1. Preheat the oven to 180°c/ Gas mark 4 2. Grease a baking dish with lots of butter. Mix the sliced potatoes with sliced ...

For the best medium rare leg of lamb recipe, you want to take the lamb out of the oven when the internal temperature is at 120 degrees F and it will climb another 5 or 10 or so degrees as it sits. Do ...

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 ...

My roast boneless leg of lamb recipe is juicy & flavorful, with simple ingredients like olive oil, garlic, herbs, and lemon.

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, ...

The timing is based on your cooking a 2kg leg for 20 minutes per 500g plus 20 minutes, which will give you medium, that’s to say, pink lamb; if you want well-cooked lamb, then give it 30 minutes ...

The Sunday roast is a cornerstone of Australian family meals, evoking nostalgia and comfort. From the perfect lamb and beef ...

Preheat oven to 350 degrees Using the tip of a sharp knife make 1/2-inch slits over the top and sides of the lamb Press a garlic slice into each slit.

For this dish, have the butcher butterfly the leg of lamb. When it is butterflied ... rather than halving the recipe; store the excess in an airtight container and freeze it for another occasion.

Generously season lamb all over with salt and pepper. Set a large heavy pan, preferably cast-iron, over medium-high heat. Swirl in 2 tablespoons oil and, once hot, lay in lamb. Sear both sides ...

They use spinach and feta in so many recipes. I now prefer silverbeet because I think it has a stronger flavour, which suits the lamb. The lemon zest in the stuffing and the lemon juice marinade ...

Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices introduce a wintry depth of flavour, adding an earthy warmth. This lamb roast is best served with ...