5-8 + Lamb recipes (48)

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Authentic Scotch Broth

Recipe by: alwayshungry

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An authentic Scotch broth recipe using the authentic lamb, rather than beef which you often see today. You can use beef if you prefer, though I adore the lamb.

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.

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Barbecued citrus lamb kebabs

Recipe by: Marcus Hender

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Succulent, juicy lamb cooked slowly over charcoals. You can also add peppers and onions to the kebabs.

BBQ leg of lamb

Recipe by: DWD1249

Reviews(1)

Cooked on a barbecue, this lamb gives you one and a half to two hours to enjoy your favourite drink while basting.

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.

Breaded Lamb Loin Chops

Recipe by: Leslie W Dobson

Reviews(1)

These are simple but very tasty, and make for an easy weeknight meal.

Chamchela's Old Irish Pot Stew

Recipe by: screencraft

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In the galley, one-pot meals are simple and safe - especially when made in a pressure cooker. This is a brilliant solution when you've dropped anchor and are surrounded by friendly boaties just waiting for a newcomer to go visit ... and the aroma from your galley will have them rowing across in no time! Be diligent about shaking the pot, as below, to prevent sticking. Ingredients aren't always easy to come by in out-of-the-way sailing spots, so do this with whatever meat you can!

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Chana dal and lamb curry

Recipe by: manju

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A filling and tasty lamb curry that features the addition of channa dal. Find chana dal in Indian shops or larger supermarkets. Chickpeas or yellow split peas make a good substitute.

Feta and Olive Meatballs

Recipe by: Andrea

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These baked lamb meatballs are flavoured with feta and green olives.

Forfar Bridies

Recipe by: Diane

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Traditional Scottish pasties filled with seasoned lamb.

Honey, Rosemary and Lemon Roast Lamb

Recipe by: jmass

Reviews(2)

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for lots of requests for seconds!

Hotpot with golden parsnips

Recipe by: Norma MacMillan

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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.

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.

Italian lamb stew

Recipe by: Juanita/Jane

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This lamb stew is a lighter version of more traditional recipes, but still provides the comfort of those heartier stews. It is a great way to make use of extra vegetables from your garden. Serve with crusty bread.

Lamb and aubergine bake

Recipe by: Maggie Pannell

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This Greek-inspired dish stays true to a hallmark of Greece's cuisine – it's simple but wonderfully flavoured. The ingredients are similar to moussaka but with some pasta included.

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 sausage pasta bake

Recipe by: Miss Sharon

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A delicious pasta bake with minced lamb and Italian sausage.

Lamb and Vegetable Dolmades

Recipe by: Norma MacMillan

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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.