Recipes with lamb joint

Spiced Roast Lamb Recipe on Yummly. @yummly #recipe

Spiced roast lamb - BBC Good Food - An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

Mustard Roast Beef Recipe on Yummly. @yummly #recipe

Mustard & Cracked Pepper Roast Beef - recipe and photo courtesy of Donna Hay

Greek Mint and Lamb Burgers with roasted red peppers, and Cucumber Yogurt Sauce

Greek Mint and Lamb Burgers with Cucumber Yogurt Sauce

INCREDIBLE OVEN BEEF ROAST. The veggies were so good! I put the potatoes in with all the other veggies. This is the best roast I've ever made, or possibly ever had. Definitely replacing crock pot roasts. I covered the roasting pan during cooking, and used rosemary and thyme for my herbs.

Photo source and directions @ Jamie Oliver Perfect roast beef.Ingredients: quality topside of medium sticks bulb small bunch fresh thyme, rosemary, bay or sage, or a mixture olive oil sea salt freshly ground black pepper

Basque Lamb Stew ~ Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock. ~ SimplyRecipes.com

Basque Lamb Stew ~ Marinated, slow-cooked, lamb stew with lamb shoulder, garlic…

How to smoke lamb burgers on a Weber Kettle Grill and a recipe for smoked lamb burgers with rosemary aioli and pickled onions.

Smoked Lamb Burgers

How to smoke lamb burgers on a Weber Kettle Grill and a recipe for smoked lamb burgers with rosemary aioli and pickled onions.

Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest

Herb-crusted leg of lamb with red wine gravy

Herb-crusted leg of lamb with red wine gravy. Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest.had this last night - so yummilicious!

BUTTERFLIED LEG OF LAMB WITH BAY LEAVES AND BALSAMIC VINEGAR  A roast, boned, butterflied leg of lamb is just about the easiest, speediest way to cook a joint of meat. Plus, you dispense with all the difficult carving (I am an embarrassingly inept carver myself) as all you need to do is slice the boned meat once it’s cooked, which even I can manage without stress.

Butterflied Leg of Lamb With Bay Leaves and Balsamic Vinegar

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