In a large bowl, mix egg, coconut flour, cumin, turmeric, red pepper flakes, finely chopped parsley leaves, olive oil, and salt. Add ground lamb and mix everything well. Use your hands for best results!

Roll the lamb mixture into balls that are about 1 inch in diameter. You should end up with around 20 meatballs. Place meatballs on a rimmed baking sheet so that they are evenly spaced. Bake on the top rack in the oven for 12–15 minutes. When done, use kitchen tongs to roll the meatballs around on the baking sheet. This will smooth out any uneven edges as well as coat them in their juices for maximum flavor.

While the meatballs are baking, prepare the mint pesto. Add mint leaves, whole parsley leaves, garlic clove, olive oil, and salt to a food processor. Pulse for about 1a minute or until leaves are very finely chopped and pesto is beginning to get smooth.

For the yogurt sauce, in a small bowl, combine yogurt, peppermint essential oil, liquid stevia and fresh ground black pepper. Mix well until yogurt is smooth and creamy and flavors are evenly distributed.

Smear a spoonful of yogurt sauce onto each plate. Drop a spoonful of mint pesto on top of the yogurt and smear the pesto into the yogurt using light, arcing motions. (Don’t overdo it, though! You want to have distinct circles of white yogurt and green pesto covering the plates.). Place 5 meatballs on top of the sauce/pesto swirls, then top the meatballs with a drizzle of olive oil. Garnish with a grind or two of fresh ground black pepper and a sprinkling of red pepper flakes.

Preheat oven to 200ºC (400ºF). For the meat filling, heat a large frying pan or skillet over a medium high heat. Add a drizzle of olive oil or a few sprays of light cooking spray. Sweat onions for 3–4 minutes. Add garlic and cook for another 2 minutes.

Add lamb mince to the pan and cook until browned, stirring regularly, around 5 minutes. Add red wine, tomatoes, tomato paste, flour, oregano, cinnamon stick and bay leaf and reduce heat so pan is gently simmering. Cook for 30 minutes—the mixture should have thickened nicely by the end.

Remove aubergine from colander and rinse. Pat dry well with paper towels and leave them spread out over some paper towels while you make the bechamel.

To make the bechamel sauce, add butter to a saucepan over medium low heat. Melt and add flour. Combine well. Add milk slowly to the mixture and whisk until it creates a smooth sauce. Cook for around 3–4 minutes so the sauce thickens. Remove from heat and add Parmesan and nutmeg.

Lightly brush the aubergine with olive oil, or spray with some light cooking spray. Heat a griddle pan over a medium high heat. Add aubergine and cook for around 2 minutes each side. Alternatively, you can use a frying pan if you don’t have a griddle pan, but the griddle pan leaves those beautiful grill lines which are so worth it!

Remove bay leaf and cinnamon stick from lamb. Spoon a thin strip of bechamel on each piece of aubergine, crosswise, followed by a little of the lamb mixture into the center of each aubergine slice. Carefully roll. Place on a lined baking tray. Spoon remaining bechamel sauce over the top of the rolls and sprinkle with breadcrumbs.

Place in the bottom half of the oven for 20–30 minutes. Serve with a crisp green salad. Delicious!

Add carrots and celery and fry for another 10 minutes, lowering the heat slightly if needed. You want the sweetness to start to come out of the vegetables and go nice and soft, but not darken too much. Stir or toss the pan every couple of minutes to make sure things cook evenly.

Add lamb mince to the pan and turn everything constantly to make sure the mince is broken up and combined well with the vegetables.

Dissolve cube of stock in the water. Once the mince is browned, add stock, red wine, tomato puree, peas, bay leaf, flour and sprigs of thyme. Stir everything together well and then cook at a slight simmer for 40 minutes.

After 40 minutes, remove meat pan from the heat and set aside. Preheat oven to 180ºC (355ºF).

Add the potatoes to a large pan of cold water. Bring to the boil and cook for around 10 minutes, until cooked. Tip the potatoes into a sieve and let steam for a minute—you don’t want the potatoes to be too watery so make sure you do steam them. After a minute or so, use a ricer to mash the potatoes.

Tip the meat mixture into an individual casserole dish or oven proof bowl. Mine is 6 x 6 inches wide and 1 1/2 inches tall, which was the perfect size. Top with the potatoes and spread them out so they cover the dish evenly. Scatter the cheddar over the top.

Bake in the oven for 20 minutes so that the potatoes are browned a little on the top and the cheese melted. Eat and enjoy!

Meanwhile, preheat oven to 200°C (390ºF).

Once sauce has reduced to the right consistency, remove from heat and add a baking tray over the hob. Increase flame to high heat.

