easy lamb recipe

Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that's rich in iron and two of your 5-a-day

Home-style lamb curry

onions, quartered

garlic

tbsp rapeseed oil

cinnamon

tbsp coriander

tsp cumin

tsp turmeric

fennel seeds

leg of lamb, diced

can chopped tomatoes

red chilli

coriander, stalks finely chopped, leaves roughly chopped

basmati rice and mango chutney

Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> with 300ml water. Blitz to a smooth purée.

Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.

Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.

Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.

Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.

Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.

Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.

Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

Mojo verde adds a herby twist to this perfect slow-cooked lamb shoulder. Begin this recipe at least 7 hours ahead.

Slow-cooked lamb shoulder with mojo verde recipe

lamb

oregano

thyme sprigs, leaves picked

tbs extra virgin olive oil

(125 milliliters) white wine

coriander

oregano, leaves picked

garlic cloves, roughly chopped

lemon

(80 milliliters) extra virgin olive oil

Get ready to drool over these mouthwatering Garlic Herb Lamb Shoulder Chops! With this easy recipe, you&#39;ll pan-sear the lamb chops first, then cook them to perfection in the oven! This meal is just what you&#39;re looking for if you want an impressive meal that is incredibly flavorful and simple to make! (This recipe is dairy-free and naturally gluten-free).

Garlic Herb Lamb Shoulder Chops Recipe

lamb chops (about 8 oz and ~1 inch thick)

4 inch Sprigs of Rosemary

tbsp Fresh Thyme

Parsley,

Garlic Cloves

Olive Oil (or Avocado Oil)

tbsp Red Wine Vinegar

Shallot

tsp Sea Salt

Pepper

tsp Red Crushed Pepper, optional

Add all the marinade ingredients to the blender and blend until the ingredients are fully combined.

Marinate the lamb shoulder chops for at least 2 hours or up to 12 hours. This helps to tenderize the chops and provides deep flavor.

When ready to make the chops, heat 1 tbsp of cooking oil or butter in a large oven-safe skillet or cast iron. Preheat the oven to 400°F.

Add the chops to the skillet and pan-sear for 2-3 minutes on each side to get a nice, browned exterior.

Transfer the skillet into the oven and cook for at least 10 minutes for rare (15 minutes for medium).  An instant thermometer should read 125-130°F for rare, 135°F medium-rare, 140°F medium, and 145°F medium-well.

Remove from the oven, and let the lamb shoulder chops rest in the skillet for 5 minutes. Serve with your favorite side dishes and enjoy!

Enjoy these Greek Lamb Burgers; grilled juicy, tender lamb patties bursting with flavor and topped with a homemade dairy-free tzatziki sauce. These quick and easy lamb burgers are guaranteed to be the standout dish at your next cookout!

Greek Lamb Burgers with Tzatziki Sauce

lb Ground Lamb

½ Onion (finely minced)

Parsley

tbsp Mint Leaves

Sea Salt

tsp Cumin

tbsp Olive Oil

tsp Dried Parsley

½ tsp Smoked Paprika

Garlic cloves, (minced)

Jalapeño, finely minced (optional)

In a medium bowl, add the ingredients to make the lamb burgers. Then, form the mixture into 4 or 5 equal patties. Make an indentation in the center of each burger.

Heat an outdoor gas grill or an indoor griddle to medium. Lightly oil the grill grates.

Grill the patties for 4-6 minutes per side, turning once midway. (An instant thermometer inserted should read 160°F when done. Adjust the cooking time to reach your desired doneness.)

Allow the burgers to rest for 5 minutes. Then, top the burgers with spinach, lettuce, red onions, cucumbers, and homemade dairy-free tzatziki sauce.

Top 4 easy lamb recipe recipes from across the web

The most viewed easy lamb recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Home-style lamb curry

Slow-cooked lamb shoulder with mojo...

Garlic Herb Lamb Shoulder Chops Rec...

Greek Lamb Burgers with Tzatziki Sa...

Top 4 easy lamb recipe recipes from across the web

The most viewed easy lamb recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Home-style lamb curry

Slow-cooked lamb shoulder with mojo...

Garlic Herb Lamb Shoulder Chops Rec...

Greek Lamb Burgers with Tzatziki Sa...

The most viewed easy lamb recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine