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dining: LAMB WITH COCONUT AND BLACK PEPPER; eating in Each week we bring you a cut-out-and-keep recipe from top chef KEVIN ASHTON, who has cooked for American presidents and Hollywood movie stars. (serves two).(Features)

Article from: Sunday Mercury (Birmingham, England) Article date: May 27, 2007

Byline: KEVIN ASHTON

"I THINK the natural sweetness of spring lamb lends itself well to a spicy dish like this. Instead of just using diced lamb I bought two shoulder lamb fillets that only cost me pounds 4. The shoulder of lamb fillet partly comes from the best end, so the price is quite a bargain for two to three portions. Instead of cooking the lamb as a casserole ...

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