Ingredients

2 red capsicums
Olive oil, for brushing
400g lamb mince
Sea salt and cracked black pepper
4 burger buns, halved
Cucumber raita (see recipe below)
Jalapeno relish (see recipe below)
Baby spinach leaves
SERVES 4

Method

Heat a char-grill pan or BBQ over high heat
Brush the capsicum with oil and char-grill or BBQ, turning occasionally, for 20 minutes or until blackened
Place in a bowl, cover with plastic wrap and allow to cool slightly. Peel off the skins, slice and set aside
Place the mince, salt and pepper in a bowl and mix well to combine
Divide into 4 and shape into thin patties
Brush the patties with oil and char-grill or BBQ for 2-3 minutes each side or until cooked through
Brush the bun halves with oil and place on a baking tray
Grill under a preheated hot grill for 1 minute or until golden. Set aside.
Spoon the cucumber raita and jalapeño relish onto the buns
Top with patties, capsicum and baby spinach to serve

Ingredients

1 head cauliflower
Olive oil, for cooking
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp dried chilli flakes
1 large (8-10 bone) lamb rack, French trimmed
Sea salt
10 white anchovies, chopped
1/4 bunch parsley, roughly chopped
1/4 bunch mint, roughly chopped
2 tbsp toasted almonds
1 tbsp olive oil
Zest and juice of 1 lemon
Freshly ground black pepper
4 fresh anchovies
SERVES 4

Method

Preheat oven to 180c
Trim two-thirds of the cauliflower into golf ball sized florets, grate the rest to make up 1 cup and set aside
Drizzle the florets with olive oil and then toss in the fennel, cumin and coriander seeds and the chilli, then place in a roasting tray
Season the lamb rack with sea salt and then seal in a little oil in a hot frying pan until golden brown all over
Lay the rack on top of the cauliflower florets and roast for 10-12 minutes
Combine the grated cauliflower, anchovies, parsley, mint, almonds and olive oil in a bowl
Add the lemon zest and juice to taste. Season well with salt and pepper
Arrange the lamb and florets on a serving plate then sprinkle the grated cauliflower over the top and add an anchovy as garnish

Recipe source: Josh Emett (2013) Cut

Ingredients

2 tbsp olive oil
8x 250g lamb shanks
2 leeks, trimmed and sliced
1 onion, sliced
6 cloves garlic
6 sprigs each thyme and oregano
2 tbsp plain flour
2 cups (500ml) red wine
1 litre beef stock
SERVES 8

Method

Preheat oven to 180c
Heat the oil in a large non-stick pan over high heat. Cook the shanks, in batches, for 1-2 minutes each side or until browned. Remove from pan and place in a baking dish. Set aside
Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2-3 minutes. Add the flour and stir to combine. Cook for a further 1-2 minutes, add the wine and stock and bring to the boil
Pour over the shanks, cover and roast for 2 1/2 hours, turning every 30 minutes
Serve with polenta or mash

Recipe source: Donna Hay (2013) The New Classics

Ingredients

1/2 cup malt vinegar
1/2 cup brown sugar
1 tbsp olive oil
Sea salt and cracked black pepper
1 x 2.5kg lamb shoulder bone in
18 single-cloves of garlic
6 sprigs of rosemary
SERVES 6

Method

Preheat oven to 180c
Place the vinegar, 1/4 cup sugar, oil, salt and pepper in a large bowl and stir to combine. Add the lamb and set aside to marinate for 20 minutes
Place the lamb, skin-side up, in a large baking dish. Add the garlic, rosemary sprigs, marinade and stock. Sprinkle the lamb with the remaining sugar, cover with aluminium foil and roast for 2 hours 30 minutes
Remove the foil and roast for a further 30 minutes or until lamb is cooked to your liking. Serve with the roasted garlic

Recipe source: Donna Hay (2013) The New Classics