lamb recipes
Here's a collection of lamb recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our lamb suppliers and order yours click here.
Roast Lamb with Potatoes and Carrots
Moroccan Lamb Burgers with Roasted Red Pepper Ribbons
A Soulful Shepherd's Pie
Welsh Cawl
Lemon Oregano Lamb with Carrots, Leeks and Braised Cabbage
Lamb Chops with Rosemary and Redcurrant
Lamb Chops with Lemony Breadcrumbs, Fresh Mint and Feta
Lamb with Mint, Olives and Lemon
Roast Leg of Lamb with Lemony New Potatoes
Butterflied Leg of Lamb with Minty New Potatoes
Lamb Chops with Sweet and Sour Aubergine
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A gorgeous one-pot meal! Serves 4.
- 1.5-2 kg leg of lamb
- 2 garlic cloves, cut into slivers
- 100ml fresh lemon juice
- 2 tablespoons dried oregano
- 1 large onion, sliced
- 3 medium carrots, large chunks or quarters
- 30g butter, softened
- 750g-1kg potatoes, large chunks or quarters
- 1 teaspoon whole grain mustard (optional)
Preheat oven to 180°C/350°F/gas4. Make small slits in the lamb and stuff with the garlic. Rub the lamb with half the lemon juice; sprinkle with salt, pepper and half the oregano. Place in a baking dish and bake 45 minutes. Skim the fat from the pan; add the onion and 240ml hot water. Spread the butter on the lamb, reduce the oven to 160°C/315°F/gas3 and cook 30 minutes. Add the potatoes and carrots to the pan, sprinkle with the remaining oregano and lemon juice, and a little salt and pepper. Bake for 1 more hour, turning the potatoes halfway through cooking. Remove the lamb and vegetables to a serving dish, skim excess fat from the pan, and pour the juices over.
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Lamb mince makes wonderful burgers. The mint and cumin
add a nice, exotic touch. and the red peppers are a delicious alternative to
tomato slices. Makes 4 large, or 6 smaller burgers.
- 2 red peppers
- 500g lamb mince
- 20g fresh mint leaves, roughly chopped
- 2 spring onions, thinly sliced
- 1/2 tsp cumin seeds, ground in a pestle and mortar
- 2 tsp Abel & Cole's red chilli jam
- 1 clove of garlic, finely minced
- A pinch of sea salt
- Freshly ground black pepper
- 1 tbsp olive oil
- 800g Farmhouse loaf
Preheat the oven to 200°C. Place the whole peppers in
the oven on a rack in the middle with a baking tray underneath them, to catch
any juices that fall from the peppers. Roast for 20-30 minutes, rotating once
or twice, until blackened a bit and fully softened. Once cooked, place in a
sauce pan with a lid or a paper bag to sweat the peppers - this will allow you
to pull the skin off easily. Peel the skin, discard the seeds and cut into 1cm
thick ribbons. Set aside while you make the burgers.
Mix the mince with the mint, onion, cumin, red chilli jam, garlic, salt and
pepper. Divide into 4 burger patties. Heat the oil in a large frying pan and
fry the burgers for about 7 minutes each side, until cooked through. Pop in
a 180°C oven to cook further, if needed. Or, place a lid (or use another pan
as a lid) over the frying pan to help cook them through.
Slice the farmhouse loaf into 1-inch thick slices. Then cut, using a scone or
cookie cutter - or the rim of a glass, into bun-like circles. Try to get 2 circles
out of each slice of bread. (Use the leftover bread to make bread and butter
pudding - or to make breadcrumbs for coating fish or chicken.) Toast lightly,
if you like, and use to sandwich burgers, along with the red pepper ribbons
and some fresh avocado slices, if you like. Serve warm.
