I’m fairly certain that my Pinterest feed is packed with so many absolutely yummy looking lamb recipes that I won’t ever have enough hours in the week to try them all.

That said, when I do have time to try out a new dish, I only want the freshest, most flavourful meat I can find.

I while I want to make it clear I’m not a meat snob, given meat forms a key part of most meals in our busy house, sourcing good quality meat at an affordable price is a non-negotiable.

Before you start thinking that you have to pay top dollar for a top lamb product, hold on! This is where ALDI comes in. They have the fresh, quality lamb (brought to you courtesy of local farmers) that you would expect to find in some of those pricier butchers, minus the hefty cost. Yes, that’s right, ALDI has both quality and affordability. BINGO!

Not only are we all (and by that, I mean ‘us’ busy mums) looking to save some money, but we’re also always on the lookout to save some time. ALDI caters to both types of ‘saving’. Instead of having to go from store to store to find more than a few basic cuts of meat, ALDI has a sort of surprisingly impressive array. They have your typical chicken breast and legs, beef and pork, along with a fairly wide range of cuts of lamb.

ALDI-Meat-SectionALDI’s Killarnee brand lamb is locally sourced and includes shanks, loin chops, leg roasts and boneless roasts. You’ll also find packages of diced lamb, making it so simple to cook up stews or slow cooker recipes.

ALDI-Lamb-RangeThe Killarnee products sold at ALDI boast the MSA graded logo. If you’re wondering what that is, MSA stands for Meat Standards Australia. The logo lets you know that the product is a quality cut. MSA graded meat comes from farms that take care when it comes to the welfare and management of their livestock. With strict quality-assurance practices put into place, MSA meat-producing farms give you tender cuts – which will show in your cooking!

ALDI-Lamb-Range

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enter to win

Thanks to our friends at ALDI, we’ve got $300 worth of gift cards up for grabs for three lucky readers and entry is easy!

Simply complete the entry form below in full and share your favourite lamb recipe with us in the comments. That’s right – tell us about your super-special, absolutely fab recipe that your friends go crazy about (or that your kids actually eat, without whining).

NOTE: BE DESCRIPTIVE. WE WANT THE DETAILS. SO, MAKE OUR MOUTHS WATER!

We’ll choose our favourite three dishes to recreate in the Mum’s Pantry kitchen, and then share them with all of our readers! So, don’t forget – we need the itsy bitsy details here (in the comments). Tell us what you add to your lamb, how you prep and what makes it so awesomely amazing!

Each of the three winners receives a $100 ALDI gift card! Use it to buy even more lamb, save it for your next weekly shopping run or give the weekly Special Buys catalogue a workout (and save even more money!).

Win 1 of 3 ALDI Gift Cards by Sharing Your Fave Lamb Dish!

Please note: This is a sponsored post for ALDI Australia and all of the opinions are my own.

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45 Comments

  1. Tania Hardman Reply

    French Lamb Casserole – I use ’round bone’ chops for this recipe as they are juicier, have more meat and more flavour. Sprinkle half a packet of French Onion soup mix in the base of a large casserole dish, then layer 6-8 plump chops on top, and sprinkle the remaining soup mix over the top. Place julienned carrots, green beans and sliced onion on top of the chops and pour boiling water over it all (till chops are approximately half covered). Cover in foil and pop into a 190deg oven for approx. 30 minutes. Then uncover and pop back in for another 20-30 minutes to thicken the sauce and crisp up the vegetables. In the meantime, whip up a batch of your creamiest mashed potato to serve your French Lamb Casserole on top of, and enjoy the rich flavourful meal with a nice glass of vino and a crusty loaf.

  2. Claire H Simmons Reply

    herb crusted lamb chops with roast tomotoes and couscous. The chops have a crunchy texture the kid slove and the roasted toms add a sweet taste to the cous cous.

