Remove the lamb from the fridge and allow it to get to room temperature. To make the garlic butter, place the garlic and butter in a bowl. Add the rosemary to the bowl. Season with salt and pepper ...

Pound the rosemary, salt and pepper with some extra virgin olive oil. 2. In a baking tray, place the lamb and give it a good rub with the rosemary mixture. Drizzle with olive oil. 3. Steep the lamb in ...

There’s nothing quite like the aroma of a home-cooked meal wafting through the kitchen, and baked lamb shanks are the ...

Add the lamb. Reduce the heat to low and put in the bay leaves, rosemary, tomatoes, white wine and lamb stock or water. Bring slowly to the boil, cover the pan with a lid and simmer very gently ...

Tent with foil and let rest 20 minutes before slicing and serving. Until next time, happy eating! ~Audrey The post Rosemary ...

“My mum used to make butter rice with lamb chops. [It] was basically butter added to rice with those lamb herbs you got from a jar, with dried rosemary, thyme and stuff like that. It was pretty strong ...