Perfectly pink lamb is paired with nutty spelt, sweet little onions, a silky sweetcorn purée and salty samphire in this beautiful recipe from Jozef Rogulski. On the side, a clear, intensely flavoured lamb consommé is brimming with deep, savoury flavours.

Credit to @lbarker_ Rolled saddle of Rhug Estate Lamb, Artichoke, Black Garlic, Pomme Soufflé . Keeping it positive, hoping to inspire!!…. If you like this post please take a moment to Like and Comment below and remember to check out and follow the original poster “Tag” @chefselection into your posts, they show up in our […]

Recipe for lamb agnolotti with goat’s milk yoghurt, mint and sumac by Alessandro Pavoni from Ormeggio restaurant in Sydney.

This classic combination of lamb, aubergine, creme fraiche and pomegranate is given a new lease of life by James Cochran, who employs some neat techniques to make a sophisticated dinner party main. James uses a water bath to cook his lamb but you can just as easily do it in the oven.

Photo by DanielWatkins | Cookniche, linking the culinary world