Barbecued citrus lamb kebabs
Recipe by:
Marcus Hender
Succulent, juicy lamb cooked slowly over charcoals. You can also add peppers and onions to the kebabs.
Braised Lamb, Green Beans and Tomatoes
Recipe by:
SCARYLIZ
This is a delicious recipe that I grew up on - a traditional Greek way to prepare lamb. Lamb and onion are browned in olive oil, then cooked with fresh green beans in a tomato sauce, lightly seasoned with salt and pepper. I've added my own touch with some fresh mint.
Breaded Lamb Loin Chops
Recipe by:
Leslie W Dobson
These are simple but very tasty, and make for an easy weeknight meal.
Easy Roast Leg of Lamb
Recipe by:
BOER_S
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.
Fårikål
Recipe by:
KATHYANN9
This is a popular meat dish from southern Norway. Lamb and cabbage are layered and stewed with peppercorns. Serve with boiled potatoes sprinkled with parsley.
Dijon Encrusted Rack of Lamb
Recipe by:
JENNINE1980
A rack of lamb is seared, and covered with a mix of breadcrumbs, Dijon mustard, garlic and rosemary before roasting. Try the same technique with beef or pork.
Lamb burgers with fruity relish
Recipe by:
Azmina Govindji
The advantage of making your own burgers is that you know exactly what's in them – and they can look and taste better too! An orange and raspberry relish adds a lovely fresh flavour to these juicy lamb burgers as well as lots of vitamins. Serve with a green or mixed salad.
Hot harissa lamb in pitta pouches
Recipe by:
Norma MacMillan
Warm pitta bread stuffed with spicy lamb and crisp salad makes a quick and tasty light lunch. In this North African-style recipe, lean lamb is stir-fried with garlic, ginger, harissa and mint for an exciting authentic flavour.
Creamy lamb's liver stroganoff
Recipe by:
Norma MacMillan
The rich flavour of liver in a cream and wine sauce goes perfectly with earthy mushrooms – here shiitake, button and brown cap are used. Serve with rice or noodles and a green salad.
Oriental lamb and plum wraps
Recipe by:
Norma MacMillan
Packed with crisp raw vegetables and juicy fruit slices, these wraps make a refreshing alternative to rich Peking duck in a Chinese meal. They are ideal for entertaining because the lamb is equally good hot or at room temperature. Serve as a main dish, or as a starter for 8, with a bowl of thinly sliced cucumber.
Lamb tabbouleh with fresh herbs
Recipe by:
Norma MacMillan
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.
Healthy Shepherd's pie
Recipe by:
Norma MacMillan
In this version of a long-time family favourite, the minced lamb filling contains lots of vegetables and red lentils, giving a rich flavour and texture. A generous serving of peas will make the meal even more nutritious.
Irish stew
Recipe by:
Norma MacMillan
Traditional recipes for Irish stew use a tough, fatty cut of lamb and only potatoes, onions and herbs. This up-to-date version with lamb leg steaks is leaner, and more colourful with the addition of carrots, but still retains its comforting, homely flavour. An unusual but delicious accompaniment is grilled Little Gem lettuce hearts.
Mediterranean stuffed vegetables
Recipe by:
Norma MacMillan
An array of colourful stuffed vegetables makes an appetising main dish, ideal for an informal help-yourself meal. Serve with lots of French bread and a mixed leaf salad.
Steak and kidney pies
Recipe by:
Norma MacMillan
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.
Lamb kebabs with fig rice
Recipe by:
Norma MacMillan
Marinating is the key to success for these tender, juicy and sweet-tasting kebabs. Just half an hour will add delicious flavours to the lamb, although overnight is better if you have time. Serve with a leafy mixed salad, and a bowl of plain low-fat yogurt mixed with grated cucumber and chopped fresh mint and flat-leaf parsley.
Lamb, butternut and barley stew
Recipe by:
Norma MacMillan
Like Irish stew and Lancashire hotpot, this hearty dish is made with good-quality lamb, plus lots of vegetables, pearl barley, and bay leaves and thyme for flavouring. It is simple to make, and comes out of the oven smelling and tasting absolutely wonderful. Serve with purple sprouting broccoli or curly kale and baked potatoes.
Indian lamb with spiced lentils
Recipe by:
Norma MacMillan
Freshly ground spices make this dhansak-style curry fabulously fragrant, while green lentils give texture and substance. Serve with chapattis and yogurt, and saffron rice sprinkled with chopped, toasted cashews.
Lamb with peppers and macaroni
Recipe by:
Norma MacMillan
This Italian-style casserole is ideal for a special family dinner – it can be put in the oven well in advance, leaving time to do other things. Don't worry if you get delayed, as the lamb improves with longer cooking. Or it can be left to stand and reheated, with the macaroni added at the last minute. Serve with ciabatta.