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Prep time: 15-20 mins
Cooking time: 1 hr
Serves 4-6
- A good splash of olive oil
- 2 onions, peeled and finely chopped
- 2 carrots, peeled and finely diced
- 2 sticks celery, finely diced
- 2 leeks, white and light green parts, finely chopped
- 2 large garlic cloves, peeled and finely chopped
- 500g minced lamb
- Worcestershire sauce
- 8 sprigs of thyme, leaves only
- 1 tbsp tomato puree
- 350ml red wine
- About 4 mugs of mashed potato
- A handful of grated cheddar
- Sea salt and freshly ground pepper
Place a large frying pan or pot over medium-high heat. Add a good splash of olive oil. Once hot, add the onions, carrots, celery, leeks and garlic, and sauté until softened.
Add the minced lamb to the veg. Cook until it starts to brown, to the point where it's catching on the bottom of the pan, but not too much! Season well, as it cooks.
When the meat is nicely browned, add a good splash of Worcestershire sauce, to taste. Fold in the tomato purée. Let it cook for a min, then add the wine.
Let it reduce enough to give the meat and vegetables a glossy coating. Add the thyme.
Tip this mixture into a large baking dish. Top with the mash. Sprinkle the cheese on top.
Cover it with a baking tray, foil or something ovenproof to keep it from burning. Bake for 30 mins at 180°C/Gas 4.
Remove the tray or foil covering and let it cook uncovered for 15 mins. Serve with a side of wintery greens quickly pan-fried with some garlic, olive oil and salt.
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serves 4
“I’m from Wales, and back home we have a lovely broth called “cawl”. I make it every Tuesday, when I receive my Mixed Organic Box,” wrote one of our lovely customers, Marc. Perfect for a wintery evening!
- 400g lamb neck fillets
- 4 large potatoes
- 4 carrots
- 1 parsnip
- 2 leeks
- 2 thyme sprigs
- A splash of Worcester sauce
Coat lamb in flour. Season. Lightly fry in a large pan to seal meat. Add 2 litres of boiling water, and simmer gently for as long as possible. Meanwhile, peel and cube the potatoes, carrots and parsnip; add to pan, along with thyme. Keep simmering, so everything cooks thoroughly, the longer the better, add some Worcester sauce and season to taste. Twenty minutes before you intend to serve, chop the leeks and add to the pan. Serve with crusty bread, and cheddar cheese. Delicious!
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This is a lovely, light and fragrant lamb stew served with cabbage that’s braised in some of the juices from the stew to give it a wonderful flavour. Serves 4
- 500g lamb leg, diced
- Sea salt
- Black pepper
- 2 lemons
- 20g fresh oregano
- 6 cloves of garlic
- 50ml extra virgin olive oil
- 2-3 tbsp butter
- 2 medium sized carrots
- 1 large or 2 small leeks
- 3 small onions
- 2 bay leaves
- 8 Seggiano Bella di Cerignola olives
- Small green cabbage or half a large cabbage
Season the lamb with salt and pepper. Grate over the zest from the lemons. Squeeze the juice from one of the lemons over the lamb. (Refrigerate the other lemon to ensure it doesn’t dry out now that it’s peeling is gone). Tear the leaves from the oregano and roughly chop. Add to lamb. (GREEN TIP: Save the stalks from the oregano as you can throw them into a pan with potatoes, carrots or other veg when roasting them.) Finely chop the garlic. Rub all these ingredients into the lamb. Pour over the olive oil and marinate for at least 30 minutes – overnight in the refrigerator is ideal.
If the lamb has been marinating in the fridge, take it out and bring it to room temperature before cooking. Prep your veggies: peel and cut your carrots into 1-inch hunks. Clean your leek(s) and do the same. Peel the onions and halve.
Place a large casserole dish on the hob and melt 1 tbsp of the butter. Add the lamb and the bay leaves. Saute until brown. Add the veggies, stir to mix them in with the meat. Turn down the heat, cover the pot and allow to steam for 5-10 minutes, check once to ensure nothing sticks to the bottom. Take lid off, give a good stir. Add the olives and pour enough water to cover the meat and vegetables – you want the water to come up about 1inch above. Bring to the boil, turn down heat, cover and allow to simmer very slowly for 1 hour – check occasionally and if it’s low on liquid top up with more water. Then, turn the heat off but keep covered and allow to rest (and continue cooking in the warm pot) or another 30 minutes.
