This roasted Boneless Leg of Lamb recipe is very easy to make, requires minimum effort, and will give you the most flavorful lamb roast each time. The versatility of this succulent cut of meat ...

The thought and flavours percolated at the back of my mind for a while – and then I tried cooking a leg of lamb with them last Easter. Preheat the oven to 180C/160C Fan/Gas 4. Sit the lamb in a ...

Roasting the lamb in the oven at a low temperature allows the meat to cook slowly and evenly, resulting in a tender and juicy ...

For lamb lovers, rack of lamb can be expensive, so roasting a boneless leg of lamb is a good option. You might find it tied, ready to roast; if not, the butcher can debone it for you. If it is ...

Skim the foam that rises to the surface by scooping it out with a spoon. Once cooked, drain the lamb and set aside. Discard the garlic, cardamom pods, curry leaves and cassia bark. Meanwhile ...

With Christmas just days away and people going out to get their festive dinner shop, some households may be skipping the turkey this year. For those who are, what's a better way to enjoy their ...

Grind to a runny paste, then rub it all over the butterflied leg. Cover with a lid or with wrap ... and a drizzle of red pepper pesto. Cook's note: The lamb is best cooked in a Weber, but can also be ...

For this dish, have the butcher butterfly the leg of lamb. When it is butterflied, the lamb is more even in thickness and more of it gets exposed to the marinade. Because it's cooked flat ...

Swirl in 2 tablespoons oil and, once hot, lay in lamb. Sear both sides until exterior caramelizes thoroughly and interior is rosy and cooked to medium, about 4-6 minutes per side. Set lamb aside ...

A slow-cooked leg of lamb will take about six hours to cook. If it's ready before you want to serve it, leave it at room temperature for about an hour or two, then crank up the oven heat and cook ...

For a full leg of lamb double the ingredients for this recipe. Cooking time for lamb will need to be adjusted accordingly depending on weight. A butterflied or boneless leg of lamb or rolled lamb loin ...