Spiced Lamb Rump, Za’atar, Orange Blossom, Flatbread

Spiced Lamb Rump, Za'atar, Flatbread

Lamb rump is a fantastic cut which is becoming ever more popular. Here lamb rump is marinated in a spiced oil before being seared and roasted.

Za’atar and orange blossom spiced yogurt and homemade flatbreads are the perfect accompaniment.

Spiced Lamb Rump, Za’atar, Flatbread
Serves 4


For the Lamb: 4 Lamb Rumps (Trimmed), 4tbsp Olive Oil, 2 Garlic Cloves (Crushed), 2tsp Cumin Seeds, 1tsp Cayenne Pepper, 1tsp Turmeric, 2tsp Ground Coriander, 1tbsp Lemon Juice, 1tsp Sea Salt

For the Za’atar Yogurt: 125ml Natural Yogurt, 3tsp Za’atar, 2tsp Orange Blossom Water

For the Flatbreads: 125g Plain Flour, 125g Self Raising Flour, 1tsp Fine Sea Salt, 2tbsp Rapeseed Oil, 150ml Warm Water


1) Combine all of the ingredients for the lamb (excluding the lamb rump) in a shallow dish and mix well to combine. Add the lamb and coat well. Cover and chill for at least 2 hours.

2) Make the flatbreads by mixing the flours, salt and oil together in a large bowl or mixer. Gradually add the warm water whilst mixing until combined. Continue to mix/knead until a smooth dough is achieved. Wrap in cling film and allow to rest for 15 minutes.

3) Make the Za’atar yogurt by combining all of the ingredients in a small bowl – add the Za’atar and orange blossom water to taste.

4) Divide the dough into 8 equal portions and roll out until thin. Store the flatbreads between sheets of cling film until ready to use.

5) Pre heat the oven to 200c. Place a large frying pan over a high heat. Sear the lamp rumps for 2 minutes on all sides until well seared. Transfer to the oven and cook for a further 10-15 minutes until cooked to your liking. Remove and allow to rest for at least 10 minutes.

6) Meanwhile, cook the flatbreads in a large non-stick pan over a high heat for around 2 minutes each side. Keep warm until ready to serve.

7) Slice the lamb rump and serve with the Za’atar yogurt and flatbreads.


Lamb Loin, Onion, Truffle and Herbs

Lamb Loin, Onion, Truffle and Herbs

A delicious pairing of lamb loin, onion purée, truffle oil and gremolata.

Great served with sprouting broccoli, this is an impressive dish to share with friends!

Lamb Loin, Onion, Truffle and Herbs
Serves 4


For the Lamb: 2 Boneless Lamb Loins, 25g Unsalted Butter, 1 Rosemary Sprig, 1 Thyme Sprig, Cracked Black Pepper, Sea Salt

For the Onion Purée: 2 Large Onions, 50g Unsalted Butter, 175ml Double Cream, 4 Rosemary Sprigs, Sea Salt

For the Gremolata: 25g Dried Breadcrumbs, 1tbsp Chopped Tarragon, 1tbsp Chopped Parsley, 1tsp Chopped Basil, 1tsp Chopped Lemon Rind, 4tbsp Extra Virgin Olive Oil

To Garnish: Steamed and Buttered Broccoli, Sea Salt Flakes, White Truffle Oil


1) Prepare the onion purée by sweating the onion in the butter with the rosemary in a saucepan over a low heat for 30 minutes (don’t allow to colour). Add the double cream and boil for 2 minutes. Remove the rosemary and transfer the mixture to a blender. Blend until smooth and pass through a sieve into a clean pan. Season with salt to taste. Set aside.

2) Prepare the gremolata by combining all of the ingredients except the olive oil in a small bowl. Combine with the olive oil just before serving.

3) Cook the lamb sous vide at 59/60C with the thyme and rosemary for 1 hour before flash frying in the butter. Alternatively season and cook the lamb in the butter, thyme and rosemary in a large frying pan over a high heat for around 5 minutes each side or until cooked to your liking. Allow the lamb to rest for 10 minutes before carving.

