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These lamb ribs are perfect because you can have them in the oven cooking slowly before everyone arrives. Just make sure you have plenty of serviettes around for sticky fingers.

This recipes comes from Auckland restaurant Little Jimmy. Chef Russell Billing uses New Zealand lamb ribs, given an Asian sweet and sour treatment and slow-cooked so they are very tender.

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

They can be used right away or refrigerated overnight when cool. Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece of aluminum foil in a baking sheet ...

Pan-sear racks of lamb, one at a time, on all sides. Place the racks in the roasting pan, brush with remaining marinade, and roast in the oven for 12 to 15 minutes, brushing with the marinade ...