A s you're finalizing your Easter dinner menu, there's no need to stress about how you'll cook that leg of lamb this year. A ...

I rarely cook a Sunday roast these days. For a couple of reasons, not the least being the cost. We spend less time in the ...

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, brush with oil, add tomatoes cut side up, and season with salt ...

2 square-cut lamb-shoulder chucks (available at Esposito Meat Market; pork butt or chuck short ribs can be substituted) Preheat the oven to 300 degrees. Rub the lamb shoulders with a liberal ...

This is a quick, rough-and-ready salad that's great for sharing - and each ingredient adds a unique layer of flavour. Blend the chopped chilli, garlic, ginger and palm sugar to a fine paste in a ...

Clean and cut lamb leg into 11 two-inch chunks. Clean the chops. 2. Peel, wash and slice half the onions, chop the rest. 3. Whisk yoghurt in a bowl. Heat 150 gm of ghee in a utensil, add the ...

Add the sliced lamb, then some rocket, and then a spoon of harissa dressing. Repeat with the remaining flatbreads. Roll up the flatbreads and cut in half. Serve the halves around a pile of rocket ...

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 ...

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 ...