Recipes with lamb, stock
9 recipes
Baby Lettuce Salad with Tart Raspberry Vinaigrette
Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.
Lamb Curry with Cardamom Cashew Rice
Lamb curry marinated overnight with garam masala, cardamom, cinnamon, ginger, and garlic, then simmered in lamb stock and finished with yogurt and lemon. Served on basmati rice with toasted cashews and golden sultanas. Mild, fragrant, family-friendly.
Italian Braised Lamb & Potatoes
Italian braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.
Moussaka Soup
Moussaka soup with browned eggplant, cubed lamb, tomatoes, and peas in a rich lamb stock with oregano. All the flavors of Greek moussaka in a quick 30-minute bowl.
Wine Drenched Lamb with Alpine Pepper Mash
Lamb marinated in red wine, and served with a mash made with Alpine Pepper.
Lamb Couscous
Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.
Lamb, Lentil, & Rosemary Soup
Lamb, lentil, and rosemary soup made from leftover roast lamb stock and bones, simmered with carrots, tomatoes, and earthy lentils. The Mediterranean way to stretch a Sunday roast into Monday's dinner.
Manestra (Pasta)
Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.
Farmhouse Vegetable Soup(English)
English farmhouse vegetable soup simmers carrots, leek, onion, celery, and potatoes in lamb stock with a bouquet garni. Potatoes break down to thicken the broth naturally.
Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.
Lamb curry marinated overnight with garam masala, cardamom, cinnamon, ginger, and garlic, then simmered in lamb stock and finished with yogurt and lemon. Served on basmati rice with toasted cashews and golden sultanas. Mild, fragrant, family-friendly.
Italian braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.
Moussaka soup with browned eggplant, cubed lamb, tomatoes, and peas in a rich lamb stock with oregano. All the flavors of Greek moussaka in a quick 30-minute bowl.
Lamb marinated in red wine, and served with a mash made with Alpine Pepper.
Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.
Lamb, lentil, and rosemary soup made from leftover roast lamb stock and bones, simmered with carrots, tomatoes, and earthy lentils. The Mediterranean way to stretch a Sunday roast into Monday's dinner.
Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.
English farmhouse vegetable soup simmers carrots, leek, onion, celery, and potatoes in lamb stock with a bouquet garni. Potatoes break down to thicken the broth naturally.
