Put the lamb into a large slow cooker along with the garlic and rosemary. Season well with salt and pepper. Cover and cook on high for 6-8 hours. Take the raisins or sultanas and soak in a cup of ...

Peel and slice the onions. Peel and grate the garlic and the ginger. Heat the olive oil in a large heavy based frying pan over a high heat. When the oil starts to shimmer, reduce the heat to ...

When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes. Serve with French beans (or any green vegetable of your choice).

A slow-cooked leg of lamb will take about six hours to cook. If it's ready before you want to serve it, leave it at room temperature for about an hour or two, then crank up the oven heat and cook ...

The thought and flavours percolated at the back of my mind for a while – and then I tried cooking a leg of lamb with them last Easter. Preheat the oven to 180C/160C Fan/Gas 4. Sit the lamb in a ...

A French cutlet refers to a particular ... Don't overcrowd the pan. Cook in batches so the heat remains high and the lamb is well coloured. While the lamb is cooking, steam some green beans.

Score the fat cap on the top of the lamb in a cross-hatch pattern and French the bone if it ... or sinew from the meaty part of the leg to ensure even cooking and a neat presentation.