Grilled Lamb and Aubergine with Mint, Asparagus and Goat Feta.

Ingredients: 2 tbsp soy sauce 4 tbsp olive oil 5 sprigs rosemary 3 cloves of garlic 600g lamb loin 2 aubergine 150g edamame beans 2 handful arugula 3-4 red spring onions, finely sliced 1 bundle thin asparagus, raw, cut into 2-3 cm 1 handful fresh mint leaves 75g goat feta, crumble 2-3 tbsp olive oil…

Slow Cooked Lamb Shoulder with Pomegranate, Chickpeas and Mint

Ingridents: 1 Lamb shoulder 3 gloves of garlic, finely chopped 4 sprigs of fresh rosemary, finely chopped 5-6 sprigs fresh thyme, finely chopped 1 bundle of fresh mint, roughly chopped 2 tbsp olive oil 250g chickpeas 1 pomegranate (seeds) 1/2 lemon (juice) Salt and pepper Water     Process: Heat the oven at 140º Celsius….

Rack of Lamb with Greek Salad and Tzatziki

Meat: 1 rack of lamb (8 ribs)                                                         2 pers 1 sprig of rosmary Turn on the barbeque, when hot enough brown the rack all over and then let stay on the indirect heat for 10 min. Take the rack of and rest for at least 10 min.     SALAD: Ingredients: 250–300 g plum tomatoes…