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

Lamb Kebabs

Caroline Cowan creates some Lamb Kebabs, perfect for a Barbecue

Lamb Tagine

Using a tagine encourages the spicy aromas to mingle and enhance the flavours of the dish, but a pot with a lid will be fine

Lamb’s Liver Casserole with Bacon & Mushroom

Juliet Bidwell’s company, Juliet’s Catering, creates innovative, individually designed menus for a variety of social events from weddings and balls to dinner and drinks parties. To find out more, visit or call 01797 270347.