Rub top side of lamb evenly with spice mixture. Roast in preheated oven until deep golden brown and a meat thermometer inserted into thickest portion of lamb registers 125°F for medium-rare ...

This technique, which calls for cutting a boneless piece of meat open like a book and rolling it around flavorful ingredients ...

why not try adding some different spices? Cumin and coriander both work really well with lamb, and add a delicious, slightly ...

the salt and the spices. 3. Place the leg of lamb in a large roasting dish. Score the lamb leg and pour the paste over rubbing it into the gashes. Ideally leave to marinade in the fridge overnight ...

From The Great New Zealand Cookbook, Martin Bosley's roast is a traditional kiwi favourite. Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices ...

then place the lamb in a roasting tin and leave to marinate in the fridge overnight. When you’re ready to cook the lamb, preheat the oven to 200ºC. Season the lamb with a little more salt and ...

A warm and mellow spice rub gives this super-simple Moroccan roast lamb its flavour and slow roasting ensures you'll have perfect melt-in-the-mouth tender meat. Serve in bread rolls or batbout ...

and yet underrated cut of lamb that works well roasted with herbs and spices, or barbecued. Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface. Using a sharp knife ...

While for a twist on your classic roast, look no further than Sanjay’s lamb Raan with super-spiced spuds or his legendary chicken tandoori. Both well worth the prep time. Mix the chicken with ...

Rub the marinade all over the lamb ribs, ensuring that they are evenly coated. If you have time, let the ribs marinate for at ...