Perfectly 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.
George Ryle
Recipes
Beef bone broth recipe
Chicken stock recipe
3-bone rack of lamb w/ vignarola
Cooks in 45 Minutes Difficulty Medium
Butterflied leg of lamb recipe w/ rice pilaf & 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 rump recipe w/ 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.
Lamb chops, cucumber, onion & herb salad w/ minted yoghurt
Cooks in 30 Minutes Difficulty EasyThese chops, all fatty and caramelised, sit perfectly with this simple, light salad and minted yoghurt on the side. A perfect easy supper for the summer months.
Topside of beef, radicchio, hazelnut & parmesan salad
Cooks in 2 Hours Difficulty EasyA wonderful alternative to the usual Sunday roast centrepiece, try this beautiful spring salad of rare roasted topside of beef, with radicchio, hazelnuts, and parmesan.
Cannon of lamb, jewelled couscous & chermoula
Cooks in 45 Minutes Difficulty EasyLightly spiced, then pan-roasted, and finished in the oven, this tender cut perfectly matches a couscous full of little treats and a vibrant green chermoula.