While it rests, quarter your cabbage if it’s a small one – or cut into one-person-serving-sized wedges. Remove the thick core of the cabbage from each quarter.
Preheat the oven to 200°C. Steal 200ml of stock from the stew. Melt 1 tablespoon of butter in a large frying pan. Add 100ml of the stock. Place the cabbage quarters (you may have to do two at a time) one cut-side down and cook for 8-10 minutes, or until it starts to get a nice golden colour. Turn on the other side and continue to cook. Use more stock and another 1 tbsp butter, if needed to cook the remaining quarters if you have to do this in batches. Transfer to the preheated oven to cook the cabbages through, if needed. You can also pop the stew in the oven to give it a bit of warmth before serving.
A nice fluffy cloud of mash makes the ideal pairing for this simple dish.
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Serves 2
Season lamb chops with salt and pepper. Rub in 1 tsp or more redcurrant jelly into the lamb chops. Finely chop fresh rosemary (leaves only). Sprinkle over the chops and gently rub in. Add a tiny sprinkle of freshly chopped red chilli or cayenne pepper for heat, if you like. Pop on a lightly oiled tray and into a 200°C oven for 25 minutes.
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Serves 2
Mix breadcrumbs (preferably homemade ones made with stale bread) with lemon zest, a squeeze of lemon juice, finely chopped fresh mint and finely chopped (stoned) Kalamata olives. Add a touch of salt and pepper. Set aside. Brush chops with olive oil and season. Heat a frying pan over high heat. Add a drop of oil or butter to the pan. Sear the chops on each side for 2 minutes. Lay in a roasting dish and sprinkle the crumb mixture over the top. Finish in an 180°C oven for 15 minutes. Remove from oven, place on plates and crumble fresh Feta over the top. Serve with heirloom tomatoes and broccoli.
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There are two ways to enjoy this tasty combo: as a slow Sunday roast, or as a quick weeknight supper.
For the fast version, you'll need:
- 4 lamb loin chops or cutlets
- 10g fresh mint, leaves only
- 50g Kalamata olives
- 1 large garlic cloves, peeled
- 1 tbsp fresh breadcrumbs
- 1 tbsp olive oil
- 1 lemon 25g Abergavenny goat's cheese
1. Preheat oven to 200C. Season lamb with black pepper. Finely grate lemon zest. Finely chop the mint and olives. Mix lemon, mint and olives with breadcrumbs.
2. Heat the oil in a frying pan. Cook the lamb on one side for 5 minutes. Flip. Pile the herb mixture over. Popinto the oven for 5 minutes.
3. Plate up. Crumble cheese on top. Pair with vine tomatoes. Serves 2.
For the slow version, you'll need:
- 800g boneless leg of lamb
- 2 lemons
- 20g mint
- 100g olives
- 2 large garlic cloves
- 2 tbsp breadcrumbs
- 3 tbsp oil
- 50g goat's cheese
1. Preheat the oven to 220C. Score lamb fat in a criss‐cross pattern. Rub salt and pepper all over and inside cavity.
2. Mix zest, olives, etc. as in fast recipe. Spoon into the cavity of the lamb; press with back of a spoon to pack as much as possible.
3. Patch a piece of foil against open end to secure filling. Place on a lightly oiled tray; drizzle oil over.
4. Roast for 20 minutes; reduce heat to 190C; then roast for 20 minutes per 500g for medium‐cooked meat. Half an hour before the lamb is done, pour a splash of water into the pan, continue roasting. Check the lamb 15 minutes before it is ready by piercing the centre with a metal skewer. It should feel warm against your hand.
