Best Lamb Recipes

Traditional Roast Lamb Recipe

Why We Adore This Roast Lamb Recipe

This roast lamb recipe is a testament to the magic of basting, transforming a simple joint of meat into a succulent masterpiece. After a brief sear in a hot oven, we lower the temperature and begin the ritual of brushing the lamb with a fragrant blend of olive oil, garlic, and rosemary. This process not only keeps the meat beautifully moist but also infuses it with deep, aromatic flavours. Any leftovers? Tuck them into a sandwich with a generous spread of butter and a dollop of tangy tomato chutney—simply irresistible.

What You’ll Need for a Classic Roast Lamb

• Leg of Lamb: Keep a modest layer of fat on the lamb for flavour, but trim away any overly large pieces.
• Olive Oil: This adds a rich flavour while helping the lamb crisp up beautifully in the oven.
• Rosemary and Garlic: These classic flavours pair perfectly with lamb. We finely chop them into a paste, though some prefer to insert sprigs of rosemary and slivers of garlic directly into the meat, allowing the flavours to seep into every bite.
• Potatoes: Roast potatoes are the quintessential companion to lamb. We favour chat potatoes, which cook swiftly and have a delightful texture.
• Gravy: Forget the packet mix—making your own gravy is simple and rewarding. A splash of red wine lends a sophisticated depth to the sauce.

Ingredients (Serves 8)

• 2kg leg of lamb, trimmed of excess fat
• 1/4 cup olive oil
• 1 tbsp fresh rosemary leaves, finely chopped
• 2 garlic cloves, crushed
• 1.5kg chat potatoes
• Basic gravy (makes 2 to 2 1/2 cups)
• 2 cups beef-style stock
• 3/4 cup red wine
• 2 1/2 tbsp plain flour

Method

1. Preheat and Prepare: Preheat your oven to 200°C (180°C for fan-forced). Lightly grease a roasting pan and place the lamb inside. In a bowl, mix together the olive oil, rosemary, and garlic. Rub half of this mixture over the lamb, then season with salt and pepper. Roast for 15 minutes.
2. Roast and Baste: Reduce the oven temperature to 180°C (160°C for fan-forced). Continue roasting the lamb, basting with the remaining oil mixture every 20 minutes. Roast for an additional 1 hour and 15 minutes for a medium finish, or until cooked to your preference. Add the potatoes to the pan during the final 40 minutes, turning them halfway through.
3. Rest and Carve: Remove the lamb from the oven and loosely cover it with foil. Allow it to rest for 10 minutes before carving. Serve alongside the golden roast potatoes.
4. Make the Gravy: Transfer the meat and any vegetables to a plate to rest. In a jug, combine the stock and wine. Skim the fat from the roasting pan, leaving about 1 1/2 tablespoons of pan juices and fat. Place the pan over high heat, add the flour, and stir for 1 to 2 minutes until the mixture bubbles and turns golden. Gradually stir in the stock mixture, scraping the pan as you go. Cook for 8 to 10 minutes until the gravy thickens to your liking.

Enjoy this quintessentially British roast lamb, a dish sure to impress on any occasion.

Rosemary and Garlic Roast Lamb Recipe

Irresistibly Succulent Roast Lamb Recipe

Crafting a mouthwatering roast lamb doesn’t require a long list of ingredients—just a few simple yet powerful flavours. This recipe brings together garlic, lemon, and herbs to create a beautifully tender lamb roast that's sure to impress.

