A lamb shoulder is great for slow roasting or braising," he suggests. [With] lamb leg, classic seasonings include garlic, rosemary, thyme, Herbs de Provence, lemon, and olive oil. A leg of lamb ...

When you're faced with an excess of delicious lamb roast, don't despair. Instead, repurpose the tasty meat morsels into all kinds of different meat pastries.

Grind the toasted spices to a fine powder in a spice grinder ... into the thickest part of the lamb leg and programme it to go off when it reaches 53°C (127°F) for medium-rare, or set it ...

Here's a selection of spiedie recipes culled from the pressconnects archives. Choose a favorite and enjoy. Binghamton's ...

An average of 4.7 out of 5 stars from 7 ratings This leg of lamb is slightly spicy, lemony, and at first bite, a little sweet. Honey and lemon is a fantastic combination and the spices just add to it.

Lay the lamb, skin side up, in a shallow dish ... been preserved by being packed into tall jars with salt, herbs and spices, then covered with lemon juice or brine and left to cure for a few ...

2. In a food processor, blend together the onions, ginger and garlic - when it is in a paste form, fold in the yoghurt, the oil, the salt and the spices. 3. Place the leg of lamb in a large ...

The dish epitomizes the very best of northwestern India's opulent Mughal cuisine, with heaps of aromatic spices and a long marinade in luscious yogurt and heavy cream. Cooking lamb in this style ...

Serve on Italian bread. Take cook out for a drink. Cut lamb into 1- to 2-inch cubes/pieces. Mix all spices into meat until evenly distributed. Add oil and wine. Marinate 48-72 hours. Add oil and ...