Browse 13 recipes collected around lamb.
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◷ 143 minmedium
Thin, lahmacun-style flatbreads with a juicy lamb, tomato and pepper topping, crisp edges and flexible centres. Finish with sharp sumac onions, parsley and lemon, serving in two freshly baked rounds.
Oct 13
◷ 58 mineasy
Browned minced lamb, sweet peas and warming spices in a thick onion-and-tomato sauce, finished with garam masala and fresh coriander. Serve with warm chapatis; allow about an hour, longer if the sauce needs extra reduction.
Oct 12
◷ 80 minmedium
A hearty Lebanese-inspired dish featuring tender lamb shanks pressure-cooked with seasonal eggplant and sweet dried apricots. The dish balances savory and sweet flavors, highlighting classic Middle Eastern spices, and is perfect for a comforting weeknight meal.
Feb 1
◷ 140 minmedium
A hearty Lebanese-inspired stew combining tender lamb shoulder, nutty freekeh grains, and seasonal root vegetables slow-cooked to develop rich, comforting flavors. This dish highlights traditional Middle Eastern spices and textures, perfect for a nourishing weeknight meal.
Jan 28
◷ 145 minmedium
A warm, comforting Lebanese stew featuring tender lamb braised slowly with seasonal root vegetables and hearty lentils, seasoned with traditional spices for a flavorful weeknight dinner.
Jan 24
◷ 115 minmedium
A hearty Lebanese-inspired lamb stew showcasing seasonal tomatoes and tender eggplant, slow-cooked to meld classic Middle Eastern spices for a comforting weeknight meal.
Dec 27
◷ 205 minmedium
A comforting Lebanese-inspired dish featuring tender slow-braised lamb served atop a nutty freekeh grain bowl with seasonal roasted vegetables and a drizzle of tangy yogurt sauce. This recipe embraces slow braising, highlighting traditional flavors and textures using fresh, seasonal produce for a hearty and wholesome weeknight dinner.
Dec 14
◷ 200 minmedium
A hearty and aromatic Lebanese-inspired dish featuring slow-braised lamb shoulder cooked with seasonal root vegetables like carrots and parsnips. The lamb is gently braised in a spiced tomato and pomegranate sauce until tender, capturing classic flavors without complexity, perfect for a comforting weeknight meal.
Dec 11
◷ 65 minmedium
A hearty Lebanese stew featuring tender lamb shoulder, chickpeas, and seasonal root vegetables, pressure-cooked for rich flavors and comforting textures. This dish highlights traditional Middle Eastern spices and is served with warm pita bread for a satisfying weeknight meal.
Dec 9
◷ 60 minmedium
A hearty Lebanese-inspired skillet supper featuring tender pressure-cooked lamb simmered with sweet dried apricots, toasted almonds, and aromatic spices, served over a bed of fluffy couscous. This comforting dish highlights seasonal produce and traditional Middle Eastern flavors using familiar cooking techniques to deliver a warming weeknight meal.
Dec 4
◷ 65 minmedium
A comforting skillet supper featuring tender pressure-cooked lamb with aromatic Lebanese spices served over nutty freekeh grain, complemented by a medley of sautéed seasonal vegetables for a balanced weeknight meal.
Dec 3
◷ 70 minmedium
A hearty Lebanese-inspired dish featuring tender lamb chunks pressure-cooked with aromatic spices, served over a nutty bulgur pilaf accompanied by a medley of oven-roasted seasonal vegetables. This recipe embraces traditional Lebanese flavors, using familiar cooking techniques that deliver warmth and comfort on a weeknight.
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Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 72 minutes. Cooking takes 71 minutes. Allow 143 minutes in total. Makes 4 servings. Key ingredients: strong white bread flour, divided: 300 g for the dough and 15 g for dusting, water, instant dried yeast, fine salt for the dough, olive oil for the dough. Equipment: Digital scales, Mixing bowls and a cover for the dough, Rolling pin, Two heavy baking trays, each with at least 30 × 30 cm usable surface, fitting on separate oven shelves, Four sheets of baking parchment rated for at least 230°C, Flat board or inverted cold tray for transferring flatbreads, Wire rack, Oven gloves, Thin-tip food thermometer suitable for a shallow layer of mince, Knife and chopping board.
Kitchen tip: The schedule assumes a 60-minute rise and two trays. Extend it if the dough has not roughly doubled or the lamb needs more cooking.
Preparation takes 11 minutes. Cooking takes 47 minutes. Allow 58 minutes in total. Makes 4 servings. Key ingredients: raw minced lamb, preferably 15–20% fat, onion, finely diced, fresh ginger, finely grated, garlic, finely grated, rapeseed or sunflower oil. Equipment: Heavy-based sauté pan approximately 28 cm wide, with at least 3 litres capacity, Heatproof bowl for the browned lamb, Separate frying pan for warming chapatis, Chopping board and knife, Fine grater, Sturdy spoon or spatula, Measuring jug and kitchen scales, Digital food thermometer, Clean tea towel for keeping chapatis warm.
Kitchen tip: Use a wide pan and brown only 250 g lamb at a time. If moisture pools, let it evaporate before expecting browned patches; this may take longer.
Preparation takes 20 minutes. Cooking takes 60 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: lamb shanks, olive oil, onion, garlic, eggplant. Equipment: pressure cooker, large heavy-bottomed pot or pressure cooker insert, wooden spoon, knife, cutting board, measuring spoons, citrus juicer.
Kitchen tip: For extra richness, brown the lamb shanks in batches to avoid overcrowding the pan.
Preparation takes 20 minutes. Cooking takes 120 minutes. Allow 140 minutes in total. Makes 6 servings. Key ingredients: lamb shoulder, trimmed and cut into 3 cm cubes, freekeh, rinsed, olive oil, onion, finely chopped, garlic, minced. Equipment: large heavy-based pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring jug.
Kitchen tip: For deeper flavor, marinate lamb in spices and a little olive oil for 1-2 hours before cooking.
Preparation takes 25 minutes. Cooking takes 120 minutes. Allow 145 minutes in total. Makes 6 servings. Key ingredients: lamb shoulder, brown lentils, carrots, parsnip, celery root. Equipment: large heavy-bottomed pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring jug.
Kitchen tip: Brown the lamb in batches to avoid overcrowding the pan, which helps develop a rich flavor through caramelization.
Preparation takes 25 minutes. Cooking takes 90 minutes. Allow 115 minutes in total. Makes 4 servings. Key ingredients: lamb shoulder, cut into 3 cm cubes, eggplants, peeled and diced into 3 cm pieces, seasonal fresh tomatoes, chopped (or canned plum tomatoes), onion, finely chopped, garlic, minced. Equipment: heavy-bottomed large pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons.
Kitchen tip: For best results, brown the lamb well to develop deep flavor before simmering.
Preparation takes 25 minutes. Cooking takes 180 minutes. Allow 205 minutes in total. Makes 4 servings. Key ingredients: lamb shoulder, cut into large chunks, olive oil, onion, finely chopped, garlic, minced, ground cumin. Equipment: large heavy-bottomed pot or Dutch oven with lid, baking tray, medium saucepan, mixing bowl, wooden spoon, measuring cups and spoons, knife and chopping board.
Kitchen tip: Browning the lamb before slow cooking is key to developing deep, rich flavors.
Preparation takes 20 minutes. Cooking takes 180 minutes. Allow 200 minutes in total. Makes 6 servings. Key ingredients: bone-in lamb shoulder, trimmed and cut into large chunks, olive oil, onion, finely chopped, garlic, minced, ground cumin. Equipment: large heavy-bottomed Dutch oven or ovenproof pot with lid, wooden spoon, knife, cutting board.
Kitchen tip: For best results, brown the lamb well to build depth of flavor in the sauce.
Preparation takes 20 minutes. Cooking takes 45 minutes. Allow 65 minutes in total. Makes 6 servings. Key ingredients: lamb shoulder, cut into 4 cm pieces, olive oil, onion, finely chopped, garlic, minced, ground cinnamon. Equipment: pressure cooker, wooden spoon, knife, cutting board, measuring spoons, measuring jug.
Kitchen tip: If using dried chickpeas, soak them overnight and adjust cooking time accordingly.
Preparation takes 20 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: lamb shoulder, cut into 3 cm cubes, olive oil, onion, finely chopped, garlic, minced, ground cumin. Equipment: pressure cooker (electric or stovetop), large skillet or sauté pan, small saucepan or heatproof bowl for couscous, knife and chopping board, measuring spoons and cups, wooden spoon or spatula.
Kitchen tip: For best flavor, brown the lamb well before pressure cooking to develop a rich base.
Preparation takes 20 minutes. Cooking takes 45 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: lamb shoulder, freekeh grain, onion, garlic, red bell pepper. Equipment: pressure cooker or Instant Pot, large skillet, wooden spoon, measuring cups and spoons, cutting board, sharp knife, medium saucepan.
Kitchen tip: If using a stovetop pressure cooker, ensure you follow safety guidelines for releasing pressure.
Preparation takes 20 minutes. Cooking takes 50 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: lamb shoulder chunks, olive oil, onion, garlic cloves, ground cinnamon. Equipment: pressure cooker or Instant Pot, large roasting tray, knife, wooden spoon, measuring cups and spoons, mixing bowl.
Kitchen tip: Ensure bulgur is added before pressure cooking so it absorbs the flavors and cooks properly with the lamb.