Recipe of the day
Roast lamb in salt crustSimon Wright's Roast Lamb in salt crust with preserved figs, parsnip, olives & fennel from the 2012 Cuisine Masterclass series
Lamb patties with flatbread & salad
Ray McVinnie's seasonal ideas for simple mealsby Ray McVinne | Cuisine issue #155 | Thursday, 20 December, 2012
Mix minced lamb with a little ground cinnamon, chopped garlic, chopped parsley, finely diced bread soaked in milk, and salt and pepper. Mix well and form into flat patties. Barbecue or panfry until well browned and cooked through. Serve a large platter of patties with separate bowls of lettuce, mint and rocket leaves, sliced cucumber and tomato, a bowl of seasoned yoghurt mixed with a little tahini and garlic, and a stack of warm flatbread.
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