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Lush Nepalese Lamb Ribs with Smoky Eggplant Cloud Recipe

Serves 4-6


Lush Nepalese Lamb Ribs with Smoky Eggplant Cloud - Zest Byron Bay1.5kg Lamb Rib racks
110g Zest Nepalese Spice Paste
2 tsp oil

Eggplant Cloud
2 medium eggplants
2 cloves garlic
2 tbs Zest Nepalese Spice Paste
1 tbs sesame seeds toasted
2 tbs natural yoghurt


Blend Zest spice paste and oil, then marinate lamb in a baking tray for a couple of hours in fridge.

Roast at 165°C, uncovered, until the meat is very tender, about 45 minutes to 1 hour. (The lamb can be finished on a BBQ if you want more colour.)

During this roasting phase, char the eggplants on all sides over a gas burner, turning for about 15 minutes.

Then transfer the eggplant, whole garlic and spice paste to a baking tray and put in the oven for 30 minutes until soft. Take out and cool.

Peel garlic and remove blackened skin from eggplant. Blend with sesame and yoghurt until smooth. Season if necessary.

Serve with lamb and Greek-style salad.

East Meets West
Created by: Zest Byron Bay

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Moroccan Inspired Spaghetti with Meatballs Recipe

Serves 4


Moroccan Inspired Spaghetti with Meatballs - Zest Byron Bay400g lamb mince
3 tbs Zest Moroccan Spice Paste
1 tbs olive oil
1 onion finely crushed
2 cloves garlic minced
1 tbs chopped parsley
1 tbs tomato paste
1 tin whole plum tomatoes
plain flour for dusting meatballs
300-400g spaghetti
grated Parmesan for serving


In a heavy based pan, sauté onion and garlic in oil until soft. Put one half in a bowl and keep the other half in the pan.

To this, add mince, 2 tbs Spice Paste, parsley and mix. Shape into 50g balls and refrigerate.

Into the pan with the onion/garlic mix, add tomato paste, 1 tbs Spice Paste and fry off for 1 minute. Then add tinned tomatoes and crush with your hand as they go in. Season and simmer sauce for 10 minutes.

Dust a little flour over the meatballs and then in a frying pan, seal off until brown. Once this is done, put the meatballs in the tomato sauce and simmer gently for another 10 minutes.

Cook spaghetti and serve topped with sauce and Parmesan.

East Meets West
Created by: Zest Byron Bay

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Zest Stroganoff Recipe

Serves: 2-4
Prep Time: 10 minutes
Cook Time: 10-15 minutes


500g lean beef or lamb strips
3-4 tbs Zest Moroccan Spice Paste
1 tbs vegetable oil
1 brown onion
200g mushrooms chopped
1 tbs plain or corn flour
1 tbs tomato paste
3/4 cup stock (Stock Merchant)
2 tbs sour cream (to taste)


Marinade beef or lamb in paste for up to 30 mins. In a heavy based pan gently fry off the onion until translucent, add mushrooms and soften slightly. Increase heat, add marinated meat and seal. Add flour, tomato paste and stock, stir until combined. Reduce heat, add sour cream, season to taste. Add a little more of the Moroccan paste if required.

Serve with brown rice.

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Slow Roasted Lamb Shoulder Recipe

Slow Roasted Lamb Shoulder : Zest Byron BayServes: 4-6
Prep Time: 5 minutes
Cook Time: 4 hours


1 lamb shoulder (boned)
1 jar Zest Sri Lankan Spice Paste
6 garlic cloves
75ml olive oil


Pre heat oven to 150℃. Rub the Zest Sri Lankan spice paste into the lamb shoulder and cover. Leave to marinate for up to 2 hours.

Lay the marinated shoulder flat, skin side up, in a heavy roasting tray and drizzle with olive oil and bruised garlic cloves. Roast on the top shelf for 4 hours, basting every 30 minutes with the pan juices. Leave to rest in a warm place for 15 minutes covered with foil before carving.

