This recipe for Chinese Five-Spice Roasted Lambs features tender, juicy lamb in a flavorful mixture of spices, perfect for ...

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 ...

Cuts with a short cooking time, such as lamb chops, will be tender and full of flavor with just the classic salt and pepper, whereas a slow-roasted cut will be boosted by some stronger seasoning.

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 ...

In a bowl, combine the lamb with the spices, tomatoes, tomato paste, onion, pine nuts, parsley (reserve a tablespoon for serving), sugar, garlic, salt and pepper. Carefully cut the top off each ...

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 ...

You will need a large roasting tin and a wire rack that will ... the thickest part of the thigh is pierced with a skewer. The spice marinade can darken considerably, so if the chicken is browning ...

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 ...

The flavor factor, however, hinges on the ideal seasoning blend on the large cut of meat. Of course, every home cook likely has their go-to seasonings for their pot roast dinner, but there's ...