4) Serve the lamb with some warmed onion purée, gremolata, steamed and buttered broccoli and a few drops of truffle oil. Garnish with sea salt flakes.


Chargrilled Lamb Koftas

Chargrilled Lamb Koftas

Another great BBQ dish (I’m making the most of the good weather!) – heavily spiced, cigar shaped lamb patties deliver a great whack of flavour which stands up against the strong char from hickory wood chips.

Served with lightly charred tortillas or tacos, onion salad and yogurt dressing, these koftas are great at any time of the year.

Lamb Koftas
Serves 6


800g Minced Lamb Shoulder
1 Onion (Finely Diced)
Large Handful Parsley (Chopped)
2 tsp Ground Cinnamon
1 tsp Paprika
1/2 tsp Hot Chilli Powder
2 or 3 Red Chillies (Chopped)
Small Handful Pine nuts (Chopped)
1 Large Garlic Clove (Crushed)
1 tsp Ground Allspice
1/2 Nutmeg (Finely Grated)
1 1/2 tsp Sea Salt
1 tsp Cracked Black Pepper


1) Place all of the ingredients in a large bowl and mix well with your hand (folding the mixture back on itself) until fully combined. Shape into equal sized cigar shapes and store in the fridge until ready to cook.

2) Cook the koftas on a chargrill over hot charcoal which has been sprinkled with soaked hickory wood chips. Drizzle with a little olive oil halfway through cooking.

Serve with toasted tortillas, yogurt dressing and red onion salad. Enjoy!

Almond Lamb Curry

Almond Lamb Curry

This curry went down a storm at my friend’s birthday – aromatic with a good amount of heat, ground almonds and poppy seeds impart a deep richness.

No cream or coconut milk makes this dish surprisingly light. Using good quality leg of lamb which has been well trimmed will cut down the cooking time meaning this can easily be ready within a couple of hours with little attention.

Best served with homemade raita, naan bread and saffron rice.

Almond Lamb Curry
Serves 4/5

For the Sauce: 4 Medium Onions (Diced), 2 Cinnamon Stick, 6 Cloves, 8 Curry Leaves, 6 Cardamom Pods, 5 Medium Tomatoes Diced, 1tbsp Ginger-Garlic Paste

To Finish the Curry: 1kg Diced Leg Lamb, 1tsp Mild Chilli Powder, 2tsp Hot Chilli Powder, 2tbsp Ground Coriander, 1tsp Turmeric, 2tbsp Tamarind Paste, 300g Ground Almonds, 2tbsp Poppy Seeds


1) Heat a little oil in a large casserole dish on the stove top over a medium heat. Add the cloves, cardamon pods, cinnamon sticks and curry leaves and cook for 1 minute. Add the diced onion and cook for 5 minutes until golden brown. Then add the ginger-garlic paste to the dish and cook for 1 minute. Finally add the diced tomatoes and allow to cook down for 10 minutes.

2) Meanwhile, brown the lamb in a separate pan over a high heat – in batches if necessary and set aside.

3) Once the onion and tomato mixture has cooked down, transfer to a blender and blitz until smooth. Return to the casserole dish and place over a medium heat. Add the ground/powdered spices and cook for 5 minutes. Add the lamb and 400ml of water and bring to a simmer. Cook for 1 hour uncovered over a very low heat until the lamb starts to become tender.

4) Add the ground almonds, poppy seeds and tamarind paste. Continue to cook on low for another half hour or until the lamb is fully cooked and tender. Once ready, serve topped with some freshly chopped coriander.


Lamb Leg, Gremolata, Olive Oil Mash

Lamb, Gremolata & Olive Oil Mash

Separating a leg of lamb into individual muscles is a great alternative to cooking with lamb loin.

Get your butcher to seam bone a whole leg of lamb for you and, if serving 4, reserve the topside, silverside and salmon cut silverside for this dish. You can dice the remaining muscles for a delicious casserole or curry. If serving 6 or more all muscles may be used.

