Thinly sliced fillet of lamb, Sicilian capers pesto

Season a 250g fillet of lamb with salt and pepper and panfry in about 4 mins in butter. Then roll in alufoil and rest for 15 mins

For the pesto put 4 tbsp olive oil, 4 tbsp capers, 8g parsley (stems hacked, leaves plucked), the zest of 1/2 lemon and 1 tbsp juice in the blender and whisk into a smooth pesto

Add 1 tbsp soaked and hacked raisins and2 tbsp toasted and hacked  pistachios. Tast and season with salt and pepper. Add some water if too thick

Finely hack 3 anchovies and mix with 3 tbsp mayonaise and 2 tbsp milk. Season with chili flakes and transfer into a piping bag.

Slice the lamb as thin as possible and put on 2 plates.Top with the pesto

Finish with stripes of mayo, some parsley leaves and hacked toasted pistachios.

Serve with toasted crostini. Feeds 2

(Recipe by Hester de Goede in Delicious Magazine)

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle  

Lamb chapli, labneh and fried rice

Mix 25g cornflour with 2 tbs water in a large bowl until smooth. 

Add 250g lamb mince, a coarsely gated small carrot, a halved coarsely grated potato, 1/2 red paprika (finely  chopped), 1/2 green paprika (finely chopped), 1/4 red chili (finely chopped), 15g fresh coriander (finely chopped, incl stems), 2 crushed cloves of garlic, 1 tsp grated ginger, 1 small egg (beaten), 1/2 tsp dried mint and 1 tsp ground chili

Season and, using hands, mix well to combine (mixture will be a little sticky). Divide into 6 portions. With oiled hands, roll portions into balls and place on a tray lined with baking paper.. Refrigerate for 1 hour to firm up slightly.

Heat a large frypan with 2cm arachide oil over medium heat to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). Flatten chapli slightly in the palm of your hand, then shallow-fry, in batches if necessary, turning occasionally, for 6-8 minutes until crispy, golden and cooked through. Drain on paper towel and season to taste. Cover with foil and rest for 10 minutes before serving.

Spoon 6 tbs labneh (or thick goat's yoghurt)  on 2 plates and top with chapli. 

Serve with fried rice, scatter with extra coriander, drizzle with olive oil and serve with lime wedges alongside. Feeds 2

(Here Roya Moeen's original recipe in Delicious magazine)

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle  

Lamb chops, sea aster, corn

Panfry 4 lamb chops in a little butter, 2 mins per side. In the meantime wok a handful of sea aster in a little olive oil

Serve as shown with some corn from a tin

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle

Spicy Korean lamb chops

Make a marinade from 1 tbsp sake, 1 tbsp soy sauce, 1 tbsp Mirin and 50g gochujang. Add 1 minced clove of garlic, 1/2 tbsp grated ginger and 1/4 tsp sesame oil. 

Marinate 6 lamb chops overnight

Toast 1 tbsp sesame seeds in a dry pan, use a mortar to make a paste. Add 1/2 tbsp caster sugar, 1/2 tbsp rice vinegar, 1/4 tsp sesame oil, 1 tsp grated ginger, 1/2 tbsp light soy sauce, 1 tbsp boiling water and 1 tsp sesame seeds

Panfry the lamb chops, 2 mins per side. Cover in alu foil and rest 3 mins in a 70°C oven

Stir fry 250g spinach, drain and wring to remove as much water as possible.

Start plating with the spinach, pour some sesame dressing over it.

When I was just doing that.... 4 friends came in, so I had to make 6 portions, hence the photo:)

(Recipe Foodiesmagazine)

French lamb with potatoes

Looking good? No, it's not an elegant dish. But believe me: it tasts great. So I decided to share it with you.

Preheat the oven to 200°

Peel 2 waxy potatoes, parboil 5-10 mins in salted water, drain, cool and slice very thinly 

Brush 1 tbsp olive oil on 2 slices of boneless leg of lamb (each 200g) and season them with salt and pepper.

Fry them in 1 tbsp olive oil for 2 mins per side, transfer to a warm oven dish  and keep warm

Lower the heat under the pan, then fry 1 minced onion and 1 cubed carrot for 4-5 mins, stirring regularly. Add the finely hacked needles from a sprig of rosemary and fry for another minute.

Add 65 ml chicken stock and 320ml tomato frito and stir well. Taste, season with salt and pepper and softly reduce the sauce 3-4 mins

Pour the tomato sauce over the lamb and cover with overlapping potato slices

Brush with olive oil and season with salt and pepper.

Bake for 40 mins or until the potatoes are golden brown and crispy

Rest for 5 mins before serving. Feeds 2

(Here Warren Menses' original recipe in Dutch)

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle