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 wonderful recipe combines the flavour of roast lamb with rosemary and mint - traditional herbs for lamb - plus redcurrants. A truly special way to serve up Sunday lunch...
Shepherd's pie was traditionally a good way of using up leftovers, but there's nothing second best about this wonderful traditional winter warmer, made even better with Delia's addition of a cheese and leek crust.
These tasty succulent lamb chops make the perfect midweek supper - full of flavour and hardly any washing up! Combine them with seasonal wintry root veg for a real treat.
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!
Neck of lamb is less expensive than many other cuts and, because of the bones, always gives the maximum amount of flavour. This, I think, is an excellent summer casserole.
This is one of the recipes, developed by Delia a few years ago, in conjunction with McCain, to give the Norwich players maximum potential for success in her fuel time plan.
Grilled lamb cutlets are always a tasty treat and a mustard-and-sugar glaze adds masses of flavour. Use the grill to cook them or, in the summer months, add them to your barbecue repertoire.
This lovely lamb recipe includes some classic accompaniments - redcurrants, mint and oranges - combined in what Delia describes as the quickest but most beautiful sauce for lamb ever.
Taken from Delia's How to Cheat at Cooking, it's hard to believe how superb this recipe is when it's so, so easy to make. A handful of ingredients are transformed into a real Greek treat!
This is simplicity itself – just pop the chops into the oven to bake, and the sauce is easily made. We like to serve this with tiny steamed new potatoes tossed in a teaspoonful of lamb fat and freshly snipped chives.
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