The star of Sunday dinners and the one dish that needs you to eat with gusto — lamb is the meat which brings people together. Well, that is what we like to think! From simple frying to quick-cooking cutlets, brazing with a sticky sauce, curries, etc, there are plenty of ways to cook this meat. We present to you the recipes that will leave you amazed and licking your fingers once you are full. From lamb 101 to a special lamb dish, these lamb recipes are what you need for your next family dinner.

Ale Barley Lamb Shanks

If you are looking for comfort food, then this 6-ingredient lamb recipe will blow you away! The lamb chop is slow-cooked in umami broth and leeks, which gives it extra flavour. If you have some sourdough bread lying around, then go ahead and soak it in the hot broth and enjoy it with the lamb.

Ingredients

• Lamb Shanks: 4
• Leeks: 2
• Pearl Barley: 200g
• Umami Paste: 1 tablespoon
• Red Wine Vinegar: 1 tablespoon
• Your Favourite Ale: 500 ml

Method

• Switch on the oven and set the temperature to 170ºC
• In a casserole pan, fry the lamb pieces in olive oil on high heat
• Chop the leeks and add them into the pan along with the umami paste and pearl barley
• Add a pinch of black pepper and salt, and stir well
• Add in the ale and red wine vinegar
• Add in 1.2 litres of water
• Place the pan in the oven and let the lamb look for 2 hours and 30 minutes
• Serve it with rice or bread

Sticky Lamb Chops

It’s sticky, sweet, and savoury. This lamb recipe is pretty simple and complemented by a couple of carrots. The smell of fresh thyme will have you reaching for one chop after the other.

Ingredients

• Lamb Chops: 6
• Baby Heritage Carrots: 200 g
• Garlic Cloves: 8
• Oranges: 3
• Fresh Thyme: ½ a bunch

Method

• Season the chops with black pepper and salt and place them on a rack (fat edges down). Let the chops crisp up for 5 minutes in the casserole pan
• Add in the trimmed baby carrots, unpeeled garlic cloves
• Turn the chops and allow them to cook for 2 minutes more
• Peel small strips of the orange zest and add them into the pan, along with the thyme
• Toss around the ingredients or 30 seconds
• Squeeze the juice from the oranges into the pan and allow it to bubble. Let it sit for a few minutes until the liquid turns sticky
• Dish up and serve

Gunpowder Lamb

The star of this dish is the gunpowder spice. The dark, outer, spicy crust hides the sweet, blushing and juice meat inside, which is infused with the aroma of the spices. Make it a feast with this tangy pineapple salsa and mint rice. If this recipe is too much for you, you can check out others here: visit website.

Ingredients

• Lamb Slices: 2 kg
• Olive Oil
• Chillies: 2

Gunpowder Paste

• Dried Red Chillies: 2
• Ground Turmeric: 2 tablespoons
• Fenugreek Seeds: 2 tablespoons
• Coriander Seeds: 2 tablespoons
• Cayenne Pepper: 2 tablespoons
• Cayenne Pepper: 2 tablespoons
• Garlic Cloves: 2
• Red Wine Vinegar: 2 tablespoons
• Vegetable Oil: 1 tablespoon

Mint Dressing

• Fresh Mint: 1 bunch
• Lime: 1
• Yoghurt: 150 g

Pineapple Salsa

• Pineapple: 1
• Red Onion: 1
• Lime: 1
• Coriander: 1 bunch
• Extra Virgin Olive Oil

Coconut Rice

• Mustard Seeds: 3 tablespoons
• Basmati Rice: 2 mugs
• Chillies: 2
• Creamed Coconut: 3 tablespoons

Method

• For the gunpowder spice, blitz the spices, salt, black pepper and chillies in a grinder. Then, add in the garlic cloves, vegetable oil and vinegar. Blitz one more time to form a thick paste
• Slash the lamb slices and rub in the paste (marinate for 2 hours)
• Turn on the over to 200ºC and slide in the griddle pan
• Place the lamb slices on the griddle and sear for 20 minutes. Transfer them on to a cutting board
• For the dressing, crush the mint leaves with salt in a mortar and pestle. Transfer to a bowl and add in the yoghurt and lime juice
• For the salsa, cut the onion and pineapple into wedges and blacken them in a frying pan
• Transfer the salsa into a bowl and add in the lime juice, coriander stalks and extra virgin olive oil
• Prepare the rice (add all the ingredients like you usually do when cooking simple rice. Add coconut cream in the end and cook for a few minutes more)

Plating

Place the lambs in a plate and garnish it with the mint dressing. Place the rice one side and the salsa on other. Serve with a glass of lemonade. Easy, right? Start with a simple recipe and once you know how to braise the lamb and cook it without compromising the juicy meat inside, proceed to the ‘truly’ amazing ones.