We’re excited to bring this recipe to life in collaboration with Weber Grills UK, combining bold live-fire cooking with the unmistakable quality of Maldon Salt. This partnership celebrates flavour, technique, and the joy of cooking outdoors – where smoke, heat, and seasoning work together to create unforgettable dishes.
Who Are Weber Grills
Weber is a globally trusted leader in outdoor cooking, known for it’s expertly designed grills and commitment to quality. Weber Grills UK continues that legacy with innovative charcoal, gas, and electric barbecues.
The Weber Master-Touch used in this recipe is ideal for smoking, searing, and grilling, giving you full control over heat and flavour – perfect for fishes like these Manuka-smoked lamb meatballs.
Meet the Chef: Melanie Brown of The Laundry
This recipe is created in collaboration with Melanie Brown, Chef, Sommelier, and founder of Brixton’s acclaimed restaurant The Laundry.
Melanie brings a unique perspective to cooking, combining classic European technique with bold, open-fire flavours inspired by her New Zealand upbringing. Her career spans leading kitchens, wine expertise, and restaurant ownership – giving her a holistic approach to flavour and hospitality.
Before opening The Laundry, Melanie worked in renowned kitchens including Raymond Blanc’s Le Petit Blanc and Jamie Oliver’s Fifteen, while also pioneering award-winning wine programmes in the UK.
Opened in Brixton, The Laundry is her flagship neighbourhood bistro – celebrated for its relaxed yet refined dining, seasonal produce, and carefully curated wine pairings.
At the heart of Melanie’s cooking is a philosophy rooted in honest ingredients, bold flavour, and open-fire cooking, where smoke becomes an essential ingredient rather than just a technique. This dish perfectly captures her style – layering smoke, spice, and freshness into a vibrant, balanced plate.
About This Recipe
These Manuka-Smoked Lamb Meatballs are rich, juicy, and packed with warming spices, elevated by layers of smoke and char.
Served with:
A deep, smoky charred tomato reduction
Creamy, lightly smoked feta
A vibrant sumac corn and carrot salsa
This is a dish that delivers contrast in every bite – smoky, tangy, creamy, and fresh – perfect for elevating your barbecue menu.
Why Maldon Smoked Sea Salt Matters
Maldon Smoked Sea Salt play a key role in enhancing this recipe. Its signature flaky texture and gentle smokiness:
A subtle smoky depth that compliments the Manuka wood smoke
Balanced depth without overpowering the lamb
A clean, mineral finish that elevates every element
Used within the meatballs and the dressing, it ties the entire dish together with bold, consistent flavour.
How To Make Manuka-Smoked Lamb Meatballs with Charred Tomato Reduction & Sumac-Corn Salsa
The Manuka Smoked Feta – Place the block of feta in a heat-proof dish. Use a stovetop smoker or a DIY foil tent with the Manuka chips to smoke the feta for 10–15 minutes until fragrant. Once smoked, place the feta in a food processor with the double cream and cream cheese. Blitz until completely smooth and aerated. Set aside.
The Meatballs – Combine soaked panko, lamb, Maldon Smoked Sea Salt, shallot, garlic, and spices. Roll into balls and sear in a hot pan until caramelised. Remove and set aside.
The Grill & The Salsa – Grill the halved vine tomatoes, corn, and carrots until charred and blistered. The Salsa: Whisk the sumac, red wine vinegar, Maldon Smoked Sea Salt, and light olive oil in a bowl. Cut the charred corn off the cob and toss into the dressing with the carrots and the oodles of coriander.
The Sauce Reduction & Blitz – In the meatball pan, sauté the shallot and garlic. Deglaze with red wine; reduce by half. Add tinned pomodorini and thyme. Simmer for 10 minutes. Add the charred vine tomatoes to the pan. Discard thyme and blitz the sauce until smooth. Stir in the balsamic. Reduce a little more.
Final Assembly – Return meatballs to the smooth sauce and simmer for 5–8 minutes.
To Plate – Spread a heavy layer of Smoked Feta Cream. Top with meatballs and sauce. Pile the Sumac-Corn-Carrot Salad on the side, Finish with lemon zest and more coriander.
Fire Up Your Grill & Get Cooking
Bring bold, smoky flavour to your next barbecue with this standout dish.
Tag us in your creations on socials – @maldonsalt – we’d love to see your take!
A Flavour-First Collaboration with Weber Grills
We’re proud to bring this recipe to life in partnership with Weber Grills UK, combining exceptional outdoor cooking with premium seasoning from Maldon Salt. This collaboration celebrates the art of live-fire cooking – where high-quality ingredients, expert grilling, and bold flavour comes together effortlessly. Whether you’re coking for a summer gathering or elevating your weekend barbecue, this dish showcases everything great grilling should be.
About Weber Grills
Weber is a globally recognised leader in outdoor cooking, trusted for high-quality grills that deliver consistent results. Weber Grills continues this heritage with expertly designed gas, charcoal, and electric grills built for performance and ease.
The Weber Genesis used in this recipe is perfect for two-zone cooking, allowing you to sear over high heat and finish gently, ensuring perfectly cooked, juicy lamb every time.
Meet the Chef: Ruben Dawnay of Ruben’s Rubens
This recipe was created in collaboration with Ruben Dawnay, founder of Ruben’s Reubens, a London-based smokehouse renowned for its bold, fire-led cooking.
Ruben began his journey during lockdown, smoking meats and curing fish from his parent’s garden in Brixton. Inspired by his Polish-Jewish heritage, he developed a unique style that blends traditional deli influences with modern barbecue techniques.
Since then, Ruben’s Reubens has grown into one of London’s most exciting BBQ concepts – hosting pop-ups, residencies, and earning a loyal following for its flavour-packed smoked meats. Ruben has also been recognised as one of CODE Hospitality’s ’30 Under 30 Rising Stars’, cementing his position as a rising talent in the UK food scene.
About This Recipe
This Maldon Garlic Salt-Crusted Lamb Neck recipe is designed for sharing – bringing together rich, smoky, fresh, and tangy elements in every bite.
Expect layers of flavour from:
Perfectly seared lamb neck
Creamy whipped tahini
Charred, smoky rescaldo peppers
Bright, herb-packed salsa verde
Crunchy pistachio dukkah
It’s a dish that feels both rustic and refined – ideal for elevated outdoor cooking.
Why Maldon Garlic Sea Salt Matters
Maldon Garlic Sea Salt flakes are central to this recipe’s success. Their delicate, pyramid-shaped flakes provide a clean crunch and even seasoning, while the garlic infusion enhances the lamb’s natural richness.
Used both as a crust and finishing touch, Maldon Garlic Sea Salt delivers:
Bold, savoury depth
Balanced seasoning without overpowering
A signature texture that elevates each bite
This isn’t just seasoning – it’s a key flavour component.
How to Make Maldon Garlic Salt-Crusted Lamb Neck with Whipped Tahini, Rescaldo Peppers, Salsa Verde & Dukkah
Dukkah – Toast coriander, cumin and fennel seeds in a dry pan until fragrant, about 2 minutes. Tip into a mortar. Toast sesame seeds until golden, add to mortar. Toast pistachios until just coloured, 2–3 minutes. Roughly crush everything together, make sure to keep some texture. Fold in sumac, crispy shallots and Maldon Original Sea Salt Flakes. Set aside.
Rescaldo Peppers – Preheat Weber gas grill on high, all burners, lid down for 10 minutes. Grill whole peppers directly on the grates, lid down, turning every 3-4 minutes until completely charred and collapsed. Transfer to a bowl, cover with cling film, rest 15 minutes. Peel, deseed, slice into wide strips. Dress with olive oil, vinegar and Maldon Original Sea Salt Flakes.
Whipped Tahini – Whisk tahini, lemon juice and garlic together. Add ice water a splash at a time until smooth and pale. Season with Maldon Original Sea Salt Flakes. Fold in labneh.
Salsa Verde – Finely chop parsley, mint, anchovies and capers together on a board. Scrape into a bowl. Whisk in garlic, lemon zest and juice, then stream in olive oil. Finish with vinegar.
Lamb – Pat fillets dry. Rub with olive oil, press Maldon Garlic Sea Salt Flakes generously onto all surfaces, season with black pepper. Set Weber to 2-zone: one side high, one side low. Sear on the hot side 3-4 minutes per side until deep and crusted. Move to the indirect side, lid down, until lamb hits target of 55°C internal. Rest 5-10 minutes.
To Plate – spread tahini across the base. Lay rescaldo peppers on top. Slice lamb against the grain and lay this on the peppers. Spoon over salsa verde. Finish with a heavy shower of pistachio dukkah and a final pinch of Maldon Garlic Sea Salt Flakes on the cut face of the lamb.
Fire Up Your Grill & Get Cooking
Bring bold, fire-cooked flavour to your table with this standout dish.
Shop Weber Grills UK for the ultimate barbecue setup.
Discover Maldon Sea Salt for perfectly balanced seasoning
Tag us in your creations on socials – @maldonsalt – we’d love to see your take
A Maldon Salt, Meliz Berg & AEG Collaboration
Maldon Chilli Sea Salt with AEG Kitchen Appliances
If there’s one thing that unites us all, it’s the joy of a proper ‘fakeaway’ – big flavour, minimal fuss, and the kind of pread that makes everyone crowd around the table. In collaboration with Maldon Salt, celebrated food writer Meliz Berg, and AEG Kitchen Appliances, this Ultimate Mixed Grill Platter brings together bold marinades, perfectly cooked meats and vegetables, and a pinch of Maldon Chilli Sea Salt to finish.
Why Maldon Chilli Sea Salt Makes the Difference
Meliz Berg seasoning with Maldon Chilli Sea Salt
A finishing salt matters – and Maldon Chilli Sea Salt delivers more than heat alone. With it’s signature pyramid flakes and gentle chilli warmth (from the infused Aleppo pepper and bird’s eye chilli), it lifts marinades, enhances caramelisation and adds crunch at the final moment, allowing each ingredient to shine without overwhelming it. Sprinkle just before cooking, it seasons with precision and personality.
About AEG: Designed for Taste
Meliz Berg with AEG Oven Setup
For oven a century, AEG has been the forefront of kitchen innovation, designing appliances that empower people to cooking with confidence. Rooted in German engineering and driven by passion for taste, AEG focuses on intelligent technology that supporting creativity rather than complicating it – from ovens that enhance flavour and texture to intuitive controls that give you precision without stress.
Cooking with Confidence: AEG in the Kitchen
Mixed Grill Platter, cooked by AEG Oven Setup
To bring every element of this recipe to life, Meliz cooked using premium AEG Kitchen Appliances, including the AEG 7000 MealAssist Oven with SteamCrisp, featured throughout the cooking videos.
This innovative oven uses a combination of 25% steam and 75% heat for perfectly even cooking – ideal for slow-roasting vegetables with crisp, caramelised edges while keeping meats tender and juicy. With its CookSmart Touch Display, telescopic runners and pyrolytic self-cleaning, it offers precision, ease and outstanding performance.
Designed for entertaining, batch-cooking or freezing ahead, this platter used one versatile base marinade that adapts beautifully across chicken wings, lamb cutlets, kofte and chicken shish – all cooked together at the same temperature for ease and consistency. It’s modern Middle Eastern-inspired cooking as its most generous, unfussy and flavour-forward.
Step 1 – Prepare the Base Marinade
Ingredients (listed left) for the Base Marinade
Start by making the base minade – this is the backbone of the entire platter.
Mixed together the garlic, red pepper paste, olive oil, spices and oregano until you have a thick, aromatic paste. This single marinade adapts beautifully across chicken, lamb and mince, giving you flexibility without extra work.
Step 2 – Make the Chicken Wings
Add the chicken wings to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24.
Preheat oven to 200c Fan.
Grease a large baking tray with the olive oil.
Take the chicken wings out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Season the marinated chicken wings with the Maldon Chilli Sea Salt, stir well, then carefully lay all the chicken wings flat on the hot, oiled baking tray.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.
Step 3 – Make the Lamb Cutlets or Lamb Shish
Add the milk to the marinade recipe and stir well until smooth. Add the lamb to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24 hours.
Preheat oven to 200c Fan.
Grease a large baking tray with the olive oil.
Take the lamb out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Season the marinated lamb with the Maldon Chilli Sea Salt, stir well, then carefully lay the lamb on the hot, oiled baking tray along with the vegetables.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.
Step 4 – Make the Lamb or Chicken Kofte
Add the onions and peppers to a clean muslin cloth and squeeze out all the juice (keep the juice to add to the chicken shish marinade if making).
Add the drained onions, peppers to the rest of the ingredients and stir well. Cover and pop in the fridge for at least an hour but preferably overnight for all the flavours to come together.
Preheat oven to 200c Fan.
Grease a large baking tray with the olive oil.
Take the mixture out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Shape the mixture into two extra large long köfte (you can shape them into smaller sized köfte, but please note the cooking time will reduce by at least 10 minutes to ensure the smaller köfte stay as tender as possible), making ridges at 1cm intervals along the left of the köfte using a skewer dipped in water (to prevent it from sticking to the mixture).
Carefully lay the köfte on the hot, oiled baking tray along with the vegetables.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.
Step 5 – Make the Chicken Shish
Add the yoghurt, pomegranate molasses and honey (and the reserved onion and red pepper juices, if you have them) to the marinade, and stir well until smooth.
Add the chicken to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24.
Preheat oven to 200c Fan.
Grease a large shallow baking tray with the olive oil.
Take the chicken out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Season the marinated chicken with the Maldon Chilli Sea Salt, stir well, then carefully lay the chicken on the hot, oiled baking tray along with the vegetables.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.
Have You Tried It?
Ready to be Roasted: Complete Mixed Grill Platter in Base Marinade with Maldon Chilli Sea Salt
This is the kind of food that invites people to linger – platters placed at the centre of the table, hands reaching in, conversations getting louder and the dishes empty. Guided by Meliz Berg’s bold, generous flavours, brought to life with AEG’s precision cooking, and finished with the unmistakable crunch of Maldon Chilli Sea Salt, this mixed grill is about more than what’s on the tray.
If you try this recipe at home, we’d love to see it – tag us in your creations so we can share your wonderful cooking with our community. And if you’re feeling inspired to upgrade your kitchen, you can explore more AEG appliances here, and discover how their innovative technology can transform your everyday cooking.
Preheat the oven to 180c.
Firstly, start with the Hasselback potatoes. The easiest way to make the cuts is to place a potato onto a chopping board and put a chopstick flat on either side. Then using a knife, carefully cut slices all the way along the potato – the chopsticks will ensure that you don’t cut fully through the potato. Repeat this with each potato.
Place the leg of lamb onto a large roasting tray skin side up, and then nestle the prepared potatoes around it. Cut the shallots in half lengthways and add them to the tray. Cut the garlic bulbs in half, cutting through the cloves like a cross section. Add two of the halves to the tray. Use a sharp knife to insert some small cuts into the skin of the lamb, then press some of the other cut garlic cloves and small sprigs from the rosemary into the cuts. Slice the lemon in half and add this to the tray as well. Finally slot the bay leaves into some of the cuts of the potatoes.
Drizzle the potatoes, shallots, garlic and lemons with 3 tbsp of the olive oil then drizzle the remaining two across the lamb. Season well with Maldon Sea Salt and cracked black pepper. Place into the preheated oven and roast for 1 hour 25 minutes.
While the lamb and potatoes are cooking, make the salsa verde. Add the chopped shallot, anchovies, capers and herbs into a bowl. Add the red wine vinegar and give it a stir. Then slowly drizzle in the olive oil and give it a good mix. Season with Maldon Sea Salt and cracked black pepper to taste. Set aside.
Once the lamb is cooked, remove it from the oven. The potatoes should be lovely and golden, and tender in the middle – but if they need a little longer, simply lift the lamb out onto a board to rest and return them to the oven for 10 minutes. Allow the lamb to rest before carving and serving with the potatoes, some greens and the salsa verde.
Why do we eat lamb at Easter?
Have you ever wondered why we eat lamb during Easter? Many think it’s due to seasonality because Easter usually falls on or around lambing season in the UK. (February to April). But that’s actually false for many British farmers who know and keep lamb…The lamb you’re eating for your Easter Sunday roast would have most likely been born in December, kept warm indoors throughout the winter and fattened on grain – so it’s not actually born in Spring at all!
Alternatively, Farm2Fork also suggests if you are eating grass-fed lamb on Easter Day, then it most likely travelled from New Zealand to be a part of your roast dinner.
So, if we don’t eat lamb because it’s in season, why do we eat it?
The main reason is due to religion and faith. In Christianity, Jesus is often referred to as the ‘lamb of God’ in the Gospel of John. As a result, the eating of lamb represents the person we are commemorating and the sacrifice he made for humanity.
However, if we go even deeper in history, before the birth of Christianity, we can see roast lamb being used in the early Passover. When Egypt experienced the terrible plagues and deaths of firstborn sons, the Jews painted (sacrificed) lamb’s blood on their doors so that God would ‘pass over’ their homes and punish the sinners. Later on, when certain Jews would convert to Christianity, they carried over the tradition of eating lamb.
