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Lamb – A perfect choice for your BBQ. Just marinade in a little oil, lemon juice and chopped rosemary. Season with a little salt and black pepper and cook on a preheated barbecue.

Barbequed Lamb Cutlets with Summer Vegetables
Cooked in minutes either on the barbecue or under the grill!


8 lamb cutlets, well trimmed

Juice and zest of one lemon
1 tablesp. olive oil
Salt and black pepper

Summer vegetables of your choice

100g Green beans
100g Mangetout
100g Broad beans
100g Cherry vine tomatoes
1 Teasp Fresh Thyme leaves
25g Butter

Cooking time
8 minutes

Serves 4


Mix together the oil, garlic, black pepper, lemon juice and zest in a bowl large enough to hold the lamb cutlets and marinade for at least one hour, then season with salt.

Cook on a pre-heated barbeque or grill pan for three minutes on each side.

Boil water in a saucepan then add the beans and cook for three minutes, add the Mangetout and broad beans and boil for a further two minutes, strain the vegetables, add the knob of butter and thyme to the pan and toss the vegetables with the cherry vine tomatoes and season with a little salt and pepper. Serve with the lamb cutlets.

Minced Lamb with Pak Choy and Chillies
This all in one dish is full of flavor


500g lean lamb mince
1 tablesp. oil
3 cloves garlic, crushed
2 red chillies, deseeded and finely chopped
4cm piece of fresh ginger, peeled and finely chopped
2 heads of pak choy
300g fine straight to wok noodles
4 tablesp. soy sauce
1 tablesp. brown sugar
Rind and juice of 1 lime
4 scallions, thinly sliced
Handful of basil leaves

Cooking time
15 mins

Serves 4


Heat a wok and add a little oil. Stir-fry half the lamb until browned. Remove to a plate then stir-fry the remaining lamb and remove. Add the garlic, chillies and ginger and cook for a minute. Return the lamb to the wok and stir through for a couple of minutes to reheat.

Cut the pak choy across the stem and leaves into thin slices. Then add into the wok along with the noodles. Combine well and continue to cook until the pak choy just wilts. Stir through the soy sauce, brown sugar and lime rind and juice.

Remove from the heat and add in the scallions and basil.

Serving Suggestions

Serve with crusty bread and green salad

Butterflied Leg of Lamb with Summer Salad

This butterflied leg of lamb is the perfect choice for the barbecue but also works wonderfully in the oven. It would also be nice served with a pile of warmed pitta breads or flour tortillas in the centre of the table so everyone can help themselves.


1 leg of lamb, boned, opened out flat and trimmed, roughly 4-5cm thick
4 tablesp. extra-virgin olive oil
1 lemon
2 fresh rosemary stalks, leaves stripped
3 large garlic cloves, cut into slivers
Sea salt and freshly-ground black pepper
1 cucumber, peeled, seeded and cubed
1 small red onion, thinly sliced
6 ripe tomatoes, cut into wedges
50g wild rocket leaves
Small handful fresh mint leaves

Cooking time
50 minutes

Serves 10


Place the lamb in a large non-metallic dish and drizzle over half the olive oil, then pare the lemon rind on top. Scatter over the rosemary and garlic slivers. Season generously and turn over a couple of times until the marinade ingredients are evenly distributed. Cover with clingfilm and set aside for 2 hours to allow the flavours to combine or overnight in the fridge is even better.

Light a barbecue or preheat the oven to Gas mark 7, 220ºC(450ºF). If the lamb has been chilled overnight, bring it back to room temperature. If cooking it in the oven place it, skin-side up, on a rack in a large roasting tin and season with salt. Roast the lamb for 35 minutes for medium rare. If you don’t like your lamb tto pink cook on for another 10 minutes. Alternatively barbecue the lamb for about 40 minutes for medium rare, turning occasionally.

To make the salad, place the cucumber, red onion and tomatoes in a large bowl. Fold in the rocket and tear in the mint leaves. Season to taste and then dress with the remaining two tablespoons of olive oil and a good squeeze of lemon juice.

When the lamb is cooked, transfer to a warm dish, then leave to rest in a warm place for 10 minutes.

Serving Suggestions

Carve into slices and arrange on plates with the summer salad and some boiled new potatoes to serve.

Greek-style Lamb Kebabs
Great combination of flavors. Delicious cooked either on the barbecue or under the grill.


