trim the fat from the lamb and, with the end of
refer to slow roast my lamb and turn the heat up
o while you prepare the lamb.
Rub the oil all
vernight.
When ready to roast the lamb, drain the currants; discard
Preheat oven to 425\u00b0F.
In a large bowl, combine lamb, spices and olive oil. Season. Place lamb in a large shallow baking dish and roast for 10 mins.
Lightly coat tomatoes with oil then add to lamb dish. Roast for 10 mins, or until tomatoes soften and lamb is cooked to your liking. Cover lamb and let rest for 5 mins.
Place tomatoes in a medium bowl along with mint, onion and lemon juice. Toss to combine and season.
Serve lamb with tomato salad and baba ghanoush.
rge enough to hold the lamb.
Stir in 4 tsps
o 375\u00b0F. Unroll the lamb and sprinkle with chopped garlic
Preheat the oven to 400\u00b0F.
Remove string and roll out lamb loin. Remove fillet from center and coarsely chop.
For the stuffing, place chopped fillet, garlic, rosemary, lemon peel and bacon in a food processor. Process until combined. Season to taste. Spoon filling along center of lamb. Roll up and tie with kitchen string. Place lamb on a wire rack in a baking pan.
Roast for 25-30 mins, until cooked to desired doneness.
Cover with foil and let rest for 10 mins. Serve sliced with roast vegetables.
nd pepper.
Place the lamb on top and pour half
all slits randomly in the lamb and insert the garlic quarters
o 300\u00b0F Place the roast in a roasting pan and
ll over the leg of lamb (lamb may be covered and refrigerated
eep incisions in top of lamb. Insert a garlic slice into
pread butter generously over the lamb, and distribute garlic clove halves
ven to 400\u00b0F. Pierce lamb in several places with sharp
LL EXCESS fat from the lamb.
(leave SOME fat on
Preheat oven to 400\u00b0F. Place beans in a large roasting pan. Add tomatoes, garlic and 3 cups boiling water. Cover with foil and cook for 1 hour. Reduce heat to 325\u00b0F.
Meanwhile, pierce lamb shanks with a sharp knife and insert rosemary. Add onions to beans then nestle lamb shanks into beans. Spoon beans over top, re-cover with foil and roast for 1 hour. Remove foil and add 1 1/4 cups hot water. Season. Roast for another 30 mins, until beans and meat are tender.
Serve immediately.
br>Cut slits into the lamb meat, and stuff the garlic
ven to 425\u00b0F. Season lamb then roll up and secure
Preheat oven to 400\u00b0F. Place lamb on a rack in a roasting pan. Combine oil, oregano and garlic then brush over lamb. Roast for 1 hour, or until cooked to your liking. Let rest, loosely covered with foil, then thinly slice.
Meanwhile, combine tomatoes, cucumber, onion, cheese, arugula, parsley and olives. Season.
Spread hummus over flatbread. Top with lamb then salad. Wrap and serve.