5. Remove from the oven and rest for 15 minutes before carving. Crumble cheese over lamb after sliced. Serves 3‐4.
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Prep time: 5 minutes
Cooking time: 1- 1 ½ hours, depending on how done you want the lamb
Serves 4
- ½ leg of lamb
- 1kg new potatoes
- 2 garlic cloves, peeled and thinly sliced
- 4 rosemary sprigs
- 1 lemon
Preheat the oven to 230°C. Scrub your new potatoes. Slice 1cm thick. Arrange over the bottom of the roasting tin. Nestle the rosemary sprigs and lemon wedges amongst the potatoes. Pop the lamb on top.
Rub the lamb with olive oil. Season well. Pierce all over with a pairing knife and tuck rosemary and slivers of garlic into the incisions. Roast for 30 minutes. Turn the heat down to 160°C and continue to roast according to the time table below.
Rare - roast 30 minutes longer.
Medium - roast 45 minutes longer.
Well-done - roast 1 hour longer
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Prep time: 15 mins
(plus marinating time)
Cooking time: 20-30 mins
Serves 2-3
- 600g (or more) Lamb leg, butterflied
- 3 cloves of garlic, sliced
- A couple of sprigs of rosemary
- 1 mug of red wine
- Olive oil
- New potatoes (how ever many you need)
- A knob of butter
- A handful of mint
- A good pinch of salt and pepper
For the lamb:
In a roasting tin, spike the butterflied leg of lamb with some garlic slithers and rosemary. Then pour over a mug of red wine and a couple of glugs of olive oil, and let it marinate for a couple of hours or longer, if you have the time. Heat up your barbecue. Then drain off the lamb, keeping the remaining marinade for basting. Season the meat and whack it on the grill for about 8 minutes a side. Baste it regularly with the marinade. Keep your eye on the cooking time as all barbies are different so its best you take it off to rest when it's cooked the way you like it.
For the spuds:
Give the spuds a quick scrub to remove any dirt. Cut any larger spuds in half and leave the small ones whole, boil in water for about 10 to 15 mins until tender. Drain, then add a knob of butter and a handful of chopped mint, season and serve with the lamb. You may want to throw together a salad on the side, for a bit of greenery.
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Prep time: 15 mins
(plus marinating time)
Prep time: 10 minutes
Cooking time: 25-30 minutes
Serves 2-4
- 4 lamb chops
- 3 garlic cloves, finely chopped
- A few splashes of olive oil
- 1 aubergine, cut into 1-2cm hunks
- 1 tsp caster sugar
- 1 tbsp red wine or cider vinegar
- A handful cherry tomatoes, halved - 6-8
- ½ mug olives - green or black is fine
- 1 tbsp raisins (optional)
- 2-3 tbsp toasted pinenuts
- A large handful parsley, finely chopped
Season chops well. Rub a bit of olive oil and half the garlic into them. Place a frying pan over high heat. Add a little splash of oil. Pan-fry chops for 3-5 minutes on each side, until golden. Cook fatty rind as well, until crisp and nicely coloured.Set aside to rest.
Cut aubergine into 1-2cm dice. Place the lamb pan back on the heat. Add a bit of olive oil if there's not much lamb fat left. Add the aubergine. Dust with a bit of salt and pepper. Saute until the aubergine starts to pick up colour. Add a dash of sugar. Gently trickle in the vinegar. Let the sugar meld in with the aubergine and caramelise, while the vinegar soaks in and gives the whole thing a nice twang. Fold the remaining garlic through. Cook for a moment. Add the tomatoes and raisins.
When everything is starting to look jolly good, toss in the olives and pinenuts. Fold through. Take off the heat. Chuck in a good handful of parsley. Done. Pile in a mound and pop the lamb on the top - or on the side. Tuck in. Great with a wedge of bread from a good loaf, and a glass of wine. On the red side, Merlot "Terre Laviche" is a good match. If you’d rather go for white, try Muscadet Sur Lie 'Les Gautronnieres'
MEAT-FREE: If you don’t eat meat, or fancy skipping it on this occassion, just use more olive oil instead of lamb fat. It’s delicious piled on a thick slice of bread, with pasta or couscous.
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