Ingredients (Serves 6)

• 2.5kg leg of lamb, brought to room temperature
• 2 garlic cloves, thinly sliced
• 1 lemon, zest finely grated and juiced
• 60ml (1/4 cup) extra virgin olive oil
• 1 tbsp dried oregano leaves
• 5 fresh rosemary sprigs, leaves removed

Method

1. Prepare the Lamb: Preheat your oven to 180°C. Using a sharp knife, make 15 small slits (about 1cm deep and 2cm long) across the top of the lamb. Insert a sliver of garlic into each slit, ensuring the garlic is well embedded into the meat.
2. Marinate: Place the lamb in a roasting pan. In a small jug, mix the lemon juice with 2 tablespoons of the olive oil. Pour this mixture over the lamb, ensuring it is evenly coated. Sprinkle the dried oregano over the top.
3. Herb Crust: In a bowl, combine the rosemary leaves with the finely grated lemon zest. Press this fragrant mixture onto the top of the lamb. Season generously with salt and pepper, then drizzle over the remaining olive oil.
4. Roast to Perfection: Roast the lamb in the preheated oven for 1 hour and 45 minutes, or until it reaches your preferred level of doneness. Once cooked, remove the lamb from the oven and cover it loosely with foil. Allow it to rest for 10 minutes before carving.

Serve this succulent roast lamb with your favourite sides, and enjoy the harmonious blend of garlic, lemon, and herbs that make this dish truly special.

Lamb Kofta Recipe

Lamb Kofta with Aromatic Spices

The secret to this lamb kofta lies in its vibrant blend of spices, creating a dish that's bursting with flavour and sure to impress.

Ingredients (Serves 13)

• 500g lamb mince
• 1 red onion, finely chopped
• 1/2 cup fresh flat-leaf parsley, firmly packed
• 3 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tbsp tomato paste
• 35g (1/2 cup) fresh breadcrumbs, made from day-old bread
• 1 egg, lightly whisked
• Salt and freshly ground black pepper
• 75g (1/2 cup) plain flour
• 2 tbsp olive oil

Method

1. Prepare the Mixture: Line a baking tray with cling film. In a large glass bowl, combine the lamb mince, chopped onion, parsley, garlic, cumin, coriander, cinnamon, and tomato paste. Add the breadcrumbs and whisked egg, stirring until everything is well mixed. Season with salt and freshly ground black pepper to taste.
2. Shape the Kofta: Divide the mixture into 16 equal portions, shaping each portion into a 4cm ball. Place the koftas on the prepared tray, cover with cling film, and chill in the fridge for 15 minutes to firm up.
3. Cook the Kofta: Spread the flour on a plate. Roll each kofta in the flour, gently shaking off any excess. Heat half of the olive oil in a frying pan over medium heat. Cook half of the koftas, turning occasionally, for about 8 minutes or until they are cooked through. Transfer the cooked koftas to a plate lined with kitchen paper to drain. Repeat with the remaining oil and koftas, reheating the oil between batches.
4. Serve: Arrange the koftas on a platter and serve with your favourite dips and sides for a delicious and aromatic meal.

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Lamb Ragu Recipe

Hearty Lamb Sausage Ragu with Rigatoni 

Transform simple lamb sausages into a rich and satisfying ragu with this delightful recipe that's ready in just 30 minutes. Perfect for a comforting weeknight meal, this dish combines robust flavours and wholesome ingredients to create a pasta dinner that everyone will love.

Ingredients

• For the Ragu:
• 1 carrot, roughly chopped
• 1 brown onion, quartered
• 1 large celery stick, chopped
• 2 garlic cloves, peeled
• 1 tablespoon extra virgin olive oil
• 600g high-quality lamb sausages
• 2 dried bay leaves
• 185ml (3/4 cup) red wine
• 310ml (1 1/4 cups) tomato passata
• 1/2 teaspoon caster sugar
• Salt and freshly ground black pepper
• For the Pasta:
• 300g dried rigatoni pasta
• 2 tablespoons of reserved pasta cooking water
• To Serve:
• Freshly shaved Parmesan cheese
• Micro herbs or fresh basil leaves

