Lamb is one of the most important red meats in Lebanon and the Middle Easy. Try some of these recipes the next time you are cooking lamb.
Lamb kofta meatballs flavoured with cumin, cinnamon and pepper and partnered with a garlicky cucumber sauce.
Perfect for a weekend meal or special occasion these lamb cutlets are seasoned with Middle Eastern spices then served on almond and apricot couscous and with mint yoghurt sauce.
For this tasty dish, tender lamb fillet is quickly cooked under the grill, then cut up and mixed into a salad of burghul, red capsicum, green olives and fresh mint. No oil is used to dress the salad, just fresh lemon and orange juices, so the fat content is kept low.
These are Lebanese meatballs made of lean minced lamb, burghul, herbs and spices and then grilled on skewers and served in pita.
A wonderfully different way to prepare lamb shanks: slowly cooked with lentils and chickpeas and seasoned with Middle Eastern spices.
Stuffing vegetables is a great way of using them to make a healthy one-dish meal. This tasty stuffing, of spiced lean lamb and burghul, has a distinct Middle Eastern flavour.
The Arabic name of this dish means 'it cooks itself' making it an easy but flavoursome lamb dish. Best served over rice.
Sumac is a ground spice from a slightly astringent, lemon-flavoured red berry. It is commonly used in Middle Eastern cooking. I have used it to spice the lamb in this recipe. Although its not traditional, I like to add fetta cheese to my fattoush to add extra bite and creaminess.
Kofta is a Middle Eastern equivalent of a meatball which is usually made from lamb. This is a wonderfully spicy version that you can serve in the middle of the table and let everyone dig in.
This lamb dish, Khouzi ala Tamman, uses lamb shanks cooked with tomatoes, black limes and aromatic spices.