When cooled, place the onions in a pestle and mortar ... Mix well to combine. Place the lamb in a large roasting tin and make small slits all over with the tip of a sharp knife.

Remove from the heat, stir in the parsley, and season to taste with salt and pepper Serve the sauce on the side or pour over the lamb steaks. Store cooled leftover lamb steaks in an airtight ...

Carefully place the pastry on top of the cooled lamb shanks in the pie dish, making a cross cut where the bone of the shank sticks up. Gently ease the pastry down around the bone so that it sticks ...

Remove from the heat, strain the liquid using a fine-meshed sieve and store in the fridge. Do not use until cooled completely. Place the lamb in a large container, pour over enough brine to cover, ...