Ingredients:

For the lamb:
2.2 kg / 4 1b 13½ oz leg of lamb

For the marinade:
2 tbsp vegetable oil
5 tbsp lemon juice
15 g / ½ oz fresh ginger, peeled and roughly chopped
6 large cloves garlic, peeled and roughly chopped
1 tbsp ground cumin
1 tbsp ground coriander
¼ tsp red chilli powder
salt, to taste
1 tbsp garam masala
½ tsp freshly ground black pepper
2 tbsp water

For the honey rub:
100 g / 3½ oz almonds, blanched
100 ml / 3½ fl oz Greek yoghurt
1½ tbsp honey

Directions:

Blend together all the ingredients for the marinade in a blender or food processor.

Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh with a short, sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Place the lamb in a plastic food bag with the marinade and leave in the fridge, ideally for 24 hours, or for a minimum of 6-8 hours.

For the honey rub, blend together 70g / 2½ oz of the almonds, the yoghurt and half the honey in a blender or food processor. Take the lamb out of the fridge and remove the plastic bag. Rub the honey blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes), covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking.

Preheat the oven to 225°C / 425°F / Gas 7 and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180°C / 350°F / Gas 4 and cook for another 1 hour 40 minutes, or until the meat juices run fairly pink when pierced, basting every 20-30 minutes.

Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten minutes. Check if the meat is cooked using a meat thermometer. The temperature should be 130-150C. The higher the temperature the more well cooked the meat will be.

Remove the lamb from the oven. Cover it with foil and allow to rest for 15 minutes. Pour out the juices, spoon off any excess fat, and serve it on the side. Serve the lamb with roasted potatoes and a vegetable of your choice.

Ingredients:

For the marinade:
1 tsp ground turmeric
1 tsp ground fennel seeds
1 tsp garam masala
1 tbsp white poppy seeds
salt, to taste
3 large garlic cloves
1 tbsp peeled and roughly chopped fresh ginger
1 medium onion, chopped
2 medium tomatoes, chopped
800 g / 1 lb 12 oz lamb, cut into small cubes with the bone left in

For the curry:
3 tbsp vegetable oil
¾ tsp nigella seeds (available from Asian grocers)
1 tsp cumin seeds
500 ml / 17 fl oz water
5-8 fat, short green chillies, slit through the middle, seeds removed, but otherwise left intact
2-3 tsp fresh tamarind paste
2 handfuls fresh coriander, leaves and stalks, chopped

Directions:

For the marinade, place all the ingredients, excluding the lamb, for the marinade into a food processor and blend until smooth.

Transfer the marinade to a bowl, add the lamb and leave to marinate for several hours, or overnight, if possible.

For the curry, heat two tablespoons of the oil in a large pan, add the nigella and cumin seeds and stir fry for about 30 seconds, or until the cumin begins to brown.

Add the marinated lamb and cook over a medium heat, stirring frequently, for about 12-14 minutes. Taste to ensure the spices have been cooked - it should have no harsh elements.

Add the water and bring to the boil. Then lower the heat, cover and simmer for 35-40 minutes, or until the lamb is tender. Check on the pot regularly, stirring occasionally and adding more water if it gets too dry.

Halfway through cooking the lamb, heat the remaining oil in a small pan and gently fry the chillies for two minutes, stirring often. Pour into the curry.

Once the lamb is cooked, uncover and stir in the tamarind paste. Taste and adjust the seasoning, add a little extra water if necessary, and stir in the coriander. Serve with naan or rice.

Ingredients:

For the burgers:
1 small onion, quartered
4 cm / 1½ in piece fresh ginger
4 large garlic cloves
20 g /¾ oz fresh coriander, stalks and leaves
2-3 green chillies, chopped or ½-1 tsp red chilli powder
450 g / 1 lb lamb mince
¾ tsp ground cumin
1½ tsp garam masala
1 tsp salt, or to taste
1 large free-range egg
2 slices thick-cut white bread, processed to crumbs in a food processor
2 tbsp oil, for greasing

For the herbed yogurt:
200 g / 7 oz Greek-style yogurt
30 g /1 oz fresh coriander leaves
15 g / ½ oz fresh mint leaves, or 1 tbsp good quality dried mint
1-2 green chillies, finely chopped (optional)
salt, to taste
½ tsp freshly ground black pepper

To serve:
6 hamburger buns
1 onion, sliced crosswise into large rings
2 ripe plum tomatoes, sliced crosswise
crunchy lettuce leaves

Directions:

For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well.

Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking.

Meanwhile, for the herbed  yogurt, mix together all the ingredients for the herbed  yogurt in a bowl and season, to taste, with salt and freshly ground black pepper.

Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway.

While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time.

To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herbed  yogurt. Finish with the other half of each bun.

Ingredients:

For the marinade:
150ml / 5fl oz Greek-style yoghurt
½ small onion, roughly chopped
1 garlic clove, peeled and chopped
2.5cm / 1in piece fresh ginger, peeled and chopped
2 tsp each garam masala and ground cumin
1 tsp ground coriander
½ tsp ground fennel seeds
¼ tsp freshly ground black pepper
1 tbsp vegetable oil
2 tbsp fresh coriander leaves
½ tsp red chilli powder, or to taste
2 tsp lemon juice
1 tsp salt, or to taste

For the lamb:
400g / 14oz lamb (leg meat is ideal), bones removed, cut into 2cm/1in cubes and pierced with a fork
2 tbsp melted butter, for basting

To serve:
5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking
½ onion, finely sliced
2 tomatoes, finely sliced
1 Little Gem lettuce, finely sliced
100ml / 3½fl oz Green chutney, mixed with 3 tbsp yoghurt, to serve

You'll need ten wooden skewers, soaked in water for half an hour

Directions:

Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and leave to marinate in the fridge for as long as possible, preferably overnight. Bring back to room temperature an hour before cooking.

Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes, turning halfway through cooking, until tender. Alternatively, cook in an oven preheated to 200°C / 400°F / Gas 6 for eight minutes. Baste with the melted butter and cook for another minute or two for slightly pink meat, or longer if you want the lamb well done.

Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve.

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