Lamb chops with skordalia and a Greek feta dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the skordalia 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves,…
Braised lamb neck with coriander relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised lamb neck 2 tbsp olive oil 1kg/2lb 4oz middle lamb neck, cut into…
Crispy lamb belly with hot cakes and spiced feta
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 500ml/18fl oz goose or duck fat 400g/14oz lamb belly salt and freshly…
Butternut squash quiche with rack of lamb and celery remoulade
By Matt Tebbutt From Saturday Kitchen Ingredients For the rack of lamb 1 x six-bone rack of lamb, fat trimmed and cross-scored 2…
Spiced lamb shanks with swede and potato mash
By Jordan Bourke From Saturday Kitchen Ingredients For the sauce 4 tbsp Gochujang (Korean chilli paste) 5 cloves garlic, peeled 3…
Roast lamb breast with heirloom tomatoes and kale
By Pip Lacey From Saturday Kitchen Ingredients 1 boneless lamb breast joint (approximately 800g/1lb 12oz), flat not rolled 2 garlic…
Lamb and wild mushroom pierogi with damson chilli jam
By Andi Oliver From Saturday Kitchen Ingredients For the lamb belly filling glug rapeseed oil 1 onion, finely chopped 1 carrot, peeled…
Spiced butterflied leg of lamb with mango salad
By Andi Oliver From Saturday Kitchen Ingredients For the lamb 1.8kg/4lb boneless butterflied leg of lamb 1 tbsp ground cumin 1 tbsp…
Lamb cutlets with pea salad
By Glynn Purnell From Saturday Kitchen Ingredients For the lamb sauce ½ banana shallot, finely chopped 250g/9oz lamb trim…
Marinated lamb chops with a coriander and mint vinaigrette
By Wolfgang Puck From Saturday Kitchen Ingredients For the marinated lamb chops 225ml/8fl oz mushroom soy sauce 225ml/8fl oz mirin…