’Tis the season to slow-cook luscious spring lamb,and plonk it on the centre of the table (with this salad) for all to share.
The meat and potatoes cook in about the same time at the same temperature.
Easy enough as a midweek meal but also special enough to serve if you’re entertaining.
They’re like lollipops for meatlovers. And one is never enough.
I think the fat makes for a tastier cutlet,and I prefer them un-frenched for this recipe.
Combine fresh ingredients with a few savvy shortcuts to create this satisfying lamb-topped flatbread with flavour to burn.
Dolmades (stuffed vine leaves) meet lamb borek in this impressive savoury spiral.
Featuring the Adam Liaw slow-roasted lamb shoulder with gravy and fresh mint sauce masterclass recipes that almost broke the internet.
These cumin-scented lamb skewers are served atop an eggy roti pancake to mop up all the juices.
On paper,this dish sounds so hatted-restaurant fancy! The truth? It’s easier and cheaper than you think.