Ik serveerde de lamsrack op een bord van Chic Tableware. (Ik kreeg de borden in bruikleen en hoef dus geen advertentie of Paid Partnership te gebruiken. Oef!). VOORBEREIDINGSTIJD 1 uur BEREIDINGSTIJD 12 minuten RUSTTIJD: 3 uur TOTALE TIJD 4 uur 12 minuten

Deze lamsfilet met asperges, doperwten en vadouvan jus is een echt lenterecept én een echt toprecept. Al paste ik wel 1 ding aan: in het oorspronkelijke recept werden 3 kleuren asperges gebruikt: groene, witte én paarse.

I love a good roast lamb (proof). Here’s my classic recipe for lamb leg, rubbed with garlic and rosemary, served with gravy, peas, carrots and crispy roast potatoes (duck fat or classic). I hope you love it as much as I do! Prep: 5 minutes mins Cook: 1 hour hr 40 minutes mins De-chilling and resting time: 1 hour hr 30 minutes mins.

Bereidingstijd: 90 min.

Beautifully spiced Moroccan Lamb Meatballs served with a Mint Yoghurt Sauce. Stuff into pitas, pass them around at a party or pile over pilaf! This is such a great recipe for lamb mince. Lamb loves Middle Eastern spices! Prep: 25 minutes. Cook: 10 minutes. Total: 30 minutes.

Prep: 15 mins. Cook: 15 mins.

Wow, dit wil je proeven: bierketchup! Een schuimende Pale Ale maakt deze zoetzure tomatensaus extra speciaal en past waanzinnig goed bij zo'n warm saucijzenbroodje. Geen fan van lamsvlees? Rundergehakt is een prima vervanger. kooktijd: 45 minuten oven: 35 minuten totale tijd: 1 uur 20 min.

These Turkish lamb dumplings make the perfect dinner party starter. Serve with a creamy yogurt sauce and pomegranate molasses. Total time: 4 hrs and 30 mins + cooling + chilling.

This Smoked Rack of Lamb is a total game changer when it comes to cooking a rack of lamb. Seasoned with a curry spice lamb rub, this lamb is full of flavor without being too gamey or spicy. PREP TIME : 15 mins COOK TIME : 1 hr RESTING TIME : 15 mins TOTAL TIME : 1 hr 30 mins.

This is a terrific, classic Rack of Lamb recipe that makes the most of this premium cut of meat. An assertive rosemary garlic marinade injects flavour into the meat before roasting in the oven, then finishing by basting with garlic butter. To serve, a dazzling green Salsa Verde sauce is the perfect fresh and tangy accompaniment to cut through the richness of the lamb! Prep: 10 mins Cook: 25 mins Marinating: 1 d.

Deze filopastei is niet alleen een beauty, maar ook een smaakbom! Hij doet het perfect tijdens een elegante kerstbrunch met een Midden-Oosters tintje. Wil je dit recept voorbereiden? Bereid de filodeegpastei 1 tot 2 dagen eerder, maar bak hem af op de dag zelf. Bewaar tot die tijd afgedekt in de koelkast. Tip: Houd je van pittig? Roer wat aleppo-peper of harissa door het gehakt. voorbereiding 40 minuten. kooktijd 30 minuten. totale tijd 1 uur 10 minuten.

The lamb stew can be made a day ahead and placed in pie dishes cold just before baking.

The rich smoky flavour of the ancho chilli is perfect with tender lamb and the silky pumpkin topping.

Aromatic spices infuse this slow-cooked, rustic shoulder of lamb, which gets topped with a fresh, light salsa and toasty almonds.

Freshly made Chinese-style hand-pulled noodles served with spicy stir-fried cumin lamb and fresh coriander.

For luscious, meltingly tender shanks, cook these the day before then reheat before serving with the lentils and some steamed beans, if desired.

I know sometimes all of the roast lamb disappears, but if you manage to sneak some away, this makes a great day-after dinner.

As a gluten-free option, replace the brioche buns with crunchy polenta crumbed eggplant. Kasundi is an Indian spiced relish, if you can’t find it, replace with any spiced tomato relish

Tacos don’t have to always be Mexican. This Asian-inspired version is super tasty and the red kraut or kimchi adds a lovely tartness to balance the flavours.

