Cooking with tasty Yorkshire lamb in Malton

So back in May I entered a couple of my new lamb mince recipes in the Lamb Recipe Challenge and my tasty lamb koftas won first prize! How fabulous is that! My prize was a trip to the foodie town of Malton in Yorkshire for a Cooking with Yorkshire lamb workshop.

Try the recipe for my delicious award-winning lamb koftas.

Sweet and spiced lamb koftas to savour

Sweet and spiced lamb koftas to savour


And then it was time to discover more secrets about cooking lamb. In October we hopped on the train from London, heading for the lovely Yorkshire town of Malton. It’s described as the foodie capital of Yorkshire and despite being relatively small it’s packed with individual shops including three butchers, a raft of bakeries, fruit and veg sellers and a monthly market, among other things. You can read all about the town and what to do there in a later post.

Today we’re heading for the Malton Cookery School for some butchery know-how with lamb, starting off preparing the cuts we’re going to use and then making a range of tasty dishes. We were presented with an impressive array of meat and under the careful eye of our teacher Gilly began to slice and trim, using every bit of the lamb on offer.

I’m sharing a couple of simple recipes we cooked on our course which are perfect lamb accompaniments.


These are the cuts we started with


After our skilled butchering we were left with these


The class focusses on their tasks

Lamb cutlets were trimmed, flash fried and served with a simple and amazingly simple and tasty soubise sauce which I had to share the recipe for with you. This sauce is great with all types of meat.

Soubise sauce

30g butter

225g onion, chopped very fine

4 tbsp double cream

For the béchamel sauce

20g butter

20g plain flour

300g milk

Make the bechamel sauce by stirring the flour into the melted butter, adding the milk and stirring until smooth.

Soften the onions in the butter until very soft but with no colour. Add the cream and the béchamel sauce. Blend in a blender until smooth and serve with the lamb cutlets.


A luscious lamb lollipop with creamy dipping sauce

We used the shoulder cuts to make a rich, satisfying tagine.


A comforting bowl of lamb tagine

We also prepared a chunky ratatouille to serve with the king of our cuts – the lamb fillet. I love this recipe as it’s not mushy like ratatouille can be, rather a bed of colourful vegetables topped with a tomato sauce makes the perfect bed for the lamb.


A rainbow of crunchy vegetables

Lamb fillet with crunchy ratatouille

Serves 4

For the tomato sauce

1kg ripe tomatoes, skinned and chopped

1 onion, chopped

1 clove garlic, chopped

For the ratatouille

Large knob of butter

1 red onion, chopped

1 red pepper, skinned and chopped

1 courgette, chopped into small dice

1 small aubergine, diced

1 plum tomato, skinned and diced

For the meat

2 cuts of best end of neck

1 tbsp oil

To make the sauce

Cook the tomatoes, onions and garlic in a splash of oil until very soft. Blend until smooth.

Cook the diced vegetables in the butter in the following order: onion, pepper, courgette, aubergine and tomato. Make sure they still have a good bite to them, we don’t want mushy veg!

For the meat

Season the lamb with salt and pepper. Heat the oil in a pan and seal the lamb on all sides, cooking for about 10 mins. Set aside to rest while you dish up the ratatouille.

Reheat the tomato sauce and spoon onto the plates, top with the diced veg and slice the rested lamb fillet into noisettes. Arrange on the vegetables and serve.


Rare and tender sliced fillet of lamb

Find out about the range of courses at Malton Cookery School. There’s plenty to choose from including cooking with seafood, game, meat and even baking.

It’s a really enjoyable, fun and informational experience and I came away with plenty of ideas and inspiration for new lamb feasts. Bring on the next #LoveLambChallenge

Recipes: Two tasty dishes using lamb mince

So I’ve been asked to enter the Lamb Recipe Challenge and come up with a tasty, original lamb recipe. Never one to turn down a challenge, I put my mind to creating something deliciously different. I had so many ideas I’ve ended up creating two dishes using lamb mince – so you’ve got double value today! #LoveLambChallenge

Here’s my take on a lamb burger first. I was thinking about putting a different twist on a cheeseburger and came up with the idea of stuffing the burger with a herby goat’s cheese mixture. And that got me to thinking of French flavours which is when I added the Dijon mustard mayo. Along with a large, juicy slice of tomato and a handful of rocket, this is a splendidly mouth-watering combination. The cheese mix keeps the meat beautifully moist and is a lovely surprise when you slice your burger open.

