It makes it's own gravy, you've got super soft meltingly tender meat, and those crisp potatoes that soak up all of the lamb ...

Garlic roasted leg of lamb is a mouth-watering ... Carve the lamb properly: Use a sharp carving knife to slice the lamb ...

After 30 minutes, remove the foil and leave to roast for a further 50–60 minutes ... Add more if needed. To serve, slice the lamb, pour over the gravy and garnish with rosemary.

Add the lettuce and tomatoes to the pan and let wilt in the oven for 1 to 2 minutes. Slice the rack of lamb into 4 chops. Spoon some of the potato, lettuce, and tomatoes onto each of 2 dinner plates.

Make deep incisions all over the lamb and stuff the garlic slices and half of the rosemary ... sit the lamb on top and roast for 1 hour. Pour 200ml/7fl oz of the Madeira and 300ml/½ pint water ...

Kathy Larkin's new husband was stationed in Scotland. The couple lived there for 3 years, returning to Maine with memories, ...

Take 1/2 kg of lamb keema in a bowl followed by egg, some rosemary leaves and rice flakes. 2. Put a teaspoon of garlic paste, salt and half a teaspoon black pepper. Mix it all well by hand. Put the ...

Roast these spices and add the ginger paste and garlic paste. 5. When the paste browns, add the sliced onions and 1 tsp ghee. Wait till the onions are a pale pink and the lamb, salt (to taste) and ...