A delicious recipe for a family meal from ” The Weekend Cook” by Angela Hartnett. If you like you can add some diced potatoes to the roasting tin 40 minutes before the end of the cooking time, letting them roast in the lamb fat and juices. You could make a ratatouille to serve alongside, or cauliflower cheese or a simple fresh green salad.
A warming pie for autumn or winter from ” Chilli Notes” by Thomasina Miers.
A recipe from the excellent book ” Home Food” by Olia Hercules. It can be served with grains such as couscous or freekah but also with rice, boiled and crushed potatoes or flatbreads . Lamb shanks can be used as a cheaper alternative to shoulder if you like. If you like you can shred the cooked lamb and mix it with the juices up to a day before and keep in the fridge, then just reheat in a lidded pan with a splash of water mixed in, or in a foil baking tray, before serving.
This recipe from Nigel Slater is good served with some pilau rice and perhaps a green salad.
A classic South African recipe which is good served with a Tomato and Onion Salad. Any leftover filling will be even more delicious the next day served with rice or salad. It’s from Nokx Majozi and I found it in ” Chefs at Home” . The book was written to support Hospitality Action during Lockdowns in 2020 and 2021, and contains recipes from UK based chefs.
A seasonal Middle Eastern recipe which I found in Delicious magazine. The lamb, onions and herbs can be cooked in advance and frozen, but its best to cook and add the rhubarb when you are ready to serve.
A very good recipe for mature lamb from ” Alice’s Cook Book” by Alice Hart.
A warming curry from Ravinder Bhogal.
A rich and flavoursome curry from ” Thali” by Maunika Gowardhan. Serve with roti or naan as part of a thali.
A creamy yoghurt curry from the north west of India which I found in “Thali” by Maunika Gowardhan. Serve with rice or pulses.
A slow cooked soupy curry from the Sindhi community. Its from ” Thali” by Maunika Gowardhan. If you can, find some already podded green cardamon seeds to save time.
A popular recipe in Yoruba cuisine which I found in ” Hibiscus” by Lope Ariyo. Serve with plain boiled rice.
This recipe is from ” The Borough Market Cookbook” by Ed Smith.
An easy lamb kebab from ” Simply” by Sabrina Ghayour.
An easy version of this favourite dish from Sat Bains.