Methods of watercress cultivation have improved so that it is now available all year round. Bought vacuum-packed, it keeps unopened for up to five days, but wilts quickly when exposed…
Browsing Ingredient: Lamb
Lamb Cutlets Reform
Reform sauce is mouth-wateringly piquant and deliriously seasoned with herbs and spices. It was invented in the 1830s by the great French chef Alexis Soyer. At the time he was…
Shepherd’s Pie #2
Few seemingly simple and traditional dishes have so much controversy about their names. There are those who hold that it is shepherd’s pie when made with lamb and cottage pie…
Lamb Kebabs in Spicy Yogurt Dressing
A good dish for the end of summer, when corn-on the-cob comes into the shops. The kebabs can be grilled, or cooked outdoors on a barbecue. A few hours in…
A Welsh Way with Lamb
Although Welsh lamb is delicious served plain, adding sweet and spicy ingredients makes it a truly flavoursome dish.
Braised Lamb Shanks
The dish has to be cooked slowly and gently for maximum flavour and tenderness. Serve with mashed potato.
Roast Rack of Lamb with Italian Breadcrumb Topping
Ask your butcher to chine the best end. This will make carving much easier, as you can carve down between the cutlets. To save time and trouble you can also…
Glazed Saddle of Lamb
This cold lamb dish makes a spectacular centrepiece for a big family occasion, or when you have a crowd of friends round in the summer. The recipe tells you how…
Parson’s Venison
Not venison at all but a leg of lamb, given a richer, fuller flavour reminiscent of game. The boned joint is stuffed with a savoury mushroom mixture, then marinated and…
Leg of Lamb in Pastry
This is one instance where a roasted lamb joint should not settle before carving – the pastry might become soggy.
Brittany Lamb with Haricots
Brittany is famous for its lamb – tender young animals that graze on the salt marshes off the coast. Dried white beans are the traditional garnish for this dish, and…
Garlic Lamb Kebabs
Marinate cubes of lamb shoulder in a garlicky mixture of olive oil and white wine for tenderness and flavour, grill them on skewers with tomatoes and mushrooms, and serve with…
Irish Stew #5
This world-famous lamb dish is often made very badly. It should be thick and creamy, not swimming in juice, with a pure lamb flavour.