Unlike chicken or turkey, leg of lamb has a naturally bold flavor, which means it can readily absorb pungent spice blends and aromatics. Costa's tip to coat grated garlic over the lamb ...

This marinade, from Jack Crosti at Auckland’s Number 5 restaurant,works well on either beef or lamb. Coat a whole beef fillet or 10-12 lamb shoulder chops to serve 4-6. Preheat the oven to 220C ...

Heat oil. Soften the onions; add tomatoes, garlic, bay leaf and thyme. Season and simmer. 2. Coat lamb in flour. Toss in beaten egg. 3. Combine crumbs, cheese and parsley. 4. Press over meat. Heat oil ...