Rosemary Skewered Satay Lamb Kebabs
Serves 4

Long stems of rosemary
Diced Hawke's Bay Natural Lamb

6 tbsp crunchy peanut butter
1 fresh red chilli, seeded and chopped
Juice of one lime
4 tbsp coconut milk
Basmati rice
Fresh baby tomatoes
Salad greens

Deleaf 6-8 inches of rosemary stems.
Thread diced lamb onto skewers. Grill on high heat for 1-2 minutes each side.
Mix peanut butter, chilli, lime and coconut milk in a bowl. Warm to taste. Drizzle sauce over plated skewers.

Serve with rice, baby tomatoes and salad greens.

Frenched Lamb Rack with Herb Crumb Crust
Serves 4

2 racks of Frenched Hawke's Bay Natural Lamb

4 tbsp parsley, fresh
1 tsp thyme, dried
2 large cloves garlic, minced
2 tbsp olive oil, extra virgin
1 cup breadcrumbs, fresh
2 tbsp dijon mustard
Salt and pepper

Mix parsley, thyme, garlic, olive oil and breadcrumbs in a bowl. Season lamb with salt and pepper. Brush the meat side of rack with mustard and press on breadcrumb mixture.

Bake at 450°f for 15 minutes. If necessary, grill for approx. 5 minutes to brown before serving.

Serve with favourite seasonal vegetables.

Lamb Chops ‘Kiwi' Style
Serves 4

12 Hawke's Bay Natural Lamb leg or loin chops

Salad greens
Fresh mint
Tomatoes

4 medium potatoes
A dash of truffle oil
1 tbsp cream
Olive oil
Scallions

For lunch - Grill chops on high heat for 3-5 minutes each side. Serve over salad greens with fresh chopped mint.

For dinner - Grill chops on high heat for 3-5 minutes each side. Lightly saute´ scallions. Cook, then mash potatoes with truffle oil and cream. Swirl in bottom of plate and drizzle with olive oil. Arrange chops and scallions over mash.

Roasted Leg of Lamb with Garlic Rub
Serves 6

1 boneless Hawke's Bay Natural Lamb leg
(approx. 3-4lb)

4 cloves garlic, crushed
2 tsp dried Rosemary
2 tsp rock salt
1 tsp Pepper
Garlic cloves
Sweet potatoes
Potatoes
Parsnips

Season outside of lamb roast with garlic, rosemary, rock salt and pepper.
Cook on 400°f in oven for 15 mins, then lower to 350°f for 2-3 hours according to preference. Remove from oven and rest lamb for 15 minutes before serving with your favourite seasonal vegetables.