Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

Should you marinate leg of lamb? Yes, but instead of a traditional marinade, this recipe suggests coating the lamb with a ...

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

Whether you have a rack of lamb, leg of lamb, ground lamb ... herbal, rosé-based marinade to tenderize and flavor the meat; umami-rich anchovies also stud the surface of the lamb, melting ...

5. 5. Massage the leg of lamb with the mixture. Marinate lamb pieces for 2 hours. Preferably marination process should be done overnight. 6. 6. Put the marinated chicken over the base mix on an oven ...

Reduce the dried red chilli flakes if you prefer a milder marinade. To prepare the lamb, turn the leg over to the point where the bone runs closest to the surface. Using a sharp knife, split the ...

For this dish, have the butcher butterfly the leg of lamb. When it is butterflied, the lamb is more even in thickness and more of it gets exposed to the marinade. Because it's cooked flat ...

To grill the leg, heat a grill until ashes are red and white. Preheat oven to 180°. Remove meat from marinade, and place it, top side down, on the grill, for 4-5 minutes. Turn and grill 4-5 minutes ...

Rub the chops with rosemary, garlic, salt, and pepper and quickly sear them on the stovetop for a special, delicate, tender, ...

Mix together until combined and pour over the lamb. Rub the marinade into the meat, cover and put in the fridge for at least two hours. To make the raita, mix together the yoghurt, cucumber ...