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Spiced lamb cutlets with dates, feta, sumac and tahini recipe

Spiced lamb cutlets with dates, feta, sumac and tahini recipe
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Succulent lamb chops with cooling yogurt and dates - perfect for a speedy midweek meal
Credit:
Laura Edwards
Diana Henry,
The Telegraph s award-winning cookery writer
20 May 2021 â¢ 9:25am
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I cannot resist the combination of lamb, sweet dates and nutty tahini. You need plenty of herbs, though, to cut through the sweetness here, so use loads and donât stint on the feta cheese either. Greek yogurt and shreds of preserved lemon zest would help, too. Serve with couscous, bulgar wheat or little olive oil-roasted potatoes
Prep time: 10 minutes, plus 30 minutes - 2 hours marinatingÂ | ....

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Shortcut shepherd's pie recipe

Shortcut shepherdâs pie recipe
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I use a trio of Asian flavours in my shepherdâs pie, which you might not think is a natural fit in a quintessentially British dish, but it works. Their characteristics can elevate even the most traditional British dish into an umami-fest. The miso, soy and fish sauce round out flavours without overpowering. Shepherdâs pie calls for minced lamb, but this can be swapped with beef. If youâre using beef, look out for a mince with 20 per cent fat. Remember â fat is flavour! I donât like making mashed potato, so I use shop-bought. I know many people donât share my disdain for mashing, in which case make your own! ....

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Lamb chops with anchovy and olive aioli recipe

Lamb chops with anchovy and olive aioli recipe
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Diana Henry,
The Telegraph s award-winning cookery writer
15 April 2021 â¢ 10:11am
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Cooking time: 10 minutes
3 sprigs rosemary, chopped
2 egg yolks
10 anchovies
METHOD
In a shallow dish mix the olive oil, lemon juice and zest, rosemary and some salt and pepper. Add the lamb chops and cover with clingfilm. Marinate in the fridge for a few hours, turning the chops over every so often.
Using a pestle and mortar, crush the garlic and a pinch of the salt to form a purÃ©e. Transfer to a bowl and add the egg yolks. Using a wooden spoon or an electric beater, add the olive oil a little at a time, stirring or beating constantly. Only add more oil when the previous lot has been incorporated. As the mixture begins to thicken, you can add the oil faster. Add 1 tsp of white-wine vinegar. ....

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How to cook Easter lamb – four ways

How to cook Easter lamb – four ways
Long and slow cooking yields meltingly soft meat, while quicker cuts can take bright, fresh flavours. Take your pick.
Choose bright flavours or a long, slow braise
Credit: Haarala Hamilton
As we build up to Easter Sunday, many of us will be looking to spring lamb for their celebratory meal – me included. There are so many different ways to treat lamb – serve it blushing pink with delicate spring flavours like lavender and soft herbs, or give it a more robust treatment in a rich, slow-braised dish.
Personally, I like going for larger, working cuts of lamb like shoulder and leg, which benefit from a low, slow-cooking to render all that fat down to produce a meltingly soft dish. ....

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Leg of lamb baked in seaweed recipe

Leg of lamb baked in seaweed recipe
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Baking lamb on a bed of seaweed is a fantastic way to create a showstopping main course
Credit:
Emli Bendixen
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This is a dish that chef Valentine Warner and I cooked in Norway a couple of years ago with local mountain lamb. Of course we donât have any mountains or wild lamb in the south-west, but we do have fantastic coastal organic lamb such as that from Downhouse Farm in Bridport, which grazes on wild herbs and has a fantastic flavour, especially when baked in seaweed.
All of our inshore seaweed is edible and just needs to be rinsed well of any sand. As it bakes, it becomes crispy to make an edible garnish. Forage it yourself, or you can follow the same method with hay (buy it in pet shops or garden centres); just soak it before using. I love cooking this in my outdoor wood-fired oven as it becomes a talking point. The sauce is great to have to hand for grilled meats, fish or vegetables. If ....

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