"A good marinade is rosemary ... whereas a slow-roasted cut will be boosted by some stronger seasoning. "[For] lamb shoulder, consider cumin, coriander, garlic, rosemary, and thyme.

Marinating can take an average piece of meat and turn it into something special. But it isn't as simple as it may sound. One ...

In a medium size mixing bowl add the lamb shoulder and all the marinade ingredients - mix well to ensure the meat is thoroughly coated (this can be done the day before to really allow to marinade to ...

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 ...

Place the lamb shoulder on top of the bones and roast ... You could give an Indian flavour to the dish by replacing the herbs in the marinade with whole coriander and cumin seeds.

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves. You don’t need ...

Splash with wine and red-wine vinegar. Cover and let lamb marinate for at least 3 hours or overnight in the refrigerator. Remove from refrigerator about 1 hour before roasting. Preheat oven to 450.

Make deep incisions into the whole shoulder right down to the bone, every 3-4 cm in a criss cross fashion Mix all the ingredients for the marinade together well and pour over the lamb, covering ...

Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge.