lamb recipe

Classic Lamb Shepherd's pie. Tender lamb and colorful vegetables combined in a savory red wine, herb gravy and topped with thick, creamy mashed potatoes.

Classic Lamb Shepherd's Pie

potatoes potatoes

milk

TBSP half & half

tsp salt, (divided)

tsp pepper, (divided)

olive oil

onion

tsp salt

garlic

red wine

TBSP butter

TBSP all purpose flour

beef stock

peas

lbs lamb loin

TBSP worcestershire sauce

tsp black pepper

Preheat the broiler to high.

Trim and chop lamb into bite sized pieces...

Trim and chop lamb into bite sized pieces and place in a medium sized mixing bowl. Add 1/2 tsp of salt, 1/4 tsp of black pepper, and worcestershire sauce. Toss to combine and set aside.

Place chopped potatoes in a medium sized pot....

Place chopped potatoes in a medium sized pot. Fill with cold water and cover with a lid. Bring to a boil over high heat, then drop the heat to medium high and simmer uncovered for 15 - 20 minutes or until potatoes are fork tender.

While potatoes are cooking, heat a large dutch...

While potatoes are cooking, heat a large dutch oven over medium heat. Add olive oil and heat an additional 1 - 2 minutes.

Stir in onions and carrots along with 1/2...

Stir in onions and carrots along with 1/2 tsp of salt. Cook 12 - 15 minutes, stirring occasionally, until carrots and onion have softened.

Add the garlic and cook 1 minute longer.

Remove the vegetables from the pan and place...

Remove the vegetables from the pan and place in a medium sized mixing bowl. Increase the heat to medium-high.

Reserving the marinade, add the lamb to the...

Reserving the marinade, add the lamb to the dutch oven. Brown the lamb on all sides.

Place the cooked lamb in the bowl with...

Place the cooked lamb in the bowl with the vegetables and drop the heat back to medium.

Mix the red wine with the reserved marinade...

Mix the red wine with the reserved marinade and add to the dutch oven.

Using a whisk, scrape the bottom of the...

Using a whisk, scrape the bottom of the pan to remove all the tasty brown bits.

Continue to cook over medium until the wine...

Continue to cook over medium until the wine is reduced by half.

Add 2 tablespoons of butter to the red...

Add 2 tablespoons of butter to the red wine. Swirl to melt then whisk in the flour. Cook the wine, butter, flour mixture for 2 - 3 minutes, stirring constantly.

Slowly pour the beef stock into the wine,...

Slowly pour the beef stock into the wine, butter and flour, whisking constantly until smooth. Bring it to a simmer and allow to cook for 3 minutes longer to thicken.

Carefully add the lamb and vegetables back into...

Carefully add the lamb and vegetables back into the gravy. Add the tarragon, 1/4 teaspoon of pepper, and peas. Taste and adjust the salt if needed.

Keep mixture warm over a low flame while...

Keep mixture warm over a low flame while making the mashed potatoes. 

Mash the potatoes using a hand masher or...

Mash the potatoes using a hand masher or stand mixer. Add in the milk, half & half, 4 tablespoons of butter, and 1/4 teaspoon of salt.

If broiling in a glass casserole dish, transfer...

If broiling in a glass casserole dish, transfer the lamb and vegetable mixture to the bottom of the casserole dish. If broiling in the dutch oven, scrape down the sides of the pan with a spatula to prevent burning. 

Cover the lamb and vegetable mixture with the...

Cover the lamb and vegetable mixture with the mashed potatoes, smoothing out the top as best you can.

Place the pie, uncovered, under the broiler for...

Place the pie, uncovered, under the broiler for 8 - 10 minutes or until the potatoes brown. I check mine at 5 minutes and rotate the pan to prevent burning. 

Allow to cool 5 - 10 minutes prior...

Allow to cool 5 - 10 minutes prior to serving.

Turn the heat up on your lamb dish with the addition of anchovy and chilli butter.

Lamb tagliata with broccolini and anchovy and chilli butter

(60 milliliters) Australian olive oil

lamb backstrap

garlic cloves, roughly chopped

red chilli, thinly sliced

anchovy

broccolini, slice lengthways

flat-leaf parsley, leaves picked

unsalted butter

rosemary sprig, leaves

tsp dried chilli flakes

A hearty, spiced Moroccan-style stew that&#8217;s speedy enough for a midweek meal.

