Lamb tagine spiced with cumin, coriander, chilli, ras el hanout and star anise, served with an apricot, fig and pistachio cous cous.
Pan-fried lamb steak served with creamy polenta, caramelised endive and cherry tomatoes roasted in balsamic vinegar.
Roasted lamb steak served with saffron risotto, paprika and red pepper chutney and fresh basil.
A spicy, marinated lamb skewer served with a tomato, red onion and green chilli salsa. Ideal for a summer barbecue.
Wok-fried lamb with hazelnuts served with fast-cooked, super flavoursome vegetables.
Leg of lamb served with aubergines cooked with coriander and confit lemon, slow cooked tomatoes, parmesan crumble.
Pan-fried skewers of lamb cooked with a garlic, chilli and basil marinade and served with olive, mint and lemon cous cous.
Crisp brick pastry parcels with a lamb, shallot and coriander filling.
Leg of lamb raosted in the oven with fleur de sel and olive oil, served with a rosemary skewer of Provence artichokes and stewed red peppers with piment d'Espelette.
Braised lamb leg cooked with carrots and onions served with a butternut squash risotto.