Spiced lamb leg with tahini garlic sauce and flatbreads
By Sabrina Ghayour From Saturday Kitchen Ingredients For the flatbreads 300g/10½oz Greek-style yoghurt 300g/10½oz self-raising flour,…
Lamb belly with English asparagus and wild garlic
By Tom Booton From Saturday Kitchen Ingredients For the lamb 1 lamb breast (belly), boneless, about 750g/1lb 10oz 1kg/2lb 4oz lamb…
Turkish lamb chops with tahini dressing and pickled red onions
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled onions 50ml/2fl oz red wine vinegar 10–15g/¼–½oz caster sugar…
Piadina with crispy lamb
By Matt Tebbutt From Saturday Kitchen Ingredients For the crispy lamb 1 rack of lamb breast or belly 1 onion, roughly chopped…
Lamb leg steaks with chermoula and aubergine tagine
By Matt Tebbutt From Saturday Kitchen Ingredients For the tagine 2 tbsp olive oil 1 onion, diced 3 garlic cloves, sliced…
Slow-roast shoulder of lamb
By Bryn Williams From Saturday Kitchen Ingredients For the lamb 1 small shoulder of lamb (about 1.5kg–2kg/3lb 5oz–4lb 8oz) 50ml/2fl…
Roast lamb rumps with Rajasthani corn sauce
By Vivek SIngh From Saturday Kitchen Ingredients For the marinade 4 cloves 1cm/½in piece cinnamon stick 1 tsp cumin seeds, lightly…
Lamb skewers with aubergine chips
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb skewers 500g/1lb 2oz leg of lamb, boneless, trimmed and cubed 1…
Roast loin of lamb with baby courgettes and basil purée
By Adam Handling From Saturday Kitchen Ingredients For the lamb sauce 2 tbsp olive oil 1 large onion, peeled and diced 1 large carrot,…
Spiced lamb chops and aubergines with labneh and tomato sauce
By Sabrina Ghayour From Saturday Kitchen Ingredients For the spiced tomato sauce 1 x 400g/14oz tin chopped tomatoes 2 tbsp rose harissa…