From kebabs to patties and cutlets, lamb is our meat of choice for the whole of August.

Spring lamb is always a tender and tasty delight and these recipes showcase lamb at its finest

Take your taste-buds to Mexico with these cheesy lamb and bean nachos and zesty salsa fresca - easy to make and insanely delicious!

LAMB AND BEAN NACHOS WITH SALSA FRESCA

Prep time 10 mins Cooking time 30 mins Serves 4

INGREDIENTS

1 tbsp olive oil

500g minced (ground) lamb

1 clove garlic, crushed

1 tsp ground cumin

400g canned crushed tomatoes

425g canned mexe beans, drained

4 tbsp water

240g plain toasted corn chips

125g) coarsely grated cheddar

500g avocados, mashed

½ cup (120g) sour cream

SALSA FRESCA

360g large roma tomatoes, finely chopped 100g small red onion, finely chopped

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic, crushed

2 tbsp finely chopped fresh coriander leaves

METHOD

Preheat oven to 180°C. Heat oil in a large frying pan over high heat; cook lamb, garlic and spices, stirring, for 5 mins or until browned. Add tomatoes, beans and water; bring to the boil. Reduce heat to medium-low; simmer, uncovered, for 10 mins or until lamb mixture thickens, stirring occasionally.

Just before serving, spread corn chips over a large heatproof plate; top with lamb mixture, sprinkle with cheese. Bake nachos, uncovered, for 15 mins or until heated through.

To make salsa fresca, combine ingredients in a medium bowl.

Combine avocado with half the salsa in a medium bowl; drop spoonfuls of the avocado mixture and sour cream over nachos.

Top with remaining salsa.