Healthy Roast lamb Recipes
Latest
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Feta and black olive crusted rack of lambLooking for roast lamb recipes, sunday lunch recipes, lamb recipes or roast dinner recipes? A simple roast lamb recipe from essentials magazine. This feta cheese and black olive crusted rack of lamb is so quick to cook and utterly delicious.
By GoodtoKnow Published
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Sticky plum roast lambSticky plum roast lamb comes out perfectly tender and makes an extra special Sunday roast alternative. It's slow cooked, but so worth the wait!
By GoodtoKnow Published
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Redcurrant rack of lambLooking for roast lamb recipes, woman's weekly recipes, lamb recipes, sunday lunch recipes or roast dinner recipes? This tender rack of lamb dish with a redcurrant twist is perfect for roast lunches or dinner parties.
By GoodtoKnow Published
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Greek lamb shoulderA delicious roast shoulder of lamb. In Greek style with aromatic herb stuffing, it is slowly roasted for maximum flavour. This recipe is quite economical because it serves 8-10 people.
By GoodtoKnow Published
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Lamb cutlets with pumpkinThis simple all-in-one pan recipe mixes tender lamb with sweet pumpkins, red onions, potatoes and garlic, served with a special autumn fruit relish. Make the relish beforehand and serve hot or cold. Perfect for Halloween.. or any time!
By GoodtoKnow Published
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Mint, pea and leek stuffed lambThis simple mint, pea and leek stuffed lamb is so easy to make and tastes delicious too. With a thick, flavour packed stuffing this meat is tasty
By Octavia Lillywhite Published
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Garlic and herb-crusted lamb rackServing up a herb crusted rack of lamb at your next dinner party or Sunday lunch gathering will look impressive, but that crunchy crust is actually easy!
By GoodtoKnow Published
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Slow cooked pot roast lambIndulge the family with this slow cooked leg of lamb, roasted for seven-hours with shallots, carrots, garlic and herbs for delicious meat and gravy!
By Jessica Dady Published
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Lamb chops with pea and mint pureeLamb chop cutlets are very practical for tapas, with each bone holding a mouth-sized chunk of succulent lamb at the end.
By Samuel Goldsmith Published
