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4 Simple Ways To Cook Lamb Cuts At Home

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4 Simple Ways To Cook Lamb Cuts At Home

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4 Simple Ways To Cook Lamb Cuts At Home


Some people avoid lamb as they are wary of the strong “mutton-y” taste that accompanies this red meat. However, the truth is, when prepared and cooked properly, the taste of lamb is fragrant, hearty and absolutely delicious.


What creates the strong “mutton-y” taste is actually the fell, a thick outer layer of fat that accompanies the meat. When purchasing fresh lamb, speak to one of our FairPrice Finest butchers to remove this layer of fat. Just be sure not to remove too much fat as it’ll compromise on its flavour. Another way to avoid the overly “gamey” taste that some dislike, is to cook the lamb with spices such as rosemary and thyme to give its flavour more depth and complexity.


Get started on these 4 easy lamb recipes that are sure to impress! All ingredients can be purchased at FairPrice Finest.


Kofta Kebab Tortilla

Middle East’s version of a meatloaf, kofta is a roasted mixture of minced meat and spices. It is usually eaten with yogurt, which serves as a delightful contrast to the heaviness of the roast. The smell that surrounds your kitchen when you grill the koftas is definitely an appetite inducer.


Makes 4 tortillas

Preparation time: 1.5 hours



Minced Lamb (shoulder preferred) 500g
Cumin Powder 1 tsp
Coriander Powder 2 tsp
Salt 1 tsp
Garlic (minced) 2 cloves
Chopped Parsley 10 g
Chopped Mint 10 g
Fresh Thyme 10 g
Lemon Zest 1 Lemon
Tortillas 4
Greek Yogurt ½ cup
Black Pepper 1 tsp
Fresh Rocket Leaves 2 cups
Cherry Tomatoes Quartered 4


  1. Add 500g minced lamb to mixing bowl.
  2. Add 1 tsp cumin powder, 2 tsp coriander powder, 1 tsp salt, 2 cloves garlic (minced), 10g chopped parsley, 10g chopped mint, 10g of fresh thyme, lemon zest of 1 lemon.
  3. Mix evenly and let it marinate for 1 hour.
  4. Divide mince into 8 skewers.
  5. Grill for 6-9 mins depending on the preference of doneness.
  6. Set aside to rest for 2mins.
  7. Toast tortillas on a pan for 20 secs on each side.
  8. Mix 1 tsp black pepper and 1 tsp of salt to ½ cup of greek yogurt to a tortilla.
  9. Add hand full of fresh rocket leaves, 2 grill kebab, a few quartered cherry tomatoes and 1-2 tbsp of yogurt to serve.


Shepherd’s Pie

There is something comforting about a Shepherd’s Pie that makes it perfect for lazy Sundays at home. It could be the simple combination of a creamy mash and the heartiness of lamb that works every time. Try this with parmesan cheese to add more dimension to the dish.

Makes 1 pie

Preparation time: 1.5 hours



Minced Lamb 500 g
Olive Oil 2 tbsp
Carrot (diced) 1
Celery (diced) 2 sticks
Salt 1 tsp
Black Pepper 1 tsp
Green Peas 1 cup
Tomato Paste 2 tbsp
Worcestershire Sauce 1 tbsp
Sprig Fresh Rosemary 1
Sprig Fresh Thyme 1
Plain Flour 2 tbsp
Chicken Stock 300 ml
Mashed Potatoes: 1kg russet potatoes (boiled till soft)
Butter 50 g
Grated Parmesan Cheese ½ cup
Black Pepper 1 tbsp
Salt 1 tbsp
Crème Fraîche 2 tbsp
Milk 50 ml


  1. Boil 1kg russet potatoes until it is soft enough to mash.
  2. Heat up 2 tbsp of olive oil in the pan, then add diced carrots and celery. Sauté until the vegetables starts to soften.
  3. Add in minced lamb and cook it until it starts to brown, then drain away some of the oil rendered from the lamb.
  4. Season the meat with 1 tsp season with salt and 1 tsp pepper.
  5. Mix in 1 cup green peas, followed by 2 tbsp tomato paste and 1 tbsp worcestershire sauce.
  6. Pluck and add leaves from 1 sprig of rosemary and 1 sprig of thyme.
  7. Mix in 2 tbsp of plain flour, making sure it is dissolved.
  8. Pour in 300ml chicken stock, mix well and transfer to cast iron pot or baking tray.
  9. Mash the potatoes, and combine with 50g of butter, ½ cup grated parmesan cheese, 1 tbsp black pepper, 1 tbsp salt, 2 tbsp crème fraîche and 50 ml of milk.
  10. Lay the mash potatoes on top of the meat mixture, then grate more parmesan cheese on top. Use a fork to create lines on top of the mash potatoes.
  11. Bake for 30 mins or until potatoes start to brown in a 180-degree C oven.


