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A comforting lamb and potato pie with a golden shortcrust pastry lid, slowly simmered for a rich, tender flavor.
Simple stuffed lamb fillet with beans, hazelnuts, and cavolo nero, prepared in advance for a spectacular roasted center piece.
A fresh, flavorful lamb curry made with homemade spice paste, simmered with aromatics and finished with creamy fat-free yoghurt.
Lamb served with nutty brown butter sauce, chilli-flecked baked squash, and blanched cavolo nero leaves.
Economical lamb neck stew slow-cooked with root vegetables and wine, topped with fresh rosemary suet dumplings.
Lamb neck fillets simmered in a red wine reduction, served over herbed couscous with green beans and fresh tzatziki.
A hearty lamb and kidney stew topped with sliced potatoes, served alongside a rich, cheesy grilled cauliflower gratin.
Slow-cooked spiced lamb tagine served with a nutty herb-filled bulgur wheat tabbouleh for a fragrant North African dinner.
Succulent lamb fillet simmered with aromatic spices, served alongside herbed couscous and quick-pickled lemons for a fragrant Moroccan feast.
Lamb marinated in pineapple juice and sugar, skewered with peppers and fruit, then grilled and served with homemade zesty mayonnaise.
A rustic, mild lamb casserole flavoured with cumin, coriander, and sweet rose harissa, slow-cooked with tomatoes and cannellini beans.
Slow-cooked lamb neck with aromatic spices, black-eyed beans, and mango chutney, served with a refreshing herbed Greek-style yoghurt.
A festive dish of spiced lamb neck fillet braised in port and stock with prunes, shallots, and aromatic spices.
A classic French lamb stew slow-cooked with white wine, tomatoes, and herbs, served with seasonal buttered vegetables and mash.
Seared spiced lamb simmered in stock, served with caramelized baby leeks, grated dark chocolate, and creamy Greek yoghurt.
A traditional Gloucestershire 'squab' pie featuring tender lamb neck and apples topped with a crisp, golden homemade pastry crust.