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Lucious Lamb Recipes

One of the most popular lamb recipes has to be shish kebab, the name of which comes from the Turkish word sis (skewer) and kebap (roast meat), a favourite take-away,they are easy to make at home for your barbecue meal.

Shish Kebab

Ingredients - Serves 4

500g/1 lb lamb

1 red onion, cut into wedges

1 green (bell) pepper, deseeded


4 tbsp olive oil

grated rind and juice of 1/2 lemon

1 clove garlic, crushed

1/2 tsp dried oregano

1/2 tsp dried thyme

1. Cut the lamb into evenly sized chunks.

2. To make the marinade grate the onion or chop it finely in a food processor. Remove the juice by squeezing the onion between two plates set over a bowl to collect the juice.

3. Combine the onion juice with the remaining marinade ingredients in a non-metallic dish and add the meat. Stir the meat into the marinade, cover and refrigerate or at least 2 hours or overnight.

4. Divide the onion wedges into 2. Cut the peppers into chunks.

5. Remove meat from marinade, reserving the liquid for basting. Thread the meat on to skewers, alternating with the onion and peppers. Barbecue for about 8-10 mins. turning frequently and basting with the reserved marinade.

Serve kebabs in pitta bread with tomato and lettuce or with saffron rice and a mixed salad.

Lamb Chops with Redcurrant Glaze

Another delicious lamb recipe with a tangy glaze which also goes well with chicken drumsticks

Ingredients - Serves 4

4 tbsp redcurrant jelly

2 tbsp raspberry vinegar

1/2 tsp dried rosemary

1 clove garlic, crushed

1 tbsp sunflower oil

8 loin chops or 4 butterfly chops if you prefer

4 baby aubergines(eggplant)

oil for basting

1. To make the glaze, combine the redcurrant jelly, vinegar, rosemary, garlic and oil in a small pan and heat, stirring until jelly melts and ingredients ar well blended.

2. Barbecue the chops for about 5 mins. each side.

3. Cut each aubergine (eggplant) inhalf and brush the cut sides liberally with oil.

4. Barbecue aubergine (eggplant) alongside the lamb for 3-4 mins. on each side. Set aside and keep warm.

5. Brush the glaze over the chops and barbecue the meat for another 5 mins. on each side, basting frequently until meat is cooked. Keep the glaze warm at the side of the barbecue.

6. Transfer the lamb and aubergines (eggplants) to warm serving plates and pour over remaining glaze. Baked potatoes go nicely with this lamb recipe.

Lamb with Spicy Mango Relish

The spices in this mango and chilli relish really hot up this delicious lamb recipe.

strong>Ingredients Serves - 4

4 chump lamb chops

4 tbsp mango chutney(relish)

2 tsp chilli sauce

Spicy Mango Relish

1 ripe mango

2 tbsp cider vinegar

2 tbsp light muscovado sugar

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1. To make the spicy mango relish, cut the mango lengthwise down both sides of the fruit and discard the stone, cut into small chunks.

2. Place the cider vinegar, sugar, cinnamon and ginger in a small pan and heat gently, stirring continuously, until sugar dissolves.

3. Stir the mango into the mixture in the pan and cook gently at the side of the barbecue or on the stove for about 5 mins. or until the mango is soft.

4. Barbecue the chops on an oiled rack for about 4 mins. each side.

5. Combine the mango chutney (relish) and the chilli sauce in a small bowl and brush the glaze over the chops.

6. Continue barbecuing for a further 2-5 mins. on each side until lamb is cooked, turning and basting frequently with the mango chutney (relish) and chilli glaze.

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