This is one-pot cooking at its best, a light, fragrant braised lamb recipe loaded with spring vegetables and soft herbs. Continue reading
Braised Lamb with Spring Vegetables
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Category Archives: Lamb and kid
Allowes – A Tudor Meat Pie
I blame Hollywood. The popular image of medieval and Tudor food is all fat, gouty nobles with meat grease dripping off their chins, waving haunches of venison which of course would be stiff with spices because they didn’t have fridges and the meat was off. In between gargantuan flesh fests they would oppress peasants and maybe ravish a maiden or two before getting their comeuppance from a hero of gentle birth who lived in a treehouse. Continue reading
Lamb Filo Spiral
Loosely Greek in inspiration but with a personality all of its own, this pie looks impressive when you bring it to the table. Minutes later, of course, it’ll look like a dog’s dinner because it’s so good everyone will tear into it like ravening beasts. Continue reading
Spiced Lamb with Plums
I was in two minds whether to post this recipe because, frankly, it is Brown Food and Brown Food rarely photographs well. It does however taste really good, and I refuse to be railroaded by social media likes, so I ask you to take a leap of faith and trust me on this one. It’s a good recipe if you’ve got an over-abundance of plums or (like me) an over-stuffed freezer. Continue reading
Lamb and Blackberries
This is one of those minimum effort, maximum flavour sort of meals, always a bonus in the run-up to Christmas when you’re planning for the days ahead but you still want something that looks and tastes good. Alternatively, put the recipe in your back pocket for New Year. Continue reading
Lamb and Artichoke Tagine
I have no problem with stuffing mushrooms. My life, though, is too short to spend time dismembering raw artichokes. Continue reading
Herb-crusted Rack of Lamb
Something of a classic, this work just as well for a quick Sunday lunch as it does for a supper party. A rack of lamb looks its best when it’s been French-trimmed, ie the ends of the bones are cleaned. Your butcher will do this for you if you ask nicely. Continue reading
Easter Recipe Round-up
We’ve got the family coming for Easter and although they’re far too polite to demand a particular menu, their eyes tend to light up when they’re presented with roast lamb. Over the years I’ve cooked it in umpteen different ways. These are some of my favourites … and I’ve thrown in a few extra Easter recipes for good measure. Now’s the time to make your shopping list … Continue reading
Gunpowder Mutton Cutlets
Well, I did warn you I’d bought an awful lot of mutton and hoggett. But this recipe works just as well for lamb chops and if you like a bit of spice in your life, I think you’ll enjoy it. Continue reading
Mutton Chops Masala
Milk-fed lamb makes sense if you’re living in a culture where you cook on an open fire and long, slow braises are pretty much out of the question. Who wouldn’t prefer something you can chew easily after giving it a quick flash in the pan?
But for those of us with more options it makes sense, to me anyway, to opt for something that’s had time to mature and develop flavour. I love lamb, preferably one that’s had time to roam the fields and put on a bit of heft. But if I can lay my hands on some hogget or mutton, I’m a happy woman. Continue reading