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3 lamb dinner recipes for seniors

3 lamb dinner recipes for seniors

If you love lamb, you’ll be pleased to know that this sweet meat is considered a healthy protein source.1 Lamb is rich in protein and nutrients such as Vitamins B12 and B3, selenium, and zinc.1 It’s a versatile meat that goes well in a salad for a light lunch, or in a rich sauce stew perfect with pasta in the winter. For the warmer months, you can make a quick and delicious meal of lamb with grilled or barbeque kebabs to serve with a crispy salad.

1. Rigatoni with spiced meat sauce

This recipe by Martha Stewart combines ground lamb and spices to create a succulent and hearty pasta dish.2 You’ll need just nine ingredients to create this delicious meal-in-one-bowl. Serve with a side salad or roast vegetables for a complete lunch or dinner.


  • Coarse salt and ground pepper
  • 340 grams of rigatoni or other short pasta
  • 450 grams of ground lamb
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup tomato paste
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon red-wine vinegar


In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta and return to pot. Set aside.

While the pasta is cooking, cook the lamb in a large saucepan over medium-high heat, breaking it up with a wooden spoon, for 3 to 5 minutes or until no longer pink. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is tender, for 4 to 6 minutes.

Stir in the tomato paste, cinnamon, and cayenne, and cook until fragrant, for about 2 minutes. Add 1 ½ cups water and bring to a boil. Reduce to a simmer, and cook for 8 to 10 minutes until slightly thickened. Stir in vinegar, and season again with salt and pepper. Add sauce to the pot with pasta, and toss to combine.

2. Lamb chops with pesto croute

This recipe uses frenched lamb chops, which are chops with the meat cut away from the end of the rib, exposing part of the bone.3 Frenching the chop gives the cut of lamb a cleaner and more sophisticated look, and this can be done easily by your butcher.

Note – the pesto in this dish can be made one day ahead and kept in the fridge in an airtight container.


  • 1 handful fresh basil, washed and dried well
  • ½ handful coriander, washed and dried well
  • 3 garlic cloves, peeled
  • ¼ cup extra virgin olive oil, plus more for drizzling
  • ½ cup pine nuts, toasted
  • 2 tablespoons matzo meal or unflavoured breadcrumbs4
  • Salt and freshly ground black pepper
  • 12 lamb chops, frenched


Preheat the oven to 205°C.

In a food processor, combine the basil, coriander, and garlic. Pulse until coarsely chopped. Add the olive oil and pine nuts and process until the mixture forms a paste, for about 30 seconds. Transfer the mixture to a bowl, stir in the breadcrumbs, and season with salt and pepper to taste.

Season both sides of the lamb chops with salt and pepper. Prepare a grill or set a grill pan over high heat. Sear the lamb chops on both sides, about 1 minute per side. Transfer to a baking sheet.

Place a spoonful of pesto in the centre of each chop, then spread it evenly over the surface. Drizzle a tiny bit of olive oil over each chop. Bake until the crust is golden and crisp and the lamb is pink inside, for about 10 minutes. Serve warm.

3. Lamb espetadas

This traditional Portuguese dish uses paprika, bay leaves, Madeira fortified wine (which is widely available in Australia), and chilli for a spicy and fragrant meal.5 You’ll need 8 skewers for the recipe, wooden or metal. Before using the skewers (if wooden), soak them in water for at least 20 minutes to prevent them burning on the grill. Marinate the lamb for at least four hours before grilling.


  • 2 tablespoons olive oil
  • 1 brown onion, halved, thinly sliced
  • 1 tablespoon sweet paprika
  • 3 garlic cloves, crushed
  • 1 long fresh red chilli, finely chopped
  • 125ml (½ cup) madeira fortified wine
  • 1kg lean lamb leg steaks, cut into 4cm pieces
  • 2 tablespoons chopped fresh continental parsley
  • 16 dried bay leaves
  • 1 teaspoon sea salt
  • Mixed salad leaves, to serve


Heat olive oil in a frying pan over medium-low heat and add the onion. Cook the onion, stirring, for 10 minutes or until golden. Add the paprika, garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the madeira and cook, stirring to dislodge any bits that have cooked onto the base, for 1 minute or until the mixture reduces slightly. Set aside to cool completely.

Process the onion mixture in a food processor until smooth. Transfer to a bowl. Add the lamb, parsley, bay leaves, and salt and stir until well combined. Cover and place in the fridge for 4 hours to marinate.

Preheat a barbecue grill or chargrill on medium. Thread the lamb and bay leaves onto soaked skewers. Cook on grill for 10 to 12 minutes for medium or until cooked to your liking. Serve with mixed salad leaves.


  1. Lamb, grass-fedThe world's healthiest foods
  2. Rigatoni with Spiced Meat SauceMartha Stewart
  3. Recipe: Lamb Chops with Pesto CrouteThe Kitchn
  4. Matza Meal vs. Flour: To substitute, or not to substitute?Sephardic Food
  5. Lamb espetadastaste magazine