Guinness Lamb Stew

It is hard to go wrong with this traditional Irish stew. Recommended for those wishing to try their hand at cooking lamb, this dish only requires basic cooking skills and a little patience. The Guinness gives the stew a deep, rich flavour.

Makes 1 pot

Preparation time: 1 hour



Lamb Shoulder (cut into cubes) 500 g
Yellow Onion 1
Carrots 2
Celery 2 stalks
Russet Potatoes (parboil for 15mins) 400 g
Garlic 2 cloves
Olive Oil 2 tbsp
Tomato Paste 2 tbsp
Plain Flour ¼ cup
Guinness Stout 150 ml
Water 1 cup
Bay Leaf 1
Sprigs Fresh Thyme 2
Sprigs Fresh Rosemary 2
Salt (adjust to taste) 1 tbsp


  1. Chop onions, carrots and celery into 1cm pieces and set aside.
  2. In a pot, add 2 tbsp olive oil, and brown the lamb shoulder in two batches.
  3. Remove lamb and set aside.
  4. Add chopped onions and 2 cloves of slightly crushed garlic to the pot.
  5. Sweat onions till they turn translucent.
  6. Mix in 2 tbsp of tomato paste with ¼ cup plain flour.
  7. Make sure all the plain flour is dissolved, then add 150ml of Guinness Stout.
  8. Add 1 cup of water,1 bay leaf, 2 sprigs of fresh thyme and 2 sprigs fresh rosemary.
  9. Bring to boil, lower the heat, cover and simmer to at least an hour.
  10. Add 1 tbsp salt and adjust seasoning.
  11. Serve with bread or rice.

Herb Crusted Lamb with Roasted Potatoes

Lamb chops are a favourite way to enjoy the flavour of lamb. These delicate, tender pieces of meat are easy to cook and can be prepared in a number of ways. The herb crust not only adds crunch to the meat, but also ensures that the meat’s natural juiciness is retained.


Makes 1 serving

Preparation time: 1.5 hours



For herb crusted lamb:

Rib Rack of Lamb (around 300g) 3
Salt (adjust to taste) ½ tsp
Black Pepper (adjust to taste) ½ tsp
Olive Oil 1 tbsp
Djion Mustard 2 tbsp

For herb mixture:

Breadcrumbs 3 tbsp
Powdered Parmesan Cheese 1 tbsp
Fresh Mint 10 g
Fresh Parsleyr 10 g
Fresh Thyme 5 g

For goose fat roasted potatoes:

Russet Potatoes (par boiled) 500 g
Salt (adjust to taste) 1 tsp
Black Pepper (adjust to taste) 1 tsp
Goose or Duck Fat 5 tbsp
Sprig Rosemary 1
Vine of Cherry Tomatoes 1
Olive Oil 1 tbsp


  1. Parboil 500g of russet potatoes and drain.
  2. Transfer potatoes to cast iron pot.
  3. Add 1/2 tsp salt, then 1/2 black pepper (adjust to taste).
  4. Add 5 tbsp of goose or duck fat then spring with fresh rosemary.
  5. Cover and place the pot in the oven, and let it roast in the oven for 40mins (stir the potatoes at the 20min mark).
  6. Season lamb rack with salt, black pepper and olive oil.
  7. On a hot pan add 1 tbsp olive oil sear all side of the lamb rack till brown.
  8. Bake lamb rack in the oven for 7 mins.
  9. In a food processor add, 3 tbsp breadcrumbs, 1 tbsp powdered parmesan cheese, 10g fresh mint, 10g fresh parsley and 5g of fresh thyme, blitz until everything is finely chopped.
  10. Remove lamb from oven, brush with djion mustard and coated with herb mixture.
  11. Bake lamb in the over till herb crust starts to brown.
  12. In a hot pan add 1 tbsp olive oil then add vine cherry tomatoes.
  13. When the tomatoes skin starts to wrinkle, turn of the heat and set it aside.
  14. To plate slice lamb into cutlets, add roasted potatoes and cook tomatoes.
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