- Meat and poultry
Plum sauce and lamb are a food marriage made in heaven! Using a lean cut like lamb loin reduces braising time, making it a perfect weeknight meal. This dish is delicious served with mashed potato or soft polenta.
3 people made this
- 2 tablespoons olive oil
- 500g lamb loin fillet, cut into 4cm pieces
- 2 tablespoons plain flour
- salt and pepper, to taste
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 200ml bottled plum sauce
- 125ml chicken stock
- 500g frozen broad beans, thawed
- 1 tablespoon chopped fresh thyme leaves
MethodPrep:10min ›Cook:35min ›Ready in:45min
- Heat the oil in a large deep frying pan over high heat. Toss the lamb pieces in the flour to lightly coat. Season with salt and pepper. Cook the lamb pieces, in two batches, tossing, for 5 minutes or until browned. Transfer to a plate.
- Add the onion to the pan and cook, stirring, for 5 minutes or until softened. Add the garlic and cook for 1 minute. Add the sauce and stock and bring to the boil.
- Return the lamb to the pan. Reduce heat and simmer, covered, for 15 minutes. Add the broad beans and thyme and simmer, uncovered, for 5 minutes or until the lamb is tender. Serve.
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Food Eat Love
Do you ever question your own sanity? I have just had a bit of a manic week, in fact so busy I haven’t taken a single picture of food and this is highly unusual. The other day was St Patrick’s day and I figured it was a great excuse to go out and celebrate. I was so good I celebrated until the pub closed. I felt very merry indeed, walked home and slept like a baby. The problem was that there are not enough hours in the night and the alarm went off after only four and a half hours sleep. I don’t know how many hours per night you sleep but I do like around six hours and getting up and ready for work was hard work. As I was waiting for the train, feeling slightly worse for wear and up for what I knew would be a very busy day I was questioning my own sanity. The train arrived and after a good snooze I felt like a new person, sometimes commuting can be a good thing.
As the week whizzed by it wasn’t until I was on the train home I actually had time to think about cooking. The other week I did a roast shoulder of lamb. It was so lovely I didn’t have the heart to throw even the last little bit out. I put the tiny amount of left overs in the freezer to use up later. On the train home I remembered the lamb and decided to make croquettes. I would never go to a Spanish restaurant and not order croquettes and for some reason I have never made them myself. No croquettes are complete without something to dip them in and I made a spicy tomato and chipotle sauce to go with them.
I love chipotle chiles, they can be quite mild cut and cooked in chunks or they can deliver a nice hot kick if chopped or ground fine.
Tomato and chipotle sauce
preparation time 5 minutes
- 12 tomatoes, quatered and stalk removed
- 6-8 garlic cloves, in their skin
- olive oil
- 2 ground chipotle chiles
- 1/2 tsp sea salt flakes
- fresh ground black pepper
- 1/2 tsp demerara sugar
Place the tomatoes and garlic coves in an oven proof dish and sprinkle over the oil, sugar, chipotle chile, salt and pepper.
Roast the tomatoes until they are slightly caramelised and they will smell lovely.
Remove the skin of the garlic and place the garlic cloves and tomatoes in a blender. Blend until smooth and taste with salt and pepper if needed. Let the sauce cool whilst making the croquettes.
preparation time 5 minutes
serves 6 as part of a tapas spread
- 3 heaped tbsp flour
- 15 gr or 0.17 oz butter
- 3 dl or 1 1/2 cup of whole milk
- 3 tbsp fine chopped, cooked lamb
- a pinch of salt
- 1 large egg
- dried bredcrumbs
- 1/2 tsp smoked paprika
- oil for cooking, I used grapeseed oil
Melt the butter and add the flour to make a roux. Let it cook out and add the milk, a little at the time and then the salt. Let it cook for 8-10 minutes and mix in the chopped lamb. Stir throughout and let cool.
Mix the dried breadcrumbs with the smoked paprika and whisk the egg. Shape the croquettes and dip them in egg and then roll them in the breadcrumbs.
Heat up the oil and and fry the croquettes until they are crispy and cooked through. Drain and serve them with the tomato and chipotle sauce.
I was amazed how easy it is to make croquettes. The lamb worked really well and the chipotle and smoked paprika added a nice hot and smokey note.
