Lamb works well with a range of flavours beyond the traditional mint sauce. Generally, the intense flavour of autumn lamb is a good match for equally strong seasonings and aromatics. Try rubbing ...

Lamb is popular in most parts of Italy and forms an essential part of Easter celebrations. The meat will commonly be cooked with fresh rosemary or lemon and grilled, baked or roasted over hot coals to ...

Asked what her ultimate Armenian dinner would be, The Armenian Kitchen’s chief cook and food blogger Robyn Kalajian said, ...

Recipe collection Five spring lamb recipes to roast this weekend (and the GOAT salad that goes with all of them) ’Tis the season to slow-cook luscious spring lamb, and plonk it on the centre of ...

This recipe is one I lean on a lot. The marinade – which uses a whole lemon, pith and all – gives such a sensational amount of complexity to the lamb ... pan to create a sauce.

For time-efficiency, make the tomato sauce while the lamb is cooking, and also the aubergine if you have two ovens. Drink A medium-bodied red (not pictured!). When Anna tested the recipe for a ...

Bring to the boil and stir while the sauce reduces a little, then swirl in the butter. Add any juices from carving and serve with the lamb, dauphinoise potatoes and summer vegetable melange.