If possible ask your butcher to remove the aitch bone from the top of the leg of lamb so that it will be easier to carve later, then trim the knuckle end of the leg. Season the skin with salt and ...

Lamb is one of our spring highlights. Butterflying it and cooking it in the oven or on the barbecue outside is quick and is the quintessential flavour of spring. To cook the lamb, pre-heat the ...

To serve, shred the lamb and place on serving plates. Place the roast potatoes, parsnips and cabbage next to the lamb. Serve with the mint sauce, gravy and grated chestnuts (if using).

A favourite way to eat it is to marinate the lamb chops in a good mint sauce, then grill them in the oven. The sugar in the mint sauce caramelises and gets sticky and the vinegar helps to make the ...

Drain. For the mint sauce, put the mint, sugar and vinegar in a bowl and mix well. Shred the lamb on a serving plate and pour over the gravy. Serve with the potatoes and the mint sauce.

However, the rule backfired with surprisingly tasty results. Enter: mint sauce, complimenting lamb since the 1500s, cited in cookbooks from the 1800s, and remaining an enduring delight on your ...

What to serve with your leg of lamb Mint sauce is the traditional condiment to serve with roast lamb. As for sides, you can't ...

John's got all the secrets for taking the stress out of your roast dinner cooked in one tray boulangerie style.

Put the freshly chopped mint and sugar into a sauce boat. Add the boiling water and vinegar or lemon juice. Allow to infuse for 5-10 minutes before serving. Put the freshly chopped mint and ...

Meanwhile, for mint salsa verde, place herbs, anchovy, capers, egg and garlic in a food processor; process until finely chopped. With the motor running, gradually add olive oil until sauce is smooth.

Make the meatballs: Put the lamb ... sauce. Cover the pot, tweak the heat if need be to maintain a gentle simmer, and cook for about 30 minutes to let the flavors come together. a small handful of ...