I am bringing a whole batch of these to celebrate the sunny weekend with my Fiesta Friday friends. Fiesta Friday is hosted by the always lovely Angie and this week the party is co hosted by Naina @ Spice in the City and Julianna @ Foodie On Board. Two amazingly talented cooks and bloggers, I have to be careful when I read their blogs as they always make me so darn hungry!
I am also adding this to Corinas brilliant Cook Once East Twice as I did a whole new meal with a minimalistic amount of left overs!
St John at 20: five classic Fergus Henderson recipes
To feed four, but it can easily expand and is a good dish for many hearty eaters on a cold day, so go as big as your pot allows you (on a cold day).
white haricot beans 1kg, soaked overnight
pig's trotter 1 (2l chicken stock will be splendid if no trotter is available)
carrots 2, peeled
onions 2, peeled
celery 2 sticks
garlic 3 heads
thyme, rosemary and parsley a bundle
good green streaky bacon 1kg piece, with skin on
duck fat or extra virgin olive oil
onions 3, peeled and chopped
leeks 2, peeled and chopped
plum tomatoes 1 tin
sea salt and black pepper
Put the beans into a pan with clean water, bring to the boil, skim and reduce to a simmer until thoroughly giving. This will take approximately 1½ hours. As soon as they meet the salty bacon they will stop getting any softer, in fact they seem to firm up (many recipes suggest soaking and blanching for 10 minutes is enough, but in my experience, once they meet salt – however long you cook them for – they never give in). Once cooked, remove from the heat, but keep them in their liquor.
Separately cover your trotter with water, add the carrots, whole onions, celery, heads of garlic and the herbs, and bring to the boil. Skim, reduce to a simmer, and cook for 2½ hours.
While all this is happening, remove the skin from the piece of bacon, if possible in one piece, and slice the bacon into 8mm-thick slices.
Get a deep pan hot and add a healthy dollop of duck fat (or oil). Firstly fry the piece of bacon skin, fat down, so it releases some of its fat into the pan, and remove then colour your bacon slices and remove then fry your chopped onions and leeks until softened, and add the tin of tomatoes, crushing the tomatoes in your hands as you do so. Let this cook down for 20 minutes to sweeten the tomatoes, stirring to remove all the good bits of bacon that might adhere to the pan. Season, remembering the bacon is salty, add two ladles of the trotter stock, and let cook for another 10 minutes. Drain the beans but keep their liquor, add to the pan, and mix with the tomato base.
WHITE CABBAGE AND BROWN SHRIMP
White Cabbage and Brown Shrimp. Photograph: Romas Foordsig
This is a wonderful salad. It is as simple as mixing all the ingredients together so you end up with the little brown shrimps caught in a weave of cabbage.
The salty sweetness of the shrimp makes a happy companion to the mysterious warmth of the raw cabbage.
TO SERVE 6
standard white cabbage, half, very thinly sliced – you will be surprised by how much you have once the cabbage is chopped
peeled brown shrimps (Morecambe Bay), 2 handfuls
chervil 2 bunches, one chopped finely (for flavour) and the other picked (for the salad's glamour)
For the dressing
lemon juice of 1
extra virgin olive oil
sea salt and black pepper
BOILED HAM AND PARSLEY SAUCE
Boiled Ham and Parsley Sauce. Photograph: Romas Foord
Incredibly simple, but delicious and particularly beautiful on the plate. I believe it is important to have the parsley sauce in a jug on the table so the eaters can express themselves with their pouring. When buying your ham, avoid pink things in hair nets, look for organic and free range if possible. It is always good to cook a bit more than you will eat so you can have cold ham.
TO SERVE 4
good rolled green collar ham 2kg piece
celery 2 sticks
onions 2, peeled and stuck with 8 cloves
leeks 2, cleaned
bay leaves 3
black peppercorns 10
good-sized carrots 10, peeled but left whole this way they stay sweeter
For the parsley sauce
plain white flour 100g
sea salt and black pepper
curly parsley a big bunch, finely chopped
Place your ham in a pot, keeping in mind you will need room for your carrots. Cover with water, add the celery, onions, leeks, bay leaves and peppercorns. Bring gently to the boil, skim, reduce to a simmer for 2½ hours. Add your carrots.
Now make your sauce. Melt the butter in a pan, add the flour and stir on a gentle heat – do not let it colour, it's ready for the milk when it smells biscuity. Add the milk, whisking ferociously, making sure the heat's not too fierce. When you have a firm white creamy mixture, add a ladle of ham stock, and whisk again. Do this until you have reached your desired consistency. Test for seasoning. Just before serving add the chopped parsley and stir.
