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

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

Lamb Kofta Kebabs

I’m having a few computer issues at the moment (codeword for total incompetence) so I can’t bring you the Catalan special I was hoping to. Normal service will be resumed as soon as possible. In the meantime here’s one I prepared earlier …

These spicy kebabs are easy to make, quick to cook and pack quite a punch. Continue reading

Navarin of Lamb

Navarin of lamb is a rustic French recipe and although it is a stew it’s light in flavour, packed full of fresh spring veg and given a further lift by the last minute addition of a fistful of herbs. It’s a one-pot dish too, saving on the washing up, always a bonus in my view. It’s not a classic for nothing: this one is a keeper. Continue reading

Lamb with Salsa Verde and Crushed Broad Beans

Image of bluebell wood

Picture by Colin Houston

Nothing says Springtime to me like lamb and a minty salsa verde. This is the sort of meal you want to come home to after a walk in a bluebell wood on a sunny day, with birds singing merrily overhead as they flit around building nests and squirrels playing hide and seek in the trees. If you lack bluebells, sunshine and obliging Disney-style wildlife, cook this, close your eyes and dream of better things to come.

Image of lamb with salsa verdeI used lamb rump here but you can just as easily use chops or lamb steaks. And there are many variations on salsa verde Continue reading

Minted Lamb Pie with Forcemeat Balls

Image of glazed and decorated pieMrs Portly’s Great British Pie Week Pig-Out is almost over, which will come as a sad disappointment to my husband but a great relief to the seams on my trousers. I’d like to take this opportunity to thank everyone who suggested ideas and if yours haven’t appeared this week, keep an eye out, because I’ll be revisiting the subject.

I’m finishing with a flourish and a rather magnificent Minted Lamb Pie, inspired by a mutton pie from Eliza Acton. Continue reading