Preheat the oven to 450°F. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender, and garlic. Season the lamb all over with salt and pepper.

You would probably guess that lamb steak differs significantly from beef steak, but did you know that it's always quite ...

Roasting is one of the most satisfying cooking methods, but it requires time, patience, and the right cut. If you want to ...

Using a paring knife, cut slits all over lamb. Rub spice mixture over lamb, pressing into slits. Smash remaining 4 garlic cloves. Tuck bay leaves and smashed garlic into 4 of the slits.

Whether you want to throw a lamb shoulder in the slow cooker or slow roast a lamb leg in the oven, a slow-cooked cut of lamb results in magnitudes of flavour. Advertisement Our lamb shoulder with ...

Strangely, my local supermarket sells diced leg of lamb for stewing in 340g packets; if I’m not getting the neat kilo of meat from my butcher, I buy three of these packets.

Prep time: 10 mins / Cook time: 4-5 hours Serves: 6. This is a sort of take on the traditional Kiwi leg of lamb, if you like. By all means, use a shoulder of lamb instead of a leg; anything on the ...

Try the Persian version of lamb koftas with spice, pine nuts and currants. Ideal for sharing as part of a mezze meal. Preheat the oven to 140C/120C Fan/Gas 1. Line an ovenproof dish with non-stick ...

Add the lamb, bay leaf and vinegar and stir to combine. Cook, stirring regularly for about 10 minutes or until the lamb is brown all over. Push the meat to the side of the pan.

Preheat oven to 180°C/ 350°F/Gas Mark. Spray a large flameproof casserole dish with low fat cooking spray. Heat, add lamb chunks and cook until browned. Add onions and garlic. Cook for 3-4 ...