When the carrots are cooked you are ready to serve (if the ham is cooked and the carrots not, remove the ham from the water and turn up the heat). Slice the ham and serve on a plate with carrots and a drizzle of ham stock from the pot. Mustard is vital on the table.
You will be left with delicious ham stock for another day, and cold ham for your sandwiches.
Devilled Kidneys Photograph: Romas Foord
The perfect breakfast on your birthday, with a glass of Black Velvet.
TO SERVE 2
lambs' kidneys 6, suet and membrane removed, and slit in half lengthwise, retaining the kidney shape
plain flour 3 tbsp
cayenne pepper 1 tsp
dry English mustard 1 tsp
sea salt and black pepper
butter a big knob
chicken stock a healthy splash
toast 2 pieces (white or brown, up to you, though – just an observation – white seems to sup up the juices better
Nip out the white fatty gristle of the kidneys with a knife or scissors. Mix together the flour, cayenne pepper, mustard, and salt and pepper in a bowl.
Get a frying pan very hot, throw in a knob of butter, and as this melts roll your kidneys in your spiced flour, then shake them in a sieve to remove excess. Place them in the sizzling pan, cook for 2 minutes each side, add a hearty splash of Worcestershire sauce and the chicken stock, and let all the ingredients get to know each other. Remove the kidneys to your two waiting bits of toast, let the sauce reduce and emulsify in the pan (do not let it disappear) and pour over the kidneys and toast. Eat – happy birthday!
Mince and Tatties. Photograph: Romas Foord
A dish discussed as much as cassoulet is in Castelnaudary. Questions such as should you add peas or carrots can start a gastronomic row of great proportions. Sticking my neck out, I know Caledonian MacBrayne adds peas to its mince but I don't, although I do like a spot of carrot in mine.
It gets worse – I can't help making a small gesture to the Auld Alliance as well. Here are my mince thoughts.
TO SERVE 6
onion 1, peeled and thinly sliced
leek 1, cleaned, sliced lengthways in half, then thinly sliced across
carrot 1, peeled, sliced lengthways in half, then thinly sliced across
garlic 4 cloves, peeled and chopped
extra virgin olive oil a splash
minced beef 1kg
tomatoes 2 tins
oatmeal a handful
Worcestershire sauce 1 shot glass
red wine ⅓ bottle, my gesture to the Auld Alliance
chicken stock if needed
sea salt and black pepper
proper boiling potatoes a dozen
In a large pan, sweat the onion, leek, carrot and garlic in the splash of olive oil until softened. Add the mince, giving it a healthy stir to break it up. Add the tinned tomatoes, crushed in your hand – a subliminal gesture. Keep stirring and add the oatmeal, not so much that you end up with a porridge. Stir, add the Worcestershire sauce and red wine, then stir again. Take a view on the liquid content if it seems a wee bit dry, add some stock. You are looking for a loose lava consistency. Check for seasoning.
Now allow the mince to simmer gently for 1½ hours, if not 2 (if it is drying out, add more stock). Time allows the mince to become itself, as is the case for most of us. While the mince cooks, peel the potatoes and simply boil them in salty water. After a long journey, there is no dish more welcoming. Also, a dram doesn't go amiss.
I had a little bit of roast lamb leftover from Wednesday (lamb with preserved lemons and capers), and thought a curry would be good, I had a #riverford sweet potato in the cupboard, and I thought I had some chickpeas lurking, but I must have used those. Some as there wasn’t much lamb I had…
I fancied doing something different with a small boneless leg of lamb I had, rather than roast it with garlic and rosemary, but didn’t have time to do a slow, long roast with spices. So I flitted about a few recipes and decided on this combination for a marinade and it worked quite well. I…
North West Young Chef of the Year
- Trio of Lamb
- Lamb rack – 160g, roast for about 6 mins 180
- Lamb heart – 100g, Pan fry 1min either side
- Lamb cheek – 100g, for the lamb cheek braise for about one hour:
- 200ml chicken stock
- 100ml veal stock
- rosemary and thyme
- 50ml red wine
- 5g cumin
- Allow lamb cheek to cool in sauce
- Fresh bean fricassee
- Garden peas 20g
- Broad beans 20g
- Haricot beans 30g
- For haricot beans braise
- Smoked pancetta – 20g
- Thyme 2 sprigs
- Chix stock 200ml
- Water 100ml
- Carrot cut in half length ways
- Celery cut in half length ways
- Leek cut in half length ways
- Slowly braise for about 1hours
- Tender stem broccoli – 30 g
- Wild mushrooms mixed – 20g
- Classic vinaigrette 3ml
- Smoked garlic oil – 3ml
- Mint oil 3ml
- Corriander – 8g
- Parsley – 8g
- Mint – 8g
- Once haricot beans are braised drain of the liquid take out the thyme, pancetta, carrot and celery you just want the beans
- Fill a pan of boiling water cook peas and broad beans. Once cooked strain straight away and refresh in ice.
