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

Lamb Curry

Image of leftover lamb curry

Leftovers. It’s a bit of a catch-all word. At its worst it refers to those fridge lurkers you always meant to turn into a tasty dish and then forgot about: bits of meat blanketed under congealed fat; a bowl of gravy so ancient its top has cracked like parched mud; a heel of bread so hard you could brain a burglar with it.

At its best it’s the beginning of a new and delicious meal, one where you can smugly congratulate yourself on your thrift and ingenuity Continue reading

Lamb Rump with Sauce Soubise

Image of Suffolk Feast cookbookI spent so much money at last weekend’s Aldeburgh Food and Drink Festival that I may have to take out a second mortgage. It’s not that the produce was outlandishly expensive, far from it. I just got a bit carried away. It’s hard not to when you’re surrounded by arguably the best food and drink East Anglia has to offer.

Included in my booty was a new cookery book, Suffolk Feast, by Tessa Allingham and Glyn Williams (details below). It showcases not only 20 of the county’s top chefs but also their favourite producers. Continue reading