Food that brings joy to the soul and an overall sense of contentment, these loin chops are the perfect candidate for a grilling over the hot coals of a bbq.
George Ryle
Recipes
Lamb stock
Pork stock
Beef bone broth recipe
Chicken stock recipe
3-bone rack of lamb w/ vignarola
Cooks in 45 Minutes Difficulty MediumPerfectly pink rack of lamb with this Italian classic is a pure reflection of spring and its bounty. A joyous meal that will sit long in the memory.
Butterflied leg of lamb, rice pilaf w/ minted garlic yoghurt
Cooks in Time: 1 ½ hours (plus 6 hours to marinade) Difficulty EasyA whole lamb leg butterflied out, then spiced and seasoned with cumin, fennel, chilli, and coriander. Roasted to a perfect pink on top of fragrant pilaf rice.
Roast ribeye of beef, confit potatoes & salsa dragoncello
Cooks in 2 ½ hours (although the potatoes need to sit overnight) Difficulty MediumThis recipe offers up two exciting variations on a theme — chips and salsa. Two great friends of a roasted piece of beef, their culinary journeys intertwined.
Salsa dragoncello
Dragoncello is Italian for tarragon, making this a tarragon salsa. Fantastic with both fish and meat, it will make an excellent addition to your repertoire.
Lamb sauce
Lamb rump, asparagus, jersey royals & wild garlic salsa verde
Cooks in 45 Minutes Difficulty EasyA dish that is deeply evocative of British Springtime. Beautifully pink lamb, with carefully rendered fat and perfectly peak-season vegetables.
Minted yoghurt
With distinctly Mediterranean roots, this cooling mint yoghurt gets a little lift from grated garlic, salt, lemon, olive oil, and plenty of fresh chopped mint.