Don’t forget to read on for my spiced kofta kebab recipe with a special secret ingredient.



Add Dijon mustard mayo, tomato and rocket for a dream combo

Makes 4 burgers

500g lamb mince1 onion, peeled and finely chopped

1 clove garlic, finely chopped

1 tbsp sunflower oil

1 egg, beaten

100g white breadcrumbs

Salt and pepper

For the filling

100g soft goats cheese

1 tbsp chopped fresh basil

1 tbsp chopped fresh oregano

To serve

4 ciabatta rolls


Dijon mustard

A large tomato


Heat half the oil in a pan and fry the onion over medium heat for about 10 minutes until soft and transluscent. Allow to cool

Mix the cooked onion, lamb, egg, breadcrumbs, garlic, salt and pepper together thoroughly.

Divide into four and roll into balls. Cover and refrigerate until ready to use.

Mix the goat’s cheese, basil and oregano together thoroughly. Cover and chill for five mins.

When you’re ready to cook, make an indentation in the centre of the lamb ball with your finger (making sure not to pierce the other side). Fill it with a large teaspoon of the goat’s cheese and then make a meatball again around the filling. Flatten it to make a burger.

Heat the remaining oil and cook for 10 mins on each side until nicely browned.

Spread a halved ciabatta roll with a mix of half mayonnaise, half Dijon mustard. Place the burger on top and add a large slice of tomato and a handful of rocket. Serve immediately.


A substantial burger with a cheesy centre

One of my favourite South African dishes is called bobotie. You can find my recipe for it by clicking here. It’s a kind of lamb mince bake with spices, fruit, eggs and cream added and is truly delicious. So I thought I’d try to produce something similar in the form of a kofta kebab. My special ingredient is the marmalade – make sure you use a chunky one, I used Hartley’s Olde English thick cut marmalade. It adds a lovely sweetness and balance to the spice and really brings out all the flavours. I’ve served it here in a warmed mini naan bread – but these tasty little kebabs would work just as well with a salad or vegetable dish or served as snacks. How’s that for versatile?!



Cucumber raita and chutney in the naan complete the delicious parcel

Makes 12 kofta

500g lamb mince

1 onion

2 cloves garlic

1 tsps cumin

2 tsps coriander

2 tsps medium curry powder

2 tbsp thick cut marmalade

1 tbsp sunflower oil

Salt and pepper

To serve

8 mini naan breads

Cucumber and yogurt raita


Fry the onion for about 10 minutes until softened.

Mix together all the ingredients well.

Shape the mince into sausage shapes on small skewers.

Heat the oil in a pan and fry the koftas for around 15 minutes turning regularly to make sure they are evenly cooked.

Spread a dollop of cucumber raita inside a mini naan bread. Slide the kofta off its skewer, place on top of the raita. Add a dollop of chutney and serve.


Close up to the spiced kofta

Do you have a favourite recipe using lamb mince? Or any other cut of lamb for that matter? I’d love to hear about it, so do get in touch.

Recipes: Cooking with lamb

I love cooking with lamb, it’s such a flavoursome meat and as there are so many cuts it’s extremely versatile – you can create some really imaginative dishes.

I recently went to taste some lovely lamb creations at Cyrus Todiwala’s Spice Namaste restaurant which is only a short walk from the magnificent Tower of London. Celebrity chef Cyrus talks with passion about the lamb he cooks with and when you taste his food, you can feel the love.

