Even better, it’s quick to use. “It’s beautiful warm at the time of cooking and also makes a great leftover lunch,” says the cook, food presenter and writer, of this red-curry salad using lamb rump.

Preheat oven to 190*C. Mix curry paste, yoghurt and lemon juice in a large bowl. Coat the lamb rump evenly. Heat an cast iron frying pan over high heat. Sear lamb on both sides then put pan in ...

Cook 500g lamb rump (sliced) in 2 batches for 2-3 minutes each or until browned. Remove from wok. Add 1 clove garlic (chopped) and stir-fry for 1 minute, then add 1/3 cup red curry paste and cook ...

The currants soaked in vinegar are the ideal foil to the richness of the lamb. We’ve lightened things up here by ... Heat oil in a large frying pan over high heat, add shallot, ginger, garlic and ...

This fragrant, sweet and spiced lamb curry is magnificent enough for a celebration like Eid or a Ramadan dinner party where you want to impress. But it's also really easy. Don’t be scared of the ...

British lamb and asparagus are both at their best right now, so this recipe from Nick Deverell for lamb rump with asparagus could scarcely ... Now's the time to enjoy British-grown asparagus. Kofta ...

Marinate lamb rump in a marinade of chopped mint, small amount of chopped coriander, yoghurt, ground cumin, ground coriander, lime juice and lemon juice. Pre-heat BBQ hot plate. Seal each side of ...

Inside was a perfectly trimmed and trussed rump of lamb. Raw meat may not be the most conventional approach, and you really need to know your hosts before going down that route, but we were delighted.

Lamb rump is underrated – when marinated it has a wonderful flavour and is surprisingly tender. Salsa verde is the perfect sauce for the lamb as it cuts the fattiness and gives a lovely fresh taste.