By Antonio Carluccio From Saturday Kitchen Ingredients For the Stuffed Lamb Cutlets: Lamb cutlets (trimmed): 16 (140g/5-6oz each) Salt and freshly ground black pepper Fontina or Gruyere cheese (cut into slivers): 75g (2½oz) Large fresh …
By Poppy O’Toole From Saturday Kitchen Suggestions Method To make the lamb, preheat the oven to 190C/170C Fan/Gas 5. Unroll the lamb breast and remove a third of the tough lamb skin from one end of …
By Donal Skehan From Saturday Kitchen Ingredients For the harissa lamb 2kg/4lb 8oz lamb shoulder, bone in 3 tbsp rose harissa paste 3 tbsp extra virgin olive oil 2 garlic cloves, finely grated 6 thyme sprigs, leaves picked 1 orange, zest and juice 1 lemon, zest …
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 1 lamb loin 15g/½oz butter 1 garlic clove, smashed few thyme sprigs 25ml/1fl oz Madeira salt and freshly ground black pepper For the potatoes 250ml/9fl oz cider vinegar 10 baby potatoes, peeled 1–2 tbsp salt 100g/3½oz …
Lamb shanks slow-cooked to perfection, accompanied by baharat-spiced rice and topped with a flavourful blend of chickpeas and raisins. By Dina Macki From Saturday Kitchen Ingredients For the baharat spice blend 50g/1¾oz whole black peppercorns 35g/1¼oz cardamom pods 20g/¾oz …
Slow-cooked lamb with fiery Sichuan peppercorns served in bao buns with pickled carrot. You will need a steamer basket, preferably made of bamboo. By The Hairy Bikers From Saturday Kitchen Ingredients For the rub 1 tbsp Sichuan …
A tangy flavourful vinaigrette perfectly complements the richness of succulent lamb chops, accompanied by a side of crispy fried potatoes. By Irina Georgescu From Saturday Kitchen Ingredients For the sauce 3–4 whole garlic cloves, peeled 1 tsp salt 25ml/1fl …
Sosaties are South African meat skewers, commonly featuring lamb. They are a traditional delicacy, bursting with flavors and enjoyed as a popular culinary treat. By Genevieve Taylor From Saturday Kitchen Ingredients For the marinade 2 tsp cumin seeds …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the tomato sauce 1 heaped tsp cumin seeds 2 tbsp olive oil 1 large onion, finely chopped 1 large head garlic, cloves bashed, flattened, peeled and left whole 1 heaped tbsp rose harissa 1 …
By Richard Bainbridge From Saturday Kitchen Ingredients For the lamb scrumpets 400-600g/14oz-1lb 5oz piece lamb breast, bones removed (or alternatively cook with the bones and remove before pressing) drizzle rapeseed oil 3 garlic cloves, grated pinch paprika, to taste handful …
By Tony Singh From Saturday Kitchen Ingredients For the spicy onions 250g/9oz red onions, sliced as thin as possible 1 lime, juice and zest only 50g/1¾oz tomato ketchup 50g/1¾oz mango chutney 10g/⅓oz ginger paste 10g/⅓oz garlic paste 20g/¾oz chopped fresh coriander 10g/⅓oz chopped fresh chilli …
By Ellis Barrie From Saturday Kitchen Ingredients For the citrus juice 1 orange, juice only 2 lemons, juice only 3 limes, juice only For the mussel soup 150g/5½oz white wine 1kg/2lb 4oz mussels, cleaned and debearded, discard any that are open …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the pomegranate-glazed aubergine 2 large aubergines, peeled and cut into 2.5cm/1in thick slices 3–4 tbsp olive oil 2 tbsp pomegranate molasses 3 tbsp runny honey or maple syrup 1 spring onion, thinly sliced …
By Angela Hartnett From Saturday Kitchen Ingredients For the lamb stew 2 tbsp olive oil 4 lamb neck fillets, fat left on and cut in half 1 onion, roughly chopped 2 carrots, peeled and cut into 2cm/¾in chunks 2 celery sticks, each …
By Matt Tebbutt From Saturday Kitchen Ingredients For the ravioli 4 tbsp olive oil ½ lamb shoulder 3 celery sticks, chopped 1 onion, chopped 2 carrots, peeled and chopped 2 bay leaves 2 rosemary sprigs, left whole 2 heads garlic, cut in half 6–8 anchovy …
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb shank pie 1 lamb shank 2 tbsp olive oil 1 onion, finely chopped 2 sticks celery, finely chopped 1 leek, finely chopped 1 bay leaf 2 cloves garlic, crushed 1 tbsp tomato purée …
By Hasan Semay From Saturday Kitchen Ingredients For the black-eyed peas and spinach 500/1lb 2oz black-eyed beans in the pod, or dried black-eyed beans soaked overnight 260g/9½oz spinach, chopped 300g/10½oz shallots, finely diced 2 lemons, juice only sea salt good-quality extra virgin olive oil …
By Matt Tebbutt From Saturday Kitchen Ingredients For the shredded lamb belly 2 x 600g/1lb 5oz lamb breasts 50g/1¾oz salt 1 head garlic, halved 1 stick rosemary 1 star anise 2 bay leaves 1 litre/1¾ pints vegetable oil For the rub 1 …
