Michelin starred chef Mark Sargeant on lamb

Michelin starred chef Mark Sargeant on lamb

Michelin-starred chef Mark Sargeant has teamed up with Simply beef and lamb to encourage everyone to be more adventurous with lamb this Spring.

New research from Simply beef and lamb shows that over 90 per cent of people believe that the British palate is becoming more adventurous and inspired by international flavours, lamb topped the list of meats people wished they had the skills to cook more with (21%).

Used widely throughout the Indian sub-continent, the Middle East and North Africa, lamb is one of the most versatile meats around and perfectly complements an array of spices for dishes that are full of flavour.

To show you just how easy it is to bring a touch of the exotic to your lamb cooking, Mark has developed a series of easy to follow recipes and online videos, including a guide to the different lamb cuts and how to use them.

Mark’s quick and easy Lamb Tagine recipe is inspired by the flavours of North African countries such as Morocco and Tunisia.

This dish combines succulent lamb shoulder with aromatic ginger, turmeric, paprika, saffron, cinnamon and thyme and incorporates the signature North African sweetness of dried apricots and pomegranate seeds. Serve the tagine with fluffy steamed couscous for a delicious family meal.

If you want to enjoy delicious roast lamb any day of the week, or are cooking for fewer people, try the Mini Lamb Roasting Joint with Warm Spices. Proving that preparing a roast doesn’t have to mean spending hours in the kitchen, this dish takes just 15 minutes to prepare and 35-40 minutes to cook.

Brush a lean mini lamb leg or shoulder roasting joint with a spice mix of cumin, turmeric, coriander, seasoning and a dash of orange juice for a warm yet zesty flavour. You can always marinate your lamb the night before to save you even more time in the kitchen.


  • 675g lean boneless lamb shoulder, cut
  • 30ml/2tbsp oil
  • 3 shallots or 1 medium onion, finely
  • 2 garlic cloves, crushed
  • 2tsp ground ginger
  • ¼tsp ground turmeric
  • ¼tsp sweet paprika
  • Salt and freshly milled black pepper
  • Pinch saffron threads
  • 450ml hot water
  • 1 cinnamon stick
  • 2 sprigs fresh thyme
  • 3-4 dried apricots, chopped
  • 3tbsp fresh chopped coriander
  • 2tbsp fresh pomegranate seeds


  • 1×350-400g lean mini lamb leg or shoulder roasting joint
  • 450g small new potatoes
  • 2 medium onions, cut into wedges
  • 20ml oil
  • 3 fresh bay leaves, torn

For the warm spice mix:

  • 1tsp cumin powder
  • 1tsp tumeric
  • 2tsp ground coriander
  • Salt and freshly milled black pepper
  • Juice of 1 small orange