Make the most of the spring lamb season with these delicious recipes from our food editor, Susan Jung. Click on the name to open each recipe.
Spring lamb is so sweet and tender it needs just salt, pepper and a few other seasonings.
I cook a lot of lamb because it's a meat that lends itself to a wide variety of preparations and seasonings. It has a fairly strong flavour on its own and a good amount of fat, so it doesn't dry out as quickly as leaner meats.
Minced lamb burgers take only a few minutes to cook ... If you prefer, shape the meat mixture into small meatballs and pan-fry them before stuffing them into toasted pita bread.
The word "stew" brings to mind slow-cooked, heavy, wintery dishes that keep you full when it's cold outside. But it doesn't have to be that way - stews can be light yet flavourful and don't need to simmer on the stove for hours.
The eggplant is one of my favourite vegetables (although, botanically, it's a fruit). I love the way it absorbs the flavour of whatever it's cooked with. What's not good is its ability to really soak up oil.
For scores more recipes from Susan Jung, see http://www.scmp.com/topics/recipes