Black peppercorns, fennel seeds, and cinnamon give big flavor to racks of lamb in this simple but elegant holiday lamb roast ...

Watch how to debone, tie and stuff a leg of lamb for a DIY roast dinner.

Wash and pat dry the leg of lamb. Then sprinkle salt on the leg of the ... Wrap the leg in aluminum foil and pour some water over the tray from sides. Roast it at 160-170C for two to two and a half ...

Untie the lamb, if the butcher tied it, and throw away the string. Place the lamb on a rimmed baking sheet and unroll it. Pour about half of the ... A Greek-style leg of lamb marinade both ...

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

From The Great New Zealand Cookbook, Martin Bosley's roast is a traditional kiwi favourite. Ask your butcher to bone a leg of lamb and ... basting the lamb every half hour. Add more water if ...

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 ...

This is a brilliant way to get loads of flavour into your lamb. You need to start this recipe the day before so ... a little more salt and pepper, then roast in the oven for 1 hour, until golden ...

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 ...

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 ...