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, finely chopped anchovies

2-3 tbsp, fresh sage leaves

2, finely chopped garlic cloves

1 and 1/2 cups, shredded, cooked Quality Mark lamb

1 loaf, sliced ciabatta bread

100g, finely crumbled blue vein cheese

1/2 cup, sliced sun-dried tomatoes

1/4 cup, chopped parsley

1, minced garlic clove

3-4 tbsp olive oil

1 tbsp balsamic vinegar

750g Quality Mark lamb steaks

250g, halved button mushrooms

1/2 cup red wine

2 tbsp olive oil

1 tsp red wine vinegar

1 sprig fresh rosemary

1, minced garlic clove

1, peeled and finely sliced shallot

1/2 tsp black pepper

basil leaves