Crispy Mongolian Lamb

Braise lamb breast with aromatics then grill until crisp and serve with noodles for a cheap but chic meal for two

• Cooking Time Prep 10 mins
  Cook 3 hrs
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  643

• Protein

  54g

• Carbs

  21g

• Fat

  36g

• Saturates

  18g

• Fibre

  0g

• Sugar

  20g

• Salt

  5.3g

Ingredients

• 1 breast of lamb, about 750g
• thumb-size piece ginger
• 2 garlic cloves, crushed
• 6 tbsp dark soy sauce
• 1 tbsp Chinese five-spice powder
• 150ml Shaohsing rice wine
• 2 tbsp soft light brown sugar
• To serve
• 1 round lettuce, leaves separated
• 3 spring onions, cut into finger-length pieces then shredded
• ¼ cucumber, cut into matchsticks

Directions

1. Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.
2. When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
3. Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.

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Indian Minced Lamb Skewers

There's a lot more to Indian food than curries and rice, as this easy midweek meal proves

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  465

• Protein

  31g

• Carbs

  36g

• Fat

  23g

• Saturates

  10g

• Fibre

  2g

• Sugar

  7g

• Salt

  1.75g

Ingredients

• 500g pack lean minced lamb
• 1 onion, finely chopped
• 3 tbsp curry paste (we used korma)
• small bunch coriander, chopped
• 150ml pot fat-free yogurt
• 2 tbsp chopped mint
• 1 garlic clove, crushed
• 120g bag herb salad
• 2 Indian-style breads, such as naan bread

Directions

1. Heat oven to 220C/200C fan/gas 7. In a medium bowl, combine the lamb, onion, curry paste and most of the coriander with some seasoning. Press 2-3 tbsp of the lamb around skewers to form kebabs and transfer to a baking tray.
2. Cook for 15-20 mins until cooked through. Mix yogurt, mint and garlic. Warm breads following pack instructions and serve with leaves, remaining coriander, skewers and yogurt.

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Lamb Chops With Red Pepper & Mint Salsa

This summery salsa can be made a couple of days ahead and kept in the fridge. Grill the chops in the oven or on the bbq

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  473

• Protein

  37g

• Carbs

  2g

• Fat

  35g

• Saturates

  16g

• Fibre

  1g

• Sugar

  1g

• Salt

  0.66g

Ingredients

• 12-18 lamb chops, depending on size
• 2 garlic cloves, thinly sliced
• rosemary sprigs
• For the salsa
• 290g jar roasted red peppers
• 1 garlic clove, roughly chopped
• 1 red chilli, roughly chopped
• generous handful mint
• 1 tbsp lemon juice
• 3 tbsp olive oil

Directions

1. Season the chops all over with salt and pepper. Make a slit between the bone and meat in each chop, then push a sliver of garlic and small sprig of rosemary into each.
2. For the salsa, put the peppers in a mini chopper or food processor with the garlic, chilli, mint and lemon. Blitz until finely chopped, but not puréed. Add the oil and blitz briefly to mix. Tip into a bowl and leave at room temperature until serving time.
3. Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).

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Barbecued Lamb With Sweet Mint Dressing

Enjoy a beautiful BBQ for two with this sumptuous centrepiece

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  803

• Protein

  39g

• Carbs

  23g

• Fat

  62g

• Saturates

  16g

• Fibre

  0g

• Sugar

  22g

• Salt

  0.25g

Ingredients

• 2 tbsp soft light brown sugar
• juice and zest 1 lemon
• 125ml olive oil
• 8 tbsp balsamic vinegar
• 2 garlic cloves, crushed
• 4 tbsp chopped mint
• half boneless leg of lamb, about 400g/14oz

Directions

1. Make the marinade: mix the sugar, lemon juice and zest with the olive oil, balsamic and some seasoning. Stir to dissolve the sugar then mix in the garlic and mint. Reserve half of the marinade to use as a dressing for the lamb later.
2. Open out the meat and lay it in a deep tray. Pour the marinade on top then turn to coat all over in the mix. Cover with cling film and leave for 1 hr or overnight in the fridge.
3. Remove the lamb from the fridge and shake off any excess marinade back into the tray. Insert a skewer so that it goes from one corner to the opposite one. Do the same with another skewer in the opposite direction-this makes it really easy to turn the meat on the barbecue.
4. Heat a barbecue or griddle pan until it's a medium heat. Cook the lamb for 15-20 mins, turning frequently for pink lamb or longer if you prefer it more done. When cooked, rest for 5-10 mins before taking out the skewers, slicing and serving with the reserved marinade for pouring over.

