Persian butterflied leg of lamb
My favourite marinade for this barbecued lamb is a Persian mix of yoghurt, chilli, mint and lemon. Also delicious is a combination of rosemary, garlic, olive oil and lemon; or go for a Moroccan flavour, with ground cumin and cinnamon, crushed coriander seeds, olive oil, garlic and paprika. Try Thai-flavoured lamb, with coconut milk and green or red curry paste; or Indian, with fresh grated ginger, turmeric, cumin and garam masala. Try them one by one throughout the summer. Simple, excellent and delicious!
Lamb chops with garlic and anchovies
Anchovies and lamb is a combination that works really well and has been used since Roman times. The saltiness of the anchovies cuts through the lamb’s richness and reveals new flavours in the meat.
Italian herbed salt rub
Here is a delicious Italian herby salt mix, to rub over lamb one hour before cooking.
Spicy Lamb Chops With Masala Yoghurt Potatoes
A delicately-spicy recipe. Prepare ahead ready for a quick meal…
Slow Baked Shoulder of Lamb
Cook’s note: Lamb shoulder has superb flavour and slow baking delivers meltingly tender meat that falls off the bone. A great recipe to use for mutton as well as lamb.
