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Lamb + Father's Day recipes (8)

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Recipe by: Marcus Hender
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Succulent, juicy lamb cooked slowly over charcoals. You can also add peppers and onions to the kebabs.
 
Recipe by: DWD1249
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Cooked on a barbecue, this lamb gives you one and a half to two hours to enjoy your favourite drink while basting.
 
Recipe by: Jan Cutler
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Lamb and feta give these burgers a unique Mediterannean flavour. For an even stronger Greek touch, serve the burgers in large pitta breads with red onion rings, chunky cucumber slices and Greek-style yoghurt or bought tzatziki.
 
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Inspired by the Korean beef ribs my grandfather always made for special occasions. Have your butcher trim, split, and debone a whole leg of lamb for you. Make the marinade (which is also good on ribs, steak or pork) and marinate overnight. Barbecue the meat to desired doneness. Slice to serve. We like it wrapped in flour tortillas or pitta with chopped lettuce.
 
Recipe by: Rachel Warren Chadd
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Spinach supplies potassium, which helps to lower blood pressure and is a great source of many of the antioxidants that may protect against heart disease, such as vitamins C, E and beta-carotene.
 
Recipe by: Nika
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A minted honey and lemon sauce provides a great tasting variation on these lamb kebabs.
 
Recipe by: Noor
Reviews(2)
This very tasty and easy marinade for lamb chops is best for barbecuing or grilling.
 
Recipe by: Jan Cutler
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Kiwi fruit adds a lovely sweet-sour flavour to these fast-cooking kebabs and the fruit juice contains an enzyme that tenderises the meat. Serve with seeded wraps or pitta breads and tzatziki or raita.
 
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