Delicious lamb recipes for lamb chops, leg of lamb and lamb shanks. Also find recipes for a traditional hot pot, Shepherd's pie, moussaka, lamb burgers, lamb stew and lamb curry.
A twist on the normal spaghetti bolognese! Although this takes a little longer than just browning mince, the dish is automatically transformed into something more special and exciting, so it is definitely worth it. I made half the meatballs with lamb mince and half the meatballs with beef mince (just what we had in the freezer) which made it even more interesting because there were two different flavours of meat.
Minced mutton is perfect for this spicy Indian curry dish but it will work with lamb or beef, too. Remove the cinnamon stick and cardamon pods before serving, or warm your guests! Serve with extra yogurt and freshly chopped coriander.
A good warm & hearty dish - just right for a cold & blustery weekend indoors with the family. Serve with garlic mashed potato, if desired. Hope you enjoy!
My version of Liverpool's finest stew! A great stew for the autumn and winter months.
This is a deceptively easy Indian-inspired recipe for barbecued lamb chops that have quite a kick!
Lovely lamb meatballs with a Feta Cheese middle - much lighter than beef and with a unique sweet and sour sauce.
This recipe hails from North India. My mum uses just the right amount of spices to suit all. They're great as a main, sandwich filler or for picnics. Leftovers can be frozen.
A wonderful way to serve lamb. Mint-seasoned lamb steaks are baked with red wine, then served with a cucumber and yoghurt sauce. Enjoy with pitta bread and salad.
This is an easy leg of lamb recipe that has been in my family for years. You also get a rich tomato-rosemary gravy. Roast until the internal temperature of the meat is at least 70 C.
Packed with beans, vegetables and flavoursome lamb - this is sure to be a mid-week hit for the whole family.
For this tasty dish, tender lamb fillet is quickly cooked under the grill, then cut up and mixed into a salad of bulghur wheat, red pepper, green olives and fresh mint. No oil is used to dress the salad, just fresh lemon and orange juices, so the fat content is kept healthily low.
The variety of spices and fresh and dried fruit bring delicious flavour to these minced lamb burgers, called kofta. A beaten egg and Granary breadcrumbs bind the mixture together – the whole grains in the bread add a nutty, earthy quality, as well as fibre and B vitamins.
In this Middle Eastern-style salad, bulghur wheat and crisp colourful salad ingredients are tossed with a generous quantity of chopped fresh herbs and a light lemony dressing, then served with succulent pieces of lean lamb. It's the perfect dish for a relaxed meal. Serve with toasted wholemeal pitta triangles and plain yogurt.
Lamb and flageolet beans are often served together in French country cooking because they complement each other so well. In this recipe the flageolets are mixed with potatoes and green beans, and the dish is deliciously flavoured with lemon, garlic and rosemary. Serve in true French style, with a crusty baguette. The roasting time is based on the weight of the joint; 20 minutes per 450g (1 lb) for rare, 25 minutes per 450g for medium well or 30 minutes per 450g for well done.
A crisp filo pastry topping makes an attractive change from the more traditional lid of puff or shortcrust on these individual pies – and it's lighter and less fatty too. Serve with generous helpings of vegetables such as freshly cooked carrots and sugarsnap peas, plus more potatoes to boost the starchy carbohydrates.
Stuffed vine leaves are popular in Middle Eastern and Mediterranean countries and there are many traditional recipes. This one is inspired by a Greek filling of lamb and rice but with added vegetables.
Middle-Eastern influences bring beans, aubergines, apricots, garlic and warm spices to this lamb hotpot, but the topping is in traditional British style – a golden layer of parsnip slices.
Lebanese-style meatballs are great for a relaxed family supper. They're made with lean minced lamb, bulghur wheat, herbs and spices, then grilled and served in pitta bread pouches with crisp salad.
Just a few fresh ingredients, simply cooked, make a warmly satisfying meal. Aubergines and shallots, whose flavours intensify with roasting, make perfect partners for tender, succulent lamb. Serve with warm, crusty bread.
Roasting lamb shanks before slowly braising them removes much of the fat and gives a wonderful flavour, which perfectly complements the fragrant vegetable mix of lentils, tomatoes, courgettes and figs.