  3. Rebecca Young Reply

    Lemon and coriander lamb skewers

    Combine lemon juice, coriander and Moroccan seasoning in a glass or ceramic dish. Add lamb. Stir to coat. Cover. Refrigerate for 1 hour.

    Preheat barbecue plate on medium-high heat. Thread lamb, onion, and capsicum onto skewers. Spray with oil. Cook, turning every 2 minutes and brushing with marinade, for 8 minutes for medium or until cooked to your liking. Serve.

  4. Emma Hough Reply

    Lamb Roast! Pick the perfect piece of lamb with the perfect amount of fat for flavour (but not too much as you still want to enjoy the flavour of the meat). I cut slits in the meat and put garlic cloves in for the garlic flavour to infuse through the meat. I then rub the meat with olive oil and add rosemary, which also infuses flavour into the meat. Cook on slow for appropriate time. NEVER rush cooking lamb! I cook uncovered as I love the crispiness of the outside combined with the ‘melt in your mouth’ inside. I also cook my potatoes in the same dish to add the same flavours to them. I cook a variety of other vegetables in another tray as well as making a cauliflower and broccoli cheese. I also make gravy from the juices which adds the perfect final touch. Not a complex or elaborate recipe but an absolutely delicious one. Every. Single. Time ☺

  5. lamp chops, mashed potato and pumpkin and mint sauce. very simple but it lets the flavour of the lamb, be the star

  6. Kira Nelson Reply

    Lamb chops, cooked in the electric frypan lined with alfoil, melted butter and sprinkle with French onion soup mix. Allow to cook for 15 mins on one side, turn chops, add another packet of soup mix, allow to cook for another 15 mins. Serve with mash and veg, amazing in the winter. Use excess soup mix in bottom of pan over the top of the mash.

  7. Bella Ruby Reply

    You can’t beat my homecooked Lamb Ragout! Throw carrot, onion, celery, garlic and some good quality lamb sausages in a pot with some virgin oil

    Blitz carrot, onion, celery & garlic in 
a food processor until finely chopped. Squeeze the sausage meat from the case into a pan of hot oil and cook, breaking up the meat with a wooden spoon. Separate in bowl.
    Add veggie mix and bay leaves to pan and cook, stirring here and there for about 8-10 minutes.

    Add sausage meat to pan, add wine and immer for a couple of mins until all liquid is evaporated.

    Stir in passata and sugar, reduce heat and simmer until sauce thickens.

    Separately bring a large pot of salted water to the boil, cook pasta, drain and save a couple of tablespoons of the cooking water.

    Put pasta into pan with the water. Add the ragu mix to the pasta mix and toss to combine.

    serve with parmesan and enjoy! YUM!

  8. Monique L Brown Reply

    MUMS PANTRY YOU “HAVE” TO TRY TO LAMB WELLINGTON RECIPE #YumYum

    Ingredients

    2 tablespoons olive oil
    150g lamb back strap, seasoned
    1 tablespoon butter
    4 button mushrooms, finely diced
    200g baby spinach
    puff pastry
    1 tablespoon Dijon mustard
    1 egg, beaten
    2 desiree potatoes, peeled and finely diced
    1 small sweet potato, peeled finely diced
    1 garlic clove, finely sliced
    1 onion, sliced
    1 tablespoon olive oil
    2 tablespoons vegetable oil
    1/3 cup pine nuts
    1/2 bunch thyme, chopped
    Salt and pepper to season

