Winter in Western Australia might be cool outside, but inside, kitchens are filling with comforting aromas. This slower season calls for winter dinner ideas that celebrate flavour and the best local produce.
Amelia Park lamb turns any meal into a memorable occasion. Whether you cook for family or enjoy a quiet night in, you can count on full bellies and warm feelings with these crowd-pleasing winter dinner ideas.
Recipe Roundup: 4 Winter Dinner Ideas Featuring Amelia Park Lamb
1. Slow-Cooked Massaman Lamb Shanks
This recipe elevates comfort food. Amelia Park lamb shanks, slowly braised in a Massaman curry sauce, turn meltingly tender as the complex Thai spices work their magic. The gentle heat of ginger, coconut milk, and lime lifts the lamb while warming the soul.
Ingredients
- 4 Amelia Park lamb shanks
- 2 tbsp olive oil
- 2 tbsp grated ginger
- 2 kaffir lime leaves
- ⅓ cup Massaman curry paste
- 1 tsp brown sugar
- 1 cup chicken stock
- 400ml coconut milk
- 300g small potatoes (preferably Chap), halved
- 2 carrots, halved
- 1 lime, juiced
Cucumber Salad:
- 1 lime, zest and juice
- ½ tsp fish sauce
- ½ tsp caster sugar
- 1 cucumber, sliced
- 1 small red onion, thinly sliced
- 1 red chilli, sliced
- 1 bunch of coriander leaves picked
How to Make
Brown lamb shanks in oil, then simmer with ginger, curry paste, coconut milk, potatoes, and carrots until tender. Mix cucumber, onion, chilli, coriander, lime, fish sauce, and sugar for a zesty salad. Rest the shanks and plate with salad and roti for a dish full of spice and comfort.
Serving Suggestion
Spoon lamb over steamed jasmine rice, top with cucumber salad, and add roti on the side.
2. Slow-Cooked Lamb with Seasonal Veggies
Classic, rustic, and generous, this one-pan wonder brings together Amelia Park’s leg of lamb and seasonal local vegetables. Cooking lamb on the bone produces unparalleled depth and keeps every bite juicy.
Ingredients
- 1 Amelia Park leg of lamb (about 2.8kg)
- 4 tbsp olive oil
- Fresh thyme and rosemary
- 1 head garlic, halved
- 1 lemon, sliced
- 2 red onions, quartered
- 1 fennel bulb, quartered
- 2 carrots, peeled and sliced
- 1 punnet of cherry tomatoes
- 1 cup chicken stock
- Juice of 1 lemon
How to Make
Rub the lamb with olive oil, salt, and pepper. Roast with garlic, herbs, and lemon, then add all vegetables and braise low and slow until the lamb is fork-tender and the veggies have soaked up all the flavourful juices.
Serving Suggestion
Serve slices of lamb and roasted vegetables on a platter, with pan juices and crisp salads on the side.
3. Grilled Loin Chops with Figs and Feta
For a meal that’s quick yet luxurious, these grilled loin chops deliver. Amelia Park lamb chops caramelise beautifully under a hot grill, and the addition of fresh figs and salty feta brings a satisfying sweet-savoury balance.
Ingredients
- 8 Amelia Park lamb loin chops
- 4 fresh ripe figs, halved
- 2 tbsp olive oil
- Salt and pepper
- 250g feta, sliced into four pieces
- Fresh thyme or parsley to garnish
Glaze:
- 2 tsp chicken stock concentrate
- 4 tbsp red fruit jam (strawberry, plum, or fig)
- 2 tbsp olive oil
- ½ cup boiling water
How to Make
Arrange lamb chops and fig halves on a tray, season, and coat with a quick jam glaze. Grill until caramelised, add feta, and finish under the grill for creamy, salty notes. Garnish with fresh herbs just before serving.
Serving Suggestion
Pair with a crisp green salad and crusty bread to soak up every bit of those juices.
4. Frenched Lamb Rack with Salsa Verde and Potatoes au Gratin
When you want to serve a showstopper, this Frenched rack of lamb delivers. Roasted to perfection, it pairs with herbaceous salsa verde and creamy potatoes au gratin, a match that celebrates both tradition and freshness.
Lamb Rack:
- 1 800g Amelia Park Frenched lamb rack
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper
Salsa Verde:
- 1 cup basil leaves
- 1 cup parsley leaves
- ½ cup mint leaves
- 1 garlic clove
- ½ tbsp capers
- 1 tsp Dijon mustard
- ½ tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- ¼ tsp salt
Potatoes au Gratin:
- 1½ cups cream
- 2 garlic cloves, minced
- 2 tbsp butter, melted
- 1kg potatoes, thinly sliced
- 1 tsp salt
- 1 tsp pepper
- 2 cups grated Gruyere or aged cheddar
- 2 tsp fresh thyme
How to Make
Sear the lamb rack in oil and butter, then roast to medium-rare and rest. Blend salsa verde ingredients into a vibrant sauce. Layer potatoes with cream, garlic, cheese, and thyme, then bake until golden and bubbling. Slice the lamb, drizzle with salsa verde, and serve with gratin.
Serving Suggestion
Portion lamb with salsa verde and gratin, and pour a glass of bold WA Cabernet to complete the meal.
Learn more: Perfect Pairings: How to Match the Best Wines with Lamb and Beef.
Why Lamb Shines in Winter Cooking
Lamb suits winter perfectly. It delivers protein, iron, and a rich flavour that keeps you satisfied and warm. When you slow-cook lamb, you bring out its tenderness. Roasted racks and chops create pure eating pleasure. Pair lamb with potatoes, figs, carrots, or pumpkin for a bold, seasonal flavour.
Amelia Park lamb delivers tenderness and flavour you can trust. Our family farmers raise lambs on lush West Australian pastures and care for them gently. We focus on quality at every step, creating unbeatable texture and taste in every cut.
You can find Amelia Park’s range of lamb cuts at butchers, IGAs, and specialty grocers, or enquire online to find your nearest stockist.
Share the Comfort of Winter
A winter meal brings people together, fills the home with warmth, and celebrates the best the season can offer. With premium lamb and a few clever winter dinner ideas, you transform every cold night into an opportunity for connection, comfort, and cosy hospitality.
Ready for more inspiration? Visit the Amelia Park lamb recipe hub for a treasure trove of ideas. Try one of these lamb recipes tonight, and tag us on Instagram to share your creation. Let’s make this winter season delicious and unforgettable with Amelia Park.