Although Christians do not practise sacrifice in this manner any longer, it is fair to say that we have built our traditions of eating lamb due to historic and religious customs.
If you’re looking for something other than lamb to eat on Easter, check out our perfect Easter recipes; a selection of of meat and vegetarian options for you to enjoy during your Easter Sunday roast.
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How to butterfly a leg of lamb
In this recipe, we use a butterflied lamb joint, ready to be stuffed, tied and then roasted in the oven. Jamie Oliver shows readers a brilliant method in butterflying your lamb joint yourself and not done by your local butcher!
Try to prepare you lamb the day before you want to cook.
Use a sharp knife and carefully cut down the leg to expose the bone.
Making sure you keep the knife as close to the bone as possible, begin cutting along the edge to completely expose the bone.
Cut around the bone until you are able to remove it.
You can now lay the lamb flat on a chopping board, making sure it is skin-side down.
Using your knife again, make an incision halfway into the flesh on each side (where the meat is thicker), then open it out like a book – or – like butterfly wings on each side!
You should now have a flat piece of lamb of equal thickness.
You have now successfully butterflying your leg of lamb, ready to be stuffed with your favourite seasonings and then tied before roasting!
How to tie a leg of lamb
Once you have butterflied your leg of lamb and packed it full of delicious ingredients such as rosemary, pine nuts, garlic or mint (the list goes on!), you now need to tie it together to seal in all the flavours.
Cut a length of butcher’s twine, long enough to wrap around the lamb a few times.
Place the twin on a flat surface.
Lie the leg of lamb on top of the twine.
Slide the twine under the leg, positioning it roughly 1 inch from the end.
Cross the ends of the two ends of the twine over the top of the leg, pulling them tightly.
Tie a strong knot to hold the leg in place.
Now work towards the other end of the leg, looping the twine around and making sure you’re pulling it tight each time to secure the shape.
Once you have reached the end of the leg, tie another secure knot to hold the twine in place.
Cut with scissors any excess twine.
Now that you have tied your lamb, you’re ready to cook in the oven!
How to cook a leg of lamb
The best way to cook a leg of lamb perfectly is through roasting in the oven until pink on the inside, or roasted slowly for several hours until the meat is very tender and falls apart.
Cooking time for leg of lamb:
For a medium cooked lamb where the inside is blushing pink, it will take around 25 minutes per pound of meat. Alternatively, the internal temperature of the lamb should be around 130F.
If you’re looking for a succulent, falling apart lamb, it will take around 40 – 45 minutes per pound. Alternatively, the internal temperature of the lamb should be around 175F.
Cooking times for different levels of rareness for the lamb:
Rare: Around 15 minutes per pound / internal temperature 125 degrees F.
Medium Rare: 20 minutes per pound / internal temperature 130 degrees F.
Medium: 25 minutes per pound / internal temperature 135 degrees F.
Well-Done: 30 minutes per pound / internal temperature 155 degrees F.
Tender (falling apart lamb) – 40 minutes per pound / internal temperature 275 degrees F.
After you have cooked your leg of lamb to your desired texture and taste, you are now ready to carve!
How to carve a leg of lamb
We followed Waitrose step-by-step guide on how to successfully carve a leg a of lamb.
Once you have taken the meat out of the oven and rested for a few minutes, hold the bone, turning the leg so the thickest part of the meat is uppermost.
Cut a narrow wedge of meat from the centre.
Begin carving slices down to the bone with a knife angled along the line of the wedge. Cut across the base of the slices to free them from the bone.
Turn the joint over and carve the remaining meat parallel to the bone.
How to make stuffed leg of lamb with apricots, pistachios and parsley
You should now know the the basics for a leg of lamb; from it’s humble origins, tying, roasting to carving it perfectly, let’s now explore our delicious recipe where we stuff a leg of lamb with the delicious flavours of apricots, nutty pistachios and parsley.
Preheat the oven to 220c.
Start by making the stuffing mixture. In a large bowl add the fresh breadcrumbs, chopped pistachios, apricots, lemon zest, parsley, garlic, chilli flakes, and plenty of seasoning with Maldon Original Sea Salt Flakes and cracked black pepper. Mix this altogether well. In a small jug whisk the egg and olive oil, then pour this into the stuffing and mix again to help bind it.
Open the butterflied lamb joint and line on the flesh side with the stuffing, packing it in tightly with your hands. Roll the meat as tightly as you can and then use butchers string to tie it up firmly.
