Finely dice the onion and garlic, add all spices, fresh, and dried herbs. Mix thoroughly. Rub the spice mix liberally over the lamb shoulder and marinate for 15 minutes. Pre-heat the oven to 140°C (290°F). On a medium-high stove top, sear both sides of the lamb in a large oiled dutch oven. Once the lamb … Continued
Preheat oven to 205°C (400°F). Place the lamb fat side up in a roasting tray and make small cuts. Rub the lamb with salt and oil. Insert a slice of preserved lemon rind and a sprig of rosemary into each incision. Place the lamb into the hot oven for 10 minutes then reduce the heat … Continued
season both sides with salt and pepper and sear all sides in a hot pan so the surface is colored. Place in a pre-heated oven at 180°C (350°F) and roast for about 30 minutes, basting occasionally. Once cooked to your liking pull the lamb out of the oven and rest for at least 10 minutes.
Dice the lamb and marinate ideally for 30 minutes, in oregano, salt, pepper, olive oil, garlic, lemon juice and the blended onions. Grill or BBQ the lamb as desired. Brush the Pita bread with olive oil and warm on a hot plate or oven grill. Assemble the wrap by adding a licking of Tzatziki to … Continued
Place the lamb breasts into a deep casserole dish with the wine, peeled and finely sliced garlic, rosemary stalks and teaspoon of sea salt. Add enough water to cover and bring to the boil on top of the stove. Cover with a lid or tin foil and slide the dish into the oven at 140°C … Continued
Preheat oven to 125°C (260°F). Trim the excess fat from the lamb and make a dozen or more cuts deep into the meat with the tip of the knife. Combine the butter, garlic, spices and olive oil and spread the mixture quite thickly over the entire leg of lamb, working some of the butter into … Continued
Post contentRub a little olive oil over all the lamb and season both sides of the rack with salt and pepper. Place the lamb into a shallow roasting dish and sprinkle the crushed garlic over the outside of the rack. At the same time as adding the tomatoes to the parsnips, place the rack in … Continued