Remove from the heat, stir in the chopped mint and leave the sauce to cool. Spoon the lamb and veg into a large pie dish (we used a 22cm/8½in one), flaking a little of the meat into the veg and ...

Get out a large dish – in which the lamb cutlets will fit in a single layer – and first pour into it the olive oil and sprinkle in the chilli flakes, dried mint and celery salt. Using one lamb ...

Turn lamb skin side up and roast for another 15 minutes, to the desired degree of pinkness. Allow at least 20 minutes resting before carving. Combine the mint and caster sugar in a pot.

Make the meatballs: Put the lamb in a large mixing bowl ... a small handful of mint leaves a small handful of small, delicate cilantro sprigs extra virgin olive oil Finish the dish: Turn the ...

Buy some midloin lamb chops from your butcher ... Serve with mashed potatoes, peas and mint sauce. Chop a bunch of fresh mint leaves and put them in a heat proof bowl. Cover these with sugar.

A delicious recipe with meat (mainly lamb) as you have left over from the Easter Sunday, we suggest you today as part of our "World of Flavours" section. If you have lamb for Easter Sunday and you ...

Judges were also impressed by the Minted Wensleydale Lamb & Potato Pie - with comments including ... meat is beautifully tender and the mint is coming through well". The County Durham restaurant ...