Christmas is a celebration of flavour, family, and shared tradition. Around the world, lamb takes centre stage in festive feasts, from Greek roasts to Indian curries, each culture adding its own warmth to this timeless favourite.
This year, explore Christmas lamb recipes that bring the globe to your table with Amelia Park’s premium Western Australian lamb.
Greek Christmas Roast Lamb with Lemon and Oregano
Prep time: 20 minutes Cook time: 2½-3 hours Serves: 4
Ingredients
- 1.8-2 kg Amelia Park lamb leg or shoulder
- 3 cloves garlic, sliced
- 2 lemons (juice and zest)
- 1 tbsp dried oregano
- 2 tbsp olive oil
- 1 cup chicken stock
- Salt and cracked pepper
Method
Preheat oven to 180 °C. Stud lamb with garlic, rub with olive oil, lemon zest, oregano, salt, and pepper. Add lemon juice and stock, cover with foil, and roast for 2½ hours. Uncover for the last 30 minutes until golden, rest 15 minutes, then serve with roast potatoes, tzatziki, and pita.
Pair with: Sauvignon Blanc or sparkling lemon water with mint.
Moroccan Spiced Lamb for a Festive Feast
Prep time: 25 minutes Cook time: 3-3½ hours Serves: 4
Ingredients
- 1.8 kg Amelia Park lamb shoulder or shanks
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 2 tsp paprika
- 2 tbsp olive oil
- 1 onion, sliced
- 2 cups chicken stock
- 4 dried apricots, halved
- ½ preserved lemon, finely chopped
Method
Preheat oven to 160 °C. Mix spices with olive oil and rub over the lamb. Sear until golden, then add onion, stock, apricots, and preserved lemon. Cover and slow-cook for 3 hours, basting as it softens to tenderness. Serve over couscous with pomegranate and coriander for freshness.
Pair with: Shiraz or chilled hibiscus and pomegranate tea.
French Rack of Lamb with Herb Crust
Prep time: 15 minutes Cook time: 25-30 minutes Serves: 4
Ingredients
- 1 x 800 g Amelia Park rack of lamb
- 2 tbsp Dijon mustard
- ½ cup breadcrumbs
- 2 tsp rosemary, finely chopped
- 1 tsp thyme leaves
- 2 tbsp olive oil
- Salt and pepper
Method
Preheat oven to 200 °C. Season the rack with salt and pepper, then sear in hot olive oil until golden. Brush with Dijon mustard and coat with breadcrumbs, rosemary, thyme, and olive oil. Roast for 25 minutes until the crust is crisp and the centre blushes pink. Rest for 10 minutes, slice into cutlets, and serve with dauphinoise potatoes and red wine jus.
Pair with: Cabernet Sauvignon or elderflower and lemon spritz.
Aussie BBQ Lamb for a Summer Christmas
Prep time: 20 minutes Cook time: 12-20 minutes Serves: 4
Ingredients
- 1 kg Amelia Park butterflied lamb leg or lamb chops
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 2 tsp chopped rosemary
- 1 tsp lemon myrtle (optional)
- Salt and pepper
Method
Combine olive oil, garlic, rosemary, and lemon myrtle, then coat the lamb generously. Marinate 30 minutes as the barbecue heats to medium-high. Grill until beautifully caramelised, 6–8 minutes per side for chops or up to 20 for a butterflied leg. Rest briefly, slice, and serve with crisp salad and mango chutney for a bright summer feast.
Pair with: Rosé or sparkling elderflower soda with lime.
Middle Eastern Lamb with Pistachios and Mint
Prep time: 25 minutes Cook time: 2-2½ hours Serves: 4
Ingredients
- 1.8 kg Amelia Park lamb leg
- ½ cup natural yoghurt
- ¼ cup crushed pistachios
- 2 tbsp olive oil
- 1 tsp ground cumin
- 2 tsp chopped mint
- Salt and pepper
Method
Preheat oven to 180 °C. Mix yoghurt, olive oil, pistachios, mint, cumin, salt, and pepper, then spread over the lamb. Roast for 2 hours, basting occasionally until tender. Rest for 15 minutes, glaze with pomegranate molasses, and serve with saffron rice and mint.
Pair with: Grenache or chilled mint and cucumber water.
British-Style Christmas Roast Lamb with Red Wine Gravy
Prep time: 15 minutes Cook time: 2-2½ hours Serves: 4
Ingredients
- 1.8-2 kg Amelia Park lamb leg
- 3 cloves garlic, halved
- 3 sprigs rosemary
- 2 tbsp olive oil
- 1 cup red wine
- 1 cup beef stock
- Salt and pepper
Method
Preheat oven to 180 °C. Pierce the lamb and tuck in garlic and rosemary, then rub with olive oil, salt, and pepper. Roast for 2-2½ hours until cooked to your liking. Rest on a platter, then deglaze the tray with wine and stock, simmering to a rich gravy. Serve with roasted vegetables and Yorkshire puddings.
Pair with: Merlot or spiced cranberry and apple punch.
Indian-Style Christmas Lamb Curry
Prep time: 30 minutes Cook time: 1½-2 hours Serves: 4
Ingredients
- 1 kg Amelia Park diced lamb shoulder or leg
- 2 tbsp ghee or oil
- 1 onion, chopped
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tsp garam masala
- ½ tsp turmeric
- 2 cm piece of ginger, grated
- 2 cups coconut milk
- Salt and pepper
Method
Heat ghee in a pot until fragrant, then toss in mustard seeds, curry leaves, and onion. Add spices, sear the lamb until golden, pour in coconut milk, and simmer until tender and aromatic. Finish with coriander, lime, and serve with parotta or rice.
Pair with: Riesling or iced coconut water with lime.
Hungry for more? Bring more restaurant-quality recipes to your home table.
3 Tips for Cooking the Perfect Christmas Lamb
- Pick your cut wisely:
For slow lunches, choose a lamb leg or shoulder; for quick outdoor cooking, try chops, racks, or a butterflied leg. Amelia Park offers classic and marinated cuts for every summer table. - Embrace the climate:
Cooking in warm weather means adjusting for heat. Use indirect heat when roasting or barbecuing to prevent overcooking, and rest meat longer before carving. - Marinate for depth:
Use local ingredients such as lemon myrtle, bush pepper, or native thyme to give your lamb an Australian twist. Let it marinate overnight for flavour that lingers.
Discover more Christmas recipes: Celebrate Christmas with Amelia Park.
Bring the World to Your Christmas Table
It’s time to celebrate togetherness, great food, and the simple joy of cooking something special for your nearest and dearest.
This Christmas, share the spirit of the season with Amelia Park lamb and our collection of inspiring Christmas lamb recipes. Find Amelia Park Lamb at your premium local butcher and major stores.