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Tender lamb chunks braised in white wine, finished with a silky egg and lemon sauce, served with asparagus and bread.
Roast leg of lamb stuffed with aubergine and olive paste, served with a zesty lime and chilli tzatziki.
Roast lamb atop sliced potatoes with onions and peas for a sophisticated and flavorful French-inspired Sunday lunch.
Mushroom-stuffed leg of lamb served with neat rounds of potatoes cooked in lamb juices and chicken stock.
Roast lamb leg stuffed with garlic spinach butter, served alongside fresh peas, potatoes, and a tangy homemade mint sauce.
Roast leg of lamb studded with garlic and rosemary, cooked over sliced potatoes and onions to catch the juices.
Lamb and leeks threaded onto skewers, grilled, and served with a smooth cauliflower-potato purée and a honey wine reduction.
Succulent lamb leg marinated in spiced yoghurt, slow-roasted until tender, and served with a tempered onion and tomato yoghurt sauce.
Succulent butterflied lamb marinated in thyme and preserved lemons, oven-roasted to perfection and served with a zesty herb dressing.
Tender leg of lamb slow-cooked in red wine and herbs, served over a bed of savory puy lentils.
A Moroccan-inspired tagine with tender marinated lamb, shallots, dates, and aromatic spices simmered in a rich tomato and herb sauce.