Lamb and peas are sure to please in this easy curry recipe. Here’s why this authentic keema muttar from Mehak Kansal of London’s Bindas Eatery should be a curry night regular…
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You just can’t beat the flavours of lamb leg roasted with garlic and rosemary. Our method rewards you with perfectly tender pink meat. Here’s why it’s so good…
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Spring lamb saddle is the perfect Easter main course to delight friends and family.
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This irresistible roast lamb shoulder with ginger and fresh turmeric by food writer Roopa Gulati hails from northeast India.
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These handheld lamb pies derive their name from the town of Dingle in County Kerry. “Think of them as a sort of meatier pasty – traditionally they would have been made using mutton or hogget and would have been crimped and twisted by hand,” say Russell Alford and Patrick Hanlon. “They’re as good eaten warm from the oven as they are cold as part of a picnic spread.”
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These lamb flatbreads are inspired by lahmacun (Turkish meat pizzas). The thin base is spread with a lamb mince and veg mixture, cooked until crisp, then topped with sumac-dusted onions. It’s normally a snack, but this has main event status thanks to a thicker, puffier dough that soaks up all that delicious fat from the richly spiced lamb.
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Slather juicy lamb chops with doenjang butter in this easy Korean recipe from Su Scott. “I love doenjang butter with pan-seared lamb cutlets, which I like to pair with a gremolata-inspired green spring onion sauce to liven things up,” says Su.
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Shepherd’s pie is one of the old-school British classics. This foolproof recipe lets the ingredients do the talking; the flavour of the lamb mince takes centre stage, while the potatoes bring buttery goodness and the peas add pops of sweetness.
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This spiced shepherd’s pie has all the comfort of the beloved lamb dish, but with a warming harissa and olive-spiked mince, plus creamy feta and tahini mash.
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Food writer Lara Luck’s curried lamb shanks make a wonderful alternative to a classic roast, especially when served with golden roasties and red cabbage.
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A leg of lamb is rubbed with an earthy spice blend before roasting – which really brings out the deep, savoury flavours of the meat – in this simple recipe. It’s a Sunday roast game-changer.
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For such a small Italian region, Molise is the birthplace of many famous pasta shapes – including fusilli – and lamb is the meat of choice locally. There are dozens of ragù recipes in Molise (some with tomato, some without), but this one keeps things simple and allows the lamb to take centre stage, with rosemary, sage and celery adding a lovely herbaceous base note. This dish is typical of Molise’s cuisine, and will amaze you with its intense flavours.
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You can’t beat the theatre of bringing a roasted shoulder of lamb to the table. Once you’ve whizzed the rubs, this jerk lamb recipe by radio presenter, DJ and restaurateur Sian Anderson is simplicity itself – all you need to do is let it slowly cook to perfection.
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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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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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“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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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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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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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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