Lamb antipasto platter Recipe | Beef + Lamb New Zealand

Ingredients

• 1 Quality Mark lamb rump
• 2 Tbsp olive oil
• 2 Tbsp dukkah
• 1.25kg Quality Mark lamb ribs
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup tomato sauce
• 1 tsp ground ginger
• 12, frenched Quality Mark lamb cutlets
• 1/4 cup olive oil
• 3 anchovy fillets
• 8 sage leaves
• 2 garlic cloves
• 1 1/2 cups cooked and shredded Quality Mark lamb
• 1 ciabatta bread
• 100g blue vein cheese
• 1/2 cup, sliced sun-dried tomatoes
• 1/4 cup parsley
• 1 garlic clove
• 3-4 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 750g Quality Mark lamb steaks
• 250g button mushrooms
• 1/2 cup red wine
• 1 tsp red wine vinegar
• 1 sprig fresh rosemary
• 1 shallot
• 1/2 tsp black pepper
• a small handful of basil leaves