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Rosemary & Garlic Lamb Burgers

Tuck these away ready for a barbecue as they cook beautifully from frozen

• Cooking Time Prep 25 mins
  Cook 10 mins - 15 mins
• Skill Level Easy
• Servings Makes 8

Nutrition per serving

• Kcalories

  212

• Protein

  25g

• Carbs

  0g

• Fat

  13g

• Saturates

  6g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.89g

Ingredients

• For the burgers
• 2 garlic cloves, chopped
• 4 tsp finely chopped rosemary needles
• 1kg lean lamb mince (10% fat)
• To serve
• ciabatta rolls or French bread
• mayonnaise
• 3 red onions,sliced and tossed with 1 tbsp each balsamic vinegar and olive oil
• sliced tomatoes
• good handful rocket

Directions

1. Crush the garlic, rosemary, 1 tsp salt and ½-1 tsp pepper with a pestle and mortar to make a paste. Add to the lamb and mix in well with your hands. Don't overwork the meat or you will toughen it.
2. Divide the mixture into 8, then shape into round burgers. If eating now, heat a barbecue or grill and cook for about 8-10 mins, turning frequently, until cooked to your liking. Split the rolls or bread, toast lightly on one side, spread with mayo, then add the burgers and the balsamic onions, tomatoes and rocket.

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Fruity Lamb Kebabs With Chilli Mayo

When the weather's bright take these fruity favourites al fresco and cook on the bbq

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  580

• Protein

  28g

• Carbs

  27g

• Fat

  41g

• Saturates

  14g

• Fibre

  4g

• Sugar

  24g

• Salt

  1.4g

Ingredients

• 1 tbsp chopped thyme or oregano
• juice 1 lemon
• 2 tbsp olive oil
• 3 garlic cloves, crushed
• 600g lamb neck fillet, diced
• 2 red peppers, deseeded and cut into chunks
• 2 green peppers, cut into chunks
• 1 small pineapple, peeled, cored and cut into chunks
• 200g jar light mayonnaise
• 1 chilli, deseeded and finely chopped
• ½ small bunch coriander, chopped
• juice 1 lime

Directions

1. Mix the herbs, lemon juice, olive oil, garlic and some seasoning, add the lamb and turn to coat it in the marinade.
2. Thread the lamb, peppers and pineapple onto 8 metal skewers, alternating the ingredients as you go. Heat the barbecue or a griddle pan to hot, then cook the skewers for 8-10 mins turning frequently.
3. Meanwhile mix the mayo with the chilli, coriander and lime juice. Season and serve with the kebabs.

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Lamb Steaks With Artichoke Salad

A meaty main or lovely lunch that will be ready in just 25 minutes

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  544

• Protein

  30g

• Carbs

  5g

• Fat

  45g

• Saturates

  11g

• Fibre

  3g

• Sugar

  1g

• Salt

  1.81g

Ingredients

• 2 lamb leg steaks
• 1 garlic clove, crushed
• 1 tbsp olive oil, plus extra for drizzling
• ½ tsp smoked paprika
• 1 red chicory head, separated into leaves
• 280g jar chargrilled artichokes, drained but a little liquid reserved
• ½ x 100g bag watercress
• crusty bread, to serve

Directions

1. Put the lamb in a bowl with the garlic, olive oil, paprika and some seasoning. Mix well then leave for 5 mins.
2. Tear the chicory leaves into pieces and mix with the artichokes and watercress. Drizzle over a little of the reserved artichoke liquid.
3. Heat a griddle pan or barbecue until smoking, then add the lamb. Cook for 5-6 mins, turning half way. Slice the lamb, arrange on top of the salad and pour over any juices. Serve with crusty bread if you like.

