Lamb + Egg free recipes (38)

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Aromatic spiced lamb cutlets

Recipe by: Norma MacMillan

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The ingredients in this delicious Middle Eastern main dish offer a good range of nutrients, including lots of vitamins and minerals. In addition, the dish is very quick and easy to make.

Beef, veal or lamb stock

Recipe by: Maggie Pannell

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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.

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Braised Lamb, Green Beans and Tomatoes

Recipe by: SCARYLIZ

Reviews(5)

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.

Chilli con carne shepherd's pie

Recipe by: Maggie Pannell

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Spicy lamb chilli with beans makes a great base for this warming version of shepherd's pie. The crisp, garlicky potato crust tops it off fabulously.

Creamy lamb's liver stroganoff

Recipe by: Norma MacMillan

Reviews(1)

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.

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Dijon Encrusted Rack of Lamb

Recipe by: JENNINE1980

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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.

Fragrant lamb with spinach

Recipe by: Norma MacMillan

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This enticing curry is warmly spiced rather than fiery hot with chillies. Serve it with basmati rice, chapattis and a fresh tomato and cucumber chutney for a healthy Indian-style meal.

Fruity one-pot lamb

Recipe by: Maggie Pannell

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Cooked gently with rice, vegetables, dried fruits and warming spices, this hearty casserole is an excellent way to serve juicy middle neck of lamb.

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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.

Indian lamb with spiced lentils

Recipe by: Norma MacMillan

Reviews(1)

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.

Irish stew

Recipe by: Norma MacMillan

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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

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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.

Keema curry

Recipe by: Maggie Pannell

Reviews(1)

Minced meat is excellent value, very versatile and universally popular. It is used here in a quick Indian-style curry. serve with warm naan or chapattis and thick, creamy yoghurt.

Lamb and aubergine dhansak

Recipe by: Maggie Pannell

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A spicy, low-fat and very satisfying curry that combines lots of vegetables with lean, tender lamb chunks and lentils. Serve with wholemeal chappatis.

Lamb and barley soup

Recipe by: Norma MacMillan

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Full of tender lamb cubes, deliciously nutty pearl barley and chunky vegetables, this substantial soup is really a meal in a bowl. Savoury herb-scented scones are served alongside.

Lamb and brown rice salad

Recipe by: Norma MacMillan

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Brown rice makes an excellent base for this highly nutritious salad of quickly grilled lamb steak, sprouted mung beans, tomatoes and black olives in a vinaigrette dressing.

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.

Lamb and fig stew with star anise

Recipe by: Norma MacMillan

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Meat and fruit is a classic combination in many cuisines, all over the world. This slowly cooked stew of tender lamb and sweet dried figs, flavoured with warm spices, is a superb partnership of meat and fruit, ideal for a special occasion. The stew is served with golden-yellow saffron rice for a delightful colour contrast.

Lamb kebabs with fig rice

Recipe by: Norma MacMillan

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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 with courgettes and ginger

Recipe by: Maggie Pannell

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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.

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