A fast, no-nonsense recipe search. Filter by ingredients, equipment, and dietary needs. Just the essentials, no life stories.
Search recipes by what you've actually got. Straight forward. no waffle. Unless you're searching for waffles.
Roast bones, brown vegetables, deglaze with water, simmer with bouquet garni and peppercorns for 2.5 hours. Skim, strain, and enjoy.
Mix ingredients thoroughly, form small balls, and poach for 15 minutes. Savory, tender, and flavorful.
Leg of lamb studded with garlic and rosemary, roasted with vegetables and served with a fresh homemade mint sauce.
A flavorful Indian lamb curry featuring a rich tomato and ginger sauce, slow-cooked until the meat is tender.
Leg of lamb marinated in ginger, garlic, and spices, roasted with a honey-almond rub for a sweet and spicy flavor.
A slow-cooked lamb stew with handmade fenugreek dumplings, sweet potatoes, and chickpeas in a spiced coconut tomato sauce.
A fragrant Indian curry featuring succulent lamb simmered in a spiced tomato and yoghurt sauce with aromatic whole spices.
Succulent lamb cubes marinated in spiced yoghurt, grilled to perfection, and served in warm tortillas with fresh vegetables and chutney.
Hand-rolled vine leaves stuffed with a seasoned rice and lamb filling, then oven-baked with lemon and garlic.
A quick lamb curry fried with spices, simmered in stock, and served with a chilled chili yogurt sauce.
Flavorful lamb mince blended with spices and bulgar wheat, shaped into small logs and served with a zesty herb yoghurt.
An authentic slow-cooked lamb tagine with aromatic spices, dried fruits, almonds, and honey for a meltingly tender finish.
A comforting wintry supper featuring seasoned minced lamb topped with creamy mashed potatoes and baked until golden-brown.
A flavorful South African lamb curry served inside hollowed-out loaves of crusty white bread, garnished with fresh coriander cress.
Slow-cooked, pressed lamb breast strips, breaded with mint and mustard, deep-fried until crispy, and served with a zesty tartare sauce.
Marinated lamb, zucchini, and apricots skewered on rosemary stalks, served over a seasoned fruit and onion couscous base.
Slow-roasted leg of lamb with root vegetables, borlotti beans, and smoked garlic, topped with crispy parsnip strips and chutney.
A fragrant lamb stew featuring apricots, raisins, spices, and honey, slow-cooked to perfection and served with couscous.
Marinated lamb roasted until tender, served with a rich, aromatic coconut rice and fresh tomato and onion garnish.
Succulent lamb mince mixed with herbs and breadcrumbs, shaped into balls, dredged in flour, and pan-fried until golden brown.
Succulent lamb racks coated in a savory Mediterranean herb crust served alongside a smooth, zesty lemon and mustard squash purée.
Marinated lamb loin seared and served with griddled Mediterranean vegetables and a simple mint jelly dressing.
Slow cooked lamb shoulder in a rich homemade madras curry sauce served with spicy, turmeric-infused sautéed potatoes.
Lamb mince stuffed into marrow strips, baked with tomato sauce and mozzarella, served with a fresh lemon-dressed green salad.
A traditional lamb stew simmered with vegetables, topped with sliced potatoes and baked until golden-brown and crispy.
Succulent roasted lamb loins infused with lavender, garlic, and anchovies, served with honey-glazed vegetables and a fresh mint sauce.
Tender roast lamb aromatic with lavender and hay, served with crisp roast potatoes, mint sauce, and purple sprouting broccoli.
Roast honey-glazed parsnips inside a lamb saddle, served with buttery fondant potatoes, roasted beetroot, and a rich red wine reduction.
A clever cheat's moussaka using ready-made white sauce, layered with fried aubergines, spiced lamb mince, and a cheesy topping.
Slow-cooked luxurious lamb shoulder served over roasted Mediterranean vegetables with a rich red wine gravy.
Roast a garlic and rosemary infused leg of lamb over potatoes with a fresh coriander pesto finish.
Tender slow-roasted lamb served with minted Jersey Royal potatoes, homemade wild garlic butter, and a fresh zesty mint sauce.
A quick, sharing salad featuring sticky lamb, fresh peas, and a spicy ginger-lime dressing for layered flavors.
Roast leg of lamb over thinly sliced potatoes and onions so the juices weep into the vegetables while cooking.
Leg of lamb roasted over layered potatoes and onions, served with a red wine reduction and fresh mint sauce.
Tender home-smoked lamb chops served with a flavorful bulgur wheat salad featuring harissa, fruits, nuts, and fresh herbs.
Homemade truffle gnocchi served with roasted artichokes, honey-glazed shallots, and herb-crusted lamb fillets in a rich balsamic jus.
A hearty soup featuring browned lamb, yam, butternut squash, and potatoes simmered in a savory beef and noodle broth.
Pan-seared lamb medallions topped with a zesty blue cheese crust, served over sautéed leeks, cream, and wilted spinach.
Slow-cooked lamb leg with white wine, herbs, and honey, served alongside golden roasted potatoes and tender peas.
Pan-seared spiced lamb served with a warm feta and grilled lettuce salad alongside a zesty lemon mint rice pilaf.
Roasted lamb cutlets served with deep-fried garlic fritters and a rich, wilted wild garlic cream sauce.
