Nigel Slater’s breast of lamb, peppers and burrata recipe

Tuck in: breast of lamb, peppers, burrata. Photograph: Jonathan Lovekin/The Observer The recipe Peel and roughly chop a couple of cloves of garlic. Remove the leaves from about 4 sprigs of rosemary and chop them finely. You will need enough for 2 tbsp. Pick enough thyme leaves from their stalks to fill 2 tbsp then finely chop and mix with the rosemary and garlic. Put the garlic and herbs in a small mixing bowl and stir in a couple of tbsp of olive oil. Set the oven at 180C/gas mark…

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Grilled Lamb and Artichoke Kebabs

Drizzle lemon juice over grilled lamb for extra tang. Ingredients Yields: 8 2 1/2 lb. boneless lamb leg, trimmed and cut into 1-inch chunks 2 tbsp. olive oil 1 tsp. ground coriander 1 tsp. dried oregano Kosher salt pepper 3 lemons 2 cloves garlic, finely chopped 1/4 c. flat-leaf parsley, chopped 16 large marinated artichoke hearts 2 bunches scallions Directions Total Time: 1:30 In large bowl, toss lamb with oil, then coriander, oregano and 1/2 teaspoon each salt and pepper. Finely grate zest of 2 lemons over lamb; add garlic and parsley…

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