Lamb Recipies

Please click on any of the recipe links below to see more detail on each one.


Winter is all about roasts, but there are many different ways to roast lamb - here are some you may like to try;

Quick Lamb dishes

Lamb is ideal for busy people to prepare, cook and to enjoy a tasty and nutritious meal.

Topical Tips

Chilli and Oregano Lamb ShoulderChilli and Oregano Lamb Shoulder

An Italian style slow roasting, you can finish off on the BBQ if you want a charred crust.
Serves 6


1 shoulder of lamb (about 2 kg)

For the marinade :

  • 2 dried chillies
  • 1 tbsp fennel seeds
  • Leaves from a large bunch of oregano
  • Zest of 1 lemon
  • 1 bulb of garlic, all cloves peeled and smashed
  • 5 tbsp olive oil
  • Mint leaves


Grind chillies and fennel seeds to a fine powder with some salt and pepper, add the oregano and pound to form a paste. Then add large strips of lemon zest and the garlic cloves to your mortar, bash a bit then mix with the olive oil.  This is your marinade.

Stab the shoulder with a knife then smear over the marinade until well coated then pop into the fridge for at least 6 hours or preferably, 12 hours.  For a real well flavoured dish bone out the shoulder and rub marinade into all surfaces.


Set oven to 180C / Gas 4 place shoulder in a roasting tray, cover with foil and roast for 2.5 hours.  The shoulder can be grilled either over a BBQ or under the grill whilst being basted with the juices from the roasting pan.  Grill till crispy (15 – 20 min).

Rest for 10 minutes, shred the meat, (remove strips of lemon zest) and garnish with mint leaves.

Roast Boned Leg Of LambRoast Boned Leg of Lamb Stuffed with Spinach, Olives, Garlic and Anchovies.

Serves 6


  • 1 boned leg of lamb 1.5 – 2.0 kgs.
  • 1 tbsp olive oil
  • 1 red onion chopped
  • 2 cloves of garlic crushed
  • 6 green olives pitted and chopped
  • Leaves from 1 sprig of rosemary
  • 30 grams of anchovy fillets in oil, drained.
  • 2 large hadfuls of spincha leaves
  • 150 mls white wine
  • Salt and pepper
  • String to tie leg of lamb


Heat oven to 180C / Gas 4

Butterfly leg of lamb.

Add olive oil to a heated pan, add onion and garlic and cook till softened, then add rosemary and chopped anchovies and olives, continue to cook for 1-2 minutes.

Open up the butterflied leg of lamb, season to suit, add the spinach leaves then spoon over the onion mixture.  Roll up the joint and tie.

Put leg into a roasting pan, add the wine cover with foil and cook for half of the calculated cooking time. (25min per kg plus 25 min).  Remove foil, baste leg whilst cooking for the remainder.

Rest for 10 min, slice and serve with your choice of vegetables!

Minted LambMinted lamb (with griddled aubergine).

Serves 6 – 8


  • 1.2 kg leg of lamb, butterflied
  • Handful of fresh mint leaves
  • Grated zest and juice of ½ a lemon
  • 3 cloves of garlic crushed
  • 1 tbsp ground coriander
  • 6 tbsp natural yoghurt
  • 2 medium aubergines sliced lengthways


Whiz the mint, lemon zest and juice, coriander, yoghurt and salt and pepper in a blender till smooth then pour over the lamb which has been laid opened out in a shallow dish. Ensure that the meat is coated completely then cover with glad wrap and marinade in the fridge 12 – 18 hours if possible (over night).

Heat oven to 200C / Gas 6 (or BBQ) and cook in dish in oven or grill on the BBQ for 30 – 45 min turning till cooked to your satisfaction.  Then remove, cover with foil and rest for 15 minutes.

While lamb is resting brush aubergine with any left over marinade and grill on BBQ for 8 – 10 minutes of or griddle for 5 – 8 minutes.

Slice the lamb and serve with aubergines and broad beans.  Pour any juices from resting meat over lamb.

Tandoori LambTandoori-style leg of lamb

This dish is cooked on the bone and best if marinated the night before.  Best when cooked in the oven but can be crisped up on the  BBQ.
Serves 4-6


  • 1 kg leg of lamb


  • ½ tbsp coriander seeds
  • ½ tbsp cumin seeds
  • ½ cinnamon stick
  • 2 dried red chillies
  • 5 cloves
  • ½ tbsp mace
  • ½ tbsp ground ginger
  • 1 tbsp tumeric
  • ½ tbsp salt
  • ½ tbsp fresh ground pepper
  • A pinch of saffron threads
  • 500ml natural yoghurt
  • Juice of a lemon


In a dry frying pan lightly roast the whole coriander and cumin seeds, the cinnamon stick, chillies and cloves till they become aromatic (a few minutes) – Don’t burn!  Trnasfer to a  mortar and grind to a powder Put in a bowl along with the remaining marinade ingredients and stir.

