Serves 4

12 Hawke’s Bay Natural Lamb leg or loin chops

• Salad greens
• Fresh mint
• Tomatoes
• 4 medium potatoes
• A dash of truffle oil
• 1 tbsp cream
• Olive oil
• Scallions

For lunch – Grill chops on high heat for 3-5 minutes each side. Serve over salad greens with fresh chopped mint.

For dinner – Grill chops on high heat for 3-5 minutes each side. Lightly saute´ scallions. Cook, then mash potatoes with truffle oil and cream. Swirl in bottom of plate and drizzle with olive oil. Arrange chops and scallions over mash. .

Serves 6

1 boneless Hawke’s Bay Natural Lamb leg

• 4 cloves garlic, crushed
• 2 tsp dried Rosemary
• 2 tsp rock salt
• 1 tsp Pepper

• Garlic cloves
• Sweet potatoes
• Potatoes
• Parsnips

Season outside of lamb roast with garlic, rosemary, rock salt and pepper.

Cook on 400°f in oven for 15 mins, then lower to 350°f for 2-3 hours according to preference. Remove from oven and rest lamb for 15 minutes before serving with your favourite seasonal vegetables.

Serves 4

4 lamb shanks

• 4 tbsp Dried thyme
• 100ml red wine
• 250ml white wine

• 1 whole garlic glove
• 2 Medium onions
• Olive Oil
• 2 bay leaves
• 1/2 cup sultanas
• 1 chopped carrot

To make shanks – Dice onions and garlic into a large pan and lightly fry in olive oil. Add chopped carrot and lightly fry.

Add shanks and lightly brown in the vegetable mixture. Remove food mixture and deglaze pan with white wine. Add bay leaves/thyme. Add water, enough to cover shanks 5cm. Slowly cook for 120 minutes on low heat. The shanks will simmer and liquid stock reduces. Remove shanks from stock and keep warm.

To make jus (sauce) – ITo the remaining stock, add 1/2 cup sultanas and 100ml red wine. Cook on stovetop on high until jus thickens.

To serve – Place shanks on a plate with fresh seasonal vegetables. Pour jus over shanks.

Serves 4

4 whole Lamb Rump @ 250/300gm each

• 4 tbsp Cumin seeds
• 4 tbsp Coriander seeds
• 1 tsp Chopped fresh mint

• 2 Garlic cloves
• Salt and fresh ground pepper
• Olive Oil
• 250ml plain natural yoghurt

Lightly toast cumin and coriander seeds in a small frying dish, until lightly browned.

Peel and chop garlic cloves finely. Crush toasted seed together with mortar and pestle. Combine garlic with coriander and cumin. Lightly brush lamb rumps with olive oil. Coat each rump with garlic/coriander/cumin mix and let rest for 45 mins in a pre-heated oven (220^oc).

Dressing (optional) – In a dish, mix chopped fresh mint with natural yoghurt.

To serve – Serve on a bed of fresh seasonal baked vegetables with a herb garnish.

Serves 4

2 racks of Frenched Hawke’s Bay Natural Lamb

• 4 tbsp parsley, fresh
• 1 tsp thyme, dried
• 2 large cloves garlic, minced
• 2 tbsp olive oil, extra virgin
• 1 cup breadcrumbs, fresh
• 2 tbsp dijon mustard
• Salt and pepper

Mix parsley, thyme, garlic, olive oil and breadcrumbs in a bowl. Season lamb with salt and pepper. Brush the meat side of rack with mustard and press on breadcrumb mixture.

Bake at 450°f for 15 minutes. If necessary, grill for approx. 5 minutes to brown before serving.

Serve with favourite seasonal vegetables.

Serves 4

Long stems of rosemary diced Hawke’s Bay Natural Lamb

• 6 tbsp crunchy peanut butter
• 1 fresh red chilli, seeded and chopped
• Juice of one lime
• 4 tbsp coconut milk
• Basmati rice
• Fresh baby tomatoes
• Salad greens

Deleaf 6-8 inches of rosemary stems.

Thread diced lamb onto skewers. Grill on high heat for 1-2 minutes each side.

Mix peanut butter, chilli, lime and coconut milk in a bowl. Warm to taste. Drizzle sauce over plated skewers.

Serve with rice, baby tomatoes and salad greens.