Lamb, date and spinach tagine

seasoned lamb leg steaks

red onion, sliced

ras el hanout spice mix (we like Bart)

garlic cloves, chopped

tin chopped tomatoes

chicken stock

dates, chopped

baby spinach

lemon

Couscous and fresh mint, to serve

Heat the oil in a casserole, chop the lamb leg steaks into 3-4cm chunks, then fry until browned all over. Transfer to a plate.

Add the red onion and ras el hanout to the casserole and fry for 3 minutes over a low-medium heat.

Return the lamb to the casserole along with the garlic, chopped tomatoes and chicken stock. Simmer for 10-15 minutes.

Stir through the dates, spinach and the lemon zest. Serve with steamed couscous topped with some finely shredded fresh mint leaves.

Serve up the flavours of Morocco with these tasty lamb pasties.

Moroccan pasties with roasted beets and carrots

onion, chopped

lamb mince

garlic cloves, unpeeled, garlic

tbsp ras el hanout (see note)

tsp cumin

cinnamon

plain flour

(375 milliliters) Massel beef stock

(120 grams) frozen peas

tbsp chopped coriander

baby beetroot, halved

baby (Dutch) carrots, peeled, trimmed

puff pastry

egg, beaten

Thick yoghurt, to serve

Mint leaves, to serve

Moroccan lamb pan-fry

onion, roughly chopped

tsp chermoula spice mix (see notes)

ginger, grated

300 milliliters Massel chicken style liquid stock

lamb

tbsp honey

green olives

Cover fresh vegetables and lamb in creamy, light bechamel sauce.

Moussaka

eggplants,

brown onion, finely chopped

garlic cloves, crushed

(125 milliliters) dry red wine

can Heinz big red tomato soup

(250 milliliters) Massel beef stock

oregano

(750 milliliters) milk

brown onion, coarsely chopped

bay leaf

nutmeg

butter

(50 grams) plain flour

(40 grams) finely grated parmesan cheese

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

onion (about 200 grams), thinly sliced

garlic cloves, thinly sliced

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

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

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6211076180001&=domain=del

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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

Traditional pastitsio is a Greek bake of lamb or beef mince in a tomato-based sauce, layered with macaroni and bechamel. We’ve taken a few liberties with tradition, but not taste, to create this speedy version.

Quick pastitsio

tbsp olive oil,

tsp allspice

tsp cinnamon

(1/3 cup) tomato paste

can crushed tomatoes

fettuccine

grated parmesan

eggs

feta

fresh ricotta

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

ginger

tsp sweet paprika

x 7cm cinnamon stick

Massel chicken style stock cube

water

(about 1kg) quinces, peeled, cored,

coriander leaves

A simple flatbread and lamb mince goes a long way with this flavourful kofta recipe.

Easy lamb kofta with feta flatbreads recipe

za’atar,

lemons

parsley, stalks chopped, leaves

Lebanese

(280 grams) thick Greek-style yoghurt, plus extra to serve

(225 grams) self-raising flour, plus extra to dust

feta, crumbled

tbs extra virgin olive oil, to fry

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6162909913001&=domain=del

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“This is a cheat’s kebab version of lahm bi ajin. At Jimmy’s we call it The Late Night Edition," says Simon Zalloua.

Top 24 lamb recipe recipes from across the web

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

Top Tags

Classic Lamb Shepherd's Pie

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Moussaka

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Slow-cooked lamb with pappardelle

Quick pastitsio

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Roast Leg of Lamb with Mint Sauce

Top 24 lamb recipe recipes from across the web

The most viewed 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

Classic Lamb Shepherd's Pie

Lamb tagliata with broccolini and a...

Lamb, date and spinach tagine

Moroccan pasties with roasted beets...

Moroccan lamb pan-fry

Moussaka

Ottolenghi's eggplant, lamb and yog...

Slow-cooked lamb with pappardelle

Quick pastitsio

Slow-roasted lamb & quince

Easy lamb kofta with feta flatbread...

Lahm bi ajin (Lebanese meat pizza) ...

Slow-cooked lamb shoulder with mojo...

Spiced leg of lamb with lemon-roast...

Cuban Style Lamb

Lamb Chops with Garlic Mint Sauce

Leftover Roast Lamb & Winter Vegeta...

Mongolian Lamb

Kleftiko Recipe (Greek Lamb Cooked ...

Tuscan lamb

Instant Pot® Lamb

Instant Pot lamb shanks

Chilli lamb mini sausage rolls

Roast Leg of Lamb with Mint Sauce

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