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.
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!
Lovely lamb kebabs are reminiscent of the sort of food cooked all over the Mediterranean so if the sun's shining, dust off that barbecue and get cooking!
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!
Lovely spicy lamb kebabs with lentils - actually patties - that make great eating as part of an Indian meal, barbecue or even Middle Eastern-style buffet.
I always part company with mint sauce if it's made with malt vinegar which completely overpowers the flavour of the lamb, but the following sauce - my grandmother always served with lamb.
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.
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…
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.
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