Place the rolled lamb onto a baking tray and into the hot oven, we want to brown the skin before turning the heat down for a slower cook.
After 30 minutes, turn the oven down to 180c and cook for a remaining 50 minutes – 1 hour. If the lamb looks a little dark on top, simply cover with some foil.
When the lamb is cooked to your liking, remove from the oven, and loosely cover with foil then allow it to rest for 15 minutes.
Carve the meat and then bring to the table and serve alongside your favourite trimmings; we did roast potatoes, seasonal greens, and a lamb jus.
What to serve with leg of lamb
The options for what to serve with a leg of lamb are endless! Because the meat has a beautiful rich and flavourful taste, a combination of sweet and savoury both go well with the dish.
Roast Potatoes
One of the most common pairings with a leg of lamb – easy oven roast potatoes. Beautifully crispy on the outside and fluffy on the inside, they’re perfect to soak up the oozing juices of the lamb. If you really want to impress your guests, try making Hasselback roast potatoes, which give an extra dimension to the dish with it’s extra crispy texture, which compliments the soft meat of the lamb.
Lemon & Honey Glazed Roasted Carrots
If you want to add a gentle sweetness to the dish, serve these roasted carrots, coated in lemon and honey to give a delightfully sweet kick to the dish, a delicate flavours that works perfectly alongside leg of lamb.
Broccoli with Zaatar
Try adding a bit of green to the dish with roasted stem broccoli, paired with zaatar, chilli flakes and Maldon Salt to make a delicious spice blend that adds a bold flavour to the lamb. You can also serve this on a bed of feta, to give a gorgeous creaminess to the plate.
We hope you enjoyed making this classic Easter Sunday lunch!
Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your delicious dishes!
Did you know that lamb is one of the most desired meats in Nepal? One of the many ways to celebrate this meat is by preparing a lamb curry dish, usually made with lamb chops that are charcoal grilled and then sautéed in a chilli sauce. We have adapted this slightly by using lamb shoulder, as shoulder is a much richer and fattier cut of meat that works wonders when oven cooked for a period of time. This results in a deliciously succulent curry dish that will make you want to go up for second helpings!
We serve our curry with steamed turmeric rice and warm roti flatbreads on the side – which are perfect for dipping!
Here is how to make our Nepalese Lamb Curry…
Start by heating the vegetable oil in a large casserole dish. Add the red onion and fry until softened, then add the cloves, ginger, garlic, cinnamon, bay and cardamon pods and fry for another few minutes until smelling fragrant.
Next add the lamb pieces and cook in the spices and onion until it browns on all sides – the longer you brown it the more caramelisation you will get on the meat and the deeper the flavour.
Once the meat is nicely browned all over, add the diced tomatoes followed by the garam masala, fenugreek, turmeric, chilli flakes and Himalayan Pink Salt. Stir everything together so it is all well coated and allow it to sizzle and fry for 5 minutes, so the tomato breaks down.
Add the lamb stock or water and bring to the boil. Then reduce to a low simmer and allow it to bubble away for 1 hour. Keep an eye on it and if it needs some more liquid then top it up.
After an hour the sauce should be thickened and the lamb tender.
Serve the curry topped with chopped coriander and alongside some steamed turmeric rice and warm roti flatbreads.
Join Romy Gill in creating these deliciously stuffed courgettes, filled with lamb mince and a bundle of spices to give a burst of flavour to the dish.
Courgettes can have a slightly sweet flavour when roasted in the oven. When they are stuffed with the gorgeous, succulent filling of lamb mince it causes the ordinary courgette to become much versatile when cooking. You can find over lamb dishes including our Slow Cooked Lamb Shoulder!
Cut the courgettes in half and then scoop the flesh out. Mash the flesh in a bowl, mixing in the lamb mince; garlic, banana shallot, ground black pepper, paprika, turmeric, ground coriander, 1tsp Maldon Salt, tomato purée and chopped mint.
Heat 3tsp of olive oil in a pan and add the mixture. Cook the mixture for 6-7 minutes on high heat.
Once the mixture is half cooked, keep aside to cool down.
Preheat the oven to 180C.
While the oven is getting hot, fill the courgettes with the mixture. Sprinkle over the top of the filled courgettes with Maldon Salt and add the panko bread crumbs for a crispy crunch.
Cook until golden brown for around 10 minutes.
Enjoy with flat breads and a leafy salad on the side.
The tender lamb chops is a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Sprinkle with Maldon Salt to really enhance the succulent taste of the lamb.
