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21 Jun 2018
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Yotam Ottolenghi's lamb recipes - The Guardian
09 Jun 2018
The Guardian | Yotam Ottolenghi's lamb recipes The Guardian But the same qualities that make lamb so ideal for long and slow cooking – the rich meat, high in fat and flavour – also work their magic when you cook it for a much shorter time. Today's dishes range from less than half an hour's cooking (a Chinese ... |
Nigel Slater's lamb, spinach and feta and duck with couscous recipes - The Guardian
17 Jun 2018
The Guardian | Nigel Slater's lamb, spinach and feta and duck with couscous recipes The Guardian With this in mind, I did a lamb roast this week – a boned breast or two, stuffed with spinach, spring onions and feta cheese – that was as pleasing served warm as it was hot. The flavours reminded me of something I had eaten long ago, on holiday in ... |
Thomasina Miers' recipe for lamb meatballs with jewelled couscous - The Guardian
08 Jun 2018
The Guardian | Thomasina Miers' recipe for lamb meatballs with jewelled couscous The Guardian Every once in a while I rediscover minced lamb. It's a winner, with its rich flavour, low cost and enormous versatility, conjuring up long summer evenings with a full table. I like to fry it in butter and cinnamon as a topping for hummus, or with ... |
Nigel Slater's grilled lamb, broad beans and soured cream recipe - The Guardian
22 May 2018
The Guardian | Nigel Slater's grilled lamb, broad beans and soured cream recipe The Guardian Peel 1 large onion, or 2 medium-sized ones, and slice thinly into rings. Warm 3 tbsp of olive oil in a shallow pan, then fry the onions over a low heat for about 20-25 minutes. Stir the onions regularly, until they are soft, translucent and pale gold ... |
From cocktails to cake: eight recipes for a Mediterranean summer feast - The Guardian
17 Jun 2018
The Guardian | From cocktails to cake: eight recipes for a Mediterranean summer feast The Guardian To make the lamb breast, place the lamb on a baking tray and rub with salt, pepper and oil. Cut the lemon and orange in half and squeeze the juice over the lamb and leave the fruits in the tray. Add the chillies and about 200ml of water and cover with ... |
The best barbecue recipes to try this summer - British GQ
26 May 2018
British GQ | The best barbecue recipes to try this summer British GQ Light your barbecue or wood-fired oven and cook the lamb for about 20-30 minutes, with the lid of the barbecue on (if it has one). Turn it every so often and brush with any extra marinade while keeping it pink. If the lamb is burning then move it to a ... |
Barbecue recipes from Berber & Q - The Guardian
25 May 2018
The Guardian | Barbecue recipes from Berber & Q The Guardian Add the lamb chops and use your hands to massage the marinade into the meat. Leave covered in the fridge for at least two hours. For the rub, put the cumin and caraway seeds in a heavy-based pan and toast on a medium-high heat until smoking and ... |
Recipe: Sri Lankan-Style Lamb Curry With Basmati Rice - Broadsheet
28 May 2018
Broadsheet | Recipe: Sri Lankan-Style Lamb Curry With Basmati Rice Broadsheet Sure, there's a case for central heating or a roaring fire being your best bets for warming the house in winter. But also there's something very attractive about leaving a pot to burble on the stove, sending its warm aromatic tentacles threading ... |
Recipe: Lamb Bowl With Beetroot, Cauliflower and Green Tahini Dressing - Broadsheet
28 May 2018
Broadsheet | Recipe: Lamb Bowl With Beetroot, Cauliflower and Green Tahini Dressing Broadsheet The proliferation of Hawaiian-inspired “poke” bowls lately shows Australians have a taste for unfussy dishes of fresh produce requiring little intervention. It's something cook, food presenter and writer Sara Oteri says has parallels with one of her ... |
Summer Party Recipes To Keep Your Guests Coming Back For Seconds - Here And Now
05 Jun 2018
Here And Now | Summer Party Recipes To Keep Your Guests Coming Back For Seconds Here And Now This recipe for butterfly leg of lamb (leg of lamb with the bone removed) is from my friend Jessica Battilana's wonderful new book, "Repertoire." The lamb is marinated in mint, oregano, ginger, cloves and cumin and grilled, and the flatbreads are much ... |
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