“Mini boneless lamb roasts, weighing about 400g each would work here, too, although they take a little longer to cook” - Emma Knowles.

Be warned, these lamb cutlets will become the family and neighbourhood favourite (if you feel like sharing them, that is.)

These tender, juicy lamb cutlets basted in a garlic, rosemary butter are absolutely to die for. They are amazing on their own, but even better served with fries.

Buy the freshest burrata you can find for an extra special salad, says Matt.

Crumbed lamb cutlets elevate this family-friendly dinner. This is an edited extract from A Year of Simple Family Food by Julia Busuttil Nishimura, Published by Plum, $39.99.

“Aussie lamb is the best it’s ever been” - Matt Moran.

This lamb chop salad is the perfect way to enjoy a good roast, in a lighter way.

Sticky lamb and fresh salad go hand in hand. Filled with texture and flavour, this recipe is a natural go-to come springtime. Recipe by: Amira Georgy.

Colin Fassnidge transforms lamb chops using an iconic Aussie ice cream for inspiration, and the result is both nostalgic and delicious.

This salsa verde is great with any meat or fish and will keep in the fridge for a week, says Silvia Colloca.

The classic pairing of lamb and mint gets a bit of a revamp.

Slow-cooked lamb topped with crispy potatoes? Don't mind if we do.

Succulent lamb cutlets with a spicy marinade make for a mouth-watering easy-to-make main best served straight from the barbecue and with a side salad.

Lamb cutlets are the ultimate finger food, says Matt Moran.

This recipe is ready and on the table in a manner of minutes. Be sure to save leftover salad for work lunches.