Love Lamb Week runs from 1 to 7 September so here are some ideas for how you can enjoy this delicious meat.

The event, now in its third year, is designed to inspire consumers and demonstrate how tasty, healthy and easy it is to cook and attract a new generation of young consumers.

Organised by the Agriculture & Horticulture Development Board, the National Sheep Association and supported by the NFU, it aims to help reverse the decline in the number of people regularly eating the meat in the past 15 years.

See also: Recipes – soup, broth and a rhubarb pudding

Lamb leg steaks with a herb and paprika rub

Lamb leg steaks wit paprika rub on a plate with potato wedges

© Steve Lee Studios

  • Serves 2
  • Preparation time 5 minutes
  • Cooking time Under 20 minutes

Ingredients

  • 2 x 150g lean, boneless lamb leg steaks

For the herb and paprika rub

  • 15ml/1 tbsp dried thyme
  • 15ml/1 tbsp dried basil leaves
  • 15ml/1 tbsp dried parsley flakes
  • 10ml/2 tsp smoked paprika
  • Pinch of salt and freshly milled black pepper

Method

  1. Place all the ingredients on a shallow plate and mix well.
  2. Coat the steaks with the rub on both sides and cook on a prepared barbecue or under preheated moderate grill for 6-8 minutes on each side or until the meat juices run clear.
  3. Serve with potato wedges and a green salad.

Teriyaki lamb stir-fry

Teriyaki lamb stir fry

© Steve Lee Studios

  • Serves 2
  • Preparation time 10 minutes
  • Cooking time 5 minutes

Ingredients 

  • 350g lean lamb leg steaks, cut into stir-fry strips 
  • 10ml/2 tsp rapeseed or vegetable oil
  • 1 x 250g pack prepared stir-fry vegetables of your choice

For the teriyaki sauce

  • 60ml/4 tbsp teriyaki marinade and sauce
  • 15ml/1 tbsp light brown sugar
  • 30ml/2 tbsp lime juice
  • 2.5ml/half tsp Chinese five-spice powder

To garnish

  • Toasted sesame seeds, optional

Method

  1. To prepare the teriyaki sauce – mix all the ingredients for it together in a small bowl and set aside.
  2. Heat the oil in a large, non-stick frying pan or wok and stir-fry the lamb for 3-4 minutes. Add the stir-fry vegetables and cook for a further 1-2 minutes, tossing frequently.
  3. Add the teriyaki sauce, toss gently and cook for further 2-3 minutes. Season, if required.
  4. Garnish with the sesame seeds, if used and serve with noodles or rice.

Lamb Caesar salad

Lamb Caesar salad

© Steve Lee Studios

  • Serves 4
  • Preparation time 15 minutes
  • Cooking time Under 20 minutes

Ingredients 

  • 4 x 150g lean lamb leg steaks, cut into cubes
  • 5ml/1 tsp rapeseed or olive oil
  • Salt and freshly milled black pepper

For the anchovy dressing

  • 60ml/4 tbsp rapeseed or olive oil
  • Large handful fresh parsley leaves
  • 10ml/2 tsp Dijon mustard
  • Juice of half a lemon
  • 6 anchovies in oil, drained

For the salad

  • 1 large cos or romaine lettuce, rinsed and roughly torn
  • 1 x 100g bag prepared bread croutons
  • 1 punnet fresh cress
  • 25g parmesan shavings, to garnish

Method

  1. To prepare the dressing, pour the oil into a food processor or blender. Add the parsley, mustard, lemon juice, 45ml/3 tbsp warm water, anchovies and seasoning.
  2. Mix until you have a smooth sauce. Adjust the seasoning and lemon juice, if required.
  3. Heat a non-stick griddle or plain frying pan without oil for 2-3 minutes. Brush the lamb cubes with oil, season and cook, tossing occasionally for 3-4 minutes or until any meat juices run clear. Transfer to a warm plate and leave to rest for 1-2 minutes.
  4. Meanwhile, to prepare the salad, put all the ingredients in a large bowl with the lamb and any meat juices. Toss gently and drizzle with the anchovy sauce.
  5. Garnish with the parmesan and serve immediately.

Tip: The “umami” anchovy sauce really brings out the flavour of the lamb. Give it a try, it definitely won’t taste like fish.