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Helen used to love cooking a roast and getting the family round the table. It’s something she misses now that her boys are grown up and have left home
This one-tray wonder is a great option for Sunday roast, Mother's Day or even Easter
Turn leftover roast lamb into a delicious moussaka with this easy recipe that uses a jar of sauce and frozen Mediterranean-style vegetables as a cheat's way of getting dinner on the table quicker.
Bone-in shoulder of lamb is the star of this recipe. Cooked till its fall-apart soft in a rich red wine sauce before being served alongside an equally rich mound of mashed potatoes, this Mediterannean-inspired dish will impress any guest you've got over.
This striking filo wreath makes an ideal centrepiece to an Easter buffet if you are feeding a crowd. Crisp buttery filo hides a succulent spiced lamb and spring greens filling, best served warm with generous dollops of cooling minted yoghurt alongside.
Cooked slowly, this easy lamb shanks recipe makes a great alternative to a Sunday roast. Simmered in sweet, tangy pomegranate juice, the lamb shanks become meltingly tender and the sauce develops a rich, meaty flavour
This leg of lamb recipe is made with a fragrant stuffing of sweet apricots, pistachios and za'atar and served with toasted couscous, creamy feta and parsley