While the lamb is cooking, put the apricots in a small bowl, cover in boiling water and leave to soak for 15 minutes Grind the saffron in a pestle and mortar, pour over a few tablespoons of ...

Sprinkle over half of the saffron mixture. Repeat with the remaining lamb, rice, onions, herbs and saffron mixture. Cover with a tight fitting lid, turn down the oven to 200C/Fan 180C/Gas 6 and ...

One of my favorite meals ever is a Greek-style roasted leg of lamb recipe with lemon. It’s a combination of robust Greek ...

salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at ...