By Andi Oliver From Saturday Kitchen Ingredients For the lamb 1.8kg/4lb boneless butterflied leg of lamb 1 tbsp ground cumin 1 tbsp ground cardamom 1 tbsp ground cinnamon 1 tbsp ground turmeric 1 tbsp coarse ground black pepper ½ tbsp ground cloves good …
By Glynn Purnell From Saturday Kitchen Ingredients For the lamb sauce ½ banana shallot, finely chopped 250g/9oz lamb trim 2 garlic cloves 1 tomato, quartered 100ml/3½fl oz dry white wine 1 thyme spring 1 litre/1¾ pints lamb stock knob of butter 1 rosemary sprig 1 tsp small capers 5 pitted …
By Wolfgang Puck From Saturday Kitchen Ingredients For the marinated lamb chops 225ml/8fl oz mushroom soy sauce 225ml/8fl oz mirin 600g/1lb 5oz lamb chops Asian-style salad of rocket, grated daikon and grated carrot, to serve For the coriander and mint vinaigrette …
By Joe Hurd From Saturday KitchenIngredients For the caponata sunflower oil, for deep frying 1 shallot, finely chopped ½ celery stick, diced, plus 2 chopped celery leaves to garnish 1 aubergine (preferably a round Sicilian variety), diced 5–6 Italian tomatoes, skins removed 1 tsp brown sugar …
This slow-cooked lamb neck dish is cooked until tender and complemented by a smoky pea and lettuce ragoût. By Tom Kitchin From Saturday Kitchen Ingredients For the braised lamb neck 1 large whole lamb neck, about 1.6kg/3lb8oz, cut …
By Ian Orr From Saturday Kitchen Ingredients For the hay-smoked lamb 500g/1lb 2oz lamb rump joint 100ml/3½fl oz buttermilk 2 garlic cloves, lightly crushed 1 rosemary sprig, roughly chopped 1 thyme sprig, roughly chopped 2 tbsp olive oil culinary hay, for smoking 400g/14oz purple sprouting broccoli, to serve …
By Glynn Purnell From Saturday Kitchen Ingredients For the lamb 1 tsp olive oil 2 lamb shanks 1 onion, roughly chopped 2 garlic cloves, roughly chopped 1 stick celery, roughly chopped 10 black peppercorns few sprigs fresh thyme few sprigs fresh rosemary bay leaves 300ml/10fl oz red …
By Sabrina Ghayour From Saturday Kitchen Ingredients 2kg/4lb 8oz leg of lamb sea salt and freshly ground black pepper For the marinade 200g/7oz Greek-style plain yoghurt 4 tsp fenugreek seeds, dry-toasted and crushed 3 tbsp rose harissa 3 kaffir lime leaves 2 tsp …
By Josh Katz From Saturday Kitchen Ingredients For the green apple harissa ½ tsp cumin seeds ½ tsp coriander seeds ¼ tsp fennel seeds pinch of caraway seeds 6 green bird’s-eye chillies, roughly chopped 2 garlic cloves, crushed 100ml/3½fl oz garlic oil, or olive oil ½ …
Escalivada is smoky, grilled vegetable dish from Valencia in Spain. By José Pizarro From Saturday Kitchen Ingredients 2 x 4-bone rack of lamb, French-trimmed For the marinade 100g/3½oz pitted olives 50g/1¾oz tin salted anchovies, including oil 1 tbsp salted capers ½ …
By Angela Hartnett From Saturday Kitchen Ingredients 2 x 200–300g/7–10½oz lamb rumps 1 garlic clove, roughly chopped 1 sprig rosemary 4 tbsp olive oil 100g/3½ oz unsalted butter salt and freshly ground black pepper For …
A delightful springtime dinner for two using some of the very best of English produce. By Nick Deverell-Smith From Saturday Kitchen Ingredients 100ml/3½fl oz rapeseed oil, plus extra for drizzling 100g/3½oz new potatoes 1 x …
Spiced lamb chops and warm paneer make a delicious sharing platter for friends and family. See step-by-step videos how to make your own paneer in 30 minutes. By Angela Hartnett From Saturday Kitchen Ingredients For …
Lamb koftas served in crunchy lettuce leaves and drizzled with tangy tahini dip create a recipe for success. By Tonia Buxton From Saturday Kitchen Ingredients For the lamb koftas 500g/1lb 2oz lean lamb mince 50g/1¾oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pot au feu 2 tbsp olive oil 1kg/2lb 4oz lamb neck fillet, cut into large pieces 2 lamb tongues, cut into pieces 1 carrot, peeled and roughly chopped 1 onion, roughly chopped 3 celery sticks, roughly …
By Matt Tebbutt From Saturday Kitchen Ingredients 100g/3½oz black olive tapenade 1 lamb’s kidney, cleaned and diced 55g/2oz lamb’s liver, cleaned and diced 1 tsp chopped fresh tarragon 6 slices (about 55g/2oz) Bayonne ham 1 whole lamb loin (about 500g/1lb 2oz), boned and trimmed …
By Michel Roux Jr. From Saturday Kitchen Ingredients For the lamb shanks 2 lamb shanks (about 350g/12oz each) 1 tbsp olive oil 2 onions, thinly sliced 1 garlic clove, crushed 2 pinches saffron 2 tsp cumin seeds 100g/3½oz hopped tomatoes or passata 250ml/9fl oz chicken stock salt …
Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 6–8 By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 1 lamb shoulder 6 anchovy fillets 2 sprigs rosemary, broken into small pieces 1 head garlic, …
