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Lamb season has officially begun. While lamb is at its most tender in May and June, Spring lamb is fantastic for roasting. We asked Adam Byatt, Chef Director of Food and Beverage at Brown’s Hotel in Mayfair, where he oversees Charlie’s, to show us how to make the most of this seasonal meat at home.
“Cooking a rack of lamb - or even a small leg - over the top of a pan of boulangère potatoes,” says Adam, “is brilliant for a foolproof and delicious Sunday lunch lamb dish.” It is, in his opinion, “Perfect for Easter.” Just don’t forget the mint sauce (recipe below).
As well as his role at Brown's, Adam is also the owner of Trinity, Upstairs, Bistro Union and Outside. Trinity holds a Michelin Star, three AA rosettes and numerous other accolades. So if you're looking for the best advice on how to make the perfect roast lamb for your next Sunday lunch, you have come to the right place.
For more information or to book Charlie's, the beautiful wood panelled restaurant at Brown’s Hotel in London, please email firstname.lastname@example.org or call +44 (0)20 7518 4004.