Lamb Curry

This Lamb Curry is quick and easy to make and has a real flavour punch.

Lamb Burgers

Lamb is a such a versatile meat, and ground lamb makes absolutely lovely burgers.

Moroccan Lamb and Rice

These lamb meatballs are bursting with delicate Moroccan flavors, and pair wonderfully with this simple spiced rice. 

Shepherds Pie

Shepherds Pie is just one of those classic, warm and comforting dishes and it's so easy to prepare at home, packed full of your favorite veges. 

Thai Lamb Meatballs

Thai is my favorite cuisine - it's quick and easy, uses beautiful fresh ingredients, and is nice and healthy too.

Lamb Kofta Pita Pockets with Quinoa Tabbouleh

Koftas are ground meat mixed with a few spices and shaped into balls or kebabs. They can be found in many different cuisines including Indian, Afghani, Pakistani, and Turkish. The Greek variation is a popular dish including chickpeas, usually fried and served with yogurt or tzatziki. They are simple to make and taste great. I've made the recipe a little more healthy by baking the koftas. 

Slow Cooked Lamb Shanks

Slow cooked lamb shanks are just delicious, the meat falls from the bone and almost melts in your mouth. This is great comfort food on those cold winter nights. If you're in the middle of summer, recipes like this are also good for avoiding heating up your kitchen.

The sauce I used here is packed full of flavor and has a delightful taste and texture. We absolutely loved this dish and we will definitely be making it again very soon.

Slow Cooked Lamb Shanks

Serves 4

4 Lamb Shanks/Knuckles
1 onion, finely diced
4 cloves garlic, crushed
140 g tub (5 oz) tomato paste
1 Cup red wine
1 Cup lamb stock
400 g (14 oz) tin of diced tomatoes
1 large carrot, diced
1 sprig of rosemary, removed from stalk and leaves finely chopped
1 tsp salt
ground black pepper to taste


1. Heat a dash of oil in a large fry pan over a high heat. Sear the lamb shanks briefly, one at a time.

2. Place all ingredients in a slow cooker/crock pot and cook on low for eight hours.

3. Gently remove the lamb shanks into a dish and cover with foil, set aside. Pour the sauce into a large fry pan or sauce pan and simmer for about 20 minutes, until reduced.

4. Serve over mashed potatoes.

Lamb Meatball Subs

A nice thick sandwich makes a perfect weeknight dinner as it is quick and easy. I love making lamb meatball subs with a nice, fresh loaf or Turkish bread!

Lamb Meatball Subs

Serves 4

Meatballs:

400 g Lamb mince
1 Sprig of Rosemary, finely chopped
1 egg
1/4 Cup wholemeal breadcrumbs
1/8 tsp chilli flakes

Sauce:

400 g can of diced tomatoes
1 red chilli, sliced or diced (seeds removed to suit your desired spiciness)
1 onion, chopped
1 red bell pepper, chopped
3 cloves of garlic
1 sprig rosemary
1 Tbsp Balsamic vinegar

To Serve:

1 Loaf Turkish bread, divided into quarters
Grated Mozzarella (or your favorite cheese)
Lettuce

1. Combine the meatball ingredients in a large bowl and roll into 16 balls. Set aside.

2. Make the sauce by combining all of the sauce ingredients in a food processor. Process until smooth.

3. Heat a dash of oil in a large fry pan. Add the meatballs and brown all over. Add the sauce, cover, and simmer for 20 minutes. Until the meatballs are cooked through and the sauce is thick.

4. Turn the oven to grill (broil), line a baking tray with baking paper. To the base of each quarter of Turkish bread, add four meatballs, some of the sauce, and top with cheese, grill until cheese is melted.

5. Top with lettuce and the top part of the Turkish bread. Serve with a garden salad, chunky fries, or both :)

Lamb and Rosemary Sausage Rolls

When I was a wee toddler, I can remember sausage rolls being used as a bribe, along the lines of "If you sit nicely and get your photo taken you can go to the bakery and get a sausage roll for lunch". I loved the things! So I was surprised when I realized that I had never made my own before!

If you have never made sausage rolls before you are about to be pleasantly surprised with how easy the are. You could easily use whatever ground meat is your favorite. Here I've used lamb and rosemary, and along with the pastry it made a delightful combination.

