1. Preheat the oven to 180°c/ Gas mark 4 2. Grease a baking dish with lots of butter. Mix the sliced potatoes with sliced ...

Roast the lamb for 3–4 hours ... Cook for 10–15 minutes, or until the potatoes are tender. Drain. For the mint sauce, put the mint, sugar and vinegar in a bowl and mix well.

Place the lamb in a roasting tin and roast for about 20 minutes ... Whisk in the stock, wine, redcurrant jelly, Worcestershire sauce and browning. Whisk until thickened and bubbling.

For sauce: While lamb is resting, place roasting pan over medium heat. Add a splash of white wine to deglaze, then add mustard and stock, and reduce to a sauce consistency. Pour into a warm jug.

For rare, roast for 1¼-1½ hours; for medium and well done, roast for 1½-1¾ hours. When the lamb is cooked to your taste, remove the joint to a hot carving dish. Rest the lamb in a low oven at ...

Succulent roastes lamb topped with cucumber, bell peppers, onions, avocado and dressed in a sweet sauce. 5. Roast at 200 degrees C until tender. 6. 6. Remove from oven. Arrange all salad ingredients ...

Mix together the mustard, ketchup, and Worcestershire sauce in a bowl, and stir in the lemon and silver thyme until combined. Place the racks of lamb in a roasting pan, and, using a brush ...

Adding cheese to gnocchi is a great way to bring another layer of flavour to a dish and, instead of the more usual Parmesan, ...

Turn lamb skin side up and roast for another 15 minutes ... Add the vinegar and mix well. Allow the sauce to stand for 30 minutes to infuse the flavour.

Add a portion of lamb to each plate and spoon some sauce over the lamb. Serve. Recipe adapted from Battersby: Extraordinary Food From an Ordinary Kitchen, by Joseph Ogrodnek and Walker Stern ...

This hot, herbal, slightly sweet sauce is also good with roast lamb or grilled aubergines. 15 mins 10 mins 4 Grind 1 large ...

Season with salt and pepper if required, then strain into a sauce boat. Serve with roasted vegetables, cauliflower cheese and minted peas. Ask your butcher to bone a leg of lamb and tie it up ...