Bring to a simmer and cook, covered with a lid, for about 45–60 minutes until the lamb is tender. Stir in the rice, and season with salt and pepper. Transfer to a 3 litre/5¼ pint earthenware or ...

Just adjust your cooking times for larger joints. Season the lamb liberally with sea salt. Heat a large frying pan and brown the meat all over (the lamb fat and the salt make a wonderful salty crust).

Tender lamb chops are marinated with flavorful spices, then baked to juicy perfection ... finely chopped fresh rosemary ¼ teaspoon salt ¼ teaspoon freshly ground black pepper In a large ...

Cut the lamb into four serving pieces. Sprinkle each piece with salt and pepper. Bake the lamb in a moderately-heated oven with half the butter. Baste the meat with its gravy occasionally.

Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece of aluminum foil in a baking sheet, brush with oil, add tomatoes cut side up, and season with salt ...

Method Lay the lamb rack in a large shallow baking tray. Sprinkle 1 tbsp oregano, ½ tbsp salt, 1 tsp pepper, ½ tbsp paprika and ½ tsp cumin over lamb, then add ½ of the mustard, and massage in. Flip ...

Line a large shallow baking tray or roasting dish with baking paper. Season lamb chops well with salt and freshly ground black pepper and lightly coat in flour. Dip in the eggs and then coat in ...

Clean the lamb by washing it with salt and ice water ... Serve with toasted garlic bread, roasted pumpkin seeds, or fresh-baked brown bread. Baklava Brûlée Cheesecake Popsicle by Chef Abdo ...