Remove the lamb chops from the fridge, cover them lightly with oil and leave them to rest at room temperature.
Wash, dry and peel the parsley, chop it a finely before placing it on the mortar. Crush it together with Maldon Salt and garlic until it forms a paste. Cover and set aside.
. Heat the grill, greasing the griddle with olive oil. Lightly grease the chops with extra virgin olive oil once the barbecue is hot. Cook them for 4 minutes on each side at 180ºC. Season them with Maldon Salt when they have just cooked and serve them hot with the parsley aioli you made.
‘British lamb is such a beautiful product, incredible when barbecued.If you’re unsure how to butterfly the meat, consult your butcher. Today, I’ll be cooking on the Weber Genesis barbecue and I’m going to be using the Weber crafted Sear Grate which is perfect for larger cuts’.
Cut the top from the garlic, coat in olive oil and season with Maldon Salt, wrap securely and place on a low heat.
Cut the potatoes Hasselback-style, place in a tray and cover with the butter and season lightly.
Season the lamb with Maldon Salt and cook on a medium heat.
Combine the chopped herbs, the nasturtium, mustard, and olive oil and lightly season with Maldon Salt.
Turn the lamb, coating the cooked side with the Verde. Once the lamb hits 47 degrees on the display, remove from the BBQ, coat again and allow to rest for fifteen minutes.
Carve the lamb, add more of the verde, a good sprinkle of Maldon Salt and serve alongside the garlic and potatoes… Lovely.
Koftas (or Köfte) is a Middle Eastern dish comprising of meatballs made from minced meat, onions and a variety of spices. The word ‘kofta’ derives from the Persian phrase ‘to beat’ or ‘to grind’, which symbolises the grounding of meat used to make this ancient dish.
Our recipe for lamb kofta kebabs has a ‘fiery’ twist, as we add the spices and seasonings of cumin, smoked paprika and chilli flakes to give the dish some warmth. We also add a drop of runny honey to bring sweetness to the koftas, which is elevated further with a generous pinch of Maldon Salt.
We make a delicious salad to go with the lamb koftas – a Persian salad!
What is a Persian salad?
A Persian salad has a similar taste to a Greek salad, but it does not contain feta or any dairy in that sense! The dressing for the Persian salad is made of simple ingredients, including olive oil and a splash of lemon juice. We added a handful of parsley and coriander to add further depth to the dish. You can learn how to make the Persian SaladHow to make the spicy lamb koftas…
Half the cucumber and scrape the seeds out, then use a box grater to coarsely grate the cucumber.
Place the grated cucumber into a fine sieve and use your hands to push and squeeze out any excess liquid.
Place the cucumber into a large bowl and add the Greek yoghurt, chopped mint and dill, lemon zest and juice, Maldon Salt and some cracked black pepper.
Mix it all together and set aside in the fridge.
How to make a Persian Salad…
Prepare the Persian salad by finely dicing the red onion, lettuce, parsley and coriander into a large mixing bowl.
In a separate, small bow, mix the olive oil, lemon juice, Sumac, Maldon Salt and pepper. Whisk thoroughly until everything is combined together.
Add the dressing to the salad and toss until everything is evenly coated.
You can serve it immediately with the lamb koftas or let it rest for 30 minutes before serving to allow the flavours to settle in.
Cook the lamb koftas and serve…
Heat up the BBQ or alternatively, place it under the grill in the oven. Once hot, cook the koftas for 4 – 5 minutes on each side until dark golden brown and slightly charred.
Serve the koftas with the Persian salad, Tzatziki, pomegranate seeds and mint leaves.
Have some toasted pitta bread on the side.
Finally, drizzle the koftas with some pomegranate molasses, if desired add a last pinch of Maldon Salt.
What to serve with lamb koftas…
The best side dishes to serve with lamb koftas are recipes authentic to the region!
Baba ghanoush is a smoky, very creamy eggplant dip that pairs perfectly with the spicy lamb koftas. The flavoursome Middle Eastern dish comprises of roasted eggplant, tahini and garlic which compliments the very bold, fiery flavours of the koftas.
If you are struggling to find the ingredients to make a baba ghanoush, why not stay simple with green new potatoes instead? New potatoes are delicious and provide a gentle sweetness when boiled or roasted. The tender interior and slightly crispy outer allows a perfect contrast to the fiery flavours of the spicy lamb koftas.
