Lamb Recipes - How to Cook With Lamb

Of all of the red meats lamb tends to become the sweetest, most succulent and less powerful. Normally that is due to the fact lamb is usually slaughtered among 3 and 6 months of birth. On the other hand, in some situations lamb can have an unpleasant aftertaste as a result of lanolin (the oil that protects the wool) being transferred onto the meat. Nonetheless, that is incredibly simple to take away for those who rub the meat all over with a lemon or even a lime, allow to marinate for 20 minutes then wash completely beneath a lot of cold running water. Dry completely and cook as you would generally. Get a lot more info about lamb shank


Lamb is an particularly versatile meat and may be each cooked and used wherever beef could be used. You can find also a entire range of recipes (ordinarily originating from mountainous or Muslim countries where lamb is the meat of choice) which can be specifically created to be cooked with lamb.


Beneath are two classic lamb recipes:


Lamb Shanks with Chickpeas



6 lamb shanks

220g cooked chickpeas (garbanzo beans)

1 significant onion, sliced

4 cloves

2 bay leaves

1 tsp butter

1 tsp fresh rosemary, chopped

250ml lamb or beef stock

60ml red wine

2 tbsp tomato purée

6 garlic cloves, minced

110g flour

salt, black pepper and chilli flakes, to taste



Place the flour on a bowl, season lightly and dredge the lamb shanks within this. Melt the butter within a heavy frying pan and use to brown the lamb shanks all over. Transfer the lamb to a heat-proof casserole then use the frying pan to cook the onion and garlic for about 6 minutes. Then add the red wine to deglaze the pan. Add the remaining components and bring to a boil. Season to taste then add towards the casserole together with the lamb shanks.


Cover the pot and cook in an oven pre-heated to 210°C and cook for about 60 minutes, or till the meat is tender and starting to fall off the bone. Serve hot with herbed mashed potatoes.


Naturally, you can not have a choice of lamb recipe without the need of which includes a classic Welsh dish:


Welsh Lamb Stew



2kg lamb shoulder, diced

olive oil

2l lamb stock

4 bay leaves

1 sprig rosemary

2 medium potatoes, coarsely diced

2 leeks, coarsely diced



Season the meat with salt and pepper. Add just a little oil to a frying pan and use this to fry the lamb till nicely coloured. Add the stock and bring to a boil (skim-off any fat that raises towards the surface). Now add the bay leaves plus the rosemary and simmer for 20 minutes.


Add the potatoes and cook for 5 minutes just before adding the remaining vegetables and cooking for a further 15 minutes. Serve hot, sprinkled with parsley and accompanied by warm, crusty, bread.


I hope you've got enjoyed these classic lamb recipes and now want to learn far more regarding the diverse solutions of preparing lamb.

Go Back


Blog Search


There are currently no blog comments.