With the arrival of spring, thoughts turn to lamb and all the delicious possibilities of this flavoursome and versatile meat. Whether it’s a whole leg, dicing succulent shoulder for a curry or slow cooking lamb shank, here are some of the best chefs in the world to show you how.
First up, it’s Ashley Palmer-Watts at Dinner by Heston, with an interesting combination of poached, then roasted saddle of lamb, with cucumber.
Atul Kochhar of London’s one Michelin star Benares makes a classic lamb rogan josh.
Here’s a great video of Daniel Boulud and Thomas Keller preparing a slow cooked leg of lamb, while also discussing the USA’s contribution to the Bocuse d’Or, long before Team USA’s win at the 2017 competition.
Stepping away from Michelin, here’s Martin Morales of London’s Ceviche making Peruvian lamb stew.
And finally, ChefSteps show you how to make a stress-free, sous vide leg of lamb that’s finished in the oven, perfect for a Sunday roast.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.