- To reheat, heat Mint garlic and classic vinaigrette up in a pan mix beans through the hot oil until warm add chopped coriander, mint, parsley season to taste.
- Pea puree
- 200g fresh peas
- Butter 20g
- Chervil 10g
- Dill 10g
- Cook peas strain put in blender with chervil, dill, butter season to taste.
- Lamb cumin sauce
- Carrot – 200g
- Garlic – 80g
- Tom plum – 500g
- Tom puree – 100g
- Herb thyme – 10g
- Rosemary – 5 g
- Cumin 15 g
- Chix stock 500 ml
- Water 300 m l
- Veal stock 500 ml
- Lamb bones – 2k
- Roast bones in oven until golden brown
- Sweat off carrots, garlic ,add tom puree reduce down until a compote consistency add the plum tomatoes, thyme, rosemary, and cumin continue to reduce by half
- Add water, veal and chicken stock reduce by half pass and put back on the heat until reduced to sauce consistency.
- Confit potato
- Garlic bulb cut in half, thyme oil to cover potatoes
- Gently conft until cooked all the way through
Food Eat Love
Lately we had the kind of cold that gets to your bones. I can’t motivate myself at all to go out for a run and I can’t stop thinking about warm, slow cooked melt in your mouth food. I ordered some beef short ribs from the Black Pig Butchers and couldn’t wait to pick them up and start cooking.
I wanted fall apart but not by being over cooked ribs and decided to brine them, cook them overnight and finish them off the following day. It seems like a lot of cooking but this is a recipe where patience goes a long way and it is a dish that mainly looks after itself during the cooking.
Slow cooked, glazed short ribs
preparation time 5 minutes
cooking time 12-24 hours marinating + 9 hours + 30 minutes
oven 120C or 250F later 225C or 440F
- 1 l or 5 cups of water
- 1/2 dl salt
- 1 dl molasses
- 5 garlic cloves
- 5 fresh bay leaves
- 5 dl or 2 1/2 cup beef stock
- peeled, sliced ginger
- 1 tbsp molasses
- 1 tbsp Shaoxing rice wine
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp hot sauce
- 1 dl or 1/2 cup raw cane sugar
- 5 crushed garlic cloves
- 2 tbsp grated ginger
- 2 dl or 1 cup Bourbon dark ale, or a stout
- 1 tbsp rice wine vinegar
- 2 tbsp soy sauce
If you can brine the meat over night do so, I brined the ribs for 6 hours and that worked as well. Place the water in a pan and heat with the molasses and salt.Crush the garlic cloves gently and add along with the bay leaves. Let it cool and pour over the ribs.
Cover with cling film and let stand in the fridge.
For the braising, add the beef stock and remaining ingredients in an oven proof dish with a sealed lid. Dissolve the ingredients and add the ribs. I added the brined garlic cloves as well. Place in the oven with the lid on and leave for 9 hours. Don’t open the oven door to have a peak, just let it cook low and slow and the meat should be super tender.
Gently remove the ribs and cling film them individually. Remove the top layer of fat if you wish, when cooled you can separate the fat with the layer of meat that is nestled in there. Let the cling filmed meat cool and place in the fridge, this will help keep the shape of the meat.
Skim the fat off the liquid and add the ingredients for the glaze. I had a bottle of Bourbon dark ale that I thought would be interesting and add depth of flavour.
Innis and Gunn Bourbon dark ale
Bring everything to a boil and let it boil until it is reduced by half, it should take about 25 minutes. Taste and see if you need to add anything further to taste. Whilst that was cooking I separated the meat from the fat and added the thinly pulled beef to the glaze.
