigerated, allow it to come to room temperature before grilling. Remove the meat from the marinade and pat it dry, reserving the excess marinade to brush on lamb while grilling.

After marinating, thread the lamb onto skewers, alternating with pieces of vegetable or fruit in any order you wish. You may want to use two skewers per kebab to avoid the meat spinning on the skewer. When the coals are medium-hot, put the skewers directly over the heat. Make sure not to burn the meat - if there are any flare-ups, cover the grill or move the skewers to a cooler part of the fire. Brush the lamb with reserved marinade from time to time, rotating the skewers to hotter or cooler areas of the grill as needed. Grill the kebabs for 3 to 5 minutes per side, until the meat reaches 130° to 135°F (54° - 57° C) for medium-rare to medium. Lamb should be set aside for a few minutes before serving.

Roast Lamb With Sweet Onion Sauce

Preparation time: 20 minutes
Cooking time: 3 1/2 hours
Serves: 4 to 6

Ingredients:

• 1.6-1.8kg New Zealand Lamb Leg, frozen
• 1 tsp Chopped Fresh Thyme or 1/2 tsp Dried Thyme (optional)
• 50g Butter
• 2 Medium Onions, peeled and sliced
• 25g Plain Flour
• 300ml Milk
• 375ml Lamb Stock (made with stock cubes)
• 3 tbsp Red Wine (optional)
• 2 tbsp Redcurrant Jelly
• 3 tbsp Gravy Granules
• salt and Freshly Ground Black Pepper

Method:
Preheat the oven to 150°C/300°F/Gas 2. Unwrap the frozen lamb and place in a lightly oiled roasting tin. Season with ground black pepper and sprinkle with thyme, if using. Roast for 3-1/4 hours.

Twenty minutes before the end of cooking time, melt the butter in a large saucepan and gently fry the onions for about 10 minutes until well softened, stirring occasionally. Stir in the flour and cook for 30 seconds. Gradually add the milk and simmer gently for 2-3 minutes until thickened, stirring constantly. Season to taste. Cover surface with cling film to prevent a skin forming.

Remove lamb from tin and transfer to a serving plate. Cover loosely with foil and leave to rest in a warm place. Spoon off as much fat as possible from the roasting tin. Place tin on the stovetop and add the stock. Bring to the boil, stirring constantly with a wooden spoon to scrape up the pan juices.

Carefully strain into a small saucepan and return to the stovetop. Bring to the boil and stir in the wine, if using, and redcurrant jelly. Simmer for 1-2 minutes, then stir in the gravy granules and cook until thickened.

To Serve:
Reheat onion sauce and spoon into a serving bowl. Pour the gravy into a warmed jug and serve with the lamb.
Cook's note: The lamb is cooked to medium for this recipe. For well-done meat, increase the initial cooking time by 30-40 minutes, and cover with foil for the last half an hour. Test internal temperature with a meat thermometer if unsure.

New Zealand Lamb and Spinach Pie

Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Serves: 4

Ingredients:

• 1 pound (500g) New Zealand Lamb, Diced Leg or Shoulder meat
• 1 tablespoon (15ml) Sunflower Oil
• 1 Large Onion, chopped
• 1 Clove Garlic, crushed
• 1 teaspoon (5ml) Ground Cumin
• 1 teaspoon (5ml) Ground Coriander
• 1 ounce (25g) Sultanas or Golden Raisins
• 2 tablespoons (30ml) Marmalade
• 1/2 cup (1/2 pint/150ml) Beer
• 8 ounces (225g) Spinach
• 14 ounce packet (400g) Filo Pastry
• 2 ounces (50g) Butter, melted
• 1 tablespoon (15ml) Sesame Seeds

Method:
Heat the oil in a pan, add the meat and onion and fry until browned. Mix in the garlic, cumin and coriander and, when thoroughly combined, add the sultanas, marmalade and beer. Bring the mixture to the boil, cover, reduce the heat and simmer for 45 minutes or until tender, stirring occasionally. Leave until cold. Cook the prepared spinach for a few minutes with a little water over a high heat until soft, drain well and mix into the filling.
Preheat oven to 400°F/200°C/Gas Mark 6. Cut the filo pastry into 8-inch (20cm) squares and layer four sheets together with butter. Drain the filling, if too moist, and place a sixth of the mixture in the center of the pastry. Gather up the edges to make a purse shape and seal well. Brush the outside with more butter and sprinkle with sesame seeds. Repeat the process with the remaining ingredients. Bake the pies for 20-30 minutes until golden brown.

Hints and Tips:
Prepare the filling in advance and either keep chilled for up to 24 hours or freeze, sealed and labeled, for up to 4 weeks. Use frozen spinach when fresh is not available. Thaw and drain thoroughly.

Best Ever Moussaka

Worried a whole leg of lamb is too much for one meal. Well roast one and then enjoy this moussaka with what you save the next day.

Preparation time: 20 minutes
Cooking time: 40-45 minutes
Serves: 4-5

Ingredients:

• 350g cooked New Zealand Lamb, finely chopped or minced
• 4 tbsp olive oil
• 1 Small Eggplant (about 350g), thinly sliced
• 1 Medium Onion, peeled and finely chopped
• 1 Clove Garlic, peeled and crushed
• 1 tsp Dried Mint
• 400g Can Chopped Tomatoes with Herbs
• 2 Large Potatoes (about 425g), peeled and thinly sliced
• 50g Butter, cubed
• 50g Plain Flour, sifted
• 500ml Milk
• 1 Egg, lightly beaten
• Salt and Freshly Ground Black Pepper.

Method:
Preheat the oven to 200°C/400°F/Gas 6. Brush a baking sheet lightly with oil and top with slices of eggplant. Drizzle with 3 tbsp oil and bake for 20 minutes until golden brown, turning once.

Heat remaining oil in a large frying pan and gently fry the onion, garlic, mint and lamb for 3 minutes, stirring regularly. Add the tomatoes then refill the can with cold water and stir into the pan. Simmer gently for 10-15 minutes until thick, stirring occasionally.

Bring a large pan of water to the boil and add the sliced potatoes. Return to the boil and cook for 3 minutes until just tender. Drain in a colander under cold running water.

Place butter, flour and milk in a saucepan and whisk over a gentle heat until thickened and smooth. Season to taste. Remove from heat and stir in the beaten egg.

Spoon half the lamb mixture into a 1.7lt / 3pt ovenproof dish. Top with a layer each of eggplant and potatoes. Repeat layers and finish with the white sauce. Bake for 20-25 minutes until golden brown and bubbling.

To Serve:
Serve from the pan on the table with plenty of crusty bread.