I cooked the lamb sous vide at 61C for 1 1/2 hours before searing in a hot pan with thyme, butter and garlic. However, similar results can be obtained by searing and transferring to the oven to finish cooking.

The lamb is served with a zingy gremolata, olive oil mashed potato, braised peas and broad beans and a little lamb jus. I detail the recipes for the olive oil mash and gremolata below, which would also pair well with a roast leg of lamb for Sunday lunch!

Lamb Leg, Gremolata, Olive Oil Mash
Serves 4


For the Olive Oil Mash: 1kg Charlotte Potatoes, 100ml Olive Oil, Sea Salt, Freshly Grated Nutmeg, Black Pepper

For the Gremolata: 50g Fresh Breadcrumbs, Zest 1/2 Lemon, 2 tbsp Olive Oil, Large Handful of Chopped Mixed Fresh Herbs: Parsley, Tarragon, Mint, Dill


1) To make the mash: Oven roast the potatoes in their skins for 1 hour at 180C. Allow to cool slightly then remove the skins. Pass the potatoes through a ricer into a large pan. Over a low heat slowly beat the olive oil into the potato to taste. Season with a little salt, grated nutmeg and black pepper. Set aside and reheat over a low heat when ready to serve.

2) For the gremolata: Toss the breadcrumbs in the olive oil and transfer to an oven at 140C to dry for around 45 minutes. Remove and allow to cool. Once cooled combine with the lemon zest and fresh herbs and season with a little salt to taste.

Serve the olive oil mash and gremolata with the lamb leg and braised peas. Enjoy!

Spiced Lamb Burgers

Spiced Lamb Burgers


Who doesn’t love a great burger? Although I’m normally a purist – favouring a blend of beef rump and chuck, I love lamb burgers. Beef is best left unadulterated, but lamb allows you to get creative with the spicing and can handle a myriad of accompaniments.

Get your butcher to mince lamb shoulder for you – it has the perfect fat content of 20-25% which will make your burgers deliciously juicy and tender. It is also best to have the meat minced only once.

This is my recipe for the best spiced lamb burgers – not too hot so it can be paired with a very spicy apricot and habanero sauce.

Spiced Lamb Burgers
Makes 6


750g Minced Lamb Shoulder
2 Birds Eye Chillies
4 Tbsp Chopped Coriander
2 Garlic Cloves Minced
2 Tsp Sea Salt
1 Tsp Cracked Black Pepper
1 1/2 Tsp Paprika
1 1/2 Tsp Ground Cumin
1/2 Tsp Garam Masala


1) Mix all ingredients except the lamb in a large bowl. Add the lamb and mix with your hands to combine – scrunching the ingredients together.

2) Form into even patties. Transfer to the fridge until needed. Allow the burgers to come to room temperature before frying.

3) Fry the burgers in a large pan over a high heat for around 4 minutes each side or until just cooked.


Lamb Tagine

Lamb Tagine


Tagine is the ultimate in slow-cooked dishes – meltingly tender meat married with the striking spices of North Africa. This lamb Tagine is truly wonderful, the best of its kind – a dish of great depth and spice.

Homemade Ras El Hanout is the key to any great Tagine and beats shop-bought spice mix hands down. Not only will your Tagine taste more vibrant, you are free to alter the quantities of individual spices to create a dish unique to your tastes.

This Tagine is best served with spiced couscous, my Couscous for Lamb is the perfect accompaniment!

