Henry Harris


Awaiting Imagery, Lamb Recipes

Peppered & braised shoulder of lamb

Cooks in 40 minutes

I first cooked this twenty-four years ago for a big gathering to celebrate my daughter Georgia’s first birthday. It was made in a far larger quantity using lamb neck fillet and has since been served over the years with many variations. With darker, colder evenings the spicy warmth of the […]

Beef Recipes, Recipes

Onglet aux échalottes

Difficulty Easy

This is a classic bistro dish and sits nicely with pommes frites or crunchy roast potatoes cooked with duck fat and garlic. A glass or two of Côtes-du-Rhône would be a good idea too.

Cote de boeuf cooked rare and covered in a béarnaise sauce, served alongside potatoes and watercress.
Steak Recipes, Beef Recipes, Recipes

Cote de boeuf w/ béarnaise sauce

Cooks in 40 minutes Difficulty Medium

Cote de boeuf is at its most successful when cut as thick as possible. The heavy marbling of Swaledale’s ribs is so special that as the meat cooks, this marbling softens like a liquid jelly through the meat, giving it the most remarkable succulence.

Aioli in a bowl, served inside pork rolls.
Stocks & Sauces


A thick, punchy unctuous ointment to serve alongside meats from the barbecue. Bavette, any form of chop, Merguez and lamb steaks or a herb-fed chicken that has been spatchcocked and slow grilled.

Sliced medium-rare steak covered in green peppercorn sauce.
Stocks & Sauces

Green peppercorn sauce

Cooks in 40 minutes

This an ideal accompaniment to a sirloin steak or in a jug alongside a sharing Porterhouse. It also pairs beautifully with veal and pork chops especially if some fresh tarragon is added at the end.

Stocks & Sauces

Roquefort butter

Slices of this on rump steak, onglet, or bavette are superb, especially when the meat has been grilled over charcoal. A good companion is watercress and red onion salad with a mustard vinaigrette. Another fantastic option is to use this butter with thick-cut pork loin chops served with mashed potato.

Recipes, Lamb Recipes

Butterflied leg of lamb

Cooks in 1 Hours, 30 Minutes Difficulty Medium

It’s never too late in the year to barbecue. I’ve yet to cook Christmas lunch on mine but New Year’s Eve dinners at home have often seen the barbecue fired up.

In the Eastern end of the Mediterranean lamb cooked over wood and charcoal is a natural part of life. The effect that the smoky heat has on marinated and spiced lamb gives a finished result of char, sweetness and spice that takes some beating.