Lamb Recipes

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.

 
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Braised Lamb Shanks with Cannellini BeansServes 2

Braised Lamb Shanks with Cannellini Beans

This is delightfully simple as everything goes into one pot, no accompaniments are needed, and it provides a complete menu for two people. It is also very good with flageolet or borlotti beans.

 
 
Shami KebabsServes 3–4, or 6 as a starter

Shami Kebabs

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.

 
 
Spring Sauce for LambServes 6

Spring Sauce for Lamb

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.

 
 
Greek Lamb on the Bone with Aubergines and Rice PilauServes 4

Greek Lamb on the Bone with Aubergines and Rice Pilau

Slow-cooking lamb, as in this recipe, intensifies its flavour and makes for very tender meat. Enjoy this Mediterranean-style dish - a real winner when entertaining.

 
 
A Very Quick MoussakaServes 2-3

A Very Quick Moussaka

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.

 
 
Shoulder of Lamb stuffed with Rice and OlivesServes 4

Shoulder of Lamb stuffed with Rice and Olives

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.

 
 
Aubergines Stuffed with MoussakaServes 4-6

Aubergines Stuffed with Moussaka

Moussaka with a twist here, as Delia uses minced lamb to stuff aubergines in her own version of a Greek classic.

 
 
Autumn Lamb Braised in BeaujolaisServes 6-8

Autumn Lamb Braised in Beaujolais

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.

 
 
A Mixed Grill with Apricot Barbecue GlazeServes 6

A Mixed Grill with Apricot Barbecue Glaze

Use whatever meats you like, and chicken: the most important element is this lovely tangy, fruity glaze that lifts a barbecue into another realm…

 
 
Spiced Lamb Curry with Chickpeas, Green Coconut Sambal and Tomato-and-Red-Onion PickleServes 6

Spiced Lamb Curry with Chickpeas, Green Coconut Sambal and Tomato-and-Red-Onion Pickle

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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