Winter lamb recipes

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pulled lamb in a bowl with lemons and parsley on the side next to a fork

This Middle Eastern slow-cooked lamb is a showstopper! This is an excellent recipe to make for a special occasion for a weekend dinner. The slow-roasting will take time, but trust me it is so worth it! Serve the Pulled Lamb with vermicelli rice, fresh Jerusalem chopped salad and Greek yogurt.

8.3k
slow cooked lamb ragu with parmesan cheese

slowly braised lamb ragu sauce. lamb shoulder gets slowly braised with onions, carrots, celery, tomatoes, and plenty of hardy herbs to make the perfect rich & comforting slowly braised lamb ragu sauce. it’s perfect to serve with gnocchi, polenta, or any pasta of your choice for the coziest winter dinner! #playswellwithbutter #lambrecipe #braisedlamb #lambragu #ragusauce #comfortfood

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a piece of meat on a plate with potatoes and rosemary sprigs in sauce

Succulent slow-roasted lamb shoulder glazed with rosemary, garlic, and honey for a flavorful and tender dish perfect for special occasions or family dinners.

6k
a bowl filled with meat and vegetables on top of a wooden table next to a fork

A Lamb neck fillet is one of my favourite cuts, with a fantastic flavour and texture that’s great for slow cooking in soups and stews, but equally when flash-fried and treated as a steak. Here I've cooked quickly in a pan until deeply caramelised but blushing pink within. It's served with a delicious Middle Eastern-inspired salad of moghrabieh (giant couscous), roasted carrots and spices. Finished with a drizzle of tahini sauce.

39
two pieces of meat on a black plate with parsley sprinkled on top

A rack of lamb is an elegant, yet easy to prepare meal. Lamb is first seared in a hot skillet and then finished in the oven with an herb oil. Serve with a bright mint sauce and veggies.

7.6k
an assortment of food and wine on a table

Welcome to the third recipe in our #HeritageMonth #LambandWinePairing series with @cooking_with_lamb. There are few better meat cuts than a lamb or mutton shoulder - when slow roasted with garlic, rosemary and wine, the meat becomes so tender that it falls apart, and the edges become sticky with umami. We’ve served it here with sweet

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