The last stage is taking the meat out of the cling film and place on an oven tray. After about half of the cooking time spoon over the meaty glaze and roast until warm through the glaze is slightly caramelised.
I did a cauliflower rice salad as I thought potatoes or regular rice would be a little heavy. The short rib meat is quite rich and filling so something light I think is the key.
Roasted cauliflower rice salad
preparation time 10 minutes
cooking time 20-25 minutes
- 1/2 head of cauliflower
- 3 tbsp sunflower seeds
- 2 tbsp coconut oil
- 1 dl or 1/2 cup cooked bulgur wheat
- 5 radishes
- 5 cherry tomatoes
- 1/2 dl chives
- 1/2 dl chopped coriander
- 1/2 dl chopped parsley
- 1 small endive, sliced
- 1/2 tsp chilli flakes
- 2 tbsp extra virgin olive oil
- 1 tbsp citrus vinegar
- a pinch of sea salt
Cut up the cauliflower roughly and place in a blender. Blend until you have a rice like consistency. Spread on an oven tray, scatter over the sunflower seeds and melted coconut oil. Roast until the edges start to brown.
Cut up the tomatoes, radishes and herbs and mix. Add the cooked bulgur wheat and cauliflower rice. Last slice the endive and add the vinegar, salt, olive oil and chilli flakes before mixing well and serving.
It was well worth the time waiting for the ribs. They came out just the way I wanted them to and the cauliflower rice was fragrant but nice and light.
The ribs were falling off the bone and apart and the caramelised, meaty, glaze came out very edible! I like it so much I am bringing a big plate to Angie, the very talented and lovely creator of Fiesta Friday. Come on over and have a look around, join us and have a look at Angie’s impressive and absolutely mouth watering recipes!
500g Jersey Royal new potatoes
1 kg broad beans to yield about 200 g podded beans
2 tbsp olive oil
1 medium onion peeled and sliced
225g chorizo de pueblo, rind removed and sliced into 1 cm pieces
2 plum tomatoes, deseeded and chopped
4 tbsp chopped flat-leaf parsley leaves
2 tbsp sherry vinegar
2 handfuls rocket leaves
salt and freshly ground black pepper
1. Bring a large pan of salted water to the boil and cook the new potatoes for 10 minutes. Add the broad beans and cook for a further 3-5 minutes.
2. Meanwhile, heat the olive oil in a friying pan and soften the sliced onion for 3-4 minutes before adding the chorizo. Cook for a further 3 minutes, tossing to cook on both sides.
3. Drain the potatoes and beans, cool slightly, then thickly slice the potatoes lenghtways and add to the onion mixture along with the beans, tomatoes, parsley and vinegar. Season and toss together. Add the rocket and toss once more before serving. Your enjoy meal!
(Serve this with some grilled or barbecued chicken or fish to make a hearty meal.)
Preheat the oven to 180C/350F/Gas 4.
Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour.
Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan cook in batches if necessary. Transfer to a casserole dish and set aside.
Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables.
Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours).
Remove from the oven and check the seasoning.
To make the potato stacks - preheat the oven to 180C/350F/Gas 4.
First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs.
Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix.
Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks.
Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes.
To make the cabbage - melt the butter in a large ovenproof saucepan.
Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted.
Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3.
Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender.
Either serve straight away, keep warm in a low oven for up to one hour or cool and reheat.
Five-spiced plum and red wine sorbet
A great-coloured refreshing sorbet, and perfect for using up ripe plums. I’ve used five-spice but star anise works equally well – use six star anise and discard before puréeing I would also use orange rind in place of lemon. Try adding a scoop of this to a glass of chilled champagne! Serves 4.
500g ripe plums
170ml red wine
175g caster sugar
2 teaspoons five spice
1 cinnamon stick
3 strips pared lemon zest (removed with a potato peeler)
Halve the plums, remove the stones and place in a saucepan with all the remaining ingredients. Cook over a medium heat, stirring occasionally, for 25 minutes or until the plums have broken down. Discard the cinnamon stick and lemon zest, purée until smooth, then pass through a sieve.
Leave to cool then refrigerate covered overnight or for at least 1 hour. Churn in an ice-cream maker, following the manufacturer’s instructions.
Maria's summer recipes - a homage to Delia Smith. As featured in The Guardian, July 2009.
