Weeknight-friendly Lamb Bites with the black pepper we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the black pepper elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the brown sugar and the rest of the black pepper flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
A hearty take on Chickpea Chowder, built on black pepper and finished the way we like it. Ready...
American Comfort Our tested Glazed Squash Bowl: diner-style, generous, and balanced with buttermilk and herb....
American Comfort
Members
Our tested Crispy Lamb Tart: smoky, generous, and balanced with brown sugar and bourbon. Serves...
American Comfort
Members
This American Comfort Slaw leans on maple and mustard to do the heavy lifting. We char the Lamb...