Baste lamb cutlets with the orange and honey sauce and add to the tray once it is steaming hot. Sear meat for a couple of minutes on each side to seal in the juices. Baste the meat once more and place in the middle of the oven.

Turn and baste meat every 5 minutes, until it has been in the oven for 15 minutes in total. Remove the lamb from the oven and serve immediately. Beautiful and tender!

Sprinkle salt and pepper on both sides of lamb chops. Place lamb chops in resealable bag and add rosemary and thyme. Seal bag using immersion method. Place bag in water bath and cook for 2 hours.

Heat skillet over medium high heat and add olive oil. Sear chops for 1 minute on each side. Rest for 5 minutes before serving.

For the lamb cutlets:
Mix chopped rosemary and seasoned breadcrumbs.

Dust cutlets in flour, shaking off the excess. Dip in beaten egg mixture, making sure each cutlet is well coated. Let some of the excess egg drip off before adding to the bowl of breadcrumbs. Coat each cutlet in the breadcrumbs, then transfer onto a tray or plate and set aside.

Preheat a frying pan over high heat for about 1–2 minutes, then add about 1 tablespoon of oil. Add crumbed cutlets and cook for about 2 to 2 ½ minutes on each side for medium-rare.

Let the cutlets rest for a minute or two, then serve with the mint sauce.

Add zucchini, corn, diced tomatoes (and juice), tomato paste and chickpeas. Give it a good stir to mix.

Add salt, pepper, cumin, chili powder, thyme and mint. Stir until combined. Bring to a boil, then reduce heat and simmer. This recipe can be served after only 20 minutes of simmering, but to bring out a full round flavor, simmer for 1 hour.

Taste and tweak seasoning to your liking. At this point, the dish can be served or you can keep it on a warmer overnight. This dish handles the long warming time beautifully. This chili can also be frozen and rewarmed later.

Preheat oven to 160ºC (320ºF).

Heat an ovenproof casserole pot oven over a medium-high heat with remaining tablespoon of oil. Add lamb shanks and brown them on all sides. Then remove them to a plate. Wipe the casserole pot with a piece of kitchen paper.

For the stew:
Add oil to the casserole pot and heat to medium-low. Add mustard seeds to the pot and fry for 1 minute or until they begin to pop. Then add turmeric, coriander, cinnamon and dried chilli flakes. Fry for 30 seconds.

Add onions to the pot and cook for 2–3 minutes until they begin to soften. Add garlic and fry for 1 minute.

Pour in chickpeas along with water. Stir to combine everything.

Nestle lamb shanks in the pot in amongst the chickpeas and onions. Put a lid on the pot and pop it in the oven for 2 hours.

After 2 hours, remove the lid from the pot and leave the lamb shanks and stew in the oven for another 30 minutes to allow the lamb shanks to brown and some of the liquid to reduce.

Prepare the mint yoghurt by combing the yoghurt, mint, lemon juice and salt and pepper in a bowl. Set aside until ready to serve.

Remove the casserole pot from the oven. Add the salt, pepper and lemon juice to taste.

Serve the chickpea stew in bowls with a lamb shank on top and a drizzle of mint yoghurt. Enjoy!

Preheat a large pot over high heat. Once pot is nice and hot, add vegetable oil, then add lamb one piece at a time, making sure each piece of lamb has its own space to fry in the pot (if you need to fry the lamb in multiple batches, that’s fine). Once lamb is browned all over, transfer to a bowl.

Turn heat in the pot down to medium heat, adding a touch more oil if needed. Add onions and carrots. Fry for a minute or two. Add the plain flour, then coat onions and carrots in the flour.

Add beef stock, water, seared lamb, potatoes, tomato paste, Worcestershire sauce, thyme and bay leaves. Bring mixture to a boil, then reduce heat to a simmer. Let mixture bubble away for about 20 minutes, stirring occasionally so mixture doesn’t stick and burn at the bottom.

Once you have a nice, thick stewy mixture, season filling to taste with salt and pepper. Add fresh mint and mix through.

Preheat oven to 180ºC (360ºF).

Whisk egg yolks and cream in a bowl.

Transfer filling to a pie dish and brush beaten egg and cream around the rim of pie dish.

Lightly dust a flat clean surface with extra flour, then place one sheet of puff pastry on surface. Place the other sheet directly on top, then dust pastry lightly again. Roll both sheets of pastry against one another until the pastry binds together and becomes as thin as one sheet.

Lay the puff pastry over the pie dish. Trim off any excess pastry hanging over the sides, then firmly push the edges of the pastry down on the rim of the pie dish so it sticks. If you want, you can use some of the excess pastry to create the shamrock symbol, egg wash it, then stick in on top of the pie. Egg wash all of the pastry on top so it comes out of the oven nice and golden brown.

Cook pie in the oven for 40–45 minutes, then serve.