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.
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.
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.
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 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.
Leg of lamb can be slow roasted but this is the recipe for a leg of lamb on the bone cooked medium. Roasting time: 15 minutes per pound on top of initial 10 at high temperature.
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 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.
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