Rosemary and bay leaves – with, of course, olives, garlic, lemon and lashings of good olive oil – are classic companions to lamb when it comes to Mediterranean cooking, and with good reason. This dish ...

Skin of ½ a preserved lemon chopped up finely with fresh mint. Keep in a small jar with some of the liquid from the preserved lemons for transport Firstly prepare the meat by rubbing it with olive oil ...

While still hot, mash the potatoes until fine. Mix through herbs and rub in the flour and cheese. Season with salt. Create a well in the potato mixture and crack in the egg. Knead together until ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Lean backstraps are very easy to cook and pairing them with a dark rosemary butter bestows a ...

Lamb backstrap is one of my favourite cuts of lamb to cook. It is extremely lean with little to not fat and has a rich flavour. Paired with this compound butter, crispy potatoes & charred asparagus ...

Mix oil, garlic and spices and brush over lamb. Leave to marinate for at least 30 minutes. To make corn salad, crush garlic and finely slice chilli, discarding seeds. Whisk garlic, chilli, mayonnaise, ...

Lamb backstrap can be quick, easy, and restaurant-worthy. This guide shows you how to cook it right and serve it smart. 'Disaster waiting to happen': Dairy farmer's warning over supermarket milk ...