Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper together in a small bowl. Rub all over the lamb. Place the onion and carrot in the base of a slow cooker in an even layer ...

Succulent lamb ... the latest recipes, restaurant news and travel inspo from Gourmet Traveller. Preheat oven to 140°C fan-forced. Remove leaves from 4 sprigs of rosemary and finely chop. Add chopped ...

Add the garlic to the pan, cook for about three minutes, or until lightly browned and then remove the pan from the heat. Place the lamb shoulder on top of the bones and roast in the oven for 20 ...

In a small bowl mix together the anchovy fillets, lemon zest, chopped rosemary, oil and plenty of seasoning. Next, lay the lamb shoulder on a board and slash ... Turn the oven down to 170°C (150°C fan ...

Place the lamb shoulder in a wide roasting tin or oven ... Place in a roasting tin, transfer to the oven and roast for 30 minutes before turning the temperature down to 160°C/325F/Gas Mark ...

But lamb with rosemary and anchovies combines three “classic flavors of Provence.” When added to a slow-cooked roast, anchovies ... in a roasting tray. Blanch garlic in ½ cup milk four ...

Heat the olive oil in a casserole and fry the lamb in batches until brown. Remove the lamb to a plate and set aside. Add the onions, garlic ... put in the bay leaves, rosemary, tomatoes, white ...