I used top-of-the-saddle fillets for this but you could also use lamb-pencil fillets, found under the saddle, which offer great value. Just cook them for slightly less time – 2-3 minutes on each side ...

Taste of Iceland is a four-day celebration of Icelandic culture, featuring the finest in Icelandic culinary talent, Icelandic filmmakers and musicians, and much more. The event is taking place in ...

This kawarma (or lamb) topping is served atop Yottam Ottolenghi’s Basic Hummus with lemon sauce, and garnished with cooked chickpeas, chopped flat-leaf parsley and toasted pine nuts. Kawarma: 10½ ...

Are you on a budget but still want to impress your guests with your culinary skills? Don't worry, you don't need to break the ...

Cut the lamb into 2cm slices. Heat a tablespoon of olive oil in a medium saucepan over a medium-high heat and colour the lamb slices on either side, in batches so as not to overcrowd the pan. Return ...