Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

Lamb steaks, cooked in the right way ... heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both sides.

Try it on a butterflied leg of lamb or a beef scotch fillet ... Auckland. The marinade works well on scotch or sirloin steak and works particularly well on beef ribs. Combine all ingredients ...

Sure, you may know how to marinate a cut of steak ... A leg of lamb can marinate for up to 24 hours, while a day-long soak ...

Open lamb like book on work surface ... 2 tablespoons balsamic vinegar, or more to taste * 1 1/4 pounds boneless rib eye steaks, cut into 4 slices each about 1/2″ inch thick, cut very carefully ...

Reduce the dried red chilli flakes if you prefer a milder marinade. To prepare the lamb, turn the leg over to the point where the bone runs closest to the surface. Using a sharp knife, split the ...

For this dish, have the butcher butterfly the leg of lamb. When it is butterflied, the lamb is more even in thickness and more of it gets exposed to the marinade. Because it's cooked flat ...

Serve with mashed potato and roasted vegetables. TIP:Marinade can be applied using a rosemary stem as a brush. Lamb cutlets can be assembled a day ahead and refrigerated until ready to be cooked.

Making this delicious grilled lamb — heavily spiced and tenderized in a rich yogurt marinade — is a relatively simple process with a flavorful reward. This recipe for sizzling tandoori lamb ...