Lamb dishes

Many restaurants choose not to serve lamb for various reasons, the most common being that it is not as popular as pork, chicken or beef. Granted, that is true but, that is not to say that lamb is not delicious or popular. Many people enjoy a good lamb dish and for some, it is far superior to any other type of meat. If you are a lamb lover, here are two of the most popular lamb dish recipes that you can try for yourself and your family:

1- Spinach pasta and Lamb

This dish is complimented with almonds and lemon for enhanced flavour.


350g lamb steak (leg portion)

300g pappardelle pasta (dried)

300g spinach leaves

1tbsp olive oil

Cooking spray

2 cloves crushed garlic

1 tbsp water

3 tsp lemon grind (finely grated)

60ml lemon juice (freshly squeezed)

35g toasted almonds (flaked)

Olive oil (Extra Virgin) to serve



1- Fill a medium or large saucepan with water and add salt before boiling. Once the water starts to boil, add your pappardelle pasta and cook till al dente then, drain the excess water.

2- Season your lamb steaks on both sides with pepper and salt before spraying with olive oil. On a preheated chargrill, sear the lamb steaks on both sides for 2 to 3 min per side. You can cook them for longer if you desire. Place the cooked lamb in a plate and let it sit aside covered in foil.

3- In a separate pan, heat some oil at a medium temperature then add your water, spinach, lemon rind and garlic. Cook the ingredients until the spinach is wilted but not overcooked.

4- Assemble your meal by placing cooked pasta on a plate before adding thinly sliced lamb on top and pouring the spinach sauce on top. You can garnish with olive oil if you desire or add some pepper and salt to taste.


2- Barbecue lamb leg

Want something different for your barbecue? Try this delicious, flavour packed lamb leg with green olive mayo and jacket potatoes.


1tbsp paprika

60ml olive oil

5 cloves of crushed garlic

1 juiced lemon (large)

Cooking spray (preferably olive oil)

Jacket potatoes

1.5kg lamb leg (boned and butterflied)


Green olive mayo

1/2 juice small lemon

175ml mayonnaise

1tsp paprika

1/2 chopped green olives



1- In large bowl, mix your lemon, oil paprika and garlic. Take your lamb leg and season well with pepper and salt on both sides. To ensure proper marination, score the top skin layer on the lamb.

2- Marinade the lamb in the oil mixture for at least 2 hours. Keep refrigerated throughout the marinating process and take the lamb out about half an hour before you cook it.

3- While the lamb is marinading, prepare your mayonnaise by combining all of the ingredients in a small bowl. You can add some pepper and salt to season if you wish. Cover the mayonnaise and place it in the refrigerator until you are ready to serve your lamb.

4- Spray the cooking oil on a grill before preheating to a high temperature. Once the grill is hot, lower the temperature to medium-high and barbecue one side of the lamb for about 10 minutes. Turn over the lamb and cook the other side until it is done. The texture of the meat will depend on your particular tastes and how cooked you want it to be.

Once the lamb is done, serve it immediately on a plate and add the jacket potatoes and mayonnaise.