750g lamb, well trimmed and cubed
Olive oil
1 red and 1 green pepper, cut into chunks
1 red onion, cut into wedges
Salt and freshly-ground black pepper


250mls Greek-style natural yoghurt
2 garlic cloves, crushed
1 teasp. ground cumin
1 teasp. ground coriander
Grated rind and juice of 1 lemon

Mint and Garlic Yoghurt Dressing

185mls Greek-style natural yoghurt
1 tablesp. fresh coriander, chopped
1 tablesp. fresh mint, chopped
Grated rind of 1 lemon
2 garlic cloves, crushed

Serves 4


Combine the marinade ingredients in a large non-metallic dish. Add the diced lamb and stir to coat well, then cover and place in the fridge for about 2 hours if possible. Meanwhile soak 8 wooden skewers in water. This will prevent them scorching. If you are short of time use metal skewers.

Preheat your barbecue or grill to high and brush lightly with oil. Thread the lamb cubes, peppers and red onion onto the skewers, season and cook for 3-4 minutes on each side until lightly charred and cooked to your taste.

To make the Mint and Garlic Yoghurt Dressing, stir together all the ingredients and season to taste. Drizzle a little dressing over each lamb skewer and serve the rest on the side.oast

Roast Rack of Lamb with Herb Crust







1 rack of lamb, well trimmed
Salt and black pepper
4 tablesp. parsley, chopped
1 teasp. thyme, chopped
75g breadcrumbs
Knob of butter, melted
1 tablesp. good quality mustard

To Cook

Cooking time

45 minutes 


Preheat oven to 200°C (400°F) Gas Mark 6.

Season the lamb with salt and pepper.  Place in the preheated oven for ten minutes.  Meanwhile make up the topping – combine the herbs, breadcrumbs, seasoning and butter and mix well. 

After 10 minutes remove the lamb from the oven.  Spread the mustard over the top of the lamb.  Spoon on the herb and breadcrumb mixture and press well onto the lamb.  Place it back in the oven and roast for another 25 minutes.  Allow to sit for 5-10 minutes before carving into single cutlets.

Serving Suggestions

Delicious served with a baked potato and salad or roasted vegetables –  simply toss some chopped peppers, courgettes, tomatoes and red onions in a little olive oil.  Season with salt and pepper and roast in the oven at the same time as the lamb

Irish Stew


1-1½ kg neck or shoulder of lamb
Bouquet of parsley, thyme and bayleaf (tied together with twine)
3 large onions, finely chopped
Salt and freshly ground black pepper
3-4 carrots, chopped into bite-sized pieces
1 small turnip, chopped into bite-sized pieces
Some small new potatoes, peeled and quartered, or large potatoes, peeled and chopped
75-100g cabbage, shredded
Finely chopped parsley and dash of Worcester Sauce

Serves 4-6


Remove the meat from the bone, trim off all the fat and cut into cubes. Keep the bones, place the meat in a pot, cover with cold salted water. Bring to the boil, drain and rinse the lamb.

In a fresh pot put the meat, bones, bouquet of herbs, onions, seasoning, carrots, leeks and turnip and cover with water. Simmer gently for one hour. Skim off the foam as it rises. (this is very important for the final flavour and appearance of the stew.) Add the potatoes and continue cooking for 25 minutes. For the last 5 minutes add in the cabbage. When the meat and vegetables are cooked remove the bones and bouquet for herbs. Stir in the chopped parsley and a dash of Worcester sauce. Serve in deep bowls with soda bread.

Boiled Leg of Lamb with Caper Sauce

This has all the flavor you’ll remember from Granny’s Kitchen – well worth recreating on a leisurely Sunday


1 leg of lamb, well trimmed, bone cut short
2 leeks, 4 carrots, 2 sticks of celery, 2 onions, 3-4 cloves garlic all chopped
250ml dry white wine
2-3 sprigs of thyme
Salt and black pepper
6-8 potatoes, chopped
100g pasta
25g Butter
25g Flour
375ml approx. lamb cooking liquid
Dash of cream
2 tablesp. capers, chopped
2 tablesp. basil/parsley, chopped
Salt and black pepper

Serves 6-8


Set oven to Gas Mark 4, 180°C (350°F). Place the lamb in a deep pot or casserole and add all the ingredients, except the potatoes and pasta. Then add enough water to just cover the meat. Bring to the boil, cover and simmer, either on the hob or in the oven, for 2 hours. Check after ½ hour and remove any scum that has risen to the surface. 30 minutes before the end of cooking time add the potatoes and pasta.

Lamb Chops with Balsamic and Red Peppercorn Dressing
Made in minutes – delicious as a barbecue dressing


8 lamb, loin or rack chops, well trimmed
Salt, black pepper and balsamic dressing


2 cloves garlic, chopped
2 tablesp. red peppercorns
2 fresh chillies, chopped with the seeds
4 tablesp. balsamic vinegar
4 tablesp. olive oil
Juice of 1 lemon
3 tablesp. chopped fresh flat leaf parsley

Serves 4


Start with the dressing – place all the ingredients in the food processor. Whiz until well mixed. Taste for seasoning.

