A rack of lamb provides a wonderful alternative to a roast, and it cooks much more quickly!
If you can, marinade the chops in the fridge for several hours or even the day before. Turn them over from time to time and take out of the fridge 30 minutes before cooking
Tender stem or purple sprouting broccoli are really nice in this salad. If they are not available, green beans or mangetout will also work well.
Lovely fresh and summery flavours.
Quick, easy and an all around favourite. We all love a stir fry! The lemongrass works wonderfully with the lamb in this dish. Peanuts add a great crunch, but cashew nuts work really well too.
This is a superb summer dish that is great on the barbeque. The tzatziki adds a lovely fresh flavour to the burgers. A winner with the kids as well.
When the weather is right, these will cook beautifully on the barbeque but alternatively, they work just as well on the pan. When new season lamb is available, gigot chops will suit this dish also.
Stir-fry strips are readily available, but if you prefer you can cut them from sideloin lamb chops or leg steaks.
Lamb cutlets or lamb steaks are also delicious with this sauce.
The anchovies melt away in the cooking, but add great flavour to the topping.
The longer you cook this shoulder of lamb the better so don’t worry if it gets an extra hour or so. The meat should be so tender that it is easily shred with a fork.
You can also use neck of lamb or gigot chops to make this stew. Simply ask your butcher to cut it into 1½cm slices for you. This is a great nutritionally complete dinner in one pot for the whole family.