Experience the full process of slow-roasting a 15kg whole lamb over open fire, creating juicy, fall-apart meat wrapped in a ...

While the lamb is cooking, put the apricots in a small bowl, cover in boiling water and leave to soak for 15 minutes Grind the saffron in a pestle and mortar, pour over a few tablespoons of ...

In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead. But trust us: It's worth it. Season lamb with salt and pepper and place each rack of lamb in a ...

saffron and more, and simmer it gently for an hour and a half. Remove the chicken and debone it. Then drop in meatballs you’ve made from ground lamb, aromatic spices, onion and chickpea flour.

Author note: Ask the butcher to cut the lamb into 4-inch pieces ... Meanwhile, in a small bowl, add the water and saffron. Let sit for 10 minutes. After the rice is cooked, turn off the heat ...

For a simple-to-prepare, yet incredibly flavorful combination, why not try marinating your next batch of lamb chops in a fragrant infusion of milk and saffron? Taking inspiration from the best of ...

Return the lamb to the pan, then add the herbs, saffron and tomato. Add the wine and allow to evaporate before adding the stock, then cover with a lid and cook on a very low heat for 1 hour.

Tangia of Lamb Shanks With Saffron and Cumin (Part I) 6 servings Preserved or marinated lemons figure prominently as a flavor enhancer in Moroccan, Middle Eastern and North African cooking.

A simple combination of whole milk and fragrant saffron and rosewater make this a quick flavor enhancer. It’s a key ingredient in Cheetie Kumar’s Lamb Biryani. Toast saffron in a small ...

Next, add the onion, liquid saffron and sumac and mix well. Finally, add the olive oil and cover. Marinate for at least a few hours or up to overnight. Lamb Kebabs: Cut the loin into 2-inch pieces ...

Stir in the peas and heat through, then add the chopped mint. Serve the lamb chops with the saffron rice and walnuts. Taken from ‘The Lebanese Kitchen’ by Salma Hage (Phaidon, £29.95).