Lamb chop recipes
Lamb chops are quick to cook, tender and easy to liven up with marinades – try sizzling tandoori, plum and sesame or spicy green miso for an exciting midweek meal or a showstopping addition to your next BBQ
Published: April 4, 2019 at 12:10 pm
Learn how to cook lamb chops with our top recipes – try a lamb chop marinade, roast lamb chops in the oven or serve a whole rack of lamb for a special occasion. With flavour combinations from around the world, these lamb chop recipes will give you plenty of new ideas for cooking chops, cutlets and rack of lamb.
Sizzling tandoori lamb chops
Bring bold tandoori flavours into the kitchen with these deliciously spicy lamb chops, served with a vibrant chopped kachumber salad.
Plum and sesame lamb cutlets
Coated with a sticky, sweet glaze with a kick of sriracha, these plum and sesame lamb cutlets by Rosie Birkett are sure to be a hit at your next family feast. More exciting BBQ ideas here.
Korean lamb chops
Learn how to use an Asian-style lamb chop marinade to create a real depth of flavour with this irresistible Korean lamb chop recipe. Make it a full banquet with our Korean recipes here.
Spiced lamb cutlets with smoked aubergine
Smoky aubergine and aromatic spices make this lamb cutlet recipe a brilliant winter warmer.
Lamb chops with aubergines and bloody mary salsa
An unusual cocktail-inspired recipe, tabasco and worcestershire sauce are used to deliver an unforgettable bloody mary salsa.
Grilled lamb cutlets in spicy green miso
Create a striking centrepiece with this eye-catching platter of lamb cutlets, dressed with a spicy green miso sauce.
Blackened lamb with peppers
One of our all-time favourite lamb dishes, make sure these seasoned lamb cutlets are well chargrilled for the full effect.
Spiced lamb chops with saffron yogurt
Great for easy entertaining – the saffron and garlic yogurt make these feel special, but the quick cook lamb means you can spend more time with your guests.
Lamb chops with pesto borlotti beans
Simple and homely, try these griddled lamb chops served with warm borlotti beans and pesto for a fibre-rich midweek meal for two.
Mustard and rosemary marinated rack of lamb
Planning a weekend BBQ? With rosemary, garlic and a kick of Dijon mustard, this marinated rack of lamb will be a real crowd pleaser.
Spiced autumn lamb with butternut squash purée
Lamb is often thought of as a springtime food but a few more months out in the pasture gives a fuller flavoured meat. Perfect for an autumnal supper with friends, enjoy this gently spiced rack of lamb alongside a butternut squash purée.
Lamb cutlets with mint relish
Our take on the classic lamb and mint combo. Feed four with tender cutlets of lamb, fried and served with roasted new potatoes and topped with a sweet mint and shallot relish.
Lamb chops with fruity couscous and mint
Step into Morocco with a new twist on a lamb chop dinner – fruity couscous, zesty lemon and fresh herbs really bring this dish to life. Plenty more couscous ideas here.
Kankoko fu kohitsuji (lamb cutlets with Korean spices)
For adventurous foodies with access to a good Asian supermarket, this authentic Korean lamb dish is a wonderful way to explore this on-trend cuisine.
Harissa lamb cutlets with tahini yogurt sauce
A healthier choice for dinner, this recipe for harissa lamb cutlets and tahini yoghurt sauce comes in at under 500 calories. Try cooking with harissa with our inspiration here.
Lamb chops with salsa verde
Whip up a tasty salsa verde – made with parsley, mint, capers and lemon – for this must-try lamb chop recipe. Make a little extra salsa and use it the next day spooned over fish or chicken.
Herb and polenta crusted lamb
Try this easy herb and polenta crust to give an extra crunch to your lamb chops – an impressive but time-savvy dinner.
Korean-style lamb chops with spicy sesame cucumber salad
Achieve a perfectly balanced sweet and sour flavour with these sticky grilled lamb chops, paired with chilli sauce and a spicy cucumber salad.
Grilled lamb with roast fennel and spicy grape relish
Olia Hercules shows us how the humble lamb chop can be transformed into a wonderful dinner party dish – it happens to be gluten-free, too.
Lamb cutlets with pesto and beans
Fans of pesto will love this Italian-inspired recipe of tender lamb cutlets with cannellini beans, tomatoes and rocket.
Raphael Duntoye’s marinated lamb cutlets
For a cheffy dish with a Mediterranean twist, try these marinated lamb cutlets by Raphael Duntoye.