Recipes - Lamb

 1. Rosemary Braised Lamb Shanks

A timeless recipe, lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with roasted garlic mashed potatoes or basmati rice—as you’ll want something to soak up the flavourful sauce.


6 lamb shanks salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots cut into 1/4-inch rounds
10 cloves garlic, minced
1 bottle red wine
1 800-gram (28 ounce) can whole peeled tomatoes with juice
1 300-gram (10.5 ounce) can condensed chicken broth
1 300 gram (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme


Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over mediumhigh heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate. Add onions, carrots and garlic to pot and sauté until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon sauce over shanks.

 2. Roast Rack of Lamb

Create a sensation for your next dinner party with this great tasting interpretation of the traditional lamb dish.

Serves 3 to 4


1 (7 bone) rack of lamb, trimmed and frenched
1/2-cup fresh breadcrumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1-teaspoon salt 1/4-teaspoon black pepper
2 tablespoons olive oil
1-teaspoon salt
1-teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard


Preheat oven to 230º C (450º F) (Move oven rack to the center position. In a large bowl, combine breadcrumbs, garlic, rosemary, 1-teaspoon salt and 1/4-teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the breadcrumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

 3. Roast Leg of Lamb with Rosemary

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest, which enhances the delightful flavour of this dish.

Serves 6


2.5 kg (5.2 pounds) whole, bone in leg of lamb
1/4-cup honey
2 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
1 ¼ teaspoon coarse sea salt


In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Wrap in cling film, plastic bag and marinate in the refrigerator overnight. Preheat oven to 230º C (450º F)

Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake at 230º C (450º F for 20 minutes, then reduce heat to 200º C (400º F) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 63º C (145º F) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

 4. Irish-Style Lamb Stew

A rich, authentic Irish-style stew made with lamb, potatoes and carrots.

Serves 4


750 grams (1.2 pounds) cubed lamb meat
2 medium onions, halved and sliced
3 large potatoes, peeled and cubed
2 carrot, peeled and cubed
2 large celery stalks, diced
2 tablespoons chopped fresh parsley
1 sprig each of rosemary and thyme
Salt and pepper to taste
3 cups beef stock
1 tablespoon chopped fresh parsley, for garnish


Preheat the oven to 165ºC (325º F). Layer the lamb meat, onions, potatoes, carrots and celery in an ovenproof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly with lid or foil.

Bake for 1 ½ to 2 hours in oven, until vegetables and meat are very tender. Divide into bowls and garnish with parsley.

 5. Chinese Soy-marinated Lamb with Garlic & Ginger Marinade

Succulent lamb marinated with soy, garlic and ginger provide a wonderful Asian taste.

Serves 4


500g (1pound) Lamb, trimmed and sliced
1 tablespoon Shaoxing Rice Wine
2 tablespoons Dark Soy Sauce
1 tablespoon Light Soy Sauce
1 tablespoon Water
1 teaspoon Sesame Oil
1 tablespoon Vegetable oil
½ Red Onion, peeled and finely sliced
½ Yellow Onion, as above
6 cloves Garlic, finely sliced
1 tablespoon grated fresh Ginger
Freshly ground Black Pepper to taste 2 spring onions, sliced on an angle, to garnish deep-fried Garlic to garnish


Combine all the marinade ingredients in a non-metallic bowl. Place the sliced lamb in the marinade and toss to coat it evenly. Cover the bowl and place the lamb in the fridge to marinate for at least 30 minutes, or longer.

Heat a wok over a high heat until it is almost smoking, then add the oil. Drain the lamb and add it to the pan. Stir-fry the lamb for about 2 minutes, turning meat constantly.

Add the onion, garlic and ginger to the lamb and continue to cook for about 3 minutes until the garlic has softened and the meat is cooked through.

Place the lamb in a large bowl, garnish with the deep-fried garlic and spring onion and serve on a bed of stir-fried vegetables with boiled rice.

 6. Pistachio Crusted Rack of Lamb

This lamb dish has a heightened flavor and texture thanks to the pistachio and mustard.

Serves 6 to 8


2 racks of lamb, trimmed
1-teaspoon herbes de Provence
salt and ground black pepper to taste
1-tablespoon vegetable oil
2/3 cup chopped pistachio nuts
2 tablespoons dry breadcrumbs
1 tablespoon melted butter
1-teaspoon olive oil
3 tablespoons Dijon mustard


Preheat oven to 200º C (400º F). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt and pepper. Heat oil in a large skillet over high heat. Sear lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside. Stir pistachios, breadcrumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the centre, around 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.