Lamb dishes main courses

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Follow this easy Lamb Dopiaza recipe and make your own Indian 'fakeaway'. You'll need shoulder of lamb, curry base sauce and onions. |how to make lamb dopiaza| How to cook lamb| How to make lamb fakeaway| lamb curry | curry recipes | lamb dishes | #lambrecipes #comfortfood #curryrecipes #curry Lamb Dishes Main Courses, Dopiaza Recipe, South African Curry, Indonesian Curry, African Curry, Lamb Tikka Masala, Curry Base, Lamb Curry Recipes, Cook Lamb

Follow this easy Lamb Dopiaza recipe and make your own Indian 'fakeaway'. You'll need shoulder of lamb, curry base sauce and onions. |how to make lamb dopiaza| How to cook lamb| How to make lamb fakeaway| lamb curry | curry recipes | lamb dishes | #lambrecipes #comfortfood #curryrecipes #curry

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Mediterranean-Style Roasted Leg of Lamb features a succulent leg of lamb marinated with a blend of aromatic herbs, warm spices, and zesty lemon. Roasted to perfection, this dish is ideal for festive occasions or a special dinner, offering rich, savory flavors with a Mediterranean flair. Lamb Leg Roast Recipes, Lamb Roast Dinner, Lamb Roast Recipe, Roasted Leg Of Lamb, Lamb Leg Recipes, Lamb Dinner, Slow Cooker Lamb, Marinated Lamb, Roast Lamb Leg

Mediterranean-Style Roasted Leg of Lamb features a succulent leg of lamb marinated with a blend of aromatic herbs, warm spices, and zesty lemon. Roasted to perfection, this dish is ideal for festive occasions or a special dinner, offering rich, savory flavors with a Mediterranean flair.

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Mongolian Lamb | Recipe Tin Eats ~ The Aussie version is briefly stir-fried rather than deep-fried, sauce uses five-spice powder.  Sauce for 12 oz meat: 1½ tsp sambal oelak or sriracha, 3 Tbsp hoisin sauce, 2 tsp dark soy sauce, 1 tsp light soy sauce, 2 Tbsp Chinese cooking wine, ¼ tsp Chinese five spice powder, ¾ cup water, 2 tsp cornstarch, 1 tsp sesame oil. #pork #beef #Asian_style Mongolian Lamb Recipe, Mongolian Recipes, Lamb Backstrap, Lamb Marinade, Lamb Sauce, Lamb Steaks, Chinese Stir Fry, Chinese Cooking Wine, Mongolian Lamb

Mongolian Lamb | Recipe Tin Eats ~ The Aussie version is briefly stir-fried rather than deep-fried, sauce uses five-spice powder. Sauce for 12 oz meat: 1½ tsp sambal oelak or sriracha, 3 Tbsp hoisin sauce, 2 tsp dark soy sauce, 1 tsp light soy sauce, 2 Tbsp Chinese cooking wine, ¼ tsp Chinese five spice powder, ¾ cup water, 2 tsp cornstarch, 1 tsp sesame oil. #pork #beef #Asian_style

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