Easy enough as a midweek meal but also special enough to serve if you’re entertaining.
They’re like lollipops for meatlovers. And one is never enough.
I think the fat makes for a tastier cutlet, and I prefer them un-frenched for this recipe.
Pickle juice adds an acidic spark to the rice salad accompanying marinated lamb.
Combine fresh ingredients with a few savvy shortcuts to create this satisfying lamb-topped flatbread with flavour to burn.
Dolmades (stuffed vine leaves) meet lamb borek in this impressive savoury spiral.
Featuring the Adam Liaw slow-roasted lamb shoulder with gravy and fresh mint sauce masterclass recipes that almost broke the internet.
These cumin-scented lamb skewers are served atop an eggy roti pancake to mop up all the juices.
On paper, this dish sounds so hatted-restaurant fancy! The truth? It’s easier and cheaper than you think.
Rose harissa is a North African spice blend that lends a fragrant, fiery complexity to this warm lamb salad, which comes together quickly.