Set lamb aside and let it rest on a cutting board. Keep pan on medium-high heat and stir in remaining olive oil and shallots. When shallots start to soften, after about 3 minutes, stir in anchovie ...

Set on a bed of fluffy couscous and served with a pistachio-mint sauce, this crown roast of lamb is a show-stopping ...

An overnight marinade in a garlic, shallot, and herb paste infuses this rack of lamb with intense flavor. Serve with a punchy demi-glace butter and sweet balsamic glaze, both of which can be made ...

Andrae Bopp's incredible lamb derives its bold flavor from a thick paste of garlic, shallots, and herbs that's slathered on the meat and allowed to infuse in the fridge overnight. After the lamb ...

Preheat the oven to 200°C. Brush a medium / large gratin dish with melted butter and place the vegetables into the dish, add ...

Remove lamb with slotted spoon back to large bowl. Add onions and shallots to pan. Sauté onion and shallots until onions are just softened and slightly golden, about 5 minutes, stirring frequently.

Put the lamb in a flameproof roasting tin and brown over high heat. Add the shallots, garlic and cumin, then roast in the oven for 40 minutes. Remove the roast and pour over the white wine.

Add the lamb and set aside to marinate for 10 minutes, or longer if possible. Meanwhile, sit the peppers, cut side down, on one side of the grill pan. Toss the shallots in the oil and season with ...