Pat the lamb dry with paper towels. Using a small, sharp knife, score the fat cap, being careful not to cut into the meat too ...

Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin. Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover ...

Reem Kassis rubs her lamb with a fragrant spice paste, allowing the flavors to penetrate for several hours before roasting the meat until it's nearly fall-apart tender. Reem Kassis ia a ...

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 ...

Rub the garlic and herb mixture all over the ... Serve the reverse-seared leg of lamb slices with your choice of side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

Lay the butterflied leg of lamb on the work surface and lightly but ... Mix the lemon juice and yogurt into the spice mixture, then rub this evenly over the entire surface of the lamb.

Royco Gravy adds depth of flavour to slow-cooked lamb infused with aromatic herbs, spices and honey, resulting in a tender, juicy roast.

Place the lamb leg steaks in a non-metallic shallow dish. Combine the olive oil, lemon juice and garlic and rub over the lamb, cover and refrigerate for 1-2 hours, turning once or twice.

Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin. Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover ...