Step 1: In a heavy pot on medium-high heat, heat a tbsp or two of oil until shimmering and add in your lamb in two batches, turning until each piece is sealed and golden. Remove the lamb with a slotted spoon and set in a bowl to one side. Step 2: In the same pot, add a little extra oil, if need be, and turn the heat down to medium-low and gently fry the onions, followed by the garlic and ginger, until softened but not overly browned. Step 3: Add your spices (smoked paprika, cayenne, harissa, white pepper and salt) and stir the vegetables to coat them whilst cooking out the spices a little. Step 4: Add your tomato purée and cook for a further minute, stirring through the rest of the ingredients before deglazing with a little water. Step 5: Add your tomato passata, honey, saffron threads and stockpot and bring the mixture up to the boil before stirring in your flour mixture. Step 6: Add in the peppers, apricots and dates and finally return the lamb to the pot. Remove from the heat, clamp on a lid and cook at 150ºC in the oven for 2.5 hours. Then, add in the chickpeas and olives, cooking for a further 30-60 minutes until the lamb is tender, the dried fruit plumped and softened and the sauce thick and rich. You can achieve similar by cooking in the ‘high’ setting of your slow cooker for 3-4 hours; in that method, you can just add every ingredient. Step 7: Finish with a scattering of the almonds and the chopped herbs, serving alongside some steamed rice and/or flatbread.

Aoife Barker’s Lamb Steaks and Roasted Garlic Butter

Lamb Stuffed Butternut Squash

(watch the recipe video here) Step 1: Preheat the oven to 180oC, 160oC Fan, Gas Mark 4. Place the butternut squash onto a large baking tray, brush with 1 teaspoon of oil. Season and roast for 45 minutes until tender. Step 2: Heat the remaining oil in a non-stick frying pan until hot and fry the onion until soft. Add the mince and cook for 3 minutes, breaking up any lumps with a wooden spoon. Step 3: Add the garlic, Ras el hanout, paprika, passata, tomato purée, stock and balsamic vinegar. Cook for 10-15 minutes until thick. Season. Step 4: Remove the butternut squash from the oven and spoon in the lamb mixture. Arrange onto warm plates, sprinkle with crumbled Feta, rocket leaves and pine nuts. Drizzle with the balsamic glaze and serve.

Lamb Satay

(watch the recipe video here) Step 1: Soak 12 wooden skewers in water for 20 minutes. Step 2: In a shallow dish, combine the marinade ingredients together. Add the lamb and coat. Cover and set aside. Step 3: To prepare the satay sauce, in a pan, combine the ingredients and bring to the boil, stirring continuously. Reduce heat and cook for 4-5 minutes until thick. Step 4: Heat a griddle pan to moderately high heat. Step 5: Remove the lamb from the marinade and thread onto the skewers. Cook the lamb for 2-3 minutes on each side. Step 6: Cook the rice according to the packet instructions, spoon onto warm plates, arrange the lamb skewers on top, serve with the sauce, cucumber ribbons, seasoned with black pepper and limes wedges.

Try Lamb’s Noodle Bowl

(watch the recipe video here) Step 1: Heat the oil in a large wok over high heat and fry the lamb slices for 3-4 minutes until brown. Step 2: Add the garlic, ginger, chilli, honey and soy sauce. Stir for 2 minutes until the sauce thickens and cooks. Remove the lamb and sauce from the pan and set aside. Step 3: Heat a clean wok with the remaining oil over moderately high heat and fry the onion until soft. Stir in broccoli, carrot and rice noodles then warm through for a few minutes. Return the lamb with the sauce to the pan and gently toss together. Step 4: Arrange the noodles into bowls, top with the lamb and drizzle with the sauce. Garnish with salad leaves and sesame seeds before serving. Looking for more delicious lamb inspiration and simple recipes? Make sure to head to trylamb.ie to find loads more amazing recipes just like the above. READ NEXT: How to make this mouth-watering doner kebab at home