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.

Using a sharp knife, make small but deep incisions all over the lamb shoulder. Rub the olive oil mixture all over the meat, working it into the incisions (this will enable the meat to absorb all ...

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 ...

Nadia Lim shares her recipe of lamb chops marinated and bake with olive oil, lime juice, anchovies, herbs, garlic. Served with sauteed prawns, sweet potatoes and spinach leaves. Mix all the ...

You can eat the whole thing, and it is quick to cook ... is to ensure the meat is the same thickness (about 5mm). Rub lamb with olive oil and season with freshly ground black pepper.

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 ...