BBQ Ginger Lamb Satays with Thai Dipping Sauce

BBQ Ginger Lamb Satays with Thai Dipping Sauce

Serving Size: Makes 4 servings
Prep Time: 30 minutes
Cook Time: 10 – 12 minutes


800g boneless leg of lamb, cut into bite siza cubes
1 tbsp finely chopped ginger
2 cloves crushed garlic
1 tbsp brown sugar
1 tbsp low-sodium fish sauce
1 tbsp sesame oil


In a large bowl, combine the lamb cubes with the ginger, garlic, sugar, fish sauce and sesame oil and season to coat. Refrigerate and marinate for 30 minutes. Soak bamboo skewers in water for 30 minutes, then divide lamb among the 8 skewers. Heat a BBQ or char grill and cook the lamb 5-6 minutes on each side, or until the lamb is cooked.

Dipping Sauce

To make the Dipping Sauce, combine all the below ingredients together and spoon into small bowls to serve.

2 tbsp Lime Juice
2 tbsp sweet Chili Sauce
2 tbsp chopped Coriander
1 red Chilli, seeded and finely chopped
1 tbsp toasted Sesame Seeds (optional)

Serve on steamed jasmine rice, sprinkled with the toasted sesame seeds if using, and with the dipping sauce on the side.

Lamb Pizza with Peppers and Arugula

Serving Size: Serves 4 to 6
Prep Time: 15 minutes
Cook Time: 20 minutes


1 package pre-made whole grain pizza dough (about 500g)
2 tablespoons olive oil
1/2 kg ground or sliced lamb
1 medium shallot, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon dried oregano
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cups sliced  peppers
3/4 cups goat cheese crumbles
2 cups arugula


Heat oven to 230 degrees. Brush rimmed baking sheet with 1 teaspoon olive oil; using your hands, spread dough over entire length of baking sheet, pushing dough to edge (or roll out on floured surface and transfer to pan). Bake pizza dough for 5 minutes. Remove from oven and set aside.

Heat 1 tablespoon oil in large non-stick skillet over medium-high heat. Add lamb, shallot, garlic, tomato paste, oregano, 1/8 teaspoon salt and 1/4 teaspoon pepper, cook until lamb is completely browned, about 5 minutes. Remove from heat.

Brush par-baked crust with 1 teaspoon olive oil. Evenly distribute cooked lamb and peppers, top with crumbled goat cheese. Bake for about 15 minutes, until cheese looks slightly melted and edges of crust are golden brown. Toss arugula with remaining 1 teaspoon olive oil, set aside. Remove from oven and top with dressed arugula.


Caramelized Lamb Chops with Grilled Rosemary Carrots

Serving Size: Makes 6 servings
Prep Time: About 30 minutes
Cook Time: 10 – 12 minutes


12 lamb shoulder chops



1 Tbsp Olive Oil
1 Tbsp Worcestershire sauce (or Red Wine Vinegar)
2 Tbsp dark Brown Sugar
2 Tbsp Honey Mustard
1 Tbsp Lemon Juice

Combine the marinade ingredients in bowl and brush over all sides of the lamb chops. Cover and refigerate for at least 30 minutes for the flavours to infuse.

Drain excess marinade and cook Lamb on medium high heat, turning frequently, about 10-12 minutes for medium or until cooked as desired. Transfer to a plate, cover with foil, and let stand for 5 minutes before serving.


1 bunch of Baby Carrots, trimmed and peeled, leaving 1/2 inch of stalks
4 Tbsp Olive Oil
1 Tbsp Red Wine Vinegar
2 Tbsp fresh Rosemary, finely chopped
2 Tbsp Currants
Salt and Pepper to taste

To prepare the carrots, place carrots, olive oil, vinegar, rosemary, currants and salt and pepper in a plastic bag and toss. Wrap in foil and place on the grill with the Lamb, turning pouch occasionally until carrots are cooked as desired.

Serve Lamb over grilled carrots, and side with barbecued potatoes, a green salad, bread, and chilled beverages.


Butterflied Leg of Lamb with Chinese Spices

Serving Size: Makes 8-10 servings
Prep Time: About 10 minutes
Cook Time: 20-30 minutes


3 kg leg of lamb, boned, butterflied, trimmed of fat
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoons brown sugar
1 teaspoon anise
1/2 teaspoon cayenne
1 large fresh garlic clove, minced
1/4 cup peanut oil
1 teaspoon sesame oil


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. At its thickest point the meat should register 145° for medium-rare – thinner parts will be medium-rare to medium. Set lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.

Tip: Ask the butcher to debone and butterfly the leg for you.