Choose joints of lamb with six or seven chops on each. Trim the bones to within 2.5 cm/1 in of the top. Place the joints together allowing the bones to cross' alternately with the bases together. Secure with string. Place the bread, parsley and mint in the... - 35.1354

For the sauce, melt the butter in a pan, add the bacon and fry for 2 minutes. Chop the vegetables, add to the pan and fry for 5 minutes. Stir in the flour, then gradually stir in the stock and bring to the boil. Add the herbs, tomato puree, and salt and... - 42.2146

GETTING READY 1) Trim the excess fat from the lamb and clean the bones from the nut of the meat. 2) Tie them together with fat inside and let the bones cross. 3) Tie with string. ... - 44.2283

GETTING READY 1)Get the butcher to trim the cutlets and make a guard of honour. MAKING 2)Fry the onion and celery in the butter. 3)Add the raisins, parlsey,bread crumbs,orange rind,salt and pepper. Mix well. 4)Now add orange juice to bind the ingredients... - 42.4333