Basic HTML Version
Table of Contents
Table of Contents
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Front page 1 -
Contents 2 -
Starter - Lamb and lentil soup 5 -
Allspice lamb cutlets with jewelled couscous 7 -
Fennel and mustard butter chump Steaks 9 -
Asian glazed escallops 11 -
Lamb, rosemary and apple burgers 13 -
Honey and mustard lamb kebabs with Fennel Coleslaw 15 -
Pan cooked liver and onions 17 -
Scrumpy lamb shanks 19 -
Thai lamb curry 21 -
Spring lamb stew 23 -
Lamb shank, mustard mash and shallot confit 25 -
Lamb tagine 27 -
Braised chops with cider and root vegetables 29 -
Pan roasted sirloin of lamb with pancetta and broad bean risotto 31 -
Stuffed saddle of lamb with spinach and mushrooms 33 -
Tangy summer lamb chops 35 -
Roast lamb with lemon thyme 37 -
Roast lamb cutlets with pumpkin 39 -
Cranberry stuffed guard of honour 41 -
Moroccan-style roast lamb with pomegranates 43 -
Best end of lamb with rum and balsamic glaze 45 -
Roast lamb sirloin with coriander and lime 47 -
Roast breast of lamb with leek and chestnut stuffing 49 -
Sauces - Summer salsa 51 -
Sauces - Tangy beer and onion pickle 53 -
Sauces - Fiery onion relish 55 -
Sauces - Horseradish and chive mayonnaise 57 -
Sauces - Rhubarb and chilli compote 59 -
Sauces - Salsa verde 61 -
Sauces - Tangy marsala or sweet sherry sauce 63 -
Back page 64