The perfect roast lamb
Ingredients 1 leg of lamb 2lb old potatoes Olive oil Sprigs of rosemary Garlic Sea salt
Method Score the lamb, top and underneath, in diamonds, just cutting into the meat through the skin. Push slivers of garlic and generous sprigs of rosemary into the cuts with sea salt, and rub the whole lot with olive oil. Peel the potatoes and slice finely in a food processor or mandoline, then rinse in cold water to bring out the starch. Put the dried sliced potatoes with more slivers of garlic and sea salt into an ovenproof dish and drizzle with olive oil. Put them on the bottom of a hot oven and, on the shelf above without a dish, place the leg of lamb. Leave it until it is cooked it's best pink with the juices falling onto the potatoes and flavouring them. Serve with nothing but sprigs of watercress and mint or redcurrant jelly if you wish (I do).
-
Caveat renovator: The TV star, the writer and the salvation of a crumbling farmhouseThe actor, writer and comedian Robert Webb and his comedy writer wife Abigail Burdess embarked on a renovation project in 2019 which became far more than they imagined — and just as the job is at last complete, they've decided that it's the right time to put house on the market.
-
'People always think that, working on The Telegraph, I'll be told that things aren't right wing enough. But in 37 years, I've never, ever been told that’: The Telegraph’s cartoonist Matt on his consuming passionsThe Daily Telegraph cartoonist Matt — AKA Matthew Pritchett — talks to Lotte Brundle about his career as a cartoonist, his love of Snoopy and how he ‘stole’ his wife from Laurence Llewellyn-Bowen.
-
Recipe: Tom Aikens's roast leg of lambThe arrival of Spring is an grand time of year for all those who love fresh, seasonal food, with the arrival of all the delicious young vegetables and salads. Tom Aikens shares his recipe for roast lamb.
-
How to make rack of lamb with harissa, asparagus and garlic-and-almond sourdough crumbsNow's the time to enjoy British-grown asparagus.
-
A mouthwatering recipe for lamb rump with asparagus and broccoliNick Deverell Smith, head chef at The Churchill Arms, shares one of his favourite recipes for lamb.
-
Kofta curry with stuffed parathas and cucumber raitaThese curried delights will always be welcome.
-
Crusted rack of lamb with nettle-swirled hummusSwirled into hummus and served with roasted rack of lamb or blended into soup, just two of our favourite nettle recipes to try.
-
Fragrant lamb tagine with cauliflower couscousPulsed into couscous and served with succulent lamb or mashed with Pecorino, just two of our favourite cauliflower recipes to try.
-
Spiced-lamb pizza with roasted purple-sprouting broccoliRoasted and scattered over spiced-lamb pizza or stirred through monkfish pizza, just two of our favourite purple-sprouting broccoli recipes to try.
-
Lemon and rosemary leg of lamb with harissa runner beansServed with lemon and rosemary leg of lamb or blended into hazelnut pesto, just two of our runner bean recipes to try.
