Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

You can marinade any cut, I use chops, leg steaks and fillet and all seem to take up the marinade¹s character equally well. Try making a paste to spread over the meat then setting the marinating ...

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, the lamb cooks more quickly in the oven or under the grill than it ...

A good marinade also helps promote browning. Lamb’s strong flavor can stand up to equally robust seasoning, and in this recipe that comes in the form of lemongrass, fish sauce and fresh lime juice.

Place the racks of lamb in a roasting pan, and, using a brush, coat the lamb with the marinade. Cover and place in the refrigerator to marinate for at least 2 hours (up to 24 hours), brushing ...

Grilled to perfection, this tender marinated lamb brings the taste of Indian cuisine to your table The post Indian Lamb Tikka ...

For Lamb: Prepare leg: Cut slits into top portions of roast with a small sharp knife. Insert a garlic clove into each slit and push it into the meat with your finger until it’s no longer visible.

To make the yoghurt, combine all your ingredients together in a bowl. Thread the marinated lamb onto metal skewers and barbecue for 10 -15 minutess (medium rare) or cook indoors on a griddle pan.

We look at the world's most delicious street food dishes, from bánh mì to bunny chow, counting down to the greatest of them ...

Culinary herbs, fresh or dried, add such elegant piquancy to vinegars that I’m surprised more people don’t think of it. I ...