Roast lamb with Midi sauce

SM 2002-03 p.60 [01.058.02]
Serves 8

Moroccan-spiced lamb with courgette couscous

SM 2002-04 pp.63–64 [01.051.02]
Advance preparation: needs to marinate for at least 6 hours.
Lamb–neck fillets; coriander–paste, ground, and fresh; cumin–ground; wine–white; pepper–cayenne.

Spiced lamb steaks, baba ghanoush and feta salad

SM 2002-05 pp.90–91 [01.043.02]
Serves 4

Home-style steak, kidney and mushroom pie

SM 2002-10 p.94 [01.011.05]
Serves 6
Steak: casserole beef; Kidneys: lamb; Mushrooms: large flat; Ketchup: mushroom.

Roast rack of lamb with anchovy and thyme

2006-05 p57

Rack of lamb with potatoes and pesto sauce

2008-08 p84

Italian barbecued lamb chops

SM 2002-08 pp.72–73 [01.031.02]
Serves 6

Lamb burgers with chickpea salad and hummus

SM 2002-08 p.57 [01.029.01]
Lamb: mince; Chickpeas: tinned

Lamb steaks in a fresh mint marinade with mint butter

SM 2002-09 p.73 [01.023.02]
Serves 2
Marinate: at least 1 hour; Vinegar: white wine vinegar.

Cephalonian meat pie

SM 2002-09 p.55 [01.021.01]
Serves 8
Minced beef and lamb; Cheese: provolone or Gruyere.

Greek-style lamb cutlets

01.019.02

Moroccan lamb

Lamb: chump steak
01.019.01
Serves 4

Agnello alla cacciatora (leg of lamb cooked in wine and vinegar)

SM 2002-12 p.77 [01.016.01]
Serves 6

Lamb and aubergine koftas with tomatoes and chickpeas

Minced lamb
SM 2003-01 pp.48, 50 [01.002.03]
Part of menu; serves 12 as buffet

Lamb and barley broth

Lamb chops
SM 2003-01 p.42 [01.001.02]
Serves 4

Lamb and cannelini bean stew

Neck of lamb
S 2004-10 p111

Braised lamb shanks with chickpea mash

S 2004-10 p72