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 ...

Add the rosemary and thyme, then mix with enough olive oil to make a thick paste. Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin.

It doesn't get much better than lamb on a bed of herby broad beans. Put the lamb steaks in a large bowl. Add the remaining lamb ingredients and rub into ... Heat the olive oil in a saucepan ...

Set lamb aside and let it rest on a cutting board. Keep pan on medium-high heat and stir in remaining olive oil and shallots. When shallots start to soften, after about 3 minutes, stir in anchovie ...

Place fig tapenade in a bowl, cover and set aside. Season lamb medallions with plenty of freshly ground black pepper and rub with olive oil. Heat a large heavy-based frying pan over a medium-high ...

We are starting this thoroughly Greek recipe off by scoring the fat of the lamb, and then rubbing it down with a mix of extra ...

Place the garlic, rosemary and parsley leaves, olive oil and lemon juice in a small blender (or a mortar and pestle) and blend to a paste. Rub paste over lamb chops and set aside while preparing ...