Lamb Tagine
Serves 4


For the Ras El Hanout: 2tsp Coriander Seeds, 2tsp Cumin Seeds, 1tsp Chilli Flakes, 2tsp Ground Cinnamon, 1tsp Sweet Paprika, 4 Cardamon Pods, 1tsp Ground Ginger, 1tsp Ground Turmeric, 1/2tsp Ground Mace

For the Tagine: 700g Diced Lamb Leg, 1 Quantity Ras El Hanout, 2 Onions Finely Sliced, 2tbsp Olive Oil, 2 Garlic Cloves Crushed, Good Pinch Saffron, 1 Cinnamon Stick, 1 Can Chopped Tomatoes, 500ml Vegetable or Lamb Stock, 2tbsp Honey

To Finish: 1 Tin Chickpeas Drained, Chopped Rind of 1 Preserved Lemon, 75g Dried Apricots Chopped, Handful Chopped Mint, Handful Chopped Coriander, Seeds 1 Pomegranate, Natural Yogurt


1) Make the Ras El Hanout by toasting the coriander and cumin seeds over a medium heat for 2 minutes. Place the seeds and all other ingredients in a spice grinder or pestle and mortar and process to a fine powder.

2) Pre heat the oven to 180C. In a casserole dish, brown the lamb in the olive oil in batches over a high heat and set aside. Sauté the onions and garlic cloves in the dish for 5 minutes until soft and beginning to brown. Add the Ras El Hanout and continue to cook for 2-3 minutes.

3) Return the lamb to the dish. Add the stock, tomatoes, cinnamon stick, honey and saffron to the dish and bring to a simmer – stirring well to combine.

4) Cover the dish and transfer to the oven. Cook for 2-4 hours until the lamb is tender. You may need to add a little extra stock or water during cooking if the mixture appears dry.

5) Before serving, add the chickpeas, preserved lemon rind, dried apricots, coriander and mint to the dish. Stir well to combine and return to the oven for 10 minutes.

6) Serve the Tagine with a spoonful of natural yogurt and a scattering of pomegranate seeds.


Couscous for Lamb

Cous Cous For Lamb


Hello all! I am finally back after a very long and very lavish Christmas and New Year! I hope you had a wonderful time and are still feasting on festive treats!

I have had several requests to share the recipe for the couscous I served with my Spiced Lamb Meatballs. Couscous is a brilliant accompaniment to African and other Eastern foods and is also a great alternative to rice.

I am sure we have all had experiences of bland and lifeless couscous – and for this there is no excuse. Using vegetable or chicken stock instead of water and getting creative with the herbs and spices ensures your couscous will be full of flavour, adding extra interest to your main dish.

I have adapted this recipe from my mainstay recipe for couscous to serve with lamb – adding a good handful of freshly chopped mint and cooking with a little chicken stock. If serving with something simple like lamb steak add additional dried fruits such as cranberries, apricots or figs and experiment with different spices (sumac is always a winner) – I would love to hear of your successes!

Couscous (For Lamb)
Serves 4 as a side dish


250g Couscous
500g Weak Chicken Stock (Boiled)
1 Lemon Juice and Zest
Zest of 1 Orange
75g Sultanas
25g Unsalted Butter
Large Handful Chopped Mint
Sea Salt and Freshly Ground Black Pepper


1) Place the couscous in a large bowl with the sultanas and butter. Pour in the boiling chicken stock and stir. Cover the bowl with some kitchen towel and leave to stand for 10-15 minutes, stirring occasionally.

2) Once the couscous has ‘cooked’ add the remaining ingredients and combine with a fork – fluffing the couscous as you mix in the ingredients.

3) Season to taste. Keep warm until ready to serve or allow to cool and serve cold.


Spiced Lamb Meatballs

Spiced Lamb Meatballs


I owe a great debt to Ottolenghi for this glorious recipe. His newest publication – ‘Jerusalem’ masterfully depicts the beautiful cuisine of his native Israel and is the origin of this recipe (with a few small tweaks)!

Lamb meatballs are spiced with cinnamon and allspice and cooked in a wonderfully rich stock alongside dried figs and banana shallots. Cooking slow and low ensures the stock reduces to a delicious consistency – packing a seriously rich punch, the sweetness working in harmony with the salty, herby meatballs.

Ask your butcher for freshly twice-minced lamb shoulder (around 75% lean) to ensure the meatballs remain tender and moist. Topped with greek yogurt and an abundance of fresh herbs – the dish works perfectly with fresh lemon and sultana couscous.