To cook:
Season the lamb with a little salt, pepper and balsamic vinegar. Grill, pan-fry or barbecue the lamb to your liking. Serve with mixed leaves and a spoonful of the dressing.

Shank of Lamb in a Thai Curry Sauce

A delicious treat when time is available it can also be cooked ahead and reheated


4 lamb shanks
3 cloves garlic
1-2 tablesp. oil
1 large onion, finely chopped
2 teasp. ground cumin
2 teasp. ground coriander
1-2 chillies, chopped with seeds
1 teasp. sugar
1 teasp. turmeric
1 teasp. fresh ginger, grated
1 can tomatoes, chopped
1 can coconut milk
1 tablesp. Thai fish sauce
1-2 stalks of lemongrass (optional)
Juice of 2 limes or 1 lemon
Salt and black pepper
75g (3 oz) chopped spinach or chinese leaves


Cut one clove of garlic into slivers, finely chop the remaining two. Stud each lamb shank with a few slivers of garlic. In a deep flameproof casserole heat the oil and brown the shanks well on all sides. Lift out and set aside. Add the onion to the casserole and sauté until golden brown, four to five minutes. Then stir in the cumin, coriander, chilli, sugar, turmeric and ginger. Continue to cook for another three to four minutes. Stir in the tomatoes, coconut milk and fish sauce. Crush the lemon grass with the blade of a heave knife and add to the sauce. Finally add the lime or lemon juice and season well. Simmer the sauce for 10 minutes.

Set oven Gas mark4 180°C(350°F).

Add the lamb shanks to the sauce. Cover and place in the oven for approx. 2 ½ hours or until the meat should be fork tender and fall from the bone. For the last 10 minutes stir in the chopped spinach or chinese leaves.

Serving Suggestions

Delicious with basmati rice.

Lamb & Mushroom Korma

This is my favorite Korma recipe

1 large onion, finely chopped
Groundnut oil
2 cloves garlic, finely chopped
1 tablesp. fresh root ginger, grated
1 teasp. ground cumin
1 teasp. ground coriander
1 fresh chilli, chopped
3-4 cardamom pods, seeded and crushed
1 teasp. turmeric
1kg shoulder of lamb, well trimmed and diced
125ml Greek Style natural yoghurt, mixed with 1 teasp. cornflour
225g mushrooms, sliced
1 tablesp. lemon/lime juice
Salt and black pepper

Serves 4


Sauté the onions in the oil in a heavy saucepan until lightly golden. Add garlic, ginger, cumin, coriander, chillies, cardamom and turmeric and fry gently for 2 minutes. Add lamb and coat with the onion and spice mixture. Stir in the yoghurt, cover and simmer gently for 45 minutes, stirring occasionally or cook in the oven, Gas Mark 4, 180°C (350°F) for approximately 1 hour.

Add mushrooms and continue cooking for a further 15 minutes or until the lamb is tender. Stir in the lemon/lime juice, season with salt and black pepper. Garnish with a sprig of coriander or chervil and a fresh red chilli cut in half.

Serving Suggestions
Delicious served with basmati rice.

Rack of Lamb with Spiced Aubergines

The spiced aubergines can be made ahead and reheated just before serving


2 racks of lamb, well trimmed, chined
Salt, black pepper and balsamic vinegar

Spiced Aubergines

1-2 tablesp oil
2 aubergines, diced
1 teasp. ground coriander
1 teasp. turmeric
1 teasp. cumin
1 fresh chilli, chopped, include the seeds
1 teasp. fresh ginger, grated
2-3 cloves garlic, chopped
1 can tomatoes, chopped
3 tablesp. wine vinegar
2 tablesp. sugar
Salt and black pepper

Serves 4


Start with the aubergines.
Heat the oil in a large pan. Add the diced aubergines, sauté for 1-2 minutes then add the coriander, turmeric, cumin, chilli, ginger, garlic. Cook for 3-4 minutes over a gentle heat. Add the tomatoes, vinegar, sugar and seasoning. Stir well and simmer for 20 minutes. Taste for seasoning.

To cook the lamb: Cut each rack in half. Season with salt, black pepper and balsamic. Set oven to Gas Mark 6, 200°C(400°F).

Heat a large ridged grill pan or other heavy pan. Put the four piece of lamb onto the pan. Brown well on all sides. Transfer the pan to the oven to finish cooking for 15-20 minutes. When the lamb is cooked to your taste, remove it from the oven and set aside to rest for five minutes or so.

