When it comes to lamb, there are many ideal cuts for roasting roast, but what ... be in bite-sized chunks. Lamb loin is a tender cut, so it doesn't need to be marinated before being formed into ...

Scotch fillet or sirloin steak would also be good with the spicy marinade. 10-12 lamb chops, shoulder or loin work well 3 Tbsp clarified butter, melted (plus another 3 Tbsp for cooking ...

Score the lamb on both side. Using food processor, grind up coriander seeds, garlic, fresh coriander, mint and half of chickpeas until you have a paste. 2. Season this marinade with salt and fresh ...

Rub the marinade all over the lamb and set aside in a roasting tin, skin-side up, for about 30 minutes. Preheat the oven to 222C/200C Fan/Gas 7. Roast the lamb for 15 minutes, reduce the ...

Add the lamb chops and turn to ... Wrap the garlic in the foil and roast for 1 hour, until tender. 3. Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the ...

As with all roast lamb, it needs time to marinate properly and takes time to cook. Blend together all the ingredients for the marinade in a blender or food processor. Trim the excess fat and ...

For this dish, have the butcher butterfly the leg of lamb. When it is butterflied, the lamb is more even in thickness and more of it gets exposed to the marinade. Because it's cooked flat ...

Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.