Rack of lamb with purple sprouting broccoli, chilli and anchovy
The ricotta needs to be strained for 24 hours before using it in this recipe. Place a piece of muslin in a small sieve over a bowl and…
Lamb stew with polenta
By Angela Hartnett From Saturday Kitchen Ingredients For the lamb stew 2 lamb neck fillets, cut in half (leaving the fat on) dash oil…
Wide noodles with lamb shank in aromatic broth
By Nigella Lawson From Cook Eat Repeat Ingredients 1 tbsp gochujang paste 2 tsp sea salt flakes (or 1 tsp fine sea salt), plus extra for…
Roast saddle of lamb with baked Savoy cabbage
By Matt Tebbutt From Saturday Kitchen Ingredients For the baked Savoy cabbage 1 Savoy cabbage, dark green leaves separated and kept whole,…
Cypriot lamb with potatoes, tomatoes and onions
By Matt Tebbutt From Saturday Kitchen Ingredients For the Cypriot lamb 500g/1lb 2oz lamb neck fillet, chopped into large pieces 500g/1lb…
Marrakesh-inspired lamb with bulgur wheat salad
By Andi Oliver From Saturday Kitchen Ingredients For the lamb shoulder 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon 2…
Charred flatbreads with spiced lamb stew
By Ollie Dabbous From Saturday Kitchen Ingredients For the flatbreads 400g/14oz strong white bread flour, plus extra for dusting…
Grilled lamb cutlets with chickpea and feta dressing
By Frederick Forster From Saturday Kitchen Ingredients For the lamb cutlets 200g/7oz plain yoghurt 20ml/¾fl oz olive oil…
Roast lamb with potatoes and fennel
By Jane Baxter From Saturday Kitchen Ingredients For the lamb 1 tbsp olive oil 500g/1lb 2oz lamb neck or leg, cut into…
