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

Mix well to combine. Place the lamb in a large roasting tin and make small slits all over with the tip of a sharp knife. Rub the lamb all over with the yoghurt marinade, then cover and place in ...

1. Heat the olive oil in a large ovenproof saucepan. Rub the lamb with the lamb rub and brown until caramelised all over. 2. Remove from the pan and set aside. Using the same pan, sweat the onions, ...

This recipe is an extract from Lugma: Abundant Dishes And Stories From My Middle East by Noor Murad (Quadrille). Combine all the ingredients for the rub in a medium bowl. Pat the lamb well dry on ...

This Sichuan peppercorn spice rub offers an unusual but delicious variation to the usual leg of lamb. The meat goes very well with spring onion pancakes or naan, but, if you don't feel like making ...

Season generously. Add lamb and rub mixture into meat. Refrigerate, covered, for 1 hour or up to overnight to marinate. 2. To make carrot-top salsa, place carrot-top leaves in a large bowl of water ...

1. Wrap the lamb bones in foil so they don’t burn. Mix the rub and oil and rub all over the lamb. 2. To make the Mexican BBQ sauce, mix all the ingredients except the salt, then simmer for 5 minutes.

If you’ve never made lamb before, this is the perfect recipe to get started. We might even say it’s the best lamb chops recipe ever! This recipe starts by seasoning the lamb with a flavorful ...

For the barbacoa, prepare your lamb shoulder by dabbing away any excess liquid with a paper towel. Start by scoring the flesh by running a knife gently on the skin side in a criss-cross pattern, then ...