Serving Suggestions

Carve each rack into 3-4 cutlets put a spoonful of warm Spiced Aubergine in the centre of each plate, arrange the cutlets around it.

Slow Cooked Spiced Shoulder of Lamb Wraps

The longer you cook this shoulder of lamb the better so don’t worry if it gets an extra hour or so. The meat should be so tender that it is easily shred with a fork.


1 small shoulder of lamb
1 tablesp. olive oil
2 teasp. dried ginger
2 teasp. ground cumin
2 teasp. ground coriander
2 teasp. turmeric
Juice and grated rind of 1 lemon
1 small bunch of coriander, leaves picked and stems kept
Sea salt and freshly-ground black pepper

For the Aioli

1 bulb of garlic
85ml olive oil
1 free-range egg yolk
1 teasp. white wine vinegar

For the Tomato Salsa

4 ripe tomatoes, seeded and chopped
1 small red onion, finely chopped
1 tablesp. chopped fresh flat-leaf parsley
2 tablesp. chopped fresh coriander
1 tablesp. fresh lime juice
1 tablesp. extra-virgin olive oil

Cooking time
4 hours

Serves 4


Preheat the oven to Gas Mark 3, 160ºC (325ºF). To prepare the lamb, place the olive oil, ginger, cumin, coriander, turmeric, lemon rind and juice, the stalks of the coriander and a good pinch of salt into a blender and blitz to form a smooth paste. Put the shoulder of lamb onto the two large pieces of foil and make lots of incisions with a knife. Next rub the paste all over. Add a couple of tablespoons of water then seal the foil leaving a little pocket of air above the lamb. Place onto a baking sheet and cook for 3 hours.

After 3 hours open the foil and baste the lamb, then reseal the parcel. Cut the tips off the tops of the garlic cloves, wrap the bulb tightly with foil and place in the oven. Cook the lamb for another hour until the lamb is meltingly tender and the garlic bulb is soft. Turn off the oven but leave the lamb to rest inside.

Meanwhile, make the salsa. Place the tomatoes in a bowl with the red onion, herbs, lime juice and olive oil. Season to taste and mix thoroughly to combine.

To make the roasted garlic aioli, gently heat the olive oil. Squeeze out the really soft insides of the garlic cloves into a blender. Add the egg yolk and some salt and pepper. With the motor running, slowly add the olive oil to make a smooth thick sauce. Place into a heavy-based pan so you can heat through before serving (this could also be done with a small whisk and a bowl).

Heat the tortillas in the oven by wrapping in a clean damp tea towel. Shred the lamb using two forks, discarding any excess fat and bones. Give each person a tortilla, dot over the garlic aioli, top with some lamb, a good spoonful of the salsa, then finish with some salad and a couple of slices of the cucumber. Wrap and eat immediately. Serve with the green salad.

Note: If you use a boned shoulder you could reduce the cooking time by approximately an hour. You may have some lamb and aioli left over, they will keep in the fridge for a couple of days.

Serving Suggestions

Serve with eight large soft flour tortilla wraps, one small cucumber seeded and cut into thin strips and a bowl of green salad

You can replace the aioli and tomato salsa with ready prepared mayonaise and a jar of salsa.

Moroccan Style Braised Lamb Shanks

For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.


4 lamb shanks, well trimmed
1 tablesp. paprika
1 teasp. each ground coriander, cumin, cinnamon and turmeric
Sea salt and cracked black pepper
4 lamb shanks, well trimmed
2 tablesp. olive oil
1 large onion, roughly chopped
2 garlic cloves, chopped
2½ cm piece peeled fresh root ginger, chopped
450ml chicken or lamb stock
2 x 400g cans chopped tomatoes
1 tablesp. clear honey
Squeeze of lemon juice
Serve with a bowl of couscous

Cooking time
2¾ hours

Serves 4


Preheat the oven to Gas Mark 3, 160ºC (325ºF). Heat a large frying pan. Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl. Add the lamb shanks and using your hands rub in the spices. Add a little of the olive oil to the heated pan and quickly brown off two of the spiced lamb shanks. Transfer to a casserole dish with a lid and repeat with the remaining lamb shanks.

Meanwhile, place the onion, garlic and ginger in a food processor or mini-blender and pulse until finely minced. Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan.

Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks. Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined. Cover with the lid and cook for 2-2½ hours until the lamb shanks are meltingly tender and the meat is ready to fall off the bone. Add a squeeze of lemon juice and season to taste.

Serving Suggestions

Arrange the lamb shanks in wide-rimmed bowls with the couscous to serve.