Recipe collections

Greek lamb, spinach and feta filo pastry pie, using leftover roast lamb, is better than the original roast.

Quick grilled lamb neck fillet marinated overnight in rosemary, mint and honey. Buy it cheap, cook it quick - beats the pricey lamb chops or steaks.

Roasted rolled breast of lamb stuffed with raisins and served with roast grapes. Lamb breast is one of those cheaper cuts of what is an expensive kind of meat, with huge potential.

Lamb cutlets in herby Parmesan crust. The cutlets are dipped in just egg white, not whole egg wash, so that it’s light and only there to keep the crust in place. The herbs and additions to the crumb are free choice but Parmesan is a must.

Homemade lamb doner kebab from Tom Kerridge is made in the oven, served in a tortilla wrap and devoured in seconds. Who said you can’t make street food at home?

Greek style lamb koftas served with a simple harissa dip. Lamb koftas are perfect for a barbecue and just as tasty griddled, with this easy recipe for koftas and harissa sauce.

Lamb neck fillet stuffed with spicy nduja sausage, grilled with fresh rosemary sprigs. New season lamb neck is best for grilling, and nduja flavours it beautifully with spicy heat.

Moroccan lamb pastillas are shaped like cigars with leftover lamb wrapped in filo pastry. Inspired by Jamie Oliver's recipe, these lamb pastillas are served with a yoghurt harissa dip.

Rack of lamb roasted medium rare with slices of grilled pineapple, a perfect combination of sweet and spicy. Also, pineapple facilitates digestion of meat protein.

Lamb rack with Parmesan crust flavoured with rosemary and lemon zest, roasted to medium rare or medium, deliciously juicy and tender. Low temperature roasting works brilliantly in this recipe.

Roast lamb shank with anchovy and caper butter, meltingly tender, served on a bed of stir fried cabbage with bacon and tomato - the best side dish for lamb.

Discover the ultimate lamb shawarma recipe, featuring lamb leg marinated in 11 Lebanese spices. This authentic Middle Eastern recipe by Ottolenghi is perfect for a special occasion or a weekend feast.

Baked yellow courgettes stuffed with minced lamb and tomatoes, topped with grated cheese. Large yellow courgettes are perfect for baking, and much easier to fill with stuffing than the green ones.

Classic Greek moussaka with potato slices and minced lamb and beef meat sauce. I love moussaka – my weakness for minced meat reveals itself in all kinds of dishes, moussaka (non-veggie) included.

Lamb loin, or cannon of lamb, wrapped in prosciutto with rosemary and thyme, roasted in low temperature oven. The finest dining easily made!

Roast leg of lamb on the bone, cooked medium, pinkish in the middle and with a crispy skin, is the perfect Easter Sunday lunch. Half a leg for four, whole leg for a crowd, just adjust the cooking time per pound of weight.

Slow cooked lamb neck fillet, oven braised with onions, peppers, pear and raisins. Lamb with Middle Eastern style flavours in a one-pot dish.

Slow roasted lamb shoulder on the bone with anchovies and truffle oil cooked in low oven for four hours. That’s going to be crispy skin and pull-away meat.

Spring lamb chump chops seared in a hot pan and topped with a pillow of herby crumbs. Light, fresh and delicate in flavour herb crusted lamb chops, the best with new season lamb.