Lamb + Vegetable recipes (16)

Sort by:

View: List | Gallery

Balsamic lamb cutlets with Sweet Piquanté Peppers

Recipe by: Peppadew

Reviews(3)

Succulent lamb roasted to perfection with a savoury combination of garlic, rosemary, Peppadew™ Sweet Piquanté Peppers and balsamic vinegar.

Beef, veal or lamb stock

Recipe by: Maggie Pannell

Be the first to review it!

You can use fresh, raw, or cooked bones to make a meat stock, plus any lean meat scraps. Trim any fat or fatty skin from meat or bones before using for the stock.

ADVERTISE WITH US

Bulghur wheat salad with lamb

Recipe by: Azmina Govindji

Be the first to review it!

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.

Herbed lamb cobbler

Recipe by: Norma MacMillan

Reviews(1)

A hearty hotpot of lean lamb chunks, leeks, carrots, tomatoes and broccoli with a herbed scone topping is sure to satisfy a hungry family. To complete the meal, serve with lightly steamed green beans or another seasonal green vegetable, to boost the vitamin content of the meal.

Indian lamb or beef keema

Recipe by: Jan Cutler

Reviews(3)

Mince is an all-time useful standby – quick to cook and adaptable. This keema is a fast, spicy way to pep it up for a quick midweek meal.

ADVERTISE WITH US

Irish stew

Recipe by: Norma MacMillan

Be the first to review it!

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.

Irish Stew with parsnips

Recipe by: Ita

Be the first to review it!

Chunky pieces of parsnip add sweetness and fresh rosemary adds a distinct flavour and aroma to this traditional stew. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. This is fantastic on a cold, blustery day or served with a pint or two of the black stuff on St Patrick's Day.

Lamb and Butternut Squash Stew

Recipe by: DOWNSEY

Reviews(1)

Lamb is layered in with butternut squash, herbs and veggies to make a hearty winter stew.

ADVERTISE WITH US

Lamb with courgettes and ginger

Recipe by: Maggie Pannell

Be the first to review it!

The addition of chunky potato sticks and a generous amount of green vegetables turns a lean lamb stir-fry into a simple but delicious meal, served straight from the wok.

Lamb, butternut and barley stew

Recipe by: Norma MacMillan

Reviews(1)

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.

Meat stock

Recipe by: Norma MacMillan

Be the first to review it!

A home-made stock beats cubes, powders and pastes from the flavour point of view and it is also salt-free, which many of the chilled stocks sold in supermarkets are not. When you use the stock in a recipe you can add salt to taste, depending on the other ingredients.

Mediterranean stuffed vegetables

Recipe by: Norma MacMillan

Be the first to review it!

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.

Ria's Welsh Cawl

Recipe by: riallews

Be the first to review it!

"Cystal yfed o'r cawl â bwyta's cig" - It is as good to drink the broth as to eat the meat -- Cattwg the Wise. Cawl (Pronounced 'cowl') is just like any other old farmhouse soup or stew. We pick up whatever is in season, chuck it in a pot and boil it for a day, then guzzle it up the next day and moan about how much our belly aches afterwards.

Roasted Mediterranean lamb and potatoes

Recipe by: Brenda Houghton

Be the first to review it!

This one-dish meal is an easy Greek-style roast bursting with the fresh flavours of lemon and herbs.

Spicy lamb tagine with couscous

Recipe by: Brenda Houghton

Reviews(1)

Capture the atmosphere of Morocco with this filling stew of lamb, fruit and vegetables, served with fluffy couscous.

Stir fried lamb with black bean sauce

Recipe by: Brenda Houghton

Reviews(1)

Black beans impart an intense flavour to this dish, inspired by a classic Chinese recipe. Try serving with green string beans, plain rice or Chinese noodles.