    Method
    Preheat oven to 220’C.
    Heat oil in a large frying pan over high heat pan, add lamb and cook on each side for 3 minutes or until cooked to your liking. Remove from pan and rest.
    Melt butter in a frying pan over high heat, add mushrooms and cook for 3 minutes, stirring occasionally.
    Bring a small saucepan of water to boil, cook half of the spinach for 1-2 minutes and remove. Drain well.
    Lay a sheet of puff pastry on a baking paper-lined oven tray, place lamb in the centre of the pastry sheet and spread with Dijon mustard.
    Spoon mushrooms and spinach over lamb, wrap pastry over lamb to encase, seal ends and brush with beaten egg. Cut second sheet of pastry into 2cm strips, layer over encased lamb in a lattice pattern and brush with beaten egg. Bake for 15-20 minutes or until golden.
    Combine potatoes, sweet potato, garlic, onion, olive oil and vegetable oil in a large frying pan, season well with salt and pepper and cook, stirring occasionally, over a high heat for 10 – 12 minutes, or until tender.
    In a separate frying pan, place pine nuts, thyme and remaining spinach and cook for 3-5 minutes. Add to potato mixture and mix to combine.
    To serve, place a ring mould on a serving plate and fill with vegetable mixture, remove ring mould. Slice lamb wellington in half and arrange around vegetables.

  9. Shu-Ching Chang Reply

    My lamb recipe is very simple, few fresh garic, fresh grounded black pepper, fresh lemon juice, salt, rosemary, sliced onions, olive oil and lamb chops. Just grilled and enjoy it.

  10. Mark Robert Lillington Reply

    Lamb Tikka Masala slow cooked a taste explosion inside your mouth with the heat to match if you want it too

  11. fwithers29 Reply

    Use Killarni Australian Lamb Loin Chops – Combine fresh rosemary, grainy mustard, lemon rind in a bowl and spread over the lamb chops. Grill. Serve with buttery mash with a sprinkle of garlic salt and baby carrots.

  12. Tash Wright Reply

    Get a large leg of lamb,
    Put aside.. get the slow cooker out and turn on to low, adding in 4 diced garlic, 1 tsp salt and pepper, 1 cup of white wine, 2 cups chicken stock.
    Place the lamb in to the slow cooker and sprinkle fresh rosemary on top and tipping a tin of diced tomatoes ovee the top. Leave to cook for 8 hrs and it will be so tender ot will fall off the bone…
    Its delish!!!!

  13. Baked kibbee with onion and pine nuts.
    The kibbee is made by mixing burghul, minced lamb, mint, onions, salt and allspice.
    On a baking tin you place a mixture of onions and pine nuts and then you spread the basic kibbee over. You bake it the oven. It’s delicious!!

  14. I LOVE lamb shanks but we can’t always afford them so when we do have them, it’s like I’m having them for the first time haha

    Slow cooked Lamb Shanks with a warm Sweet Potato salad

    I place 1 lamb shank per person into the slow cooker along with 3 gloves of garlic (because I’m a garlic lover), a tin of crushed tomatoes, a pinch of mixed herbs and pinch of smoked paprika. I cook on low for 5.5 hours.

    For the salad I cube a large sweet potato and spray with rice bran oil and pink salt. Roast for 30 minutes until they start to burn on the edges and caramelise. I toss some cashew nuts in the pan towards the end to coat in the oil and warm. Add the potato to a bowl of spinach leaves with thinly sliced red onion. I personally don’t like dressing but a Ranch would be nice.

    The lamb falls off the bone and the flavours penetrate the meat. The gelatinous part of the shank is my absolute favourite!!!

    Serve the salad on the side and sprinkle with the nuts.

    So good!!

  15. Berenice Lawrence Reply

    Spiced Shoulder of Lamb cooked all day in the slowcooker is an explosion of flavours and leaves everybody satisfied

  16. Linda Roberts Reply

    Place 4 lamb shanks (or any cut of lamb to feed 4 people) into slow cooker. Top with dry packet of french onion soup mix and 1 can of mushroom soup. Add 2 tablespoons of worsetchire sauce over top of lamb. Add one sliced onion. Cook on low for 8 hours or high for 4 hours. Serve with creamy mash potato

  17. Moroccan lamb pizza – rustic pizza dough topped with tomato paste, roast pumpkin, and pulled lamb, then finished with a minty tzatziki and some red onion! Delish.

  18. Greek-style slow-roasted lamb. Thickly sliced lamb with onion, potato and olives and drizzle with pan juices. Serve immediately! Yum.

