This is a lovely sauce – good with roast lamb as well, and grilled aubergines – which is hot, herbal and slightly... Read More
This is a dish that chef Valentine Warner and I cooked in Norway a couple of years ago with local... Read More
There are so many different ways to treat lamb – here, I’ve served it with a punchy green pesto of... Read More
This sumptuous leg of lamb is coloured in a pan then roasted in the oven with fragrant rosemary and white wine. The... Read More
This lavender crust idea came from my friend, Adam – he made this dish for us on a holiday in... Read More
Prep time: 15 minutes, plus 3 hours marinating | Cooking time: 10 minutes SERVES Six INGREDIENTS 50ml olive oil Grated zest... Read More
Try this delicious roast lamb recipe this Easter. The tender meat is served with braised peas and a zingy lemon-thyme... Read More
Lamb neck fillets are marinated overnight in a mixture of yogurt and spices, before being pan-fried until still pink inside. Quick... Read More
This recipe came about because I couldn’t decide which herb to choose, so I just used several together, and I’ve now... Read More
