Lamb

• 8 lamb cutlets excess fat trimmed
• 1 cup dried breadcrumbs
• 2 free-range eggs lightly beaten
• 1/2 cup plain flour
• 1/3 cup olive oil for shallow frying + 1 tbsp extra, for slaw
• 8 small kipfler potatoes halved lengthways
• 1/4 small red cabbage finely shredded
• 1/4 small green cabbage finely shredded
• 1 large carrot peeled, shredded
• 2 green onions finely sliced
• 1 tbsp currants
• Zest and juice of 1 lemon +extra wedges to serve
• 1/3 cup whole egg mayonnaise
• 1 garlic clove crushed1 tbsp parsley leaves, finely shredded +extra leaves, to serve

FOR THE LAMB

• 1 x 2kg butterflied leg of lamb
• 1 x 170g Greek yogurt to serve

FOR THE MARINADE

• 50 g Butter melted
• 2 tbsp olive oil
• 2 tbsp ground cumin
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp smoked garlic powder or garlic salt
• 1 tbsp chopped fresh thyme
• juice and zest of 1 lemon
• 2 tbsp Sumac
• pinch aof chilli flakes
• leaves ½ x 28g pack flat-leaf parsley only chopped
• 1 leaves x 28g pack mint only chopped

• 600 g lamb rump steak trimmed

Marinade

• 2 cloves garlic finely chopped
• 2 tsp canola oil
• 1 tsp sugar
• 1 tsp Chinese five spice
• 1 tsp salt-reduced soy sauce

Pickled carrot

• 3 tsp sugar
• 1 tsp fine salt
• 1 tbsp rice wine vinegar
• 1 carrot shaved into ribbons

Salad

• 4 cups shredded Chinese cabbage
• 1 small red capsicum cut into strips
• 1/2 cup snow peas finely sliced
• 1 cup coriander leaves
• 1 tbsp toasted sesame seeds
• 3 tsp rice wine vinegar
• 2 tsp salt-reduced soy sauce
• 1 tsp sesame oil

Lamb Shanks

• 3 tablespoons Vegetable oil
• 4 lamb shanks around 2kg
• 1 large brown onion
• 2 celery stalks
• 1 large carrot
• 3 garlic cloves
• 3 tablespoons tomato paste
• 250 ml red wine
• 3 400 g canned diced tomatoes
• 500 ml chicken stock
• 2 teaspoons sugar
• 2 fresh bay leaves
• 1 large orange peel
• sea salt & freshly cracked pepper

For the Gremolata

• 1/2 cup flat-leaf parsley finely chopped
• 1 clove garlicfinely chopped
• zest of 1 lemon

• 2 kg bone in leg of lamb
• 8 garlic cloves thickly sliced
• 2 leaves rosemary sprigs picked
• 1 lemon zest only
• 1 tin of Anchovies
• 2 tbsp olive oil
• 1 onion cut into wedges
• 350 ml Port
• 40 g Unsalted butter
• 2 tsp cornflour
• sea salt flakes and freshly ground black pepper

• 4 x 160g lamb rump

Marinade

• 1 tsp cumin
• A small knob of ginger peeled and grated
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 2 tsp coriander root finely chopped
• 1/4 cup tamarind sauce or light soy sauce
• 1 tsp vegetable oil

Noodle salad

• 200 g vermicelli noodles
• 1 cup mint leaves
• 1 cup coriander leaves
• 1 handful salted peanuts roasted
• 1 long fresh red chilli
• 3 spring onions
• 1 tsp carrot 1black pepper
• Juice of 1 lime
• 3 tsp sweet chilli sauce

Cutlets

• 2 tsp garlic paste
• 2 tsp ginger paste
• 100 g greek yogurt plus extra to serve
• 1 tbsp paprika
• 1 tbsp ground cumin
• 2 tsp garam masala
• 1 tsp mild chilli powder
• 1 lemon juiced
• 6 lamb cutlets
• lemon wedges to serve
• roti or naan to serve

Salsa

• 2 ripe tomatoes chopped
• 1/2 continental cucumber chopped
• 1/2 onion finely chopped
• 1 green chilli deseeded and finely chopped
• 1/2 bunch of coriander chopped