If you’re sticking to tradition this Easter, turn to chefs like Mark Best, Andrew McConnell and Analiese Gregory who each put ...

Tip: In addition to a silky pan gravy, lamb is delicious with herbaceous sauces like chimichurri. Pull out all the stops this ...

Lamb shoulder is quite a fatty cut, so wonderful for low, slow roasting. It's a foolproof way of feeding a crowd because it nigh on impossible to overcook it. Preheat the oven to 200C/180C Fan/Gas 6.

Set on a bed of fluffy couscous and served with a pistachio-mint sauce, this crown roast of lamb is a show-stopping ...

Use precise geolocation data and actively scan device characteristics for identification. This is done to store and access ...

These lamb chops, seasoned with black pepper and cumin and served with a punchy pickle-caper sauce, are a dinnertime crowd ...

An average of 4.7 out of 5 stars from 7 ratings This leg of lamb is slightly spicy, lemony, and at first bite, a little sweet. Honey and lemon is a fantastic combination and the spices just add to it.

Remove the potatoes from the oven. They can be used right away or refrigerated overnight when cool. Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece ...

A succulent roast lamb is the star of Easter Sunday, but getting it just right can be a challenge. To achieve that ...

Left in the oven for 7-8 hours, on a low heat, lamb couldn't be easier. After cooking, use the scrapings in the bottom of the pan to make an instant, tasty gravy. And any leftovers will never go ...

Tip – I used store bought Labneh made into small balls and stored in olive oil. Labneh is really easy to make at home – find labneh recipes here.

Method Preheat the oven to 200°C. Place the onions, carrots and garlic on the base of a roasting tray. Then, spread mustard on the rack of lamb. Keep aside. In a bowl, combine the parsley, wild ...