Method

1. Prepare the Vegetable Base:
• Place the carrot, onion, celery, and garlic into a food processor and blitz until finely chopped.
• Heat the olive oil in a large frying pan over medium heat. Remove the sausage meat from their casings and add to the pan. Use a wooden spoon to break up the meat and cook for about 5 minutes, or until nicely browned. Transfer the cooked sausage meat to a bowl and set aside.
2. Cook the Vegetables and Combine:
• In the same pan, add the finely chopped vegetable mixture and bay leaves. Season with a pinch of salt and pepper. Sauté, stirring occasionally, for approximately 8 minutes or until the vegetables have softened and developed a lovely aroma.
• Return the browned sausage meat to the pan and increase the heat to high. Pour in the red wine and allow it to simmer briskly for about 2 minutes, or until most of the liquid has evaporated.
• Stir in the tomato passata and caster sugar. Reduce the heat to medium-low and let the ragu simmer gently for 6 minutes, or until it has thickened to a hearty consistency. Remove and discard the bay leaves.
3. Cook the Pasta:
• While the ragu is simmering, bring a large saucepan of salted water to the boil. Add the rigatoni and cook according to the packet instructions until al dente.
• Drain the pasta, reserving 2 tablespoons of the cooking water. Return the cooked pasta and reserved water to the saucepan.
4. Combine and Serve:
• Pour the rich lamb ragu over the cooked rigatoni and toss gently to ensure each piece of pasta is generously coated with sauce.
• Divide the pasta among serving bowls. Top with a scattering of shaved Parmesan and garnish with micro herbs or fresh basil leaves for a touch of freshness.
• Serve immediately and enjoy the comforting flavours of this hearty dish.

Tip: For an extra touch of indulgence, serve with a slice of crusty bread to mop up any remaining sauce and a glass of the red wine used in the recipe. Enjoy!

Slow-Cooked Lamb Shoulder Recipe

Slow-Cooked Lamb Shoulder

Indulge in the rich, tender flavours of slow-cooked lamb shoulder, a dish that requires minimal effort yet delivers maximum satisfaction. With the lamb cooked low and slow, the result is melt-in-the-mouth meat infused with deep, comforting flavours. Perfectly paired with potatoes and seasonal greens, this is a meal that's sure to impress.

Ingredients

• 1¾kg bone-in lamb shoulder
• 2 teaspoons vegetable or sunflower oil
• 200ml red wine
• 2 carrots, roughly chopped
• 2 onions, quartered
• 2 sticks of celery, roughly chopped
• 2 bay leaves
• A few sprigs of rosemary
• A few sprigs of thyme
• 300ml lamb, chicken, or vegetable stock
• Potatoes and seasonal greens, to serve (optional)

Method

1. Prepare the Lamb:
• Pat the lamb shoulder dry using a clean tea towel or kitchen paper. Rub the lamb all over with the oil, then season generously with salt and freshly ground black pepper.
• Heat a large frying pan over medium heat and sear the lamb on all sides until golden brown, about 10-12 minutes. Once browned, remove the lamb from the pan and set it aside.
• Pour the red wine into the pan, cooking for 1-2 minutes to burn off the alcohol, then turn off the heat.
2. Slow Cook the Lamb:
• Place the chopped vegetables and herbs into the slow cooker, creating a bed for the lamb. Lay the browned lamb shoulder on top of the vegetables and pour in the stock.
• Cook on high for 6 hours or on low for 8 hours, turning the lamb halfway through cooking if possible.
3. Finish and Serve:
• Once cooked, remove the lamb from the slow cooker and set it aside to rest. Place a sieve or colander over a bowl and strain the cooking liquid, discarding the vegetables if you prefer, or serve them alongside the lamb—they’ll be soft but flavourful.
• To make a gravy, simply thicken the strained cooking liquid with flour or cornflour to your desired consistency.
• Serve the lamb with your choice of potatoes and seasonal greens for a comforting and satisfying meal.

Enjoy the luxurious flavours of this slow-cooked lamb shoulder, a dish that's both rustic and elegant, perfect for any occasion.

Lamb, EggPlant & Halloumi Hotpot Recipe

Lamb, Eggplant & Halloumi Hotpot

Discover a delightful twist on the classic lamb hotpot with this aromatic dish, layered with everyday spices and crowned with a beautiful topping of eggplant and halloumi. A feast for both the eyes and the palate, it's perfect for a cosy dinner or an impressive meal for guests.

Ingredients

• 3 tbsp olive oil, plus extra for drizzling
• 1 large onion, finely chopped
• 2 large garlic cloves, crushed
• 10g ginger, peeled and grated or finely chopped
• 400g lamb mince
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp dried oregano
• ½ tsp dried mint
• 2 tbsp tomato purée
• 1 tbsp harissa paste (optional)
• 400g tin chopped tomatoes
• 2 tsp sugar
• 400g tin chickpeas, drained
• 2 eggplants, sliced into thin rounds
• 225g halloumi cheese
• Pinch of chilli flakes (optional)
• Handful of fresh mint leaves, chopped
• Flatbreads, rice, or couscous, to serve

Method

1. Prepare the Base:
• Heat 1 tablespoon of olive oil in a large flameproof casserole dish or a deep frying pan over low-medium heat. Add the chopped onion and cook for 5-8 minutes until softened and beginning to caramelise. Stir in the crushed garlic and grated ginger, cooking for another minute.
2. Brown the Lamb:
• Push the onion mixture to one side of the pan, increase the heat slightly, and add the lamb mince to the other side. Cook for 3-4 minutes until the lamb starts to brown, then break it up with a spoon and mix it with the onion. Add the ground cumin, paprika, coriander, cinnamon, oregano, and dried mint, and let the mixture simmer for 1-2 minutes.
3. Simmer the Sauce:
• Stir in the tomato purée and harissa paste (if using), and cook for 1 minute more. Add the chopped tomatoes, a canful of water, the sugar, and a pinch of salt and pepper. Stir well, then cover and simmer over low heat for 1 hour, stirring occasionally and adding a splash of water if needed. Add the drained chickpeas in the final 30 minutes. Alternatively, you can cook the dish in a slow cooker on low for 5-6 hours.
4. Cook the eggplant:
• While the lamb simmers, heat 2 teaspoons of olive oil in a large frying pan over medium heat. Fry the eggplant slices in a single layer, cooking each side for 2-3 minutes until golden and softened. Repeat with the remaining eggplant slices, adding more oil as needed. Set the cooked eggplant slices aside on a plate.
5. Assemble and Bake:
• Preheat the oven to 180°C/160°C fan/gas mark 4. Slice the halloumi into thin slices, then halve each slice. Arrange the eggplant slices in overlapping circles on top of the lamb mixture in the pan. Tuck the halloumi slices among the eggplant, and sprinkle with chilli flakes if desired. Cover the pan with foil or a lid and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the halloumi is golden brown.
6. Serve:
• Once baked, scatter fresh mint leaves over the hotpot and serve with warm flatbreads, fluffy rice, or couscous. This dish can be refrigerated for up to 48 hours or frozen for up to three months, making it a convenient option for meal prep.

Enjoy the delicious blend of spices, tender lamb, and the irresistible topping of eggplant and halloumi in this comforting and visually stunning hotpot.

Easy Roast Leg of Lamb Recipe

Roast Leg of Lamb

Transform your Sunday roast or Easter dinner into a family feast with this succulent roast leg of lamb. Perfectly paired with crispy roast potatoes and your favourite spring vegetables, this dish is sure to impress.

