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A comforting lamb and potato pie with a golden shortcrust pastry lid, slowly simmered for a rich, tender flavor.
Slow-cooked lamb shanks infused with rosemary and anchovies, served in a rich wine sauce with flageolet beans and gremolata.
An authentic slow-cooked lamb tagine with aromatic spices, dried fruits, almonds, and honey for a meltingly tender finish.
Marinated lamb, zucchini, and apricots skewered on rosemary stalks, served over a seasoned fruit and onion couscous base.
Economical lamb neck stew slow-cooked with root vegetables and wine, topped with fresh rosemary suet dumplings.
Succulent roasted lamb loin served with a fresh spring mixture of peas, smoked bacon, shredded lettuce, and garden mint.
An Italian-inspired dish featuring tender lamb rump served over wilted courgettes with a flavorful bean and tomato broth.
Seared and poached lamb fillet served alongside a sautéed savoy cabbage and mushroom fricassée with fresh herbs.
Succulent lamb cutlets topped with an aromatic herb crust served alongside a creamy, cheesy sweet potato gratin.
Luxurious sautéed lamb's liver served with creamy potato mash, minted peas, and a rich sherry vinegar cream sauce.
Slow-roasted lamb shoulder flavored with herbs and hay, served with traditional bubble and squeak and homemade apple mint jelly.
Slow cooked lamb served with a rich lentil stew and a sharp, salty parsley salad dressing.
Slowly simmered lamb neck with lemon, thyme, and stock until tender. Served with bread and a Greek-style salad.
Lamb shanks slow-cooked in a citrus-infused sauce with white wine, vegetables, and aromatic herbs until tender and falling off the bone.
Lamb mince stuffed into marrow strips, baked with tomato sauce and mozzarella, served with a fresh lemon-dressed green salad.
A traditional Greek lamb and aubergine bake layered with cheese sauce, served with lemony charred courgette ribbons.
Slow-roasted lamb shoulder served with seasonal vegetables, a rich red wine reduction, and homemade mint jelly squares.
Succulent pot-roasted lamb shoulder served with creamy herb-infused mashed potatoes, root vegetables, and a homemade zesty mint sauce.
Shredded slow-cooked lamb flavors a rich tomato sauce served with homemade Parmesan gnocchi and fresh basil.
Slow-roasted lamb shoulder served with homemade mint sauce, crispy roast potatoes, honey-glazed parsnips, and sautéed savoy cabbage.
Slow-cooked lamb shanks in red wine sauce served with smooth sweet potato purée and wilted baby spinach.
Succulent suckling lamb legs, neck, and chops served with creamy borlotti beans, ewe's milk cheese, and charred Little Gem lettuce.
Roasted lamb cutlets served with deep-fried garlic fritters and a rich, wilted wild garlic cream sauce.
Slow-cooked lamb shoulder served with tender potatoes and onions, finished with a rich homemade red wine gravy.
Succulent roasted lamb rump served with buttery samphire, broad beans, and a rich balsamic Jus enriched with meat juices.
A traditional Easter roast lamb featuring garlic and anchovy studs, served with a velvety white wine and mint sauce.
Tender leg of lamb slow-cooked in red wine and herbs, served over a bed of savory puy lentils.
A hearty traditional Scottish soup made by simmering lamb stock, pearl barley, dried peas, and root vegetable until tender.
Succulent leg of lamb marinated overnight in a rich balsamic syrup, slow-roasted with aromatic herbs, and finished with red wine gravy.
A slow-cooked Caribbean-style mutton curry marinated in red wine and herbs, finished with dark chocolate and pomegranate molasses.
A festive dish of spiced lamb neck fillet braised in port and stock with prunes, shallots, and aromatic spices.
A classic family supper using parsnips for an earthy spice, topped with golden mash and a rich lamb filling.
Lamb chops layered with onions and sliced potatoes, oven-baked until golden and served with homemade pickled red cabbage.
A Moroccan-inspired tagine with tender marinated lamb, shallots, dates, and aromatic spices simmered in a rich tomato and herb sauce.
A classic French lamb stew slow-cooked with white wine, tomatoes, and herbs, served with seasonal buttered vegetables and mash.
Slow-braised lamb shanks cooked with pearl barley, root vegetables, and herbs in a rich gravy for a hearty meal.
Roast herb-crusted lamb loins served with buttery scallion crushed potatoes, seasonal vegetables, and a rich herb mustard sauce.
A flavorful chicken tagine with apricots, chickpeas, and spices, simmered to perfection and served with couscous and cooling Greek yoghurt.
A fragrant lamb stew with apricots and chickpeas, simmered in a spiced tomato broth and served with couscous.
A sophisticated feast featuring slow-cooked lamb shoulder, crispy lamb bon bons, and succulent cutlets with potato gratin and mint salsa.
A traditional Welsh lamb and vegetable stew simmered slowly and rested overnight for maximum flavour development.
A fragrantly spiced shepherd’s pie using leftover roast lamb topped with aromatic mashed potatoes for a quick weekday dinner.
A warming Estonian dish featuring tender lamb shanks seared and slow-cooked with citrus zests, root vegetables, and sour cream.
Indian-flavoured lamb meatballs cooked in a wonderfully spicy sauce, perfect for a hearty dinner or reheated the next day.
Slow-cooked classic lamb and kidney stew layered with potatoes and black pudding for a hearty family meal.
Slow-cooked hogget leg pot-roasted with root vegetables, pearl barley, cider, and fresh herbs until tender and flavoursome.
A rich Ottoman lamb stew served over a creamy, cheesy aubergine purée infused with spices and fresh herbs.
A majestic crown roast of lamb filled with spiced fruit stuffing, served with a rich minted red wine sauce.
A traditional lamb and potato stew slowly simmered with onions and garlic for a rich, hearty flavour.
Slow-cooked lamb shanks served with lemon-syrup flavored borlotti beans and spicy merguez sausages for an unusual, hearty side dish.
Mini filo pastry tarts filled with spiced roast lamb, herbs, and cucumber, served with a zesty ras-el-hanout yoghurt dressing.
Lamb rack roasted on aromatic hay, served alongside layered potatoes baked with leeks, fennel, and stock for earthy flavors.
Saddle of lamb stuffed with kidney, spinach, and red pepper, served alongside a savory Sichuan pepper and apricot onion compote.
Slow-cooked harissa-spiced lamb shoulder served with hearty stovies made from lamb belly, potatoes, onions, and fresh aromatic herbs.
A flavorful spiced goat curry simmered until tender with sweetcorn, served alongside homemade onion-topped chickpea and wheat flour flatbreads.
Double-marinated venison steaks served with spicy meatballs, oven-roasted root vegetables, and a tangy yogurt-based pickling sauce with Indian spices.