  19. kathy clark Reply

    Sliced Lamb Battered served with mashed potato and Fresh cooked beans

  20. Lamb on a spit , paste with lemon juice , garlic and herbs as it slowly rotates for 4 hours . Packed with flavour, juicy and crisp on the outside. Awaken the palate with tantalizing ingredients , tempting our taste buds.

  21. Caroline Lissaman Reply

    BBQ rolled lamb shoulder stuffed with Italian herbs, spinach and ricotta cheese and served with rosemary and mint infused dumplings and roast potatoes.

  22. Angela Bourke Reply

    Nothing like a roast lamb with roast veges, the tip is to roll all the veges in oil and turn them halfway through, that way they’re crispy in the outside and soft in the inside. Then for the lamb, you need a fresh mint sauce. Yummy.

  23. marypreston Reply

    Baste some Loin Lamb Chops with a mango/lime marinade – 1 T extra virgin olive oil, half cup mango pulp and 1 T lime juice.

    BBQ to perfection.

    Serve with a tropical, leafy salad including papaya, watermelon and baby spinach.

    Add a drizzle more of extra virgin olive oil to the marinade and use as a salad dressing.

    Summer is on the way.

  24. Greek Lamb served with watermelon salad. The freshest tastiest and my summer favourite takes me to Skiathos…..The lamb is marinated with an assortment of delicious herbs and chili, lemon and orange zest, olive oil, salt and black peppercorns for 2 hours. It is then pan seared and placed in the oven to cook to personal liking. ( I like mine well done ) When it is cooked it is sliced and served with a dressing of Greek yogurt mixed with fresh chopped mint leaves and the most refreshing watermelon salad. The salad oozes summer and Greece. It is made with rough chopped watermelon, olive oil, lemon juice, crumbled feta (I put a fair bit in because I love my feta), mint leaves and sliced kalamata olives…..I can almost taste it now…..delicious.

  25. Michelle Leach Reply

    Lamb and Potato Casserole – Succulent lamb, pearl barley and a leek-flavoured filling are the secrets inside this perfect golden pie.
    Ingredients are
    Diced Lamb Leg
    White part of the Leeks, thinly sliced Onions, crushed cloves of Garlic, Pearl barley, thinly sliced Kipfler potatoes, Lamb stock, Freshly chopped Thyme, Thick cream and chopped flat leaf parsley.

  26. blackwidow63 Reply

    Traditional lamb Roast with all the Trimmings and roast Vegetables

  27. we love my slow cooked melt in your mouth moroccan lamb dish – (ingredients are basically lamb, salt, pepper, red onion, garlic, home made harissa paste, cumin, coriander, cinnamon, dried apricots, tomato paste, chopped tomatoes, sweet potato, dates, lamb stock). the flavours make your tastebuds come alive and scream out for more. Serve with a pomegranate cous cous salad and green salad – divine 🙂

  28. Raelene Verlin Reply

    Slow cooked lamb shoulder is a winner – with garlic ,rosemary ,lemon juice and zest , white wine, stock covered and cooked long and low till it falls apart when you touch it and melts in your mouth. Always cook lots because everyone has seconds and thirds. Best part is it can cook while you mingle and can feed a few or a lot and leftovers are amazing

  29. Curried Leg of Lamb – hubby just can’t get enough of it. While it is marinating it is mild and aromatic but once cooked it is sweet, pungent and fiery! It’s a super simple recipe of combining grated onion, brown sugar, lemon juice, fresh ginger, a good quality curry powder, salt and pepper. Marinate the leg overnight or longer if time permits but the sweet aroma every time you open the fridge will be too tempting and you will just have to cook it! I cook it in an oven bag which means the marinade is cooked with the lamb and can be used as a sauce. Perfect for dipping crusty, fresh bread or roasted spuds in!