So I thought I had to  share the recipes with you – they are simple to make and will be a great addition to your weekly menu. Enjoy

Blue cheese stuffed lamb burger

Makes 6 burgers

BlueCheeseStuffedLambBurger (1)

Succulent burgers stuffed with cheese


675g lamb mince

1 finely chopped medium onion

2-3 cloves minced garlic

1 x 2inch piece minced fresh ginger

1 slender type minced green chilli (seeds included)

1 tbsp ground cumin powder

1½ tbsp ground coriander powder

2 tbsp tomato purée

3 heaped tbsp finely chopped fresh coriander

1 tsp Garam Masala powder

1-2 tsp salt

1 tsp crushed black pepper

For the stuffing

150g blue cheese, crumbled

2 finely chopped green chillies

1 tbsp finely chopped fresh coriander

2 finely chopped cloves of garlic

Rolls or bread, to serve

In a large bowl gently mix all the burger ingredients together.  Divide into 6 evenly–sized burgers.

In a small bowl blend the stuffing ingredients together and shape into equal-sized balls to stuff the burgers.

Make an indentation in the centre of each burger with your thumb and fill with a ball of the cheese. Make sure the cheese is completely encased when you form the burger.

Cook on a prepared grill or barbecue for 6-8 minutes on each side or until any meat juices run clear.

Serve with your favourite bread or rolls with some sliced tomatoes, onion and lettuce and some relish.

Lamb in chilli, garlic and cinnamon

Serves 6


Beautifully tender and spicy lamb

675g lamb leg, shoulder or neck fillet, cut into 1 inch/2.5cm cubes

5-6 whole red chillies, broken into pieces

1tbsp coriander seeds

1tsp cumin seeds

1 x 2-3inch piece cinnamon stick or cassia bark, broken into pieces

1 x 3inch piece ginger, finely crushed

6 garlic cloves, finely crushed

½tsp ground black pepper

2-3tbsp sunflower or rapeseed oil

1tsp salt, to taste

Freshly chopped coriander, to garnish

In a small pan dry roast the spices for a few minutes until they give off a great aroma and become crisp. They will change colour but do not allow to burn. Cool and crush to as near a powder as you can get.

Transfer the spices to a blender or liquidiser with the ginger, garlic and oil then blend to form a smooth paste.  You may need to add 1-2tbsp cold water too.

Spoon into a large bowl, add the lamb and coat in the masala, transfer to a sealable container and chill in the fridge for a few hours.

Either thread the cubes onto small kebab skewers (if using wooden ones soak in warm water for 20 minutes) and cook under a preheated grill or prepared barbecue for 6-8 minutes on each side Garnish with coriander and serve with a cooling raita.

More great lamb ideas coming soon to

Recipe: Slow-cooked Moroccan-style lamb

I made this wonderfully aromatic lamb stew in my slow cooker for two  – a much-loved appliance in my kitchen. You could, of course, do it in the oven, too, just keep the temperature on low (around 120C) and check that the stew doesn’t get too dry…add more stock if you need to.

Rubbing the spices thoroughly through the lamb before cooking adds an exotic flavour to the meat and the lovely brothy sauce. Healthy, delicious, quick and easy to make, this stew freezes beautifully, too.


Great flavours and healthy ingredients

Serves 2

For the rub

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp fennel seeds

1 tsp dried mint

For the stew

400g neck of lamb, chopped into large chunks

230g tin of chopped tomatoes

215g tin of butter beans

215g tin of chickpeas

200ml lamb stock

1 cinnamon stick

2 chopped dried chilles

100g diced butternut

100g diced sweet potato

Grind all the rub ingredients together using a mortar and pestle. Add the lamb pieces and mix well so they are thoroughly coated with the spices.

Heat the slow cooker to high and pour in 1 tbsp vegetable oil. When it’s heated, add the lamb and stir, coating with the oil. Put the lid back on the slow cooker and let the lamb slowly brown for about 15 mins.

Add the stock, tomatoes, cinnamon stick and chillis. Replace the lid and cook for 1 1/2 hours on low.

Then add the chickpeas, beans, butternut and sweet potato and cook for another 1 hour.

Serve with crusty bread to mop up the juices.

stew in pot

The stew simmers in my much-used slow cooker for two


Recipe: Lamb and coconut curry

I’ve long been a huge fan of Kiwi chef Peter Gordon  and love his recipe book Everyday which I’ve cooked many dishes from. And the food in his restaurants never failed to surprise with his amazing fusion of ingredients creating wonderful flavours.

This curry is one of those, served with ginger rice and minty cucumber raita. And it’s easy to cook, too.

