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Simmer bones in water, skim scum, add vegetables and spices. Cook for 2 hours. Strain for a rich, flavorful stock.
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.
Seasoned lamb meatballs served in toasted wholemeal pitta bread with fresh salad and herby yoghurt sauce.
Marinated lamb rump grilled on the barbecue, served with toasted almond couscous, fresh heirloom tomato salad, and salsa verde.
Indian-inspired marinated lamb cutlets served with a refreshing green chutney and crunchy kachumber salad.
A comforting lamb and potato pie with a golden shortcrust pastry lid, slowly simmered for a rich, tender flavor.
Breaded lamb cutlet served with sticky balsamic red onion jam and tender roasted baby fennel with garlic.
Pan-seared lamb cutlets with a goat cheese crust served with sticky balsamic onion marmalade and tender glazed baby carrots.
Succulent lamb mince mixed with spices, grilled on rosemary stalks, and served with a refreshing minty Greek yoghurt dip.
Simple stuffed lamb fillet with beans, hazelnuts, and cavolo nero, prepared in advance for a spectacular roasted center piece.
Leg of lamb studded with garlic and rosemary, roasted with vegetables and served with a fresh homemade mint sauce.
Marinated lamb cubes grilled and served in warm flatbreads with yogurt sauce, shredded cabbage, tomatoes, and pickled chilies.
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.
An intensely flavoured lamb curry made with a smooth spice marinade, whole green chillies, and sour tamarind paste.
A fragrant Indian curry featuring succulent lamb simmered in a spiced tomato and yoghurt sauce with aromatic whole spices.
Flavorful Indian-inspired lamb kebabs served as burgers with a cooling herbed yoghurt sauce, fresh tomatoes, and onion rings.
Succulent lamb cubes marinated in spiced yoghurt, grilled to perfection, and served in warm tortillas with fresh vegetables and chutney.
Flavorful rolled lamb breast slow-cooked with white wine and herbs, served alongside smoky roasted aubergines and a lemon-spinach salad.
Tender lamb chunks braised in white wine, finished with a silky egg and lemon sauce, served with asparagus and bread.
Breaded lamb cutlets stuffed with Fontina cheese, sage, and Parma ham, shallow-fried and served with a fresh herb salad.
A classic South African dish of spiced minced lamb topped with a creamy savory egg custard and baked.
Hand-rolled vine leaves stuffed with a seasoned rice and lamb filling, then oven-baked with lemon and garlic.
Greek flavors of mint, yogurt, watermelon, and honey combine for a Mediterranean lamb dish served with a mint-flecked feta cream.
A quick lamb curry fried with spices, simmered in stock, and served with a chilled chili yogurt sauce.
Authentic Greek-style lamb kebabs made with marinated lamb fillet strips, served in warm pitta breads with yoghurt and seasonings.
Flavorful lamb mince blended with spices and bulgar wheat, shaped into small logs and served with a zesty herb yoghurt.
Slow-cooked lamb shanks infused with rosemary and anchovies, served in a rich wine sauce with flageolet beans and gremolata.
Roast leg of lamb stuffed with aubergine and olive paste, served with a zesty lime and chilli tzatziki.
An authentic slow-cooked lamb tagine with aromatic spices, dried fruits, almonds, and honey for a meltingly tender finish.
Indulge in a Greek-style moussaka made with aubergines and lamb, packed with herbs and topped with two types of cheese.
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.
A wonderful feast of spiced lamb rump served over a rich chickpea sauce with freshly baked homemade naan bread.
Marinated lamb rack served with a refreshing green mango salad and a smooth, vibrant mint and yoghurt chutney.
Marinated roast lamb served over a fragrant vegetable and chickpea stew with Indian spices, potatoes, turnips, and carrots.
A fragrant Malaysian-inspired lamb curry featuring homemade spice powder, cashew nut paste, and creamy yoghurt served over basmati rice.
A fresh, flavorful lamb curry made with homemade spice paste, simmered with aromatics and finished with creamy fat-free yoghurt.
Tender lamb and vegetables cooked in a rich broth, topped with crisp layered potatoes and baked until golden brown.
Lamb served with nutty brown butter sauce, chilli-flecked baked squash, and blanched cavolo nero leaves.
Roast marinated lamb leg served with deep-fried baby artichokes and a fresh wild garlic and anchovy pesto.
Succulent roasted lamb paired with a textured almond and pepper sauce, served alongside a simple saffron-infused rice paella.
Roast lamb leg served with a spicy pistachio and apricot sourdough stuffing alongside balsamic-glazed caramelised chicory and red onions.
Slow-cooked, pressed lamb breast strips, breaded with mint and mustard, deep-fried until crispy, and served with a zesty tartare sauce.
Pan-seared lamb steak topped with a cheesy breadcrumb crust, served over a smooth, buttery carrot purée.
Spiced chargrilled lamb steak served over a crispy, golden sweet potato and apple rosti.
Succulent spiced lamb roasted to perfection, served alongside crispy deep-fried curried potato patties and fresh chives.
Grilled lamb chop served with honey-soy pak choi, nutty mustard couscous, and a couscous-stuffed baby pepper.
Succulent chargrilled lamb steak served over a bed of tender leeks simmered in wine and double cream.
