Recipe of the day
Lamb cutlets, minted pea purée, ribbons of parsnip & carrotThere's no need for sauce with the fresh minty flavour of the purée. If you prefer you can add a little stock to the purée to make it softer and more moist.
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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