Lamb koftas or kebabs invariably get an outing during barbecue season. They go well with a range of sauces and sides: houmous, aubergine dip, tsatsiki, tabouleh and Greek salad. We’ll often have a spanakopita and skewered vegetables as well, to keep the vegetarians happy. Our go-to lamb kofta recipe – the first one below –Continue reading “Lamb koftas three ways”
Category Archives: Lamb
Lamb shawarma with broad bean smash
This is a relatively recent addition to the family repertoire – a recipe sourced from Olive Magazine when we were wondering what to do with a large basket of broad beans from the garden at Garde. Fresh broad beans are ideal – they’re usually in season from late June to mid-September – but frozen workContinue reading “Lamb shawarma with broad bean smash”
Easter Lamb
Our holidays with the Taylor family – in Provence, Norfolk and Dorset – are particularly memorable for the food we’ve eaten: sausages and lentils, crab linguine, barbecued mackerel freshly fished by Hugh F-W and, in April 2009, this gorgeous spring lamb with haricot beans and rosemary lemon gravy. I brought the lamb and the recipeContinue reading “Easter Lamb”
Slow-cooked lamb shanks
This dish ticks multiple boxes. Hearty and satisfying, it is sophisticated enough for a dinner party but also affordable if you get your lamb shanks from your friendly local Syrian butcher rather than from Waitrose. Once all the onions have been sliced, it also entails very little effort. The recipe is from the first RiverContinue reading “Slow-cooked lamb shanks”
Lamb Dhansak
This is Mary Berry’s recipe, demonstrated on television in 2014 and widely available online. Lentils are an affordable ingredient that add substance and a ‘healthy’ veneer to the dish. Although I haven’t yet experimented with a vegetarian adaptation, you could presumably do this by replacing the beef stock with vegetable stock and using a firmContinue reading “Lamb Dhansak”
Years of Practice 