Apricot Glazed Roast Lamb Leg

It’s no secret that I love pairing meat with fruit sauces, and this is no exception.  Too often people shy away from pairing sweet and savoury in a main meal, keeping the former for the after-dinner treats.  A true shame.  This particular dish, inspired by Moroccan flavours found in tagines, partners hearty lamb with the…

Lamb and Apricot Tagine…with optional Lamb Hearts

Introduction So…let’s get this out of the way – yes we’re using Lambs Hearts.  No – you don’t have to.  Offal is always a bit controversial, and I won’t spend the entire post explaining why you shouldn’t be squeamish.  What we will say is that heart meat is the leanest of lean; more meaty than meat (it…