Lamb is traditionally served at Easter, but there are loads of ways to cook it other than your usual Sunday roast. We asked ...

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 ...

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 ...

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

Once 60 minutes is up, take it out the oven and put it to the side to cool. You must then pour a tablespoon of a mustard ...

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 ...

Lamb shoulder is quite a fatty ... Place the parsnips, sherry and honey in a baking tray and mix to coat the parsnips. Season with salt and pepper. Roast for 20 minutes, turning half way through ...

Preheat your oven to 180°C and line a baking tray ... dates into a large roasting dish or the same dish the lamb was marinating in. Rest the lamb on the onions, fatty side up. Pour the chicken stock ...

Preheat the oven to 150 degrees. Place the piece of lamb shoulder in the centre of two large sheets of tinfoil on a tray. Spoon the chicken stock over the lamb, season with salt, then wrap in the ...

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 ...