Marinated lamb leg steak griddled to perfection, served with charred broccoli and aromatic melted rosemary and parsley butter.
Pan-seared lamb fillets coated in mustard and hazelnuts, served with buttery sautéed potatoes and a nutty dressing.
Sear herbed-crusted lamb chops and serve alongside creamy garlic dauphinoise and crispy oven-roasted hasselback potatoes for a hearty meal.
Blend lamb, spices, and apple, shape into balls, sear in butter, and bake until thoroughly cooked through.
Breaded lamb cutlets pan-fried until golden, served with a warm potato, ham, and herb salad in a tangy dressing.
Sautéed lamb and onions in a spiced yogurt sauce rolled in a fresh pancake and topped with zesty salsa.
Tender lamb pencil fillets and kidneys seared in butter and served with a rich balsamic, mint, and mustard sauce.
Pan-fried lamb sausages served over blanched cabbage sautéed with bacon, shallots, and white wine vinegar alongside boiled new potatoes.
Lamb chops breaded with mint and parsley, pan-fried and served alongside a fresh pea purée and buttery caramelized shallots.
Succulent lamb leg steak served alongside tomatoes stuffed with herby garlic breadcrumbs and roasted until golden-brown and tender.
A quick stir-fry featuring browned lamb, crisp vegetables, toasted cashews, and a sweet garnish of fresh redcurrants.
A quick stir-fry featuring lamb chump chop, honey, soy sauce, and sesame, seasoned with chilli and garnished with chives.
Succulent lamb leg steak topped with a crunchy walnut herb crust, served alongside roasted, sliced baby potatoes.
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.
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
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.
Succulent lamb racks with a crunchy pistachio crust served alongside honey-orange roasted vegetables and a rich fig olive tapenade.
Thinly sliced lamb loin fillet coated in aromatic spices and soy sauce, then grilled on skewers until perfectly browned.
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.
A fragrant shepherd's pie featuring slow-cooked shredded lamb shoulder, Indian spices, and a spinach-layered potato topping.
A classic spicy masala lamb mince finished with tomatoes and scrambled eggs, ideal for filling soft breakfast rolls.
A subtle, mellow Indian-adapted stew featuring tender lamb simmered with aromatic spices, coconut milk, and boiled potatoes.
Fancy Indian-style lamb chops marinated in spices, coated in cumin-spiced mashed potato, breaded, and fried until stunningly golden.
Succulent lamb kebabs and creamy malai chicken tikka served in homemade naan with fresh salad, raita, and flavorful chutneys.
Marinated lamb chops seared and oven-roasted, served alongside spiced basmati fried rice and a fresh herb chutney.
Luxurious sautéed lamb's liver served with creamy potato mash, minted peas, and a rich sherry vinegar cream sauce.
Slow-cooked mutton in a spicy tomato sauce served in toasted brioche buns with crispy deep-fried lamb breast garnish.
Lamb fillets encased in buttery brik pastry, deep-fried until golden, and served with sautéed artichokes and a rich lamb sauce.
Succulent roasted lamb fillet served with pan-fried tomatoes, courgettes, and aubergines, topped with a citrus-infused rosemary sauce vierge.
Tender braised lamb served with creamy cabbage and potato mash and a zingy herb and lemon gremolata.
Lamb cutlets glazed with quince paste, wrapped in prosciutto, and roasted with beans alongside crispy caramelized parsnip ribbons.
Lamb neck fillets simmered in a red wine reduction, served over herbed couscous with green beans and fresh tzatziki.
Slow-roasted leg of lamb with root vegetables, borlotti beans, and smoked garlic, topped with crispy parsnip strips and chutney.
Succulent roasted lamb served over spicy semolina-crusted potatoes, fresh spinach, mint, and creamy goats' cheese salad.
A fragrant lamb stew featuring apricots, raisins, spices, and honey, slow-cooked to perfection and served with couscous.
Grilled lamb chops marinated in a fragrant blend of garlic, fresh rosemary, and olive oil for a quick summer meal.
Succulent lamb shoulder slow-roasted with new season garlic, toasted cumin, and tomatoes until the meat falls off the bone.
Succulent lamb cutlets topped with herb-infused chicken mousse, served alongside homemade mint jelly and a rich tomato-flecked sauce Choron.
Succulent roast lamb served with foil-braised shallots and a vibrant blended herb and spinach purée.
Succulent boneless lamb chump served alongside a vibrant medley of roasted bell peppers, aubergine, courgette, and fresh basil.
Slow-roasted lamb shoulder flavored with herbs and hay, served with traditional bubble and squeak and homemade apple mint jelly.
Slow-braised lamb breast served with a smooth Jerusalem artichoke purée, tender purple sprouting broccoli, and a creamy caper sauce.
Pan-seared lamb chops topped with a Brie and herb crust, served alongside creamy mashed sweet potatoes.
Succulent chargrilled lamb's liver served on a fresh, zesty carrot salad dressed with orange and chives.
Seared bacon-wrapped lamb's liver served over a zesty shredded carrot salad with orange and chive dressing.
Pan-seared and roasted lamb steak served with a sweet redcurrant relish and sautéed root vegetables with garlic and herbs.