500g premium lamb mince
1 egg
1 tablespoon BBQ sauce
1 small onion finely diced
1 tin of beetroot
1 tub natural yoghurt
2 table spoons sour cream
Bread of your choice. Turkish bread is fantastic
Rocket

Combine mince, onion and BBQ with hands and roll mixture in patties. Place in fridge for one hour prior to cooking.

Beetroot Relish

Drain all liquid of beetroot and then blend up the beetroot until it is an even consistency. Mix through sour cream.

Minted yoghurt

Add chopped mint to natural yoghurt. If you desire you can add ½ teaspoon of minced garlic.

Fry or BBQ patties and then place in toasted bread. Add one generous teaspoon of minted yoghurt and beetroot relish and top with rocket.

8 medium Frenched shanks
Plain flower for dusting, sea salt and cracked pepper
2 tablespoons olive oil
2 onions sliced
2 cloves of garlic chopped
2 400g tins of diced Italian tomatoes
1 cup chicken stock
1 cup white wine
2 tablespoons rosemary leaves
¼ cup chopped flat leaf parsley

Place lamb shanks in a bowl and dust with combined flour, salt and pepper. Heat oil in a large heavy based pan or casserole dish. Over medium heat brown the shanks in batches then remove. Add the onion and garlic and cook for 3-4 minutes until just softened. Add the tomatoes, stock, wine and rosemary, stirring to combine. Return the shanks to the pan and bring to the boil, reduce heat and simmer for 1 hour, stirring occasionally. Remove the lid and continue cooking for 45 minutes to 1 hour or until the lamb is very tender. Stir through the parsley and season with extra pepper and salt.

40g butter
2 large double lamb neck chops
3 red onions sliced
3 carrots sliced
700g potatoes sliced
1 teaspoon thyme
2 fresh bay leaves
¾ cup of pearl barley

Brown the chops in half the butter and sea salt. Cook onions and carrots until softened and set aside. Add one cup of water to pan and deglaze, set aside.

Spread a layer of potatoes in the base of the casserole and season generously. Add a layer of onions and carrots. Place chops over and add thyme and bay leaves and season. Add remaining onions and carrots. Sprinkle barley over and cover with the remaining potatoes season and add remaining butter. Pour in four cups of water and reserved deglazing liquid. Cover well and bake at 180c for 1 ½ hour or until tender.

1 x 1.5 kg leg of Mirrool Creek Lamb - boned out and butterflied, Trim the fat and score the flesh both sides with a shark knife.
 Place metal skewers through the meat to keep it flat when cooking

4 tblsp black olive tapenade
1 tblsp extra virgin olive oil
50g ground almonds
1 garlic clove, crushed
2 teaspoons rosemary
Sea salt
Freshly ground black pepper

Mix the tapenade with the rest of the ingredients and
Smear it all over the lamb on both sides.  Set aside to marinate for 30 minutes at room temperature.

Preheat the oven to 200oC
Place the lamb onto a baking tray and cook in the oven for 20-30 minutes until medium rare or a little longer if medium is preferred.
Remove from the oven and rest loosely covered with foil for 15 minutes before carving.

Sauce
½ cup black olive Tapenade mixed with 4 tbls of freshly chopped herbs (basil, rosemary leaves, parsley, chives)
Juice of 1 lemon
4 table extra virgin olive oil

Lamb Marinade:
600 grams lamb fillets or backstraps
80 ml (1/3 cup) lemon juice
2 garlic cloves, crushed
1 tablespoon fresh rosemary leaves, chopped
2 tablespoon Gwydir Grove extra virgin olive oil
1 tablespoon floral Australian honey
1 tablespoon light soy sauce
Freshly ground black pepper
For Sweet Potato Mash
800 grams sweet potato, peeled and chopped
30 grams of butter
2 cloves of garlic, crushed
1-2 tbls of vegetable or chicken stock
12 stems of rockets, trimmed and roughly chopped

Marinate lamb for 2 hours or overnight.  Drain off most of the marinade, and grill or barbeque for 4-6 minutes each side.   Remove from the heat and rest loosely covered with foil for 15 minutes before carving into slices.  To serve spoon a little sweet potato mash on to a plate and serve slices of lamb on the top and any lamb juices spooned over the top.  Garnish with sprigs of rosemary.

Cook the sweet potato in a saucepan of salted boiling over medium heat for about 15 minutes, or until sweet potato is tender.  Drain and return to saucepan.  Mash with butter and garlic over low heat and add just enough stock to form a firm puree.  Remove from heat, season to taste, add rocket and stir until just wilted. 

Ingredients for lamb
1.3kg Mirrool Creek Lamb shoulder
2 cloves of garlic
Juice of one lemon
1 tablespoon of dried Greek oregano
2 medium onions cut into quarters
2 celery sticks cut into 4cm lengths
2 bay leaves
2 tablespoons of olive oil
1 cup of chicken stock
1 tin of crushed tomatoes

Ingredients for potatoes
1kg of potatoes, peeled and halved
2 tablespoons of olive oil
2 cloves of garlic crushed
1 tablespoon chopped fresh oregano

Preheat oven to 180ºc

For the lamb
Using a knife make incisions over the lamb and insert garlic slices. Season well and squeeze over lemon juice. Sprinkle with oregano.

Place onion quarters, celery and bay leaves on the base of a heavy-based roasting pan. Place the lamb on top and drizzle with oil. Cook for one hour. Check to make sure that juices are not burning. Pour off any excess oil.

Reduce heat to 140ºc. pour in the chicken stock and cover the roasting dish tightly with foil. Cook for a further two hours. Pour in the crushed tomatoes and cook for a further one-hour until the meat is falling off the bone. Serve the meat in chunks with the tomato sauce and oregano potatoes.

Note: you may add balsamic vinegar or brown sugar with the tomatoes.

For the potatoes
Place the potatoes in a pot of cold water. Bring to the boil and then simmer until cooked. Drain well. Heat the olive oil in a large heavy-based pan. Throw in the potatoes along with garlic and oregano. Mash potatoes as soon as you fry them. Cook until golden. Season well.