Lamb and Rosemary Sausage Rolls

Serves 6

450 g lamb mince
1 Sprig rosemary, finally chopped
1 Onion, finely diced
3 Cloves garlic, crushed or finely grated
1/3 Cup breadcrumbs
1 egg, lightly whisked
3 Sheets puff pastry (I used 40% reduced fat)
1/4 Cup milk

1. Preheat oven to 200ºC (390ºF) and line a baking tray with baking paper.

2. Combine lamb, rosemary, onion, garlic, breadcrumbs, and egg in a bowl. Take a sheet of pastry and add 1/3 of the lamb mixture to the pastry. Roll up, place on a baking tray, and cut in half and score the top with a sharp knife. Repeat with the remaining pastry and lamb mixture. Brush the tops with milk

3. Bake for 40 minutes. Until the pastry is golden and the lamb cooked.

Lamb, Feta, and Caramelised Onion Pizza

Who doesn't love pizza? You're sure to love this combination of lamb, feta, and caramelised onion. It's simple to put together but tastes fantastic.

Lamb, Feta, and Caramelised Onion Pizza

Makes 8 slices

Pizza Base
Tomato paste (about 4 Tbsp, but depends on your taste)
1 Cup grated cheese (Edam, cheddar, mozzarella...) 
400 g lamb mince
1 cloves garlic, finely grated or crushed
100 g feta, (I used reduced fat)
1 Cup Caramelised Onions
2 tsp dried chilli flakes
2 tsp dried mixed herbs

1. Make the pizza base according to the instructions. Spread tomato paste over the base.

2. Heat a dash of oil in a fry pan over a medium heat, fry the lamb and garlic until lamb mince is browned. Set aside.

3. Sprinkle grated cheese over the pizza base, top with caramelised onion, lamb + garlic, and crumble feta over the top. Sprinkle with chilli flakes and mixed herbs.

4. Bake in the oven at 200°C for 15-20 minutes
 

Lamb Fettuccine

Lamb is my favorite meat. Here, I made a lamb ragu in the slow cooker to end up with a beautiful tender meat sauce. I paired this with homemade egg fettuccine and it made for a lovely meal.

I love coming home in the evening to the smell of food that has been in the slow cooker all day. It's also nice to know that dinner is almost cooked already!

If you don't have time to make your own pasta then I would go for the fresh pastas in the chilled section of the supermarket, rather than dried pasta. 

Lamb Fettuccine with fresh egg pasta

Serves 4

Basic egg pasta
500 - 600 g lamb steaks, sliced
1 Onion, roughly chopped
4 cloves garlic, roughly chopped
1 Red bell pepper, roughly chopped
1 Red chilli, roughly chopped (seeds removed to suit your preferred spiciness)
1 1/2 Cups spinach leaves
1 400 g tin of tomatoes
Dried mixed herbs
Salt and pepper

1. Place all of the vegetables (including tinned tomatoes) in a food processor and process until neat smooth

2. Place the sauce, lamb, and mixed herbs in a slow cooker and cook on low for about 8 hours. If the sauce seems thin after 8 hours, switch the cooker to high, remove the lid and leave it for about half an hour and the sauce will thicken.

3. Cut homemade pasta into strips, cook in salted boiling water for about 4 minutes, drain, and serve lamb mixture over pasta.

Lamb and Feta Meatballs

I don't know what it is about meatballs. They are always just so good no matter what you put in them. Especially when made with lamb. This is one of my go-to recipes. Really quick and easy to whip up and they taste amazing.

I made them for my boyfriend once and served with penne and arrabiata sauce and he LOVED it. I'm sure he will be pleased when I pack the leftovers in his lunch tomorrow!

Lamb and Feta Meatballs

Serves 4

400 g lamb mince
100g reduced fat feta
1 egg, lightly beaten
1/4 Cup wholegrain bread crumbs
1/2 tsp chilli flakes (basically as much or as little as you like!)

1 tsp finely chopped fresh rosemary (dried is fine too!)

1.  Put everything in a large bowl and combine.

2. Split the mixture into four even chunks, take each chunk and roll into four meatballs (if you do it this way, one serve is four meatballs).

3. Set the meatballs aside for about 15 minutes.  During this time, preheat the oven to 200°C and line a baking tray with baking paper.

4. Put the meatballs onto the tray and bake in the oven for about 20-25 minutes, turning once during cooking. The cooking time will depend on your oven, you will be able to tell when they are cooked and they should be nicely browned on both 'sides'.

5. Serve in wraps, with rice, pasta, quinoa, in a sub... however you like!

I had mine with quinoa and a chilli-balsamic sauce

Nutritional Information:

Calories 285
Carbs    7 g
Fat        12 g
Protein  36 g