Slice thinly and serve with greek flat bread and natural set yoghurt.

Byron Bay Chef Collection
Created by : Skye Stoll
St Elmo, Byron Bay
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Indian Fall off the Bone Lamb Shanks Recipe

Serves: 4
Prep time: 10 minutes
Cook Time: 6 hours


1tbs Zest Indian Spice Paste
2tbsp of preserved lemon
1 teaspoon sea salt
1 teaspoon crushed black pepper
1.5 cup free range vegetable stock
1/2 cup verjus
1 tablespoon of Caramalised Wattleseed Balsamic
4 lamb shanks
1 eggplant
1tsp cayan pepper
1tbsp of finely chopped fresh rosemary
1tbsp of finely chopped fresh thyme
2tbsp of finely chopped fresh parsley
10 dried dates
10 dried apricots
1 tablespoon cornflour
Spray cooking oil
1.5 cup of dry red wine
4 cloves garlic crushed


Cut eggplant into chunky pieces sprinkle with sea salt and set aside. Fry the lamb shanks & onion until browned using the spray cooking oil. In a small bowl combine stock, wine and verjus then add all the spices (except for fresh flat leaf parsley) and garlic – mix well. Transfer the browned lamb and onions to the crockpot or slow cooker. Wipe off excess salt from eggplant also add to the slow cooker, then poor the wet mixture over lamb and eggplant. Cover and cook on High for 1 hour then on low for 5 hours.

One hour before serving add cornflour, chopped preserved lemon and dried fruit. Serve with cous cous, farro, garlic mash potatoes or polenta and sprinkle over the fresh parsley.

Created by : Kristy Robinson
Wild Basket Deli, Neutral Bay

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Moroccan Lamb Stir Fry Recipe

Serves: 4 with rice and accompaniments
Prep time: 10 minutes
Cook Time: 5-10 minutes


600g Lamb pieces
1 diced onion
1 diced red capsicum
200g green beans
6 cloves of garlic crushed
100ml oil
60ml Zest Moroccan Spice Paste
½ cup water


Wok fry all fresh ingredients in hot oil until fragrant, then add lamb pieces to seal meat, then stir through Moroccan Spice Paste with 1/2 cup water. Reduce slightly, then garnish with coriander & sliced shallots serve with rice or noodles.

Byron Bay Chef Collection
Created by : Tippy Heng
Orient Express, Byron Bay
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Nepalese and Moroccan Rogan Josh Recipe

Serves: 4 with rice and accompaniments
Marinating Time: 1 hour
Cook Time: 1¼ hour


1kg boneless leg or shoulder lamb
1 jar Zest Nepalese Spice Paste
1 jar Zest Moroccan Spice Paste
1 tsp chilli flakes

2 tbs oil or ghee
1 brown onion finely chopped
2 bay leaves
¾ cup thick plain yoghurt
1 pinch saffron strands mixed with
2 tbs milk
1 tsp garam masala (optional)


Massage Zest Moroccan Spice Paste into lamb pieces add chilli flakes and set aside in the fridge for a minimum of 1 hour. In a heavy based pan, fry onion until soft then add lamb pieces and fry for 2 mins. Add Nepalese Spice Paste and bay leaves and stir well. Reduce heat to low, cover and cook for 15 minutes. Uncover, turn up the heat and fry for another 5 minutes. Add ½ cup water, cover and cook at medium heat for 8 minutes. Fry the lamb for another 2-3 minutes then add 1 cup water. Cover and cook for 40-50 minutes, gently simmering until the lamb is quite tender. Stir in the yoghurt when the lamb is almost tender, making sure the lamb doesn’t catch on the bottom of the pan. Add the saffron/milk mixture and stir to mix well. Reduce sauce if necessary. Season to taste. Remove from heat and serve sprinkled with garam masala and rice.