Spiced Lamb Meatballs
Serves 4


For the Meatballs: 500g Minced Lamb Shoulder, 1 Medium Onion (Finely Chopped), Large Handful Flat Leaf Parsley (Chopped), 2 Garlic Cloves (Crushed), 1/2 tsp Allspice, 1/2 tsp Ground Cinnamon, 50g Dried Cranberries, 1/2 Medium Egg (Beaten).

For the Sauce: 4tbsp Sunflower Oil, 5 Banana Shallots (Peeled), 200ml White Wine, 400ml Chicken Stock, 2 Bay Leaves, 3 Thyme Sprigs, 1 tsp Caster Sugar, 150g Whole Dried Figs.

To Finish: 200ml Greek Yogurt, Sea Salt, Black Pepper, Large Handful Torn Fresh Herbs – Coriander, Dill, Mint.


1) Combine the minced lamb with the other meatball ingredients in a large bowl. Mix well with your hands until fully combined. Divide into approximately 15 meatballs.

2) Place a large, heavy based pot (a Le Creuset casserole is perfect) on the stove top over a medium heat. Cook the meatballs in the sunflower oil until well browned all over. Remove from the pot and set aside.

3) Brown the shallots in the oil for around 10 minutes. Turn up the heat, add the wine and let reduce for 3 minutes. Reduce the heat back to medium. Add the chicken stock, bay leaves, thyme and caster sugar. Bring to the boil.

4) Add the meatballs and figs to the stock, dispersing amongst the shallots. Ensure there is enough liquid to just about cover the meatballs. Cover and cook for 20 minutes over a very low heat.

5) Cook to cook uncovered over a very low heat for around 1 hour and 15 minutes or until the sauce has reduced considerably (by around two thirds).

6) Serve the meatballs with the sauce. Top with a little greek yogurt and generously sprinkle with fresh herbs.


Pulled Lamb, Spiced Apple Chutney


I don’t know about you, but I have grown a little tired of pulled pork – it seems to crop up everywhere! Don’t get me wrong I do find a beautifully cooked piece of pork shoulder as delicious as the next person, but overuse has me searching for an alternative.

I adore lamb. Loin and leg are beautiful in the spring where the meat is tender and sweet, but when the lamb is turning to hogget (around this time of the year) I prefer slow cooking a piece of shoulder to release those wonderfully rich flavours. This got me thinking – surely I can substitute pulled lamb shoulder for pork in my next dish. Not only is lamb shoulder underused, it is also relatively inexpensive – making for a great midweek supper.

I combined my slow roast lamb with homemade spiced apple chutney (fitting for this time of year) and pea shoots. This dish is incredibly simple – put the lamb in the slow cooker on low in the morning and it will be ready for when you return home.

Pulled Lamb, Spiced Apple Chutney
Serves 4


For the Lamb: 600g Rolled Lamb Shoulder, 2 Onions, Vegetable Stock, 3 Carrots, 150ml Red Wine, 3 Sprigs Rosemary, 6 Peppercorns

For the Chutney: 1 Large Onion Finely Chopped, 4 Granny Smith Apples Peeled and Diced, 1 Red Chilli Chopped, 100ml Red Wine Vinegar, 1tbsp Unsalted Butter, 4tbsp Sugar, 1tsp Mixed Spice, Pinch of Sea Salt

To Serve: Ciabatta Rolls, Pea Shoots

1) Put the lamb on to slow cook with all the other ingredients, covering with stock. It will take a minimum of 4 hours on medium or all day on low in a slow cooker. Alternatively – slow roast in the oven.
2) Whilst the lamb is cooking, make the chutney. Cook the onion and chilli with a little salt in the butter until soft. Turn up the heat and add the vinegar.
3) Allow the pungent vapors to cook off the vinegar. Add the apples, mixed spice and sugar. Cook covered over a low heat until the apple is soft but has not disintegrated. Set aside to cool.
4) When ready to serve, remove the lamb from the cooker and shred.
5) Serve the lamb on ciabatta rolls with the chutney and some fresh pea shoots.