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1. Mix 225g (8oz) lean minced lamb, 1 clove garlic, chopped, 30ml (2tbsp) tomato ketchup, 15ml (1tbsp) capers, finely chopped, 15ml (1tbsp) fresh rosemary, chopped, 60ml (4tbsp) breadcrumbs and seasoning in a large bowl.
2. Fill the cavity of the Guard of Honour with the stuffing mixture. Drizzle with 30ml (2tbsp) oil and sprinkle with 30ml (2tbsp) fresh rosemary, finely chopped. Place in a small roasting pan and roast. Baste occasionally and cover the bones with foil if browning too quickly.
EatServe with roasted red onions which could go into the oven at the same time as the Guard of Honour, creamy mashed potatoes and steamed cabbage.
Time to cook: 25 minutes per 450g / 1/2kg (1lb) plus 25 minutes
Oven temperature: Gas mark 4-5, 180∫C, 350∫F
2 best end necks of lamb each with 6 cutlets, chined.
Ask the butcher to prepare the Guard of Honour for you (2 best ends of neck, trimmed and the bones interlaced fat side facing outwards to form an arch).
Lean minced lamb