Lamb is the most versatile of meats and lends itself particularly well to spicing and barbecuing. Make the most of it with Delia's luscious recipes.
This brilliant moussaka will give your guests the impression that you've been cooking for hours, when in fact - thanks to a raft of ready-made ingredients - all you've done is a quick assembly job.
If you're watching the pennies, shoulder of lamb is much more inexpensive than a leg joint or other cuts. Turn it into something really special with this flavoursome stuffing of rice, olives, onions and herbs.
Moussaka with a twist here, as Delia uses minced lamb to stuff aubergines in her own version of a Greek classic.
You could make this at any time of the year, but in Delia's view autumn lamb gives the most flavourful results. Serve it with plenty of mashed potato and root veg.
Use whatever meats you like, and chicken: the most important element is this lovely tangy, fruity glaze that lifts a barbecue into another realm…
This is one of Delia's favourite curries - it uses lamb and fresh coconut which adds a vibrant freshness to the finished dish. Highly recommended!
Dry-roasting spices and grating fresh coconut means that this recipe is packed with freshness and flavour, making it ideal to serve to friends, especially as it can be made in advance then reheated.
Part of Delia's Middle Eastern buffet menu, these gorgeous koftas or meatballs serve 12 and have a great hit of chilli to spice them up!
Following a holiday in Hong Kong, Delia was delighted to discover that, on her return home, it was easy enough to recreate these gorgeous spicy lamb kebabs.
A great midweek supper, with everything cooked together. Lamb and aubergines partner each other beautifully, offering more than a hint of Mediterranean flavour.
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