A super tasty technique for a smoked rack of lamb served with a mint Chimichurri sauce. I use the Mini ChudBox and then over ...

This marvelous herb marinated Grilled Leg of Lamb cooks in about 40 minutes on the grill, freeing up the oven for the desserts and sides. And it is so moist and delicious even lamb haters enjoy it.

Add the lamb chops and turn to coat with the marinade. Refrigerate overnight. 2. Preheat the oven to 350°. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil.

Rub the marinade all over the lamb and set aside in a roasting tin ... or ask your butcher to bone it for you. To cook on the barbecue, preheat the barbecue (10 minutes for gas and up to 40 ...

When it is butterflied, the lamb is more even in thickness and more of it gets exposed to the marinade. Because it's cooked flat, the lamb cooks more quickly in the oven or under the grill than it ...

Fire up the BