Prep time:

Cooking time: 10 minutes

Total time:

Serves: 2

4 Lamb Cutlets

1 Large Garlic Clove

½tsp Cinnamon

1tsp Ground Cumin

½tsp Turmeric

½tsp Dried Mint

4tbsp Olive Oil

1tbsp Good Quality Rose Water

1 Medium Red Chilli

Juice and Zest on 1 Unwaxed Lime

1tsp Finely Chopped Fresh Mint

1tsp Fresh Coriander

4tbsp Olive Oil

Wow your partner this Valentine’s Day with Lucinda Hamilton’s irresistible three-course menu. Featuring juicy beetroot, succulent lamb and zingy passion fruit it’s a perfect February treat. If you’re short of time, no worries! You can pre-order your meal with the Cocolicious team♥. They will prepare it all for you – all you’ll need to do is cook the lamb, plate it up, open a bottle of fizz and enjoy!...

For the lamb and marinade:

For the drizzle:

  • words:
  • pictures: David Merewether
  • styling: Helen Barton

Roast beetroot & blue cheese on sourdough

Move over avocado and feta, this is a stunning sourdough topper, showcasing abundant British beetroot and stunning local creamy blue cheese from Kingcott Dairy. A delicious lunch, and the roast beetroot keeps in the fridge perfectly for three days to...

​Strawberry & vanilla possets

Kentish strawberries are outstanding in June. This showstopper of a pudding maximises their beauty and flavour. It’s elegant but very easy to make, a delicious reimagining of strawberries and cream!

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com