Get the recipe: Lemon-Garlic Semi-Boneless Leg of Lamb The perfect spring show-off main dish. Dial up or down the amount of the fresh herbs as you like in this dip. Infused with fabulous spices, but ...

If possible ask your butcher to remove the aitch bone from the top of the leg of lamb so that it will be easier to carve later, then trim the knuckle end of the leg. Season the skin with salt and ...

Use boneless leg and trim the meat of the tough outer layer of fat and all visible gristle. After trimming, you should have 1 3/4 to 2 pounds of lamb to cut into chunks. Marinate them in a parsley ...

Preheat the oven to 200C/400F/Gas 6. Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep. Cut the garlic cloves into thin strips and place one slice of ...

To cook the lamb, pre-heat the oven to 180C. Chop the garlic and rosemary and rub over the lamb. Season with salt and pepper. Place the lamb leg skin-side ... Allow the sauce to stand for 30 ...