5 MUST-TRY LAMB RECIPES
Lambing season
Cooked on the EGG, a classic roast leg or shoulder of lamb is a thing of beauty – stuff it with garlic and rosemary and let the magic happen. But for something more adventurous, check out these five spectacular recipes. The sweet, delicately flavoured pink meat of spring lamb is always a winner, but you may want to experiment with the deeper, more robust character of hogget or mutton.
LAMB BELLY KEBABS
A recipe from MasterChef: The Professionals winner Tom Hamblet. Spicy, spit-roasted meat folded into flatbreads with quick pickles and tzatziki.
LAMB ROGAN JOSH
Slow-cooked lamb shoulder with a rich curry sauce: a Kashmiri-style recipe from Karan Gokani, co-founder of London’s Hoppers restaurants.
HARISSA LAMB LEG
Grilled lamb coated in homemade harissa, served with mint yoghurt and a quick pickle, created by Goodwood Estate’s executive chef Mike Watts and gut health expert Stephanie Moore.
SICHUAN SMOKED LEG OF LAMB
Roast lamb, but not as you know it. A typically punchy, irreverent, flavour-packed dish from Maori chef Matt Burgess, steeped in applewood smoke.
LEG OF LAMB WITH GREEN CHERMOULA
A recipe from Josh Katz of the Berber & Q restaurant group: Middle Eastern lamb served with mejaderah, a dish of lentils, rice, onions and spices.
