Tip: In addition to a silky pan gravy, lamb is delicious with herbaceous sauces like chimichurri. Pull out all the stops this ...

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, ...

Place the lamb on a rimmed baking sheet and unroll it. Pour about half of the marinade on the cut side of the lamb and massage it it well into the meat with your hands. Make sure you get marinade ...

Rub the marinade all over the lamb and set aside in a roasting tin, skin-side up, for about 30 minutes. Preheat the oven to 222C/200C Fan/Gas 7. Roast the lamb for 15 minutes, reduce the ...

To roast garlic: Drizzle olive oil ... Take cook out for a drink. Cut lamb into 1- to 2-inch cubes/pieces. Mix all spices ...

As with all roast lamb, it needs time to marinate properly and takes time to cook. Blend together all the ingredients for the marinade in a blender or food processor. Trim the excess fat and ...

Pour any of the rich tomato sauce from the lamb tray into a jug. Bring the lamb to the dining table, family style, and shred with tongs or two forks. Pour the tomato sauce over the shredded lamb and ...

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 ...

To roast garlic ... 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.