Healthy Roast lamb Recipes
Latest
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Feta and black olive crusted rack of lamb
Looking for roast lamb recipes, sunday lunch recipes, lamb recipes or roast dinner recipes? A simple roast lamb recipe from essentials magazine. This feta cheese and black olive crusted rack of lamb is so quick to cook and utterly delicious.
By GoodtoKnow Published
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Sticky plum roast lamb
Sticky plum roast lamb comes out perfectly tender and makes an extra special Sunday roast alternative. It's slow cooked, but so worth the wait!
By GoodtoKnow Published
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Redcurrant rack of lamb
Looking for roast lamb recipes, woman's weekly recipes, lamb recipes, sunday lunch recipes or roast dinner recipes? This tender rack of lamb dish with a redcurrant twist is perfect for roast lunches or dinner parties.
By GoodtoKnow Published
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Greek lamb shoulder
A delicious roast shoulder of lamb. In Greek style with aromatic herb stuffing, it is slowly roasted for maximum flavour. This recipe is quite economical because it serves 8-10 people.
By GoodtoKnow Published
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Lamb cutlets with pumpkin
This simple all-in-one pan recipe mixes tender lamb with sweet pumpkins, red onions, potatoes and garlic, served with a special autumn fruit relish. Make the relish beforehand and serve hot or cold. Perfect for Halloween.. or any time!
By GoodtoKnow Published
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Mint, pea and leek stuffed lamb
This simple mint, pea and leek stuffed lamb is so easy to make and tastes delicious too. With a thick, flavour packed stuffing this meat is tasty
By Octavia Lillywhite Published
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Garlic and herb-crusted lamb rack
Serving up a herb crusted rack of lamb at your next dinner party or Sunday lunch gathering will look impressive, but that crunchy crust is actually easy!
By GoodtoKnow Published
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Slow cooked pot roast lamb
Indulge the family with this slow cooked leg of lamb, roasted for seven-hours with shallots, carrots, garlic and herbs for delicious meat and gravy!
By Jessica Dady Published
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Lamb chops with pea and mint puree
Lamb chop cutlets are very practical for tapas, with each bone holding a mouth-sized chunk of succulent lamb at the end.
By Samuel Goldsmith Published