Our favourite recipes for Genevan lamb

Are you looking for new ideas for cooking tasty lamb dishes? Look no further! In this article, we present 6 easy recipes to enjoy with lamb.
Lamb is an extremely versatile meat, as it lends itself to a >multitude of preparations!
At Meaty, you'll find all the lamb cuts you need for these recipes.
Here are the recipes explored in this article:
1. Roast shoulder of lamb with herbs and white wine
This recipe makes a juicy and aromatic oven-roasted shoulder of lamb juicy and aromatic, ideal for a family meal.
- Serves 4
- Preparation time: 5 minutes
- Cooking time: 40 minutes

Ingredients:
- 1 shoulder of lamb, 1 to 1.2 kg
- 1 or 2 sprigs rosemary
- 2 bay leaves
- Several sprigs of fresh thyme
- 20 cl water or dry white wine
- 2 heads garlic
- Butter
- Salt and pepper
Preparation:
1. Heat your oven:
- Preheat oven to 220°C (gas mark 7-8).
2. Prepare the lamb shoulder:
- Brush a nice shoulder of lamb with olive oil and place in a heatproof dish. in a heatproof dish.
- Scatter over the top 1 or 2 sprigs of rosemary, 2 bay leaves and an assortment of fresh thyme sprigs.
3. Add the liquids and garlic:
- Add 20 cl of water or dry white wine to the bottom of the dish.
- Place 2 halved heads of garlic horizontally around the meat. You can also insert peeled garlic cloves directly into the shoulder. into the shoulder.
4. Cooking
- Place in the oven and roast for about 35 to 40 minutes if you want meat to be pink throughout.
- Halfway through cooking, season with salt and pepper, then sprinkle pieces of butter over the lamb shoulder.
5. Watering and finishing :
- Baste the shoulder frequently with the juices formed in the dish to keep the meat juicy and tasty. juicy and flavorful.
Whole shoulder with bone - 34,00 CHF 28.90 CHF / kg
2. Roast leg of lamb with mustard and mint
This recipe combines the robust flavors of mustard and thyme with the freshness of mint for an exquisite, fragrant dish. freshness of mint for an exquisite, fragrant dish.
- Serves 6
- Preparation time: 15 minutes
- Cooking time: 1h50 minutes

Ingredients:
- 1 leg of lamb, approx. 2 kg
- 2 tablespoons mustard
- 15 cl olive oil
- 1 sprig thyme
- 1 large bunch fresh mint
- 15 cl vinegar
- 90 g powdered sugar
- Salt and pepper
Preparation:
1. Prepare the leg of lamb:
- Place the leg of lamb (preferably boneless, with the bone provided by the butcher) in a casserole dish.
- Mix the mustard, olive oil and thyme leaves in a bowl. Use a brush to generously coat the leg of lamb with this mixture.
2. Initial cooking :
- Preheat oven to 210°C.
- Roast the leg for 30 minutes, turning regularly to ensure even browning on all sides. to ensure even browning on all sides.
3. Extended cooking :
- Remove the leg from the oven, lower the temperature to 140°C, cover the meat with aluminium foil with aluminum foil, then bake again for approximately 1h40. To check doneness, use a kitchen thermometer: the core temperature should be should reach 55-60°C for pink meat.
4. Preparing the mint sauce :
- Clean and finely chop the bunch of mint.
- In a small saucepan, bring the vinegar and sugar to the boil. Remove from heat as soon as it begins to boil.
- Stir in the chopped mint and leave the sauce to cool.
5. Service :
- Once the leg is cooked, take it out of the oven and leave it to rest for 30 minutes in its aluminium foil. in its aluminium foil.
- Slice the leg and serve with the fresh mint sauce.
Partially boneless leg of lamb, 42,00 CHF CHF 35.70 / kg
3. Lamb tagine with prunes and almonds
This lamb tagine with prunes and almonds combines sweet and spicy flavors creating a rich, comforting dish typical of Moroccan cuisine.
- Serves 4
- Preparation time: 15 minutes
- Cooking time: 1h50 minutes

Ingredients:
- 1 kg lamb neck, cut into large cubes
- 200 g prunes
- 100 g blanched almonds
- 2 onions, thinly sliced
- 2 garlic cloves, crushed
- 1 cinnamon stick
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/2 teaspoon saffron
- 1 tablespoon honey
- Salt
- Olive oil
- Water or vegetable broth
Preparation:
1. Marinade and meat preparation :
- In a large bowl, mix the lamb cubes with the ginger, turmeric turmeric, pepper, saffron and a pinch of salt. Leave to marinate for at least 30 minutes to infuse the flavors.
2. Baking the base :
- Heat a little olive oil in a casserole or tagine dish. Add onions and crushed garlic, and sauté until onions are translucent. become translucent.
- Add the marinated meat and sauté until browned on all sides. are browned on all sides.
3. Add herbs and cook for a long time :
- Place the cinnamon stick among the meat, then cover with water or stock just just enough to submerge the ingredients.
- Bring to the boil, then reduce heat and simmer, covered, for approx. 1h30, until the meat is tender.
4. Fruit incorporation and finishing :
- Add the prunes, almonds and honey to the tagine. Mix gently to incorporate.
- Continue cooking over low heat for a further 30 minutes, uncovering if necessary uncovering if necessary to reduce the sauce to the desired consistency.
5. Service :
- Check seasoning and adjust salt to taste.
- Serve hot, ideally accompanied by semolina or Moroccan bread for a complete meal.
Necklace, 25,00 CHFÂ 21.24 CHF/ kg