Anna Hansen marinates a leg of lamb with a plethora or aromatics and spices in this recipe, including bahārāt - a Middle Eastern spice blend. The meat is then browned off in a very hot griddle pan (or barbecue, if weather permits) to achieve a smoky flavour before roasting in the oven for a tender finish. This recipe is served with crispy spiced sweet potatoes and black sesame sauce, offering a sunny alternative to a traditional Sunday roast.
Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao
In Alfred Prasad's roast lamb recipe, the lamb rack is served with a brilliant mushroom pulao and savoury matchstick potatoes. Pulao is a South-Asian rice dish, also known as pilaf, and is made with fragrant basmati, piquant cumin and fresh coriander leaves. Ask your butcher to French-trim the lamb for you.
Moroccan Mechoui (Slow Roasted Leg of Lamb or Shoulder)
Give Sunday lunch a new lease of life with this roast lamb recipe by Adam Gray. The lamb is stuffed with garlic cloves and spinach, and served with sautéed potato slices and greens. If you can’t get Lune Valley lamb, ask for a good quality boned saddle from your butcher and ask them to chop the bones for your stock.
Venison salami with red onion and sloe gin marmalade, grilled sourdough
Emily Watkins shares an inspiring homemade salami recipe, including a method for making a red onion and sloe gin marmalade for good measure. If you have ambitions to make your own charcuterie then this recipe is a great place to start.