Five of the best recipes to cook on National Lamb Day
Lamb is a cornerstone of Kiwi cuisine, but there's so much more to them than a Sunday roast or casserole - it's a very versatile meat.
With National Lamb Day on February 15 in mind, here are our best recipes for one of New Zealand's proudest exports.
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* Sam Mannering's lamb ribs with chilli, cumin and coriander
Sam Mannering's take on an old Greek classic really makes lamb the hero of the dish.
Slow-cooked over a couple of hours, make sure there's plenty of bread to mop up those unctuous and lemony, lamb-flavoured juices.
There a plenty of other wonderful slow-cooked lamb dishes out there though, like Neil Perry's lamb with tahini yoghurt or Fiona Smith's lamb with tomato & pomegranate glaze.
LAMB & CUMIN STIR-FRY
There's no need for every lamb dish to be roasted, Ginny Grant's lamb and cumin stir-fry is a wonderful reason why.
With a kick from the chilli and an earthiness from the cumin, this stir-fry will be hard to stop eating.
Black pepper and chilli lamb is a great alternative, if you're looking for something else with a bit of Asian flavour, so is Celia Harvey's lamb with black bean sauce & eggplant.
BUTTERFLIED LEG OF LAMB WITH KUMARA FLATBREADS
It's unlikely there's a pairing as Kiwi as this one, but it's been brought into the 21st century thanks to Fiona Smith.
In the oven, or on the barbecue, the boned leg cooks nicely and evenly for an interesting take on the classic roast.
There's absolutely no doubt that it's burger season, barbecues are flaring up across the country.
Lamb burgers are a great way of making your meat go further too, so try something a little different with this Greek influenced Sarah Tuck creation.
If you're looking for something slightly different, Nadia Lim's got a beautifully-spiced Indian lamb burger or Frank Camorra's monster burger.
Served in a thick sauce, this friscassee of lamb is a beautifully composed dish from Ray McVinnie that will satisfy cravings.
If you're looking for more classic French lamb recipes there are plenty more where that came from.
You could try McVinnie's spiced French lamb cutlets or his rich lamb cutlets with baked eggplant puree & anchovy sauce.