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 with harissa dip. So get yourself a pound of mince lamb or even better, put it through an old fashioned porkit machine yourself.
Lamb and feta pastillas with harissa dip. Great way to use leftover roast. Chicken, beef or pork can be happily eaten cold the following day, lamb – not as much, especially fattier cuts like shoulder. So unless you’re hardcore and want to mince them, season and stuff into dumplings or ravioli, this is the way to go.
A rack of lamb, roasted with a herb and parmesan crust. I believe in simple seasoning of this arguably best cut of lamb, but the coating of mainly herbs and parmesan - without too much breadcrumbs - really works.
Lamb shank basted with caper and anchovy butter, served with stir fried cabbage. I had a shank languishing in the freezer for a while, won at a meat auction held in a restaurant a while back, so waste not – want not, I cooked it.
Roast leg of lamb flavoured with garlic, rosemary and anchovies. The roast lamb leg is gorgeous, you might want to ask your butcher to butterfly it and remove the bone (it might mean the same thing, I’m not that clued up on butchery lingo).
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 roast lamb shoulder 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 smothered with a pillow of herby crumbs. Light, fresh and delicate in flavour just like the baby lamb.
Baked courgettes with minced lamb and tomato filling, topped with grated cheese. It is the universal truth that courgette is an exceedingly bland vegetable.