If we were talking journalese here this recipe would be called a cut-and-paste job. Everything here is ready-made, and all we cheats have to do is add in some subtle additions and refinements, which, almost...
This has acquired its name from the time when it was baked at home, then wrapped in blankets to keep hot and provide lunch for a day at the races.
This recipe is a Greek classic, but the little hint of Italy I've added in the shape of ricotta cheese makes the very best moussaka topping I've tasted. Also, roasting the aubergines is much less tiresome...
This recipe for roast lamb can be served with gravy or Rosemary and Onion Sauce, which is also good with lamb chops, or served with bangers and mash.
Lamb is in peak condition in mid-summer, as it has then had the benefit of the sweet, young, spring grazing. At this time I would only serve it plain-roasted with a sauce of young mint leaves. Later on...
How something so simple can taste so good may be difficult to understand, but it does! NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may...
This is certainly one of the best ways to cook lamb in the autumn or winter months - slowly braising it under a tent of foil keeps it beautifully moist and really seems to develop its full flavour. Adding...
This is a great buffet recipe, but it's also extremely good for smaller numbers - cut all the ingredients by a third and it will serve four. Spiced lamb Koftas Braised in Tomato Sauce: Top right image
Shoulder of lamb provides the very sweetest meat of all for roasting. Although there is more fat, its presence, which is conveniently interspersed between layers of meat, could not have been better designed...