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Recipe Of The Month: Lamb

Marinated lamb kebabs with shaved fennel and orange salad (Serves 4)

For the kebabs:
2 tbsp olive oil
2 garlic cloves, crushed
1 tsp fennel seeds, toasted and ground
½ tsp chilli flakes
600g lamb, cut into 3cm cubes

For the salad:
½ garlic clove, crushed
1 red chilli, deseeded and finely chopped
3 tbsp olive oil
½ red onion, finely sliced
2 oranges
2 small bulbs of fennel fronds reserved, thinly sliced (preferably with a mandoline)
1 red endive, sliced lengthways
1 handful dill, finely chopped

1- Mix together the olive oil, garlic, fennel seeds, chilli flakes and lamb cubes; season and set aside for at least 30 minutes.

2- Thread the lamb onto 4 long (or 8 short) skewers. Place a griddle pan over a high heat; once the pan is hot, cook the lamb skewers for 6 minutes, turning until the meat is cooked on all sides and slightly charred in places. Remove from the heat and allow to rest for a few minutes.

3- For the salad, mix the garlic, chilli and olive oil in a large bowl, then add the onion. Peel and segment the oranges, and squeeze any juice from the peel into the bowl. Slice the orange and add to the bowl with the shaved fennel, endive and dill. Toss the salad, then pile onto four plates and serve with the lamb skewers.

Lamb kleftiko with mint tabbouleh (Serves 4-6)

For the lamb:
4 garlic cloves, crushed
1 bunch thyme leaves
1 handful oregano leaves
1 tsp cinnamon
2 tbsp olive oil
2 lemons (zest &juice}
2kg leg of lamb
2 onions, cut into wedges
500g baby new potatoes

For the tabbouleh:
100g bulgar wheat
200g cherry tomatoes, quartered
1 large bunch mint, finely chopped
1 large bunch flat-leaf parsley, finely chopped
¼ cucumber, deseeded and finely chopped
4 spring onions, finely chopped
2 tbsp pomegranate molasses
3 tbsp olive oil
1 handful walnuts, finely chopped
1 handful pomegranate seeds
200g Greek yoghurt, to serve

1- In a food processor, whizz the garlic, half the thyme and oregano leaves, cinnamon, olive oil and lemon zest into a paste. Use a knife to make cuts all over the lamb, then rub the paste onto the surface and into the cuts. Marinate for 1 hour.

2- Preheat the oven to 325°F/l60°C/Gas 3. Place a piece of foil lengthways on a large baking tin; place a second piece on top going in the other direction so that the foil crosses in the centre. Do the same with two sheets of baking paper. Put the onions and potatoes on the tray, scatter over the remaining herbs, then place the lamb on top. Pour over the lemon juice and l00ml water. Bring the opposite foil sides together, sealing all the edges. Cook for 3.5 hours, or until very tender when tested with a fork

3- Increase the oven temperature to 400°F/200°C/Gas 6. Unwrap the lamb; baste and cook, uncovered, for a further 30 minutes or until nicely browned. Allow the meat to rest for 15 minutes.

4- To make the tabbouleh, rinse and drain the bulgur wheat, cover with 400ml boiling water and leave to soak for 10 minutes. Drain thoroughly, then add the remaining ingredients. Stir, and serve with the lamb, potatoes, onions and yoghurt.

Turkish flatbreads with spiced lamb and feta (Serves 8)

For the flatbreads:
400g plain flour, plus extra for dusting
1 x 7g sachet instant yeast
1 teaspoon salt
1 teaspoon caster sugar
2 tablespoons olive oil, plus extra for brushing

For the topping:
1 onion, finely chopped
1 garlic clove, crushed
1 green pepper, chopped
2 tbsp pomegranate molasses
3 tbsp tomato puree
1 tsp sumac, plus extra to sprinkle
1 tsp cinnamon
¼ tsp allspice
400g minced lamb
200g feta, crumbled
1 lemon, cut into 8 wedges, to serve
1 bunch flat-leaf parsley, to serve

1- For the flatbreads, put the flour, yeast, salt and sugar into a large bowl. Make a well in the centre and pour in the olive oil and 220ml of tepid water. Stir until a soft dough forms. Tip out onto a lightly floured work surface and knead for 5 minutes, or until you have a smooth, elastic dough. Place the dough in a lightly oiled bowl, cover, and leave to stand until doubled in size - about 1 hour.

2- For the topping, put the onion, garlic and green pepper into a food processor and pulse a couple of times until finely chopped. Tip out into a mixing bowl, add the pomegranate molasses, tomato puree, spices, lamb and plenty of seasoning. Mix until fully combined, then set aside.

3- Preheat the oven to 400°F/200°C/Gas 6. Grease a couple of large baking trays with olive oil. Divide the dough into 8 pieces. Roll out each piece on a lightly floured surface until it is 15cm in diameter. Brush both sides with a little olive oil, then transfer to the baking tray.

4- Spread each piece of dough with the lamb mixture, leaving a lcm border around the edge. Bake for 12-15 minutes, until the dough is golden and the lamb juicy. Allow to cool for a few minutes before serving with crumbled feta, a handful of flat-leaf parsley, a squeeze of lemon and a sprinkling of extra sumac.

Griddled courgette, pea and mint salad with rack of lamb (Serves 4)

For the meat:
2 racks of lamb (8 bones each), French trimmed
1 tbsp olive oil
1 garlic clove, crushed
2 sprigs rosemary leaves, stripped and chopped

For the salad:
200g peas (podded weight)
2 red onions, cut into wedges through the root
300g baby courgettes, thinly sliced lengthways
1 lemon (juice & zest)
2 tablespoons olive oil
1 bunch mint, roughly chopped
100g pea shoots

1- Preheat oven to 400°F/200°C/Gas 6. Rub the lamb racks with the olive oil, garlic and rosemary. Cover and allow to marinate for 1 hour.

2- Place a frying pan over a high heat; when it is hot, remove the racks from the marinade and wipe off any excess. Brown the meat, skin side down, for 5 minutes or until golden brown. Brown the ends, then transfer to a roasting tray.

3- Roast the meat for 15-20 minutes (15 minutes for pink meat). Remove from the oven, cover loosely, and allow the meat to rest for 8 minutes.

4- Meanwhile, cook the peas in a pan of boiling, salted water for 3 minutes, until just tender. Drain and refresh under cold running water.

5- In a griddle pan, cook the onion wedges and courgette slices for 2 minutes on each side. Place them on a platter, season and pour over the lemon juice and olive oil.

6- Gently toss the peas and mint through the rest of the vegetables. Scatter with lemon zest and a handful of pea shoots, and serve with the lamb carved into cutlets.

Pair your lamb dish with a crisp glass of red wine, shop from our edit below.

Add variation to your culinary repertoire with our sea bass recipes

Recipes written by Rosie Reynolds.

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