Crushed Orange and Rosemary-Braised Lamb with Crunchy Pistachio Yoghurt
The rich, tender lamb in this roast is contrasted with a fresh, citrusy pistachio yoghurt for a show-stopping centrepiece perfect for Easter.
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
Andy Baraghani’s Chickpea Cacio e Pepe with Caramelised Lemon
Andy Baraghani · The Cook You Want To Be
A spin on an Italian classic, Andy Baraghani's chickpea and caramelised lemon pasta works both as a midweek meal or dinner party dish.
Charred Brussels Sprouts With Creamy Nuoc Cham
Andy Baraghani · The Cook You Want To Be
Say goodbye to boring, boiled brussel sprouts and a grateful hello, to these charred Brussels sprouts with a creamy nouc cham sauce.
Spicy Cauliflower Ragù with Lemony Breadcrumbs
Andy Baraghani · The Cook You Want To Be
Andy Baraghani's vegetable-based ragù is full of flavour, with anchovy, red pepper flakes and cauliflower used to create a flavourful sauce.
Fall Apart Caramelised Cabbage Smothered in Anchovies and Dill
Andy Baraghani · The Cook You Want To Be
This comforting recipe for fall apart caramelised cabbage smothered in anchovies and dill makes a wonderfully simple side dish for every occasion.
Andy Baraghani’s Buttery Beef and Peanut Stir-Fry
Andy Baraghani · The Cook You Want To Be
This buttery beef and peanut stir fry from Andy Baraghani is an easy and immensely satisfying dish, perfect for a quick dinner.
Andy Baraghani’s Chelo Ba Tahdig
Andy Baraghani · The Cook You Want To Be
A Persian rice dish made colourful with saffron and a caramelised crunchy crust, also known as tahdig, on the bottom.