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Herby Lamb Burgers With Beetroot Mayo

Lamb and mint is a classic flavour combination, made even better with contrasting beetroot relish

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  490

• Protein

  25g

• Carbs

  25g

• Fat

  32g

• Saturates

  9g

• Fibre

  2g

• Sugar

  4g

• Salt

  1.1g

Ingredients

• 400g lamb mince
• 1 small red onion, ½ grated, ½ thinly sliced
• handful parsley, roughly chopped
• handful mint, roughly chopped
• 1 tsp olive oil
• 3 tbsp mayonnaise
• 2 cooked beetroot, finely chopped
• 4 bread rolls
• couple handfuls watercress

Directions

1. Mix the lamb, grated onion and herbs in a bowl with some seasoning, then divide the mix into 4 and shape into burgers.
2. Heat a griddle pan until hot, rub the burgers with oil, and cook for 5-6 mins on each side, or until cooked through.
3. Meanwhile, mix the mayonnaise and beetroot with some seasoning. Fill the bread rolls with some watercress, a burger, a dollop of beetroot mayo and a few onion slices. Serve immediately.

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Lamb & Potato Kebabs With Minty Broad Beans

A low-calorie supper of skewered, marinated meat with peppers, beans and a hint of lemon

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  329

• Protein

  26g

• Carbs

  28g

• Fat

  13g

• Saturates

  5g

• Fibre

  10g

• Sugar

  6g

• Salt

  0.2g

Ingredients

• 200g baby new potatoes, halved
• 250g lean lamb neck, cut into 2½ cm dice
• 1 red pepper, deseeded and cut into large chunks
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 1 lemon ½ juiced, ½ cut into wedges
• 600g fresh or frozen broad beans
• 2 tbsp mint sauce

Directions

1. Bring a pan of water to the boil, tip in the potatoes and cook for 8-10 mins until tender. Scoop out the potatoes, keeping the cooking water on a gentle boil. Put the lamb, potatoes and pepper in a bowl. Add the garlic, oil and lemon juice. Season, then toss well to coat.
2. Heat a griddle pan over a medium-high heat. Thread the lamb, pepper and potatoes onto 8 pre-soaked kebab skewers. When the pan is hot, grill the kebabs for 3-4 mins on each side until nicely charred around the edges.
3. Add the broad beans to the boiling water and cook for 5 mins. Drain and pop the beans out of their skins if you have time. Mix with the mint sauce.
4. Serve the kebabs on top of the beans with lemon wedges for squeezing over.

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Rain-Or-Shine Leg Of Lamb

Butterflying your lamb not only means it cooks quicker, but it can be barbecued as well as roasted

• Cooking Time Prep 10 mins
  Cook 30 mins - 35 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  509

• Protein

  49g

• Carbs

  0g

• Fat

  35g

• Saturates

  14g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.4g

Ingredients

• 1 leg of lamb, about 2kg/4lb 8oz, butterflied
• 2 tbsp rapeseed oil
• 2 tsp caraway seeds, crushed
• 1 tbsp chopped thyme leaf
• 1 large bunch parsley, chopped

Directions

1. Take the lamb out of the fridge an hour or so before cooking to allow it to come up to room temperature. Heat oven to 220C/200C fan/gas 7 or light the barbecue. Mix together the oil, caraway seeds, thyme and parsley with lots of salt and pepper. Smear this all over the lamb, rubbing it well into the meat. You can do this up to a day before.
2. If you are cooking the meat on the barbecue, wait until the fire has died down and the coals are white and glowing. Lay the meat, skin-side down, onto the bars and cook for 15 mins. Flip over and cook for a further 15 mins for slightly pink lamb, or 5 mins longer if you want the meat well done. Remove and leave to rest on a tray, covered with foil, for at least 15 mins. To cook the lamb in the oven, place it on a large shallow baking tray, cook for 15 mins, then turn down the oven to 180C/160C fan/gas 4 and cook for a further 15 mins. Leave to rest for 15 mins. Once the meat has rested, slice it up and pour over any juices from the resting tray.

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