Lambs have a habit of capturing our imagination. First, Mary had a little one, and then, in 1996, scientists made a second lamb from one set of cells. If you celebrate Easter, festivities probably wouldn’t seem the same without sitting down to a roast leg. In moral stories the stray lamb is never left behind; it’s the symbol of innocence and purity. Well, except in Roald Dahl’s deliciously dark tale of a woman who murders her husband with a frozen leg of lamb – and then serves it to the cops. We can’t blame Mrs Maloney in Lamb to the Slaughter: why waste a good piece of meat? No matter what your favourite cut is – chops, neck, ribs or on the bone – we have the lamb recipe for you.
Tender, succulent lamb in a rich sauce flavoured with rosemary and sweet roasted garlic. Is there anything better? Well, yes. “Top that with a layer of crisp, buttery puff pastry and you have pie perfection,” says cookbook author, recipe developer and food stylist Alida Ryder of Simply Delicious.
This is one of those underrated dishes that’s not particularly difficult to make. Plus, if you use sweet potato, it’s a lot healthier than most starches.
This rich, slow-cooked lamb pie is given depth and richness by the addition of creamy gorgonzola and sweet dried dates.
Chef Allistaire Lawrence (previously of Roots) likes his lamb spicy. Make this when you have time on your hands.
Lamb chops are arguably best cooked on the braai, but they can just as successfully be done in the kitchen.
This is a delicious lamb recipe that cooks for 8 to 10 hours, leaving the rest of the day to work, play or sleep!
Give lamb chops some zing with easy-to-make salsa verde.
With juicy lamb in rich gravy under a hat of golden flaky pastry, these are the ultimate pies. For a lighter meal, replace the spices with fresh thyme, bay leaves and chopped parsley, swap out the red wine for white and add baby carrots, pickling onions and sugar snap peas to the stew.
In search of a unique Sunday roast? This fruity lamb tagine takes its cue from the flavours of Morocco.
It’s amazing how much flavour you can shove into one little ball.
Food blogger Nina Timm says of this delicious take on ribs, “The zing of the orange and the pomegranates and the punch of the wonderful Moroccan spices really take you to an exotic destination.”
Serve this spicy lamb with refreshing mint aioli and a glass of pinotage.
Chef and restaurateur Mike Bassett shares his rack of lamb recipe with us.
A beautiful roast leg of lamb is always a crowd pleaser – especially if it features the magic combination of garlic and rosemary.
A traditional African dish that calls for little effort but lots of time. (The results will be worth it.)
Roasted with garlic, sage, rosemary and sweet onions, this is a rich, fragrant dish.
Hearty and warm, this stew is slowly cooked to perfection in a tagine.