From fragrant slow roasts to tangy grilled chops, top chefs share their show-stopping centrepieces with a twist. By Emily ...

Spread the spice mixture all over the lamb, rubbing it into the incisions well. Pour 300ml cold water into the bottom of the tray, then cover the whole thing with kitchen foil. Roast for 3¼ hours ...

3. Coat lamb with this marinade. Leave it in fridge for 24 hrs. 4. Preheat the oven to 200*C. Place turnip and carrot in a roasting tray with the Squash, onion, garlic and reaming chickpeas, then ...

A warm and mellow spice rub gives this super-simple Moroccan roast lamb its flavour and slow roasting ensures you'll have perfect melt-in-the-mouth tender meat. Serve in bread rolls or batbout ...

Failing to rein this in, I will turn to the oven and produce something to even things out a little: a tray of roasted vegetables, a grilled side of fish or a whole shoulder of lamb that has been ...

Put the aubergines into a bowl with the dates ... of lamb and season the inside and outside really well. Lay the stuffing on top and roll the joint up again. Secure with bits of string. Roast ...

Simmer for 20-25 minutes until vegetables are tender. Stir in fresh basil before serving. Serve alongside the roast lamb for a vibrant, flavourful side dish!

Roast the lamb: place the baking tray in the preheated oven and roast for about 3 hours, or until the lamb reaches an internal temperature of 70-75° C, or it is cooked to your liking. For more ...

Place the lamb in a covered oven proof dish or wrap it thightly in aluminium foil and place on an oven tray. Slow roast in the preheated oven for 3 to 4 hours until tender. Remove the lamb from ...