By Skye Gyngell From Saturday Kitchen Ingredients For the lamb, spelt and cavalo nero 300g/10½oz spelt, washed 100ml/3½fl oz of extra virgin olive oil 100g/3½oz Parmesan, grated 1 tbsp red wine vinegar 1kg/2lb 4oz cavolo nero, leaves stripped from the stalks …
By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced lamb 2 garlic cloves, crushed 1 fresh thyme sprig, leaves picked 1 tsp white peppercorns 3 salted anchovy fillets, finely chopped 1 tbsp soft brown sugar 1 bay leaf, crushed 1 tbsp hot smoked paprika …
By Sarit Packer and Itamar Srulovich From Saturday Kitchen Ingredients For the lamb ½ tsp table salt ½ tsp freshly ground black pepper ½ tsp ground cumin ½ tsp ground fennel seeds 2 untrimmed racks lamb, separated into single chops …
By Nieves Barragán From Saturday Kitchen Ingredients For the marinade purée 20ml/¾fl oz extra virgin olive oil 200g/7oz onions, thinly sliced 2 garlic cloves, crushed 5 dried choriceros peppers 2 dried red chillis For the lamb cutlets 150g/5½oz marinade purée, from above …
By Vivek SIngh From Saturday Kitchen Ingredients For the marinade 4 tbsp ginger and garlic paste 1 tbsp Kashmiri red chilli powder 2 tsp salt 200ml/7oz dark malt vinegar 100g/3½oz crisp fried onions 1 tsp caster sugar For the leg of lamb 3 cinnamon sticks 3 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 1 tsp allspice pinch cinnamon grated nutmeg 1 tsp dried oregano 1 tbsp finely chopped mint 1 tbsp finely chopped flatleaf parsley 1 tbsp white wine vinegar 1 tbsp olive oil, plus extra for …
By Matt Tebbutt From Saturday Kitchen Ingredients For the skordalia 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves, peeled and left whole 300ml/10fl oz double cream 150ml/5fl oz extra virgin olive oil 1 lemon, juice only 3 tbsp white wine vinegar For the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised lamb neck 2 tbsp olive oil 1kg/2lb 4oz middle lamb neck, cut into 2cm/¾in chunks 1 onion, finely chopped ½ head of celery, finely chopped 2 carrots, peeled and finely chopped 1 leek, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 500ml/18fl oz goose or duck fat 400g/14oz lamb belly salt and freshly ground black pepper For the feta 50g/1¾oz feta pinch sumac pinch cumin 1 tsp fresh mint, finely chopped 2 cherry tomatoes, roughly chopped 1 spring …
By Matt Tebbutt From Saturday Kitchen Ingredients For the rack of lamb 1 x six-bone rack of lamb, fat trimmed and cross-scored 2 tbsp Madeira 1 garlic clove 2 rosemary sprigs salt and freshly ground black pepper For the butternut squash quiche 1 butternut squash, …
By Jordan Bourke From Saturday Kitchen Ingredients For the sauce 4 tbsp Gochujang (Korean chilli paste) 5 cloves garlic, peeled 3 tbsp soy sauce 4cm/1.5in piece fresh root ginger, peeled and finely chopped 3 tbsp mirin 1 tbsp honey 1½ tbsp sesame oil ½ …
By Pip Lacey From Saturday Kitchen Ingredients 1 boneless lamb breast joint (approximately 800g/1lb 12oz), flat not rolled 2 garlic cloves, sliced 1 bunch rosemary, leaves picked 1 bunch thyme, leaves picked 3 Italian white onions, cut into quarters 2 tsp harissa …
By Andi Oliver From Saturday Kitchen Ingredients For the lamb belly filling glug rapeseed oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 2 garlic cloves, puréed 500g–1kg/1lb 2oz-2lb 4oz bone-in lamb belly 580ml/1 pint lamb stock 2 bay leaves 10g/⅓oz mace 2 black cardamom pods 10g/⅓oz thyme leaves …