Easy Lamb Koftas


1. Finely grate lemon zest into a large bowl, then squeeze the juice into a separate medium bowl. To the juice bowl, add onion and a pinch of salt. 
2. Leave to pickle lightly until needed. 
3. To the zest bowl, add 500g of lamb, thyme, cumin, 15g pinenuts, chillies, and plenty of seasoning. Mix well (using your hands is easiest). Divide the mixture into four in the bowl. 
4. Shape the balls and then arrange them on a baking tray and grill for 15 minutes. 
5. Whilst cooking ass mint to 1 large chopped onion and add into a bowl ready for the table. 
6. Bring koftas to the table with tortilla wraps, onion mixture, natural yogurt, iceberg lettuce, and tomato, and let people assemble their supper. 


Lamb and Chorizo Casserole


• 100g Chorizo 
• 880g Lamb Neck Fillet 
• 75g Plain Croutons 
• 2 Garlic Cloves 
• 50ml of White Wine 
• 50ml of White Wine Vinegar 
• Half tsp of Oregano 
• Half tsp of Paprika 
• Half tsp of Cumin 
• 100ml Lamb Stock 
• Bay Leaf 
• Parsley 
• Green Beans/Veg 


1. Gently fry 100g of chorizo in a pan. 
2. Once browned remove from the pan and add in and gently fry 800g of lamb neck fillet for a few minutes. 
3. Next pour 75g of plain croutons into a food blender with 2 garlic cloves, 50ml of white wine, 50ml of white wine vinegar, half a tea-spoon of oregano, half a tea-spoon of paprika, and half a teaspoon of cumin. 
4. Add 100ml of lamb stock and blitz to form a paste. 
5. Back to the pan, now add in the chorizo, the bread paste from the blender, and 300ml of lamb stock along with a bay leaf. 
6. Bring to the boil and then cover and leave to simmer for 1 hour 30 minutes.
7. Garnish with parsley and serve with green beans and chunky bread. Enjoy!