Griddled Lamb with Cucumber Raita

Preparation info
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By Tom Parker Bowles

Published 2013

  • About

A fine summer dinner, this time with an Eastern Mediterranean scent. Despite reports to the contrary, the lamb we eat in spring is not much good. Tender, yes, but a total stranger to flavour. In the old days, spring was the time lambs were born, and they were eaten towards the end of summer, when they actually tasted of something. Even better, they were slaughtered at a year old, around hogget age. Nowadays, the market demands lamb for Easter, so we eat beasts that are born in October, and