Roasting broccolini with a flavoured butter dials up the umami flavours in this simple but punchy warm lamb salad.
Simple to prepare and mostly hands-off,the magic ingredient in this deeply delicious dish is time.
A deboned and butterflied lamb leg is a great thing to barbecue,particularly when served with a fresh,herby salsa.
This make-ahead slow-cooked roast is crowned with a crust of buttery almonds,herbs and pomegranate arils.
Usually made with cabbage,these comforting parcels are instead wrapped with cavolo nero leaves.
It may sound fancy,but these kofta are no more difficult than making hamburgers or a meatloaf.
Two surprise ingredients make golden-crumbed lamb cutlets even better.
Lamb neck is a great cut for skewers,but pieces of leg with a bit of fat on them are also an excellent choice.
It’s pan-fried lamb cutlets with zucchini zhoug and flatbreads for the weeknight win – featuring your new favourite condiment.
A speedy version of the popular Indian street food,perfect for midweek dinner.