Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a ...

Pour the oil into a large, sturdy roasting tin and set it over the hob. Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes. Add the onions and cook ...

It cries out for a big, dusty Rhone red wine. If you decide to buy a leg of lamb with the bone in and debone it yourself, keep any trim and bone, as this will make a really good stock for later use.

Made with red wine, veggies and more, this ridiculously tender lamb is packed with flavor. Hurricane Helene Path Shift Could Cause 'Real Problem,' Meteorologist Warns 'It's not taxed at all ...

I love lamb. It’s flavourful, versatile, and many people find it easier to access pasture-raised lamb than some of the other ...

Here in rural southwest France, tradition dictates lamb that is being roasted or braised is seasoned simply with parsley or rosemary and garlic, along with a generous amount of salt. Rarely is ...

The last thing I want to do mid-summer is cook a roast lamb, so this is a really delicious way to enjoy lamb over the hot months served up either cold or warm. I always like to "dry marinate" my ...

They can be used right away or refrigerated overnight when cool. 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 ...