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Main Dishes Lamb


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1 Reviews |  By Terese

A lovely winter casserole. Also tastes great the next day.

Recipe #33086

This is a great spicy alternative for lamb shanks that taste extremely tender. You can get your butcher to "french cut" your lamb shanks or just simply remove the excess gristle and fat from the end of the shank to expose the bone. Naan is a leavened Indian bread that is available from supermarkets. Enjoy.

Recipe #39181

1 Reviews |  By Terese

This dish wonderfully delicious and surprisingly quick and easy to make.

Recipe #39082

This is our favourite recipe for lamb shanks. Good enough for guests and just glorious on a cold, winter's night served with rice, cous cous or creamy mashed potatoes.

Recipe #88342

Lamb and lemon, another of my 2 favourite foods/flavours

Recipe #23091

This is one of the most succulent lamb dishes you will ever taste. Long slow cooking makes the dish. This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. The size of your leg of lamb is everything in this recipe so please use the Zaar measurement converter ( bottom of the page) to calculate your cooking time as if will vary greatly if you have a very small or very large leg of lamb. (For example 2.8 kg leg = 6.1 lb and would cook for just over 6 hours after the browning stage) If you like this sort of meat, then I'd also recommend my recipe "New Zealand High Country Sheep Station Roast Lamb #186000" because it gives a similar result with fewer steps... (admittedly without the excellent gravy though) Since my home country that my DH jokingly calls Kiwistaan has an excellent reputation for Lamb, I will be assigning this one to ZWT REGION: New Zealand.

Recipe #23495

Gleaned off another site and put here for safekeeping until I can test it out.

Recipe #149653

A quick to assemble recipe that smells wondereful and tastes even better!

Recipe #19984

The polenta gives these cutlets a lovely crunchy coat, they are just yummy.

Recipe #41975

A simple recipe with sensational flavor! I've adopted this recipe as it didn't have a loving owner. I have made it myself though and must say it makes an impressive sunday roast! Instead of using dried rosemary, you can also use fresh sprigs and insert them into the cuts with the garlic slivers.

Recipe #4873

This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.

Recipe #21138


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