  30. Cumin Lamb Steaks with Mashed Potatoes, Spinach and Red Wine Sauce
    Ingredients
    20 small potatos, scrubbed with skin on
    4 lamb boneless leg or shoulder steaks, approx 200g each
    Salt and pepper to taste
    1 tablespoon cumin seeds
    1 tablespoon oil
    2 bunches spinach, washed and roughly chopped
    1/4 cup sour cream
    1 tablespoon butter

    Red Wine Sauce
    1 tablespoon butter
    2 large cloves garlic
    2 tablespoons brown sugar
    1 cup good quality red wine

    Directions
    1. Place potatoes into a large pot and cover with salted water. Bring to the boil, then reduce heat to medium-low, cover and simmer until tender, about 15 minutes then drain.
    2. To make the red wine sauce: melt the butter in a saucepan over medium heat. Stir in the garlic, and cook for 3 to 4 minutes until the aroma of garlic has mellowed. Add the brown sugar and red wine, then bring to a boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover and keep warm.
    3. Meanwhile, season the lamb steaks with salt and pepper to taste. Press the cumin seeds into the steaks on both sides. Heat the vegetable oil in a large frypan over medium-high heat. Add the steaks and cook on both sides, about 4 minutes per side for medium rare, or until cooked to your liking. Remove the steaks to rest in a warm spot. Place the spinach into the hot frypan, season to taste with salt and pepper, and cook until the spinach has wilted.
    4. Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and lamb steak. Strain the red wine sauce over the top.

  31. 78DaysofSummer Reply

    i like my lamb simple. Roasted with crisp juicey skin and with fresh herbs combined roasted veges.

  32. Debra Cheadle Reply

    Lamb shanks in Red wine slowed cooked till falling off the bone. Served with creamy sour cream and chive mashed potato and sauteed asparagus. So warming for winter.

  33. Tasty lamb & vegetable stew
    Brown 500g lamb shanks, pieces or chops in a deep pot. Add 1 diced onion or leek. When onion is translucent, add 1 can of diced tomatoes, 2 cups of water, 2 chicken stock cubes and 1 beef stock cube.

    Peel and cube 4 potatoes and 1 carrot. Add to pot with a handful of frozen green beans & 2 cans of cannellini beans. Bring to boil then simmer for an hour, until potatoes are tender.

  34. Middle-Eastern shepherd’s pie. Serves 6
    400g maris piper potatoes, peeled and quartered
    2 tbsp rapeseed oil
    1 onion, finely diced
    2 tbsp tomato puree
    1 tsp ground cumin
    1 tsp ground allspice
    1 tsp ground coriander
    1 pinch ground nutmeg
    20g pine nuts
    1 tsp cinnamon
    350g minced lamb
    10g parsley, chopped
    50g butter, melted
    100ml buttermilk (or milk)

    1 Cook the potatoes in salted boiling water for 15-20 minutes, or until very tender.

    2 Meanwhile, heat the oil in a ovenproof casserole and add the onion and tomato puree. Cook on a medium heat for 5 minutes.

    3 Add all of the spices and fry for 1 minute. Add the lamb, season well and cook, stirring occasionally for around 8 minutes, or until the lamb has cooked through. Add the pine nuts and parsley, then take it off the heat.

    4 Set the oven grill to medium. Drain the potatoes, add ¾ of the butter and all the buttermilk, season well and mash the potato. Spoon over the lamb, dab the last of the butter on top and grill for 5-8 minutes, until brown.

  35. Shu-Ching Chang Reply

    Lamb is a international food with countless recipes . I love lamb mince dumpling in steam or pan fried. It needs fresh garic , ground black pepper, soy sauce, egg, some ground cumin , salt ,spring onion and lamb mince . Home made dumpling sheet or already made dumping sheet from shop. They are delicious and whole family can involve to make dumpling .

  36. Valerie Wee Reply

    Roast Lamb with rosemary, olive oil, pepper, salt, bay leaves, carrots, potatoes, sweet corn. red wine, tomatoes and put in the oven. Simple and easy! Of course, Yummy!

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