Ideally you would leave the lamb to marinate for a couple of hours, but if you don’t have time don’t worry, just continue with the recipe – these Greek kebabs will still taste really good
PrintGreekStyleLamb Burgers using Welsh LambRating. One of our favourite dishes to order in a Greek Taverna when I was living there were the lamb burgers, sometimes called biftekia on the menus
for the Lamb Kebabs for the Greek Salad. Combined in a pitta with the spiced lamb, a scattering of pomegranate and a drizzle of mint yoghurt, it’s heaven on a plate
Grab yourself this recipe for bokharat spice blend, fall in love with these sambousek- pasties or spoil your loved ones with these Andalusian-stylelamb shanks
It's a delicious GreekStew made with lamb shoulder, tomatoes, wine and a variety of spices. Lamb shoulder can tend to be a bit fatty, so do try to trim it as best as you can
Lamb Souvlaki with Red Pepper Sauce. Having never really eaten Greek food before, I was hooked, and over the flickering candlelight I realised that I truly had fallen for my companion in one of the most beautiful places I had ever visited
Iranian Style Quorn 'Fillets' Stew with Aubergines and Courgettes. When I saw an Iranian style Koresh tweeted by The Persian Fusion, I just knew I had to make a vegetarian variation of it
I'd seen the Gormeh Sabzi, which is a stew made almost exclusively from an assortment of herbs such as parsley, leek, coriander and fenugreek which looked great, but I was a bit nervous about diving straight into a herb stew
Traditionally a Moroccan stew would be made in a tagine, so go ahead and do that if you have such a thing – for now I make do with a large casserole dish
Though, why wait - these Andalusian stylelamb shanks make a perfect weekend treat as well. ) has you sweating all over the Internet in the search of this year's Easter lamb recipe, look no further
Brown the lamb pieces and set aside. Fry the onions and garlic in the lamb fat and olive oil. 1 kg lamb neck fillet cut into thick ‘coins’. 2 medium aubergines – sliced into rounds. 1 tbsp dried mint – the Turkish kind preferably. 1 kg lamb neck fillet cut into thick ‘coins’. 2 medium aubergines – sliced into rounds. 1 tbsp dried mint – the Turkish kind preferably
500g stewing beef organic is preferred but I did use my local beef from my butcher. 500g stewing beef. This is one of the first meal recipes I’ve made from Madeleine Shaw’s book Get The Glow, It was so good and really easy to prepare and cook great for all the family
Recently, however, I was asked by an international recipe site if I would like to contribute Malta’s ‘national dish’ – Stuffat tal-Fenek or rabbit stew – which is pretty much its most famed dish when it comes to tourism guide mentions
My GreekLamb Shepherds Pie with Feta Mash is absolutely perfect for this and combined with the Zyliss Fresh Glass Storage range I'm all set with a meal that can be made ahead and frozen ready to be defrosted and reheated at a later date for a quick and super tasty midweek supper
Serve with the lambstew and a glass of Côtes du Rhône (or, if you can find it, Côtes du Roussillon – Tesco do a lovely one at the moment called Chateau De Pena)
A Thai-stylelamb meatball salad. Lamb isn't one of those meats you often see in Thai dishes. But lamb combines so well with ginger, garlic and spring onion
) Since we are living in Ireland we are eating lamb as often as we can. You have to get a good lamb though as sometimes (especially in supermarkets) you may buy lamb but then at home when you prepare it
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