IN MARKET RECIPE Time for a spring fling Who better to sweep you off your feet as the weather warms up than Australian lamb? These recipes feature in MLA’s spring recipe booklet, which is available through butchers and retailers. You’ll find more great spring lamb recipes at: australianlamb.com.au Grilled five-spice loin chops with Asian-style coleslaw SERVES 4 : 8 lamb loin chops 1 tsp Chinese five spice powder Coleslaw 3 cups (225g) thinly sliced Chinese cabbage 3 cups (225g) thinly sliced red cabbage 3 green onions, thinly sliced 1 red capsicum, julienned 100g snow peas, trimmed and julienned ¼ cup mayonnaise 2 tbsp sweet chilli sauce 1 tbsp lime juice plus extra wedges, to serve 1 cup loosely packed coriander leaves 1.Pre-heat barbecue or chargrill pan to medium-high. Spray lightly with oil. Rub spice over chops. 2. Combine cabbage, shallots, capsicum and snow peas in Butterflied lamb leg with kale a large bowl. In a smaller bowl, stir together mayonnaise, salad and garlicky yoghurt sweet chilli sauce and lime juice. Add chilli mayonnaise to coleslaw and toss to lightly coat. Transfer to a serving bowl and sprinkle with coriander leaves. SERVES 6 : 3. Cook chops for two to three minutes, in batches, if required, until moisture appears on one side. Turn and cook for a 1.5kg lamb leg, butterflied further three minutes or until cooked to your liking. Move to ¼ cup (60ml) olive oil a warm plate; season and rest for a few minutes. Serve with 2 red onions, thinly sliced the coleslaw and lime wedges. ¼ cup currants 1 bunch kale, washed, trimmed and finely shredded 2 medium carrots, peeled and grated 2 tbsp lemon juice Yoghurt sauce 2 garlic cloves, crushed 1 cup (260g) Greek style yoghurt 2 tbsp finely chopped round mint plus extra sprigs, to serve 1. Preheat barbecue to medium and cook lamb, covered, for 25 minutes, turning halfway. Transfer to a clean plate, season, loosely cover with foil and rest for 10 minutes. Thinly slice lamb. 2. Meanwhile, heat oil in a large frypan over medium heat. Add onions and currants, season and cook for 10–12 minutes or until onions have softened and caramelised. Add kale, carrot and lemon juice; toss to combine. Cook for a further minute then remove to serving bowl. Serve with sliced lamb, yoghurt sauce and mint sprigs. Yoghurt sauce: Combine all ingredients in a small bowl with half a teaspoon of sea salt flakes. Stir to combine, adding enough warm water to give it a thick creamy consistency. 51