Category Archives: Lamb

British BBQ-time: Lamb koftas with pickled onion salad and feta


Over recent years the changing of the clocks has not only heralded the arrival of British Summer Time, but also the ever unexpected though increasingly reliable burst of gorgeous summer-esque weather. The last week or so has been a scorcher, which has led me to crave light and fresh summery dinners of salads and, well, salads to be honest. It’s been a bit salad heavy up in Feed & Gastro towers, much to Sven’s chagrin probably (never a particularly professed lover of salad). So when I thought Sven was about up to his eyeballs with chicken salad, Greek salad, and cous cous salad, and every other salad under the sun, I thought it was about time to turn to meat.

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Filed under Lamb, Main courses, Recipes, Spices

Lamb flatbreads on a Tuesday, Nige?


When stuck for meal ideas, one of my favourite ways to find inspiration is to look through Nigel Slater’s Kitchen Diaries. You probably know the book, but if not it does pretty much what it says on the tin: a year in Nigel Slater’s kitchen. The reason I love it is because it’s a month by month and day by day account of seasonal recipes. You can pretty much go to the very day of the month and see what’s good to eat right now.

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Filed under Baking, Bread, Lamb, Main courses, Mint, Nigel Slater, Recipes, Rocket, Spices, Weekday dinners

Originality be damned: when spring springs, you just want asparagas and lamb


This is one of those situations I have mentioned before where I, in my first year of blogging, reserve the right to do the obvious thing. The fact is when the winter coat goes into the loft and you really feel that spring has sprung, you just want asparagus and lamb. We have been conditioned in Brighton to equate these two ingredients with the resurgence of the sun. After months and months of dreary winter, of hearty stews and warming pies, suddenly one day you will discover you don’t need your scarf and will wish you had put your sunglasses in your handbag. And on that day, on that very day, you will find yourself putting some lamb chops in your basket and checking to see if the British asparagus has timed its arrival to perfection. And when that day comes, I say originality be damned…

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Filed under Asparagus, Eggs, Lamb, Main courses, Recipes, Starters

F&G does “Jamie Does…” lamb fricassee


I don’t know about you but most of the post that comes through my door is best ignored. Sven is constantly berating me for picking up the post and then leaving it unopened on the dining room table. I just can’t be bothered. A bunch of bills and junk? Not interested thanks (I’m a spoilt brat, aren’t I?). But every now and again, something thuds on to our door mat that does get my attention… like, for example, Jamie Oliver’s forthcoming book: Jamie Does… which dropped through my letterbox last week.

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Filed under Book Reviews, Dill, Eggs, Jamie Oliver, Lamb, Lemon, Main courses, Recipes, Weekday dinners

Lamb n vin: lamb shank braised in a whole bottle of wine


I’m not really a stew person. I wouldn’t even rest my eye on stew if it was on a menu; I’d skip right past it without it even entering my consciousness. I don’t really know why that is. There is absolutely no reason why I shouldn’t like a hearty and rustic stew. I mean, those two descriptors appear in my index of preferred food styles. They even figure in the remit of my blog, ergo ‘Stew’ and I ought to be the best of friends. So I thought it was time for Stew and me to spend a little time together.

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Filed under Chillies, Lamb, Main courses, Mushrooms, Nigel Slater, Orange, Recipes, Wine

Slow-roasted shoulder of lamb


When I was growing up my dad cooked a roast every single Sunday without fail. He was the unchallenged master of roasts. That is, until now. After many years of practice I think I’m almost ready to challenge for his crown. Yesterday I slow-roasted this shoulder of lamb (well half a shoulder – there was only two of us, afterall) and it was the bomdiggy, and so easy. With this method there is none of the usual stress associated with a roast. You bung the lamb in and leave it for hours, leaving you plenty of time to prepare the accompaniments at your leisure. Easy like Sunday morning.

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Filed under Lamb, Main courses