Category: Lamb Recipes

Close up of Rack of Lamb slices on a plate served with salsa verde – Rosemary & Garlic Rack of Lamb recipe

This is a terrific, classic Rack of Lamb recipe that makes the most of this premium cut of meat. An assertive rosemary and garlic marinade injects flavour into the meat before roasting in the oven. To serve, a dazzling green Salsa Verde is the perfect fresh and tangy accompaniment to cut through the richness of

Greek Butterflied Lamb Leg on a platter, ready to be shared – Greek Butterflied Lamb Leg | RecipeTin Eats

When you marinate a butterflied lamb leg in a bold garlic/lemon/oregano Greek marinade, very good things will happen … Specifically, amazingly tender, seriously flavour-infused lamb! Excellent to grill on the BBQ, or roast in the oven! A sensational share platter meal option for gatherings – the Greek way! Greek Butterflied Lamb Leg Butterflied lamb leg

Rosemary Crumbed Rack of Lamb on a plate with roasted vegetables – Rosemary Crumbed Rack of Lamb

Rack of lamb is an expensive cut of meat, and this is a recipe that really makes the most of it! You’ll love the rosemary garlic flavour in the crumb, plus my cheeky trick to ensure the crumb doesn’t fall off. I’m also providing a selection of serving options – including an elegant creamy white

Close up of Mongolian Lamb in a bowl with rice – Mongolian Lamb | RecipeTin Eats

Mongolian Lamb is an Aussie favourite, found on the menu of every suburban Chinese restaurant. At “posher” establishments, it might even arrive at the table on a hot iron plate, sizzling and spitting for theatric effect! Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb! Mongolian Lamb

Carving Doner Kebab Meat – Doner Kebab Meat – beef or lamb

This is a homemade recipe for the mystery Doner kebab meat you see rotating on vertical rotisseries in kebab shops. It’s a miniature version but what it lacks in size is made up in flavour – and authenticity!! Oven roasted or try a home rotisserie. Carve it, fry it, then stuff into beef or lamb

Get an email with best free content