Leftover meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth. Butterflying a leg of lamb (removing the bone and opening out the meat) is a great ...

Put on your Sunday best for Mike Robinson’s perfect roast leg of lamb served with a classic red wine gravy. Each serving provides 400 kcal, 46g protein, 2g carbohydrates (of which 0g sugars ...

1. Wash and pat dry the leg of lamb. Then sprinkle salt on the leg of the lamb. 2. 2. Make some incision/gashes on meat. Stud these with the garlic cloves and sprigs of rosemary. 3. 3. Chop leeks, ...

So if you have a 4 lb leg of lamb, estimate that it will take an hour and 20 minutes to cook. Related: The Best Easter Side Dish Recipes I've rounded up the 14 best Easter leg of lamb recipes, from ...

1. Preheat the oven to 180°c/ Gas mark 4 2. Grease a baking dish with lots of butter. Mix the sliced potatoes with sliced ...

This recipe for roast leg of lamb, created by Tasting Table recipe developer Jennine Rye, is coated in a rich and sweet rum ...

Preheat oven to 350 degrees Using the tip of a sharp knife make 1/2-inch slits over the top and sides of the lamb Press a garlic slice into each slit.

Score the lamb on both side. Using food processor, grind up coriander seeds, garlic, fresh coriander, mint and half of chickpeas until you have a paste. 2. Season this marinade with salt and fresh ...

Generously season lamb all over with salt and pepper. Set a large heavy pan, preferably cast-iron, over medium-high heat. Swirl in 2 tablespoons oil and, once hot, lay in lamb. Sear both sides ...

The Sunday roast is a cornerstone of Australian family meals, evoking nostalgia and comfort. From the perfect lamb and beef ...

For this dish, have the butcher butterfly the leg of lamb ... makes enough for two legs of lamb but it is worth making the entire amount, rather than halving the recipe; store the excess in ...

They use spinach and feta in so many recipes. I now prefer silverbeet because I think it has a stronger flavour, which suits the lamb. The lemon zest in the stuffing and the lemon juice marinade ...