Barbecue Lamb Recipes

Jazz up your lamb dish with delicious fresh blackberries.

A robust walnut and mint pesto offers a playful twist on lamb and mint sauce.

Toasting your spices before grinding helps release much more flavour.

The marinade for these flavoursome lamb kebabs doubles as a sticky sauce.

Gorgeous grilled lamb with hearty root veg and Irish mash.

Guy Fieri creates his ultimate lamb sandwich.

Mixing lamb with pesto and cheese gives gorgeous flavour from the inside.

 Prepare coffee shot using coffee pod. Pour coffee and Robinsons Crushed Apple & Cinnamon Cordial into a glass or mug. Warm milk in microwave for 30 seconds and add coffee and cordial mix. Top with whipped cream and garnish with apple sl

Rustle up Sunny Anderson's delicious, sticky lamb either outdoors or in.

Lamb is a fantastic alternative for burgers.

Mint chimichurri is an interesting twist on this classic spring combination.

Jenny?s spicy lamb kebabs are tossed with cumin, paprika, cinnamon and more.

Use well-seasoned lamb to create these tasty Middle-Eastern meatballs.

Figs and honey is the basis for this indulgent glaze.

Barbecuing your lamb is the best way to release the flavour.

If you continually baste your lamb, the meat will be delightfully tender.

Cumin and cardamom transforms your lamb into a tasty tandoori dish.

Spice up your lamb chops with a Moroccan spice rub.

Lamb and rosemary are a match made in heaven.

Aarti shares her hot and spicy lamb recipe.

A barbecue isn't complete without a lamb kebab.

The ultimate Moroccan lamb dish for when you?re out to impress.

This cool yoghurt dip works well against the spicy lamb.

The cheesy crust adds an indulgent flavour to your lamb chops.

Guy Fieri's pesto adds a zingy flavour to the lamb chops.

Bobby creates a smoky flavour with his griddled lamb.

Spicy lamb chops are perfect for dipping into a cooling cucumber yoghurt.

Whisk together the mustard, vinegar, ketchup, molasses, honey, maple syrup and rice wine vinegar in a small bowl and season with salt and pepper, to taste. Cover and let sit at room temperature for at least 30 minutes before serving. Can be made 2 d