Ingredients (serves 4)

• 4 Mallow Lamb shanks
• olive oil
• 1 garlic clove, crushed
• 1 large onion
• half to 1 cup of red or white wine
• half 1 cup of stock
• can of diced or whole tomatos
• salt & pepper to taste

Method

1. Brown the shanks in a fry pan with olive oil & set aside

2. Gently cook the diced garlic and onion until clear

3. Add to a large pot with the shanks. Cook either on the top of the stove or in the oven

4. Add the wine & the stock to cover, salt and pepper & the can of tomatos

5. Simmer for about 2 hours or until the shanks are just falling off the bone

6. Great served simply with mashed potato and green beans.

 Ingredients:

• 2kg leg of organic Mallow lamb
• 60ml honey
• couple sprigs of rosemary
• zest from 1/2 lemon
• 3 small or 1 large garlic
• 30ml seeded Dijon mustard
• generous cracked black pepper
• generous course sea salt
• good splash of olive oil

Directions:

• In a motar and pestle pound up honey, 1 sprig rosemary leaves, lemon zest, garlic, mustard, pepper, salt and olive oil until a fairly thick paste. Rub well into the lamb, cover and leave in the fridge overnight for lunch roasting or all day for night roasting.
• Preheat oven or roaster to 180 degrees C.
• Lean lamb can go staight into a pan - if showing more fat then place lamb on a rack over the pan. Sprinkle a little more course salt over lamb. Place sprig of rosemary on lamb.
• This is where I differ from some recipes - I like to cook my lamb slowly on constant heat keeping the oven or roaster at 160C - 180C. The target temperature in the middle of the roast is 72degreesC if you have a meat thermometer. If no thermometer then look for very little resistence when inserting a carving fork or skewer. I like my roast lamb verging on well done with just a hint of pink on the bone.
• Allow at least 2.5 - 3 hours at this temperature. A good guide is to check the colour of the marinade - if going too dark turn your heat down or cover with foil. Remember to allow time to rest the roast before carving. Enjoy!

Hints:

Allow plenty of time - if I'm cooking for a party or function I allow 4 hours. If the roasting is finished in 3 hours then wrap the roast in foil and let it sit at 60C.

Ingredients (serves 4)

• 250g punnet cherry tomatoes, halved
• olive oil cooking spray
• 1/2 lemon, juiced
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 1/2 teaspoon dijon mustard
• pinch caster sugar
• 150g green beans, trimmed, halved diagonally
• 550g lamb backstrap
• 1 small red onion, halved, thinly sliced
• 80g baby spinach
• 1 avocado

Method

1. Preheat oven to 200°C. Line a roasting pan with baking paper. Place tomatoes, cut side up, in pan. Spray lightly with oil. Roast for 10 minutes or until just tender. Set aside to cool to room temperature.

2. Meanwhile, combine 1 tablespoon lemon juice, oil, garlic, mustard and sugar in a small screw-top jar. Secure lid. Shake to combine.

3. Place beans in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain. Refresh in cold water. Pat dry with paper towel.

4. Lightly spray a heavy-based frying pan with oil. Heat over medium heat. Cook lamb for 4 to 5 minutes each side for medium. Transfer to a plate. Cover with foil and stand for 5 minutes.

5. Combine tomatoes, beans, onion, and spinach in a large bowl. Cut avocado into 2cm cubes. Add to salad. Drizzle with dressing. Toss gently to coat. Arrange salad on plates. Slice lamb and place over salad. Season with pepper. Serve.

   Source: http://www.taste.com.au/recipes/14250/mediterranean+lamb+salad