HB&B Blog — Lamb

Wine & Food Killers: Roasted Rack of Lamb with Herbes de Provence Salsa Verde and New Potatoes and Domaine Mosse Bangarang Rouge

Claire Bullen Lamb Natural wine Natural Wine Killers Red wine

Wine & Food Killers: Roasted Rack of Lamb with Herbes de Provence Salsa Verde and New Potatoes and Domaine Mosse Bangarang Rouge

Listen, I know it's been a summer of heatwaves – maybe you're in the middle of one while you're reading this. You might be propped in front of your fan, or out in your back garden, feet cooling in the wading pool you bought last month. I know that turning on your oven, or standing in front of a stove, may sound unwise. But – I hate to say it – it won’t be long before August is over. It's already happening; soon, it will be dark by 9pm, and then 8.30... And that’s the moment you should turn to this roasted...

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Wine & Food Killers: Indian-Spiced Roasted Lamb Leg and Domaine du Pech Le Pech Abusé

Claire Bullen Lamb Natural wine Natural Wine Killers Red wine

Wine & Food Killers: Indian-Spiced Roasted Lamb Leg and Domaine du Pech Le Pech Abusé

With wintry weather set to stick around for a while, it’s time to hunker down and seek solace in rich wine and food. I originally made this at Christmas time, but it’s just as good for the dark midwinter when we’re all in need of celebrating something…. anything. This lamb, specifically, which originates - minus a few riffs and adaptations - from Asma’s Indian Kitchen, the exceptional new cookbook written by Darjeeling Express’ Asma Khan. As Khan notes, this leg of lamb, which marinates overnight in a yoghurt mixture before roasting, is a showstopper dish that is traditionally served at...

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