This simple stir-fry might be quick to prepare, but it's full to bursting with flavour, thanks to a heady mix of ginger, cumin, cinnamon and star anise.
A blend of lamb mince, bulghur and spices, these Middle Eastern meatballs are comforting in winter and make a great summer starter when you're entertaining.
Barbecued butterflied lamb leg with smoky eggplant recipe - Combine spices, garlic, lemon rind and oil in a small bowl, then rub mixture all over lamb, cover with plastic wrap and marinate for 3 hours or overnight.
From classic French countryside roasts to spice-driven barbecued cuts, at small gatherings or big family bashes, these are the lamb recipes we'll be serving this Christmas.
Buttermilk-brined lamb shoulder with harissa recipe - For the buttermilk brine, place salt and 600ml water in a saucepan and bring to the boil, stirring until salt dissolves.
We've lightened things up here by using cauliflower rice instead of basmati. The currants soaked in vinegar are the ideal foil to the richness of the lamb.
