herb crusted lamb rack with anna potatoes, goats cheese bon bons, petit pois puree and sugarsnap peas

I have, well and truly, developed¬†an addiction: making croquettes. Out of anything and everything. I love how much that little addition of crunchy flavour can add to the plate. Nanny Bill’s has been a massive inspiration – their food truck, based in London, is known for their signature croquettes such as mac’n’cheese and pea, mint and feta. I love bread-crumbing anything and deep-frying it – whether it be arancini (risotto balls), potatoes or completely obscure fillings. With this recipe, I already had a crunchy element with¬†the lamb, but I knew the little injection of goats cheese would help cut through the sweetness of the peas and the richness of the meat. When making croquettes is so simple and allows so much room to experiment, how could you resist giving it a go?!

Lamb is a relatively new meat for me. I’ve grown up as a fussy eater – not as a result of my parents, particularly my mum who has continuously pushed for me to try new things. But until recent years, I was still refusing to eat common foods such as tomatoes, lamb and cauliflower. However, this is something I’ve worked on, pushing myself to try them. And guess what? I now enjoy all of these foods. Especially tomatoes – I would go as far as to say they are now one of my favourite things to eat. I can sit down on my own in front of the TV, and work my way through a punnet of cherry tomatoes without a second thought. This is an ideology I want to instill in others who love food, but only select foods. There will be things you do not like, no matter how hard you try – believe me, I wish I loved fish but I just really do not enjoy eating it. However, there are many foods out there that people think they don’t like, but would if they gave it a second chance. Many still have the ideas of food they hated as children stuck in the back of their mind. For example, if you don’t eat lamb as you find it too fatty, give a recipe ago that uses a lean cut – I have a great adaptation on the site of an Atul Kochhar recipe for an Indian-inspired lamb rump. It’s not particularly fatty, and the spices really help to make it into more than just a piece of meat.

If you’re feeling even braver, then give this recipe a go! It’s very easy to put together, and a lot can be prepped in advance – e.g. crumb your lamb earlier in the day, form the croquettes and leave in the fridge, slice the potatoes and set aside in cold water. Despite it’s simplicity, there’s no denying that it looks great on the plate.

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lamb and chickpea tagine with apricots and raisins, pomegranate and mint cous cous and pitta breads

Having eaten some beautiful Moroccan food at Tagine Zhor recently, I thought I’d give it a go myself. Mt Greedy also bought me a beautiful tagine for my birthday that I haven’t had a chance to use yet, so I wanted to use it and make him a delicious dinner.

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spanish lamb – lamb shanks braised in rioja, chorizo and paprika, with tomato and green olive pearl barley and roasted amber and rosso vine tomatoes

After I went to the butchers yesterday and bought a couple of lamb shanks, I spent some time trying to think of an interesting way to cook them. Some obvious cuisines came to mind, but one I cook rarely is Spanish. Not only that, but I can’t say I’ve ever had Spanish-style lamb!

This was really easy to make, you just have to account for the cooking time – the only way to cook lamb shanks is low and slow. It’s a low cost yet fresh dish, which is so hearty and filling.

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chana gosht lamb rump, with lamb samosa

I love a big weekend cook – spending hours focusing on the final details and making as much as possible from scratch. I’ve never cooked lamb before, so this was a challenge but I really enjoyed it.

The chana gosht is made from a recipe published by Atul Kochhar with a small few tweaks, and I used my own recipe for the samosa.

Please go to your local butcher if possible – I manage to buy great quality lamb for a brilliant price, much cheaper than my local supermarket. This meal uses 2 x cuts – lamb rump and shank.

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