lamb dinner

For this dish, it's important to have trimmed 'skinny' lamb cutlets that can be quickly grilled, then eaten with the fingers - hence scottadito - or 'burn-the-fingers'.

Lamb scottadito with spinach alla romana

spinach

tbsp olive oil,

garlic cloves, very thinly sliced

tbsp pine nuts, toasted

tbsp sultanas

tbsp lemon rind

french-trimmed lamb cutlets

lemon, quartered, to serve

This hearty dish is inspired by moussaka, but simpler to prepare. Everything is baked in one roasting pan, with the different elements added in stages. The topping cuts wonderfully through the richness of the eggplant and lamb.

Ottolenghi's eggplant, lamb and yoghurt bake recipe

olive oil

onion (about 200 grams), thinly sliced

garlic cloves, thinly sliced

eggplants (about 750 grams), roughly cut into 3cm cubes

lamb mince

tbs cinnamon

allspice

tsp chilli flakes

tomato paste

tbs oregano leaves, roughly chopped

Massel Chicken Style Liquid Stock

tbs parsley, roughly chopped

Greek-style yoghurt

tbs plain flour

parmesan, finely grated

feta, roughly crumbled

(40 grams) pine nuts

Salt & black pepper

garlic cloves, crushed

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Slow-cooked lamb with pappardelle

milliliters (1/3 cup) extra virgin olive oil

onion, finely chopped

rosemary

lamb steaks, diced

white wine

can chopped tomatoes

black olives, sliced

pappardelle pasta

The lamb and quince combine to give this baked dinner a delightful depth of flavour.

Slow-roasted lamb & quince

(about 1kg) boneless lamb shoulder

brown onion, halved, each half cut into thin wedges

tsp cumin

ginger

tsp sweet paprika

x 7cm cinnamon stick

Massel chicken style stock cube

water

(about 1kg) quinces, peeled, cored,

tbsp honey

coriander leaves

Crispy, tender, and dressed in a bold sundried tomato sauce, this juicy Slow Roasted Lamb Shoulder is incredibly easy to make and it&#039;s absolutely delicious!

Slow Roasted Lamb Shoulder

worcestershire sauce

apple cider vinegar

sugar

soy sauce

garlic (roughly chopped)

chopped, oil-packed sun dried tomatoes

mint leaves

parsley

lemons (juiced)

lamb shoulder

salt

black pepper

onions

garlic (smashed)

Take the lamb shoulder out of the fridge 1 hour before you are ready to work with it.

Preheat the oven to 450˚F.

In a food processor or blender, combine worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun dried tomatoes, mint leaves, parsley, lemon juice, and hot water; pulse to make a chunky sauce. Set aside.

Place the lamb shoulder, fatty-side up, on a working surface, like a large cutting board. Using a sharp knife, make several slashes across the top and rub it with the olive oil; season with salt and pepper.

Coat the lamb with half of the prepared sauce. Keep the other half in the fridge until ready to serve the lamb.

Arrange the onion rings and smashed garlic on the base of a roasting pan.

Place the lamb shoulder over the top of the onions, fatty side up.

Pour 1 cup of water into the roasting pan and cover it with aluminum foil.

Put the pan in the oven and turn down the heat to 350˚F. Roast for 3 hours.

Remove the foil and increase the heat to 425˚F. Check to see if there’s any liquid in the pan; if not, add a cup of water.

Continue to roast for about 20 to 25 minutes or until browned on top, and the internal temperature of the lamb registers at 145˚F. Start checking internal temperature at around the 15-minute mark. When done, remove it from the oven.

Transfer the lamb to a cutting board and loosely cover it with foil; let it rest for 20 minutes.

Drizzle it with the reserved sauce and serve.

I want to make this for Easter. Can I prepare the lamb the night before? Thank you

OMFG!  So easy to make and absolutely melt in your mouth delicious!  Was amazed and thrilled with the taste of combination of ingredients for the “rub” and the lamb.  Am going to print this recipe and put it in my keeper folder!  Thank-you from a very busy lady who likes to impress with tasty meals - this one exceeded my expections!

I cooked this delicious lamb roast for New Year’s Eve dinner! 
Waiting for the roast to be all cooked.

Made this for Christmas dinner and it was a huge hit! My brother was complaining all day, because he isn't a huge fan of lamb. After dinner, he had changed his mind. My sister insisted on me sending her the recipe.

I did make this with a leg of lamb. So delicious and easy! Only wished I made mashed potatoes as I blended up the onions, garlic and juices in the end for a nice gravy.

We had a 1.7 kg cut and cooked covered for 2hr, 20 minutes then uncovered per recipe for 15, internet temp was around 90C so more cooked than recipe would suggest, but still delicious.  I will reduce the initial cooking time for the next edition.

This was insanely delicious and so easy to put together, thanks! Only extra thing I added was 2 habaneros in the sauce for some heat 😁

This was so delicious!!  The sauce was great so much better than mint jelly.
 The meat was so tender and juicy! 
This was my first time roasting lamb. Thank you for the recipe!

Top 5 lamb dinner recipes from across the web

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

Top Tags

Lamb scottadito with spinach alla r...

Ottolenghi's eggplant, lamb and yog...

Slow-cooked lamb with pappardelle

Slow-roasted lamb & quince

Slow Roasted Lamb Shoulder

Top 5 lamb dinner recipes from across the web

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

Top Tags

Lamb scottadito with spinach alla r...

Ottolenghi's eggplant, lamb and yog...

Slow-cooked lamb with pappardelle

Slow-roasted lamb & quince

Slow Roasted Lamb Shoulder

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