Stab the lamb with a knife then rub marinade into lamb, cover and store in the fridge until needed.  (try over night for real flavour).

Remove lamb from fridge for half an hour before cooking so it can reach room temperature first, place into a roasting dish, cover tightly with foil and pop into a preheated oven 180 C / Gas 4.

If you wish to BBQ finish the lamb the remove from oven after an hour and place on a  on a ready to go BBQ, basting with the juices from the pan for a further 20 minutes or so until crisp.

Or continue cooking in oven for a further 15 – 20 minutes with foil off and baste with juices form the pan.

Rest for 10 – 15 minutes then serve.

Linguini LambLamb linguini

Serves 2 – 3


  • 225 gm lean lamb steaks cut into strips
  • 300 gms linguini pasta or spagetti
  • 2r gm butter
  • 1 clove garlic, crushed
  • 1 small leek thinly sliced
  • 50 gm Proscuitto style ham roughly chopped
  • 100gm frozen peas
  • 50 gm POarmesan cheese grated
  • Oliver oil to drizzle


Cook pasta as directed, keep warm.
While the pasta is cooking, melt butter in a pan and add lamb strips and garlic, cook till browned then add leeks and continue to cook until softened.
Add ham, mix well and cook for a further 2-3 minutes.  Add peas with a minute to go.
Drain the pasta and add the lamb mixture, toss well together.  Serve scattered with parmesan, black pepper and drizzle with olive oil.

Goes great with a green leaf salad and French bread.

Moroccan lamb chunks

Serves 4 – 6


  • 450 gms lean lamb (leg or shoulder) cut into large chunks


Mix well together:
  • 1  tsp ground cumin
  • 1  tsp paprika
  • ½ tsp ground coriander
  • ¼ tsp freshly grated nutmeg
  • ½ tsp dried ginger
  • ½ tsp cinnamon
  • ½ tsp freshly ground black pepper
  • Juice and zest of one lemon
  • 1 tbsp olive oil

  • 1 pomegranate seeds
  • Salad leaves and flat breads


Place lamb chunks into a large non metallic bowl and add marinate, rub well into the lamb and put into the fridge for 3 hours.

Thread onto metal skewers and cook on a preheated BBQ for 10 – 15 minutes until meat is cooked through.

Serve with Pomegranate seeds, salad leaves and flat bread.

Lamb Burgers


  • 75gms fine or medium cracked wheat
  • 250gms raw beetroot
  • 1 small to medium onion
  • 400gms minced lamb
  • 2 large garlic cloves, crushed
  • 2 heaped tbsp chopped dill
  • a small handful parsley, chopped
  • salt and black pepper
  • a little groundnut oil
  • For the dressing
  • about a third of a medium cucumber
  • salt and black pepper
  • the leaves from 4 or 5 mint sprigs, chopped
  • 200g plain yoghurt


Put the cracked wheat in a bowl, pour over enough boiling water to cover, then set aside to swell.
Peel the beetroot and onion and grate them coarsely into a large bowl. Add the minced lamb, garlic, dill, parsley and a generous grinding of salt and black pepper.

Squeeze any water from the cracked wheat with your hands and add the wheat to the meat. Mix everything together thoroughly, then squish the mince into little patties about the size of a flattened golf ball. Cover with cling film (I do this tightly because the chopped garlic will taint everything in the fridge), then chill for at least an hour.
Set the oven at 180C / Gas 4.

Make the dressing by grating the cucumber coarsely and leaving it in a colander, lightly sprinkled with salt, for half an hour. Squeeze it dry then mix it with the chopped mint, and yoghurt. Season with salt and black pepper.

Heat a non-stick pan, brush the patties with a little groundnut oil and fry until golden on both sides. Try not to move the meatballs very much when they are cooking; you risk them falling apart. Once they are lightly browned on both     sides, carefully lift them into a baking dish and finish in the hot oven for 15-20 minutes (incidentally, you can only tell if they are done by tasting one, as the beetroot gives them a rich red colour, making it impossible to gauge by sight     whether they are cooked).

Drizzle with the cucumber dressing and eat.

Topical Tips


  • Marinate for at lest 8 hours if possible, up to 18 hours, in the fridge.
  • Make small cuts in the lamb before applying the marinate
  • Marinate your lamb in a large plastic bag or non metallic dish covered with glad wrap.
  • Avoid adding much salt to a marinate – it will draw moisture out of the lamb.
  • If BBQing your lamb wipe off excess marinate first – it reduces BBQ flares.
  • Be bold and experiment – eg crushed fennel seeds, smoked paprika, orange zests, dried thyme, brown sugar, crushed garlic, salt and pepper.