Given that lamb leg can already be a bit pricey and requires some time to roast properly, it's not worth the risk — your best bet is to skip the marinade altogether. Read more: The Unexpected ...

Lamb can be tricky to nail, and it often comes out dry after a stint in the oven. Here are some expert cooking tips on how to ...

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 ...

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

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 ...

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 ...

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

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 ...

Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic ...

"Then simply roll it up and slow-cook it overnight at the lowest temperature your oven allows, around 50-60°C. In the morning ...

An average of 0.0 out of 5 stars from 0 ratings Leave the lamb to marinate for at least two hours to really get the flavours going. The lamb could also be cooked on the barbecue if you wish.