The glaze on these burgers is my go-to sauce when I want a quick, delicious taste bomb. I brush it on sausages, all meat and hearty vegetables such as mushrooms and eggplant after cooking.

Reading Colin’s interview we couldn’t go past lamb for inspiration – but rather than a nostalgic roast, we opted for a vibrant pistachio and herb-crusted lamb rack, reflecting the effervescence of the man himself.

If you think this Borek looks stunning, just wait until you taste it!! Flaky filo pastry is wrapped around a spiced lamb filling dotted with pine nuts and currants, then curled into a charming spiral. Borek is found in different guises and goes by various names – burek, bourekas, byrek etc. But the thing they all have in common? They’re all irresistible! Prep: 30 mins Cook: 1 hr Cool filling: 20 mins.

Plump, juicy and spice-packed lamb meatballs are piled onto warm flatbreads along with all the extras. This was the dish team’s favourite on our photo shoot day.

Spiked with aromatic herbs and topped with grilled haloumi and a fragrant salsa, this could easily be your star summer burger.

This pie is super easy to make, and totally indulgent. If using left-over roast lamb you will need three cups per pie.

These light and tasty meatballs are fragrant with oregano and fennel seeds, bathed in a rich tomato sauce and topped with molten mozzarella. Autumn fare done and dusted.

Full-flavoured, rustic and very delicious! Slow-cooking renders this meat so tender and juicy that it can be just pulled apart. The zesty Oregano and Lemon Salsa adds a final flourish.

In this twist on a classic, the rich lamb is offset by the salty and moreish Lorea anchovies...

Gestoofd lamsvlees met pruimen saffraan en kaneel is écht heerlijk! Alles gaat in een grote braadpan en stooft heel langzaam gaar, waarbij de smaken zich vermengen en er een hemels aroma vrijkomt. In het Midden-Oosten blijven? Bak dan amandel-sesamkoekjes toe! kooktijd: 50 minuten Oven: 2 uur 30 minuten totale tijd: 2 uur 30 minuten

Inspired by a street stall we ate at in Xi'an, this Chinese stuffed pancake recipe is a layered, rolled, crispy pancake with spiced pork and cabbage in the middle. PREP: 30 minutes COOK: 15 minutes TOTAL: 45 minutes

Smoked lamb shoulder is reminiscent of juicy and tender pulled pork, but with the delicate flavor of lamb. Once you top that shredded shoulder with my homemade lemon butter BBQ sauce, you won’t be able to stop eating! PREP TIME : 15 mins COOK TIME : 8 hrs RESTING TIME : 1 hr TOTAL TIME : 9 hrs 15 mins

This pie really is a labour of love – but so worth the effort, and an absolute winner every time.

The real-deal recipe that helps you cook exactly the way that Chinese street vendors do. Learn the best practices of choosing cuts, making the marinade, and grilling over charcoal. This recipe yields about 12 skewers, but the number changes depending on how big a skewer you make. If you're hosting a party, prepare 1 lbs/450 g meat for 4 people serving as a main dish with other sides and appetizers, or 1 lbs/450 g meat for 6 people serving as an appetizer. For meat lovers, prepare up to 1/2 lbs (220g) meat per person if the lamb skewer is the theme of the party (it is a thing in China). Prep Time: 30 MINUTESCook Time: 20 MINUTESTotal Time: 50 MINUTES

Zelfgemaakte gehaktballen: ‘die gaan er wel in, wel in, wel in…’. De perfecte bal is natuurlijk voor iedereen anders, maar met deze tips & tricks vorm je een smakelijke basis. Even kneden en rrrrrollen maar!

Bereidingstijd: 110

For this version of lamb rack I’ve chosen to spice the meat with one of my favourite North African spice blends — ras el hanout (which means “head of the shop” or the best spices available). It’s a flavour I think matches perfectly with lamb. The fresh basil bearnaise is a Vinnies twist on the classic French bearnaise sauce. I like to use clarified butter (also known as ghee) for its taste when I seal and caramelise the lamb racks.