This slow-cooked lamb stew is a mash-up of Moorish ingredients: ras-el-hanout, harissa paste, saffron, olives, dried apricots, pomegranates, pistachios and plenty of herbs provide the exotic flavours. Ingredients For the lamb tagine 4 lamb shanks …
Preparation time 30 mins to 1 hour Cooking time 1 to 2 hours Serves 8 A traditional pie made with hot water pastry, as used in pork pies, plenty of tender lamb, herbs and sweet …
The juices from slowly roasting lamb drip into potatoes and onions in this hearty dinner, served with a sharp mint sauce. Ingredients For the mint-stuffed lamb shoulder 25g/1oz butter 75g/2½oz onion, finely chopped 2 garlic …
Try this restaurant-style recipe for lamb chops stuffed with a chicken and mushroom mousse – it’s guaranteed to impress. Ingredients For the lamb 8 lamb chops, French trimmed 75g/3oz butter 75g/3oz mixed wild mushrooms, sliced …
Make lamb extra special by bringing the wonderful flavour of wild mushrooms to your plate. Ingredients For the mushroom ravioli 300g/10½oz ’00’ pasta flour, plus extra for dusting 4 free-range eggs 25g/1oz butter ½ onion, …
This is a quick, rough-and-ready salad that’s great for sharing – and each ingredient adds a unique layer of flavour. Ingredients 2 red chillies, 1 chopped, 1 finely sliced (for garnish) 4 garlic cloves, crushed …
Slow-cooked lamb shoulder is mixed with vibrant flavours for this refreshing salad. It’s also a great way to use up leftover roast lamb. Ingredients For the lamb shoulder 1 small lamb shoulder, boned For the …
Preparation time Less than 30 mins Cooking time Over 2 hours Serves 4-6 Try something different for Sunday lunch with James Martin’s tender roast lamb and creamy potato dauphinoise. Ingredients For the potato dauphinoise 25g/1oz …
Kick your lamb chop supper up a notch with a mixture of textures, flavours and a classic French paloise sauce. Ingredients For the paloise sauce 200g/7oz butter ½ bunch fresh mint, plus 2-3 tbsp chopped …
Hotpot is the perfect dish for hearty appetites on a cold winter day – keep the cooking low and slow to ensure tender lamb. Ingredients 1.5kg/3lb 5oz neck fillet of lamb, cut into 2.5cm/1in pieces …