A mild, sweet, and rich Indian curry made with lamb, lentils, and spices, baked until tender.
Slow-roasted shoulder of lamb rubbed with rosemary and paprika, served with a rich homemade gravy and redcurrant jelly.
Slow-cooked lamb shoulder served with tender potatoes and onions, finished with a rich homemade red wine gravy.
Spiced roasted lamb served alongside a hearty bulgar wheat salad with sautéed aubergine, fresh tomatoes, and aromatic herbs.
Roast lamb leg flavored with garlic and herbs, encased in a savory breadcrumb crust, served with roasted root vegetables.
Herb-infused roasted leg of lamb served with buttered, mint-scented new potatoes and garlic.
A traditional Easter roast lamb featuring garlic and anchovy studs, served with a velvety white wine and mint sauce.
Leftover roast lamb is minced with vegetables, topped with buttery mashed potatoes, and served alongside crunchy stir-fried cabbage.
Succulent roast leg of lamb infused with garlic rosemary butter, served with a rich red wine gravy.
A fragrant Moroccan stew featuring tender lamb, sweet prunes, honey, and aromatic spices simmered to perfection in a large pan.
A fragrant lamb curry simmered in coconut milk and spices, served with a zesty, fresh papaya and lime salad.
Succulent leg of lamb marinated overnight in a rich balsamic syrup, slow-roasted with aromatic herbs, and finished with red wine gravy.
A hearty lamb casserole slow-cooked with red wine and rosemary, served with crispy potato stacks and braised red cabbage.
Pan-seared rack of lamb roasted until tender, served over buttery crushed new potatoes with a glossy red wine reduction sauce.
A classic family supper using parsnips for an earthy spice, topped with golden mash and a rich lamb filling.
Tender slow-roasted lamb infused with garlic and herbs, served with rich pan-juice gravy and cheesy parmesan mashed potatoes.
Roast herb-crusted lamb loins served with buttery scallion crushed potatoes, seasonal vegetables, and a rich herb mustard sauce.
Succulent lamb chops and stewed lamb served with a fresh pomegranate relish and aromatic spiced potatoes.
Slow-cooked buttermilk marinated lamb served over a toasted buckwheat salad with a zesty herb and onion yoghurt sauce.
Succulent bone-in lamb leg baked in a salt crust for moisture, served with a fresh, herb-based salsa verde.
Tender lamb shoulder slow-roasted on bones, served with baby gems, beetroot, and chard braised in their own sweet juices.
Succulent lamb meatballs simmered in a vibrant green herb sauce, served alongside aromatic lemon and ginger infused basmati rice.
Tender lamb escalopes marinated in a rich, spiced fig and yogurt sauce, sealed and slow-cooked until aromatic and tender.
A fragrant layered dish featuring minced lamb, spiced lentils, and basmati rice, garnished with crispy onions and boiled eggs.
A traditional lamb stew made by simmering neck of lamb with root vegetables, homemade stock, and floury potatoes.
Succulent lamb koftas grilled and served with a zesty minted yoghurt and a crunchy, spiced kohlrabi and carrot salad.
Leg of lamb marinated in a spice paste, roasted with garlic, and served with a spiced Ricard-infused gravy.
Succulent lamb roasted slowly with white wine, garlic, and herbs until the meat falls away from the bone.
Succulent minced lamb mixed with tart cherries and crunchy pine nuts, seasoned with warm spices and fresh herbs, then pan-fried.
Slow-cooked lamb rump and meatballs with figs, prunes, and almonds, served alongside aromatic saffron and rosewater rice pilaf.
Roasted aubergine cylinders packed with a savory lamb, bulgar wheat, and tomato stuffing, served with Greek-style yoghurt and pomegranate.
Handmade lamb patties grilled until juicy, served on focaccia with watercress and a spicy, creamy harissa chickpea salad.
Pan-seared herb-crusted lamb racks served alongside a creamy flageolet bean gratin topped with golden parmesan breadcrumbs.
Roast organic lamb coated in a sweet and savory blend of rose petal jam, mustard, rosemary, and lemon zest.
Homemade pork or lamb kebabs marinated in herbs and olive oil, served with a cooling cucumber and garlic yogurt sauce.
A quick stir-fry featuring tender lamb, sweet potatoes, and green beans tossed in a savory black bean sauce.
A traditional game pie infused with Middle-Eastern spices, dried fruits, and nuts in a rich hot water crust pastry.
A fragrantly spiced shepherd’s pie using leftover roast lamb topped with aromatic mashed potatoes for a quick weekday dinner.
A comforting Finnish meat stew layered with onions, carrots, and spices, slow-cooked until tender and served with mashed potatoes.
Indian-flavoured lamb meatballs cooked in a wonderfully spicy sauce, perfect for a hearty dinner or reheated the next day.
Slow-cooked rolled lamb breast served with glazed broccoli and a zesty herb, anchovy, and caper dressing.
Lamb rack roasted on aromatic hay, served alongside layered potatoes baked with leeks, fennel, and stock for earthy flavors.
Lamb rumps are browned, oven-roasted, and served over a savory ragoût of bacon, carrots, peas, and fresh lettuce.
Chargrilled lamb steaks served with spicy roasted butternut squash wedges and buttery garlic-sautéed cabbage.
Seared lamb steak served over golden sautéed butternut squash rounds and shallots for a quick, flavorful meal.