ingredients

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Lamb aubergine and olive stew with couscous

Gently spiced with cumin and coriander, this lamb and aubergine stew is rich and comforting, but still light enough for a summer supper.

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Atul Kochhar s lamb pepper fry

This special Keralan dish is flavoured with curry leaves, cloves and plenty of black pepper. “From Kerala, this curry – a very common recipe among the Christians of the region, where it would most likely be made with mutton or goat – has very little gravy,” says Atul Kochhar. “In my catering college, I had lots of classmates from Kerala and they were all experts at cooking curries like this. I was fortunate to learn first-hand from the masters. I owe so much to George; he was an absolutely amazing chef and this was his favourite curry as well… All you need is some bread to serve with this.”

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Lamb chop platter with cheesy potato skins

“This is a great feasting dish for sharing with friends: a big pile of rosemary lamb chops, garlicky cheesy potato skins and some seasonal asparagus on the side,” says food writer Elainea Emmott.

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Lamb chops with chermoula and giant couscous

Treat yourself to a springtime lamb chop dinner. This giant couscous salad is packed with sun-dried tomatoes and olives, topped with charred tenderstem broccoli and tender chops and finished with herby chermoula sauce.

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Lamb and buckwheat stuffed cabbage

Debora Robertson’s lamb and buckwheat stuffed cabbage recipe is inspired by some of the cabbage-y winter delights she ate while living in Moscow.

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Lamb ragù

Slow-cooked lamb shoulder makes the perfect base for a rich and meaty sauce for pasta. It can be made a couple of days ahead, letting the flavours meld. The boned shoulder is cooked as a whole piece, then shredded into the rich sauce.

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Herby tamarind lamb with baked jollof rice

This tamarind and herb-stuffed lamb leg with baked jollof rice recipe is a celebratory Senegalese-inspired one-pot by award-winning author and chef Lerato Umah-Shaylor – see Know-how for more about the background of the dish. Use a metal roasting tray if possible – ceramic and glass ones may mean the rice needs longer to cook.

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Maunika Gowardhan lamb fry Kolhapuri kaala lamb sukka

Maunika Gowardhan shares her recipe for lamb fry, a classic dry curry in Kolhapuri cooking. Serve it as part of a sumptuous Diwali spread.

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Sticky jerk lamb skewers with garlic sauce

These sticky jerk lamb skewers make a delicious barbecue dish when you’re bored of burgers. Serve with generous helpings of the garlic sauce.

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Merguez smash burger with harissa sauce

Lamb mince is flavoured with the same spices found in north African merguez sausages for a fiery take on a classic smash burger. The burger sauce is amped up with a double chilli kick of harissa paste and a pickled guindilla chilli.

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Lamb meatball traybake

Step away from your boring dinner routine and make this lamb meatball traybake immediately! The fresh salsa makes the most of in-season tomatoes and mint to instantly elevate this hands-off traybake dinner.

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Za’atar lamb chopped salad

This fattoush-inspired salad has a perfect balance of textures and flavours. Crunchy pittas, crisp lettuce and cucumber, juicy tomatoes and tender lamb spiked with citrusy sumac and herby za’atar.

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Lamb mince stuffed peppers with yogurt and sumac

Merguez is a type of north African sausage made with spiced lamb or beef. They’re available from some butchers but can be hard to come by in the UK, so we’ve concocted our own cheat’s version using lamb mince and spices that’s perfect stuffed inside peppers for a quick midweek dinner.

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Lamb moussaka ciabatta

This mega lamb sandwich nods to the Greek dish moussaka. With a rich tomato and garlic sauce, layers of roasted aubergine and spiced lamb, cooling minty yogurt and crunchy potato sticks, this is a project sandwich – but well worth the effort!

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Paccheri pasta with lamb ragù

This lamb ragù develops its rich flavours during a long, slow simmer. Patience will be seriously rewarded, however, as the fall-apart lamb melds into the deeply savoury sauce. Breadcrumbs on top add a delightful textural contrast in this pasta recipe from Bancone‘s executive chef, Ben Waugh.

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Pressure cooker spiced shepherds pie

Make spicy shepherd’s pie with a pressure cooker using this easy recipe. A flavoursome spiced lamb filling plus fluffy mash equals comfort food heaven.

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Spiced lamb and barberry kababs

Get ready for the juiciest, most flavourful lamb kababs you’ve ever tasted. Sabrina Ghayour shares her recipe for spiced lamb kababs with barberries. Serve with a herby pomegranate salad and flatbreads to soak up the delicious juices.

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Lamb cutlets with vermouth-braised shallots lentils and gremolata

A sophisticated bistro-style dish ready in 30 mins? Yes please. The herbaceous notes of vermouth lighten a lentil broth, adding rustic charm to delicate lamb cutlets.

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Lamb, aubergine and olive stew

Georgina Hayden’s aromatic lamb stew with aubergines and olives is perfect to make ahead and freeze for busy nights. Serve with rice, couscous or flatbreads and add houmous and dips for a full-on feast.

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Harissa lamb kofte bites

Ed Smith’s freeze-ahead kofte bites are perfect for Christmas parties and festive nibbles.. Serve the harissa lamb kofte with the cooling yogurt dip.