Never mind the mint sauce, here are some other pretty epic ways to lift your lamb game!

Ribs with sticky orange glaze, Cutlets and Asparagus salsa verde plus a Lamb shoulder Rogan Josh.

One of the best ways to cook a lamb is slowly over the coals with salt and lemon. But if by chance you don’t have time to build a fire pit when you get home from a hard day at work. Here’s three easy, extremely delicious ways to serve up lamb Ribs, Cutlets or a Shoulder.

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Lamb cutlets, Asparagus salsa Verdi and a herby little eggplant yogurt

Feel free to swap in a little grilled broccoli for the asparagus.

6 lamb cutlets

Lamb Marinade

2 tbsp natural yogurt

2 tbsp olive oil

Eggplant yogurt, chops and asparagus salsa

1 clove smashed garlic

1 green shallot (chopped)

Pinch sm paprika

Bay, rosemary, coriander stalks

Lemon zest

S&P

Method

Marinade for at least 20 mins.

Cook on a chargrill, bbq or in a pan with 3 - 4 minutes each side.

(Longer if they’re larger in size)

Eggplant yogurt

1 eggplant

1 pinch sm paprika

4 tbsp natural yogurt

2 cloves garlic

Lemon zest and a little juice

Fresh herbs, parsley, coriander, fennel fronds, S&P

Olive oil

Method

Cut the eggplant in half, score, season with S&P and a little olive oil.

Cook both sides until completely soft.

Scoop into a bowl, cool slightly.

Mix in other ingredients.

Asparagus salsa Verdi

1 bunch of asparagus

1 green shallot (chopped

5 tbsp Red-wine vinegar

6 tbsp Olive oil

1 tbsp djon mustard

Squeeze of lemon and a little zest

A pinch of grated garlic

S&P

Fresh herbs parsley, coriander, fennel fronds

Method

Brush the asparagus with a little olive oil.

Season with salt.

Grill on high heat for 2 mins. Slice and mix in a bowl with the other goods.

Serve up the lamb, yogurt and salsa on a big plate and dig in…

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Spiced Orange & Maple Glazed Lamb Ribs

I slow cook the lamb ribs for a couple of hours which makes them tender and juicy.

Following this, I coat them with a glaze made from orange, fennel and Maple.

Recipe

2 racks of lamb ribs (800g each)

- Salt and black pepper to taste

Glaze:

80 ml Maple syrup

Juice if one orange

10ml soy

50ml apple cider vinegar

1 clove garlic( sliced)

A pinch of fennel seeds or fronds

Marinating the lamb ribs

Marinade:

2 tbsp olive oil

2 cloves garlic, sliced

2 sprigs of rosemary

1 tbsp grated fresh ginger

Peel of half an orange

Juice of 1 orange

1 tsp paprika

1 tsp ground fennel seeds

Salt and pepper

Slice the ribs and pop into a bowl.

Method

Season the lamb ribs with salt and black pepper and marinate mix. Cover and leave for 20 mins to marinate.

Preheat your oven to 300°F (150°C).

Put the ribs into a casserole dish cover with a lid and cook for 2 hours.

While the ribs are baking, combine the glaze ingredients in a small saucepan. Bring to a simmer over medium heat and cook until the mixture has thickened slightly then set aside.

Once the ribs are tender, remove them from the oven and increase the oven temperature to 400°F (200°C).

Pour off the rendered fat. Brush the ribs generously with the glaze, return to the oven. Cook for 15 minutes until sticky and caramelised.

Serve with a little more salt and fresh citrus.

Tip: To make washing up a little easier. I like to transfer the ribs to a clean pan lined with paper and a few slices of orange before glazing. Keep the excess fat for roasting potatoes!

My trusty lamb ribs with Orange and leaves for Delicious Mag

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My Lamb Shoulder Rogan Josh