Having a great piece of lamb at a restaurant might inspire you to try it at home, but you'll want to start with a cut you're not going to mess up. So Tasting Table decided to ask an expert ...

Lamb is often a popular choice for many ... Chop them finely. Then, cut the meat into pieces, season with salt and pepper to ...

Chop leeks, celery, carrots and onions for the base ... Massage the leg of lamb with the mixture. Marinate lamb pieces for 2 hours. Preferably marination process should be done overnight. 6. 6. Put ...

Continue to cook until the oil has risen to the top of the pan again and the lamb is tender. Stir in the freshly chopped coriander and tomatoes pieces and cook for a further 5–10 minutes.

De-glaze the pan with lamb ... down pieces). Peel the onions, and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot). Cut the ...

Peel two garlic cloves and cut each into four pieces. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the ...

Add the ground spices, the bay leaves and tomato purée, stir well and cook for a further 3 minutes. Add the stock, tomatoes, ...

Cover all the pieces of filo with a barely ... Set aside for a minute to let the lamb cool. Meanwhile, lay the filo pastry out on a board and cut it into half lengthways, then into half widthways ...

Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece of aluminum foil in a baking sheet, brush with oil, add tomatoes cut side up, and season with salt ...

Add the fried onions to the lamb. 4. Reduce the heat, and add water. Cover the pan and let the lamb simmer for an hour or till tender. 5. Cut the remaining blanched almonds into small pieces and add ...

Since we hardly get boneless lamb in Fiji and the boneless lamb being expensive we use lamb shoulder chops, lamb shanks or lamb neck for our lamb curry.