Given that lamb leg can already be a bit pricey and requires some time to roast properly, it's not worth the risk — your best bet is to skip the marinade altogether. Read more: The Unexpected ...

Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

Leg of lamb is inherently tender. So you'll want to avoid this common mistake when cooking lamb so that you don't end up with ...

Add soy sauce, honey, and oil, and process to combine. Spread the marinade on both sides of the lamb and set aside. To cook the lamb: To grill the leg, heat a grill until ashes are red and white.

For Lamb: Prepare leg: Cut slits into top portions of roast with a small sharp knife. Insert a garlic clove into each slit and push it into the meat with your finger until it’s no longer visible.

5. 5. Massage the leg of lamb with the mixture. Marinate lamb pieces for 2 hours. Preferably marination process should be done overnight. 6. 6. Put the marinated chicken over the base mix on an oven ...

Prick the lamb all over with a skewer. Mix all the remaining ingredients together to make the marinade, and smear it thickly over the lamb. Place on a plate and cover, then leave to marinate in ...

For this dish, have the butcher butterfly the leg of lamb. When it is butterflied, the lamb is more even in thickness and more of it gets exposed to the marinade. Because it's cooked flat ...

Mix the marinade ingredients together ... You can buy a ready-boned or a butterflied leg of lamb, or ask your butcher to bone it for you. To cook on the barbecue, preheat the barbecue (10 minutes ...

Strain the vegetables from the marinade and add the bouillon. Pour some of the liquid over the meat. Preheat the oven to 200 Celsius and roast the leg of lamb for about 25 minutes. Keep basting ...

Tamarind has a sharp, sour taste which works wonders with meat with a bit of fat on it, like lamb and duck. The flavours of tamarind, sesame, soy and coriander are reminiscent of Southeast Asia.

Score the lamb on both side. Using food processor, grind up coriander seeds, garlic, fresh coriander, mint and half of chickpeas until you have a paste. 2. Season this marinade with salt and fresh ...