By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 50g/1¾oz baby spinach 1 leg of lamb, lower longer bone removed, top bone in place olive oil, for cooking salt and freshly ground black pepper For the tapenade …
By Theo Randall From Saturday Kitchen Ingredients For the lamb rump 1 lemon, zest and juice only 4 x 180g/6oz lamb rumps 2 garlic cloves, cut into quarters 1 sprig rosemary, leaves picked and roughly chopped 3 tbsp olive oil sea …
By Matt Tebbutt From Saturday Kitchen Ingredients For the rack of lamb 2 tbsp olive oil 1 x 8-bone rack of lamb, fat scored 1 sprig rosemary 2 garlic cloves, peeled and left whole 100g/3½oz unsalted butter 50ml/2fl oz Madeira wine salt …
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 1 x 8-bone rack of spring lamb, bones removed and reserved 1 tsp chopped fresh thyme 1 tbsp Dijon mustard 1 garlic clove, minced salt and freshly ground black pepper drizzle …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pepper stew 1 whole lamb neck, on the bone, cut into pieces through the bone 2 tbsp olive oil 1 onion, sliced 3 garlic cloves, sliced 1 red pepper, sliced 1 green pepper, …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the flatbreads 300g/10½oz Greek-style yoghurt 300g/10½oz self-raising flour, plus extra if needed sea salt For the lamb 1–1.5kg/2lb 4oz–3lb 5oz lamb leg, butterflied and bones removed 6 tbsp plain yoghurt 3 fat garlic cloves, minced …
By Tom Booton From Saturday Kitchen Ingredients For the lamb 1 lamb breast (belly), boneless, about 750g/1lb 10oz 1kg/2lb 4oz lamb mince 2 garlic cloves, finely grated 5g ground mace 2 banana shallots, peeled and finely diced 15g/½oz fresh rosemary, finely chopped 100ml/3½fl oz double …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled onions 50ml/2fl oz red wine vinegar 10–15g/¼–½oz caster sugar 1 red onion, cut into thin chunks pinch salt 1 tbsp chopped fresh dill 1 tbsp chopped fresh parsley 3 pickled chillies, chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the crispy lamb 1 rack of lamb breast or belly 1 onion, roughly chopped 1 rosemary sprig 1 celery stick, roughly chopped 6 garlic cloves, chopped 600ml/20fl oz chicken or lamb stock 2 tbsp olive oil 6 sage leaves 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the tagine 2 tbsp olive oil 1 onion, diced 3 garlic cloves, sliced 2cm/¾in ginger, peeled and grated 1 cinnamon stick ½ tbsp cumin seeds 1 bay leaf 1 bunch coriander, stalks and leaves separated and chopped 2 aubergines, …
By Bryn Williams From Saturday Kitchen Ingredients For the lamb 1 small shoulder of lamb (about 1.5kg–2kg/3lb 5oz–4lb 8oz) 50ml/2fl oz vegetable oil 100g/3½oz unsalted butter 2 onions, sliced 1 rosemary sprig, leaves chopped roughly 5 large potatoes, peeled and sliced 1 litre/1¾ pints lamb …
By Vivek SIngh From Saturday Kitchen Ingredients For the marinade 4 cloves 1cm/½in piece cinnamon stick 1 tsp cumin seeds, lightly toasted 1 tbsp black stone flower 2 tbsp plain yoghurt 1 tsp Kashmiri chilli powder 1 tbsp ginger garlic paste pinch salt ½ tsp sugar For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb skewers 500g/1lb 2oz leg of lamb, boneless, trimmed and cubed 1 bunch oregano, chopped 6 garlic cloves, minced 2 tbsp olive oil 1 lemon, zest and juice 1 red chilli, chopped 3 …
By Adam Handling From Saturday Kitchen Ingredients For the lamb sauce 2 tbsp olive oil 1 large onion, peeled and diced 1 large carrot, peeled and diced 3 sticks celery, peeled and diced 1 garlic clove, peeled and diced 375ml/13fl oz white wine …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the spiced tomato sauce 1 x 400g/14oz tin chopped tomatoes 2 tbsp rose harissa 2 tsp caster sugar squeeze lemon juice For the lamb chops and aubergines 1 tsp ground cumin 1 tsp paprika …
By Matt Tebbutt From Saturday Kitchen Ingredients For the summer lamb stew 2 tbsp olive oil 2 lamb neck fillets, approx. 500g/1lb 2oz total 3 round baby shallots, peeled 2 garlic cloves, thinly sliced 1 rosemary sprig 1 bay leaf 400ml/14fl oz lamb stock 4 …
By Jason Atherton From Saturday Kitchen Ingredients For the garlic mash 1 garlic bulb, top cut off to expose the cloves olive oil, to drizzle 300g/10½oz potatoes, peeled and cubed 50ml/2fl oz double cream salt and freshly ground black pepper For …
By Georgina Hayden From Saturday Kitchen Ingredients For the lamb shoulder 2kg/4lb 8oz lamb shoulder 4 bay leaves 600g/1lb 5oz fresh dates, halved and stones removed 4 red onions, cut into 1cm/½in wedges 6 garlic cloves, crushed with skins on 1 small cinnamon stick …
