A warm and mellow spice rub gives this super-simple Moroccan roast lamb its flavour and slow roasting ensures you'll have perfect melt-in-the-mouth tender meat. Serve in bread rolls or batbout ...

While the pasta is chilling, mix all the ingredients for the spice blend and set aside. To make the lamb sauce, heat the oil in a large saucepan and fry the onions and carrot with a pinch of salt ...

Lamb is one of my favourite types of meat to work with, the shoulder specifically, said Gary Townsend, head chef at Elements, Glasgow. The shoulder has a strong flavour and holds up well against ...

Preheat the oven to 170˚C/325˚F/Gas Mark 3. Brown the lamb shanks in the little olive oil in a frying pan over a medium-high heat. Remove to a heavy, casserole dish - pour off the excess fat.

In this Moroccan lamb I have used loins, as there is absolutely no waste and no fat, which makes them perfect for quick cooking and slicing straight onto the plate. Aubergines are best well-cooked ...

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Sprinkle each lamb chop on both sides with the spice mix. Season with flaky sea salt and freshly ground black pepper. Heat the extra virgin olive oil in the roasting tin on a high heat.

Kefta Tagine is a lamb meat keto-friendly Moroccan food dish fitted for your low-carb lifestyle And fantastic dinner hosting ...