You can follow along with the video and cook with Peter Gordon by clicking here.

New Zealand Lamb Curry

A tempting lamb curry to tuck into

Lamb and coconut curry

800g New Zealand Lamb leg, diced

2 tbsp Thai curry paste  (more or less to taste)

4 green cardamom, lightly crushed

20 curry leaves

2 tsp oil

2 red onions, peeled and diced

2 carrots, peeled, quartered and sliced

4 cloves of garlic, peeled and sliced

3 tbsp ginger, chopped or grated

2 tsp turmeric

1 cinnamon quill

1 can of unsweetened coconut milk (400ml)

8 diced tomatoes (or use 2 x 400g cans chopped tomatoes)


1 tsp cumin seeds

2 teaspoons grated ginger

300g of Basmati rice

550g of water

Minted cucumber raita

½ cucumber, seeded + grated

200g thick plain yoghurt

6 stalks of mint leaves, shredded

1 lime, zested and juiced


1 bunch coriander

2 spring onions, thinly sliced

100g flaked almonds, lightly toasted

Cooking method:

1.     Mix the diced lamb with the curry paste, cardamom and curry leaves, cover with cling film and leave for at least 15 minutes minimum, although it can be left overnight in the fridge.

2.     Heat the oil in a large sauce-pan and fry the onions, carrots, garlic and ginger over a medium heat until caramelised.

3.     Add the lamb and brown the meat.

4.     Add the turmeric and cinnamon.

5.     Stir in the coconut milk, tomatoes, 1 heaped teaspoon flaky salt (or ¾ of fine salt) and enough water to cover by 2cm, then bring to a boil.

6.     Cover and reduce to a simmer and cook for 90 minutes or more, until the lamb is tender.  Remove the lid from the pan for the last 10 minutes cooking to reduce some of the liquid and taste for seasoning.

7.     To prepare the rice, heat a little oil in a saucepan. Add the cumin and ginger and cook until they begin to sizzle. Add the rice and water to the pan and bring to a boil, then reduce to a simmer and cook for 10 minutes. Turn the heat off and leave to stand for 15 minutes.

8.     To make the raita, squeeze excess moisture from the cucumber then mix into the yoghurt along with the mint, lime juice and zest.

For more information about New Zealand Lamb go to

Recipe: Italian-style lamb steaks

This is a really simple recipe packed with the flavours of Italy. The anchovy butter adds an amazing depth to the lamb and the lemony fennel potatoes are a delight. Give it a try and let me know what you think.

New Zealand Lamb steak

Italian-style lamb steaks with anchovy and garlic

Served with lemon and fennel roast potatoes

Serves 4

For the potatoes
750g charlotte potatoes
1 large fennel bulb, halved, core removed & finely sliced
1 large red onion, halved then sliced
100ml white wine
4 tbsp olive oil
3 garlic cloves, sliced
a few sprigs of rosemary, leaves roughly chopped

For the lamb
4 lamb steaks
50g butter, at room temperature
5 anchovy fillets
1 lemon, zested
1 tbsp parsley, finely chopped

Preheat the oven to 180C. Scrub the potatoes and slice quite thinly. Put into a roasting dish with the fennel, onion and garlic. Add the wine and 3 tbsp of the olive oil, season and mix together well.

Cook in the oven for 40-50 minutes, giving everything a good stir half way through. Cook until the potatoes are cooked through and the vegetables are beginning to caramelise.

Meanwhile mash the anchovies in a small bowl with the softened butter, lemon zest and parsley.

Lay the lamb steaks on a board. Rub in the last tbsp of the olive oil and season all over with some salt and freshly ground pepper. Heat a large pan and when really hot sear the steaks; DO just 2 at a time so as not to reduce the temperature of the pan. Cook the steaks for 2-3 minutes on each side without moving them to get a nice golden colour. Rest the lamb covered with foil while you cook the remaining two.

Serve the lamb with a dot of the anchovy butter and the potatoes. The butter will melt over the meat and mingle with the juices. Delicious!! Serve with dark green leafy vegetables or a bitter leaf salad.

For more information about New Zealand lamb and more recipes go to