Recipe / Cooking Guide

1. Combine the lamb with the mustard and some salt and pepper and mix to combine. Form into 10 patties and refrigerate for 30 minutes.
2. Place 1 tbsp of olive oil into a frying pan over a moderate heat and add the sliced onion. Cook for 15-20 minutes or until nicely colored and crispy, stirring every now and then.
3. Preheat a char grill or barbecue to moderately high. Brush the patties with the remaining oil and cook for 2 ½ minutes. Turnover, place a cheese slice on top of each patty and cook for a further 2 ½ minutes or until cooked through. Set aside.
4. Top the bottoms of the buns with the lettuce and tomato, then place a patty on top. Add the onions and a squirt of sauce. Place the lids on top and serve.

1. For the rendang, blend the rempah ingredients together to a smooth paste in a food processor. Fry the rempah in the oil for about 10 minutes until very fragrant. Add the chops, lemongrass and whole lime leaves and fry for a few minutes to coat in the paste. Add the coconut cream, sugar, and a cup of water and bring to a simmer. Simmer covered for about 1 hour.
2. Meanwhile, for the kerisik fry the coconut in a separate frypan until golden brown.
3. Add the kerisik, stir well and cook over medium heat for 15 minutes until the rendang is thick and oily. Scatter with the shredded lime leaves and serve with rice and slices of cucumber.

TIPS

1. Other cuts that are suitable include – neck chops, lamb shanks, lamb curry, lamb rendang (cooking times will be dependent on cut)  

1. Coat lamb in 2 tsp olive oil. Heat remaining oil in the medium saucepan. Add onion and cook over low heat until soft. Remove from heat and add sweet potato.
2. Heat a large frypan and brown lamb in 200g batches, transferring to the saucepan with the onion and sweet potato when browned. Add curry paste to frypan and cook for 1 minute before adding water. Stir to combine and pour into the saucepan.
3. Bring the saucepan to the boil. Reduce heat and simmer covered for 45 mins. Add coconut milk, zucchini and peas and simmer for 5 mins or until tender. Serve with roti, rice, natural yoghurt and mango chutney.

1. Preheat oven to 140°C. Combine oil, ginger, three-quarters of the garlic, spices and 3 tsp sea salt in a bowl, rub all over lamb ribs and place in large baking trays. Cover tightly with foil. Roast until very tender (2-2 ½ hours). Cool slightly and cut into double ribs.
2. Meanwhile, simmer honey, soy sauce, vinegar and remaining garlic in a saucepan over medium-high heat until reduced to a glaze (10-15 minutes).
3. Increase oven to 200°C. Place ribs on a baking tray lined with baking paper, brush with glaze and roast until sticky and glossy (15- 20 minutes).
4. To make the crunchy slaw, toss ingredients in a bowl to combine and season to taste. Serve with lamb ribs and steamed rice, scattered with spring onion and sesame seeds.

1. Heat half the oil in a large non-stick wok or frying pan over high heat. Cook lamb, in batches, for 1-2 minutes or until browned. Set aside on a plate.
2. Add remaining oil to wok. Heat over medium-high heat then add garlic and onion to wok and stir-fry for 2 mins. Add rice and vegetables and stir fry for a further 2-3 minutes. Add bok choy and cook for 1 minute. Stir in sweet and sour sauce and cook for 1 minute. Return lamb to wok, toss well to heat through. Season.
3. Serve lamb stir-fry with green onion and chilli.

TIPS

1. Dust the cutlets with the with the flour, shaking to remove any excess. Mix the breadcrumbs and cheese together and season with salt and pepper.
2. Place the cutlets into the beaten egg and then coat with the parmesan breadcrumbs. Press the crumbs down well and place on a tray in a single layer. Refrigerate for 30 minutes.
3. Heat a large frying pan over a moderately high heat and enough oil to shallow fry in. Cook half of the cutlets for 4 minutes on each side or until cooked through and golden. Place on absorbent paper and keep warm while you cook the remainder.
4. Serve the cutlets with the salsa verde, grilled zucchini and some lemon wedges.
5. To make the salsa verde: Mix the parsley, mint, capers, gherkins and lemon zest together with the olive oil. Season to taste with lemon juice, salt and pepper.