Lamb Collection: Lamb Roast Recipes
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Moroccan Spiced Lamb
This recipe pairs perfectly marinated lamb chops with jewelled couscous for a meal full of Moroccan flavours.
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Moroccan-Style Slow Cooked Mutton
A dish worthy for all family celebrations. Whole mutton leg or shoulder, slow cooked with citrus fruits, raisins, pomegranate molasses, chilli, garlic, fresh herbs and finished with fresh pomegranate seeds.
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Mustard and Herb Rubbed Leg of Lamb
A lean lamb leg joint coated with a combination of mustard, garlic and fresh herbs, roasted and served with roast potatoes and seasonal vegetables.
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Noisettes of Lamb with Anchovy, Mint and Lime Marinade
Anchovy and mint are classic accompaniments to complement lamb and make a great marinade for lamb noisettes. Ideal elegant supper or lunch for two.
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Orange Marmalade and Port Glazed Lamb with Apricot and Coriander Stuffing
Bring a special touch to your roast with this flavour-packed lamb dish. Tender lamb is glazed with a rich combination of orange marmalade and port for a delicious balance of sweet and savoury flavours, while the apricot and coriander stuffing adds a fragrant, fruity twist. Perfect for entertaining or a celebratory family meal, it's a…
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Pulled Shoulder of Lamb with Chimichurri Marinade
Try this `low and slow’ whole shoulder of lamb marinated in a combination of fresh hers, garlic, shallots and chiilies. It’s quick to prepare with delicious results. The lamb is cooked until the meat literally falls off the bone. Great for a barbecue party or any alfresco occasion.
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Quick Lamb Wraps
A tasty snack or lunch treat made with lamb stir fry strips, garlic, mushrooms, herbs, cooked rice and lemon juice, mixed and served in wraps with a dollop of Greek yogurt.
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Quick Massaman Curry
A delicious coconut flavoured Thai curry featuring beef or lamb strips, Massaman curry paste, new potatoes, fresh coriander, crunchy peanut butter, stock and roasted unsalted peanuts and only takes 25 minutes to cook!#
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Roast Breast of Lamb with Leek and Chestnut Stuffing
A great way to cook a roast breast of lamb using a leek and chestnut stuffing to absorb all the flavours.