Showing recipes categorised by Lamb, to filter please use the search field below.

Description Season Course Ingredients
Dukkah lamb cutlets with quinoa salad Summer Main course

For the quinoa salad

             200g/7oz quinoa, cooked according to the packet instructions

             handful fresh parsley, chopped

             1 tbsp chopped fresh mint

             1 red pepper, finely diced

             1 cucumber, finely diced

             1 red onion, finely diced

             100ml/3½fl oz extra virgin olive oil

             1 lemon, juice only

             salt and freshly ground black pepper

For the dukkah

             ½ tsp cloves

             1 tsp fennel seeds

             1 tsp coriander seeds

             1 tsp cumin seeds

             1 tsp paprika

             pinch turmeric

             ½ tsp chilli flakes

             50g/2oz hazelnuts, chopped

             30g/1oz pistachios, chopped

             1 tbsp sesame seeds

             4 tbsp honey

             1 orange, juice only

             salt and freshly ground black pepper

             4 tbsp olive oil

             12 lamb cutlets

Greek Lamb with orzo Summer Main course

1 tbsp vegetable oil

1kg/2lb 4oz lamb shoulder, cut into large chunks

1 onion, sliced

2 garlic cloves, sliced

2 bay leaves

4 anchovy fillets

1 x 400g/14 oz can chopped tomatoes

1 tbsp ground cinnamon

500ml/17fl oz chicken stock

200g/7oz orzo pasta

1 tbsp sherry vinegar

1 tbsp chopped fresh parsley

1 tbsp chopped fresh mint

1 tbsp chopped fresh rosemary

To serve

Greek-style yoghurt



Hearty lamb and barley soup Autumn Light meals & snacks

1  tsp olive oil

  • 200g lamb neck fillet, trimmed of fat and cut into small pieces
  • ½ large onion , finely chopped
  • 50g pearl barley
  • 600g mixed root vegetables (we used potato, parsnip and swede, cubed)
  • 2 tsp Worcestershire sauce
  • 1¾ pint s 1 litre lamb or beef stock
  • 1 thyme sprig
  • 100g green beans (frozen are fine), finely chopped
Lamb and barley hot pot Winter Main course

6 lamb shanks


2 tbsp olive oil


2 onions, peeled, roughly chopped


3 carrots, peeled, roughly chopped


½ swede or turnip, peeled and cut into small chunks


4 cloves garlic, peeled, roughly chopped


2 tbsp finely chopped fresh rosemary


2 bay leaves


2 sprigs fresh thyme, finely chopped


2 tbsp tomato purée


250g/9oz pearl barley


1½ litres/3 pints chicken stock


2-3 tbsp mint jelly


3 tbsp roughly chopped fresh flatleaf parsley



Lamb and bulgar wheat stuffed aubergines. Spring Light meals & snacks

For the lamb and bulgar wheat stuffing

2 tbsp olive oil

1 onion, peeled, finely chopped

1 garlic clove, peeled, crushed

450g/1lb minced lamb

50g/2oz raisins

1 tsp ground cinnamon

pinch ground cloves

1 tbsp chopped fresh mint

200g/7oz bulgar wheat, cooked according to packet instructions

6 tomatoes, chopped

For the aubergines

2-3 large aubergines

100ml/3½fl oz olive oil

To serve

Greek-style yoghurt

fresh mint leaves

pomegranate seeds

Mediterranean style lamb chops Winter Main course

2 tbsp, fresh mint

2 tbsp, fresh rosemary

3 garlic cloves

2 tbsp olive oil

5 lean lamb chops or cutlets

1 aubergine, sliced

4 courgettes, sliced

2 red peppers, cut into large chunks

2 yellow peppers, cut into large chunks

85g/3oz feta cheese, crumbled

250g/9oz cherry tomatoes

To serve

Mixed leaf salad

Roasted rump of lamb with Mediterranean vegetables, goats' cheese and olives Autumn Main course

For the vegetables

1 large aubergine

1 bulb garlic

olive oil, for drizzling

12 baby plum tomatoes, on the vine

1 red pepper, seeds removed, finely chopped

1 yellow pepper, seeds removed, finely chopped

1 lemon, finely grated zest

½-1 tsp mild curry powder

salt and freshly ground black pepper

1 fennel bulb, fronds trimmed

2 courgettes, trimmed

4 large plum tomatoes

For the olive tapenade

200g/7oz Kalamata olives, pits removed

1 tbsp capers

1 anchovy fillet

1 small bunch fresh basil leaves

2-4 tbsp extra virgin olive oil

For the lamb

4 x 225g/8oz lamb rump steaks

salt and freshly ground black pepper

2-3 tbsp olive oil

2 shallots, chopped

1 sprig fresh thyme

250ml/9fl oz dry white wine

250ml/9fl oz vermouth

600ml/1 pint lamb stock

For the anchovy tempura

50g/2oz self-raising flour

½ tsp baking powder

40-50ml/2fl oz ice-cold sparkling water

4 large whole fresh anchovies

1 tbsp plain flour

vegetable oil, for deep frying

For the goats’ cheese

225g/8oz goats' cheese

2-3 tbsp olive oil

For the garnish

25g/1oz white breadcrumbs

50g/ 2oz gruyère, grated

micro basil leaves

Slow cooked family stew with polenta Winter Main course

 For the stew

100ml/3½fl oz olive oil

4 celery stalks, very finely diced

1 large onion, finely chopped

2 large carrots, very finely diced

3 garlic cloves, finely chopped

2.25kg/5lb mixed meat such as pork, lamb, rabbit or wild boar, chopped into small pieces

200ml/7fl oz red wine

1 tbsp juniper berries

1 tsp whole black peppercorns

4 sage leaves

1 tbsp rosemary needle

2 bay leaves

1.5kg/3lb 5oz chopped tomatoes, or chunky passata

1 tsp freshly grated nutmeg

2 tbsp tomato purée

salt and freshly ground black pepper

For the polenta

4 tsp salt

600g/1lb 5oz quick-cook polenta

250g/9oz fontina cheese (or taleggio), freshly grated

100g/3½oz parmesan, freshly grated


Spicy rack of lamb with aubergine salad Autumn Main Course

For the lamb

1 tbsp coriander seeds

1 tbsp cumin seeds

2 tsp black peppercorns

2 tbsp harissa (chilli paste)

2x4-6 bone best ends of lamb, each rack about 225-300g/8-10oz

For the roasted aubergine salad

100g/4oz medium bulgar wheat

1 lemon, juice only

3 tbsp extra virgin olive oil

4 tbsp light olive oil

1 large aubergine, cut into small dice

To serve

4 ripe vine tomatoes, seeded and finely chopped

3 tbsp each chopped fresh coriander, flatleaf parsley and mint

Description Season Course Ingredients