Ingredients

• 2kg-2.5kg leg of lamb
• Small bunch of rosemary, cut into 2cm sprigs
• 4-5 garlic cloves, finely sliced
• 4-6 anchovy fillets, chopped (optional)
• 2 tbsp olive oil
• 2 large onions, thickly sliced

Method

1. Prepare the Lamb:
• Preheat your oven to 220°C/200°C fan/gas mark 7. Unwrap the lamb and note its weight to calculate the roasting time. Using a small, sharp knife, make angled incisions about 5cm deep into the meat. This technique allows the flavours to penetrate more deeply and helps prevent them from being pushed out during roasting.
2. Flavour the Meat:
• Insert a sprig of rosemary, a slice of garlic, and a piece of anchovy (if using) into each incision, pressing them in firmly with your finger. Season the lamb generously with salt and pepper, then rub it all over with the olive oil. Arrange the thick slices of onion in a roasting tin and place the lamb on top.
3. Roast the Lamb:
• Roast the lamb for 20 minutes to give it a good start. Then, reduce the oven temperature to 190°C/170°C fan/gas mark 5. Continue roasting for 15-20 minutes per 500g (about 1 hour to 1 hour 20 minutes for a 2kg leg), depending on your preferred level of doneness. For a perfectly pink lamb, aim for an internal temperature of 55°C, or 70°C for well-done.
4. Rest and Serve:
• Once cooked, cover the lamb with foil and let it rest for 15 minutes before carving. Don't forget to save the tray juices and onion slices—they make an excellent base for a rich, flavourful gravy.

Serve this roast leg of lamb with all the trimmings, and enjoy a classic meal that brings everyone together.

Home-Style Lamb Curry Recipe

Home-Style Lamb Curry

Dive into the comforting warmth of a home-style lamb curry, brimming with rich, authentic flavours from store cupboard spices and a fragrant purée of onions, garlic, and ginger. This hearty dish is not only a delight to the senses but also a great source of iron and two of your five-a-day.

Ingredients

• Thumb-sized piece of ginger, divided (½ cut into matchsticks, the rest left whole)
• 2 onions, quartered
• 4 garlic cloves
• 2 tbsp rapeseed oil
• 1 cinnamon stick
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp fennel seeds
• 750g leg of lamb, diced
• 400g tin chopped tomatoes
• 1 red or green chilli, deseeded and sliced
• Small bunch of coriander, stalks finely chopped, leaves roughly chopped
• Basmati rice and mango chutney or raita, to serve

Method

1. Prepare the Purée:
• Place half of the ginger, the quartered onions, and garlic cloves in a food processor with 300ml of water. Blitz until smooth, then scrape down the sides and blitz once more for a silky purée.
2. Cook the Purée:
• Pour the purée into a deep sauté pan, cover with a lid, and simmer gently for 15 minutes. Remove the lid and cook for an additional 5 minutes, stirring occasionally, until the liquid evaporates completely. If any liquid remains, continue cooking until it's all absorbed.
3. Sauté the Aromatics:
• Add the rapeseed oil to the pan along with the ginger matchsticks. Increase the heat and fry for 3-5 minutes, stirring frequently, until the ginger begins to colour.
4. Spice it Up:
• Stir in the cinnamon stick, ground coriander, cumin, turmeric, and fennel seeds. Add the diced lamb and stir-fry until the meat changes colour, ensuring it’s well coated with the spices.
5. Simmer the Curry:
• Pour in the chopped tomatoes and a tin of water, along with the sliced chilli. Season generously, cover the pan, and let the curry simmer gently for 1 hour.
6. Finish Cooking:
• Stir in the finely chopped coriander stalks, cover again, and cook for another 30 minutes until the lamb is tender. If the curry thickens too much, add a splash of water to loosen it.
7. Serve:
• Stir in the roughly chopped coriander leaves and serve your home-style lamb curry with basmati rice, accompanied by mango chutney or raita.

Indulge in the deep, warming flavours of this comforting dish, perfect for a cosy evening at home.

Conclusion

Each of these lamb recipes showcases the versatility and richness of lamb, transforming it into a meal that's both comforting and full of flavour. Whether you're slow-cooking a tender shoulder, crafting a hearty hotpot, or creating a fragrant curry, these lamb recipes offer something for every occasion. 

They not only highlight the unique characteristics of lamb but also provide you with delicious ways to enjoy this timeless ingredient. So, the next time you're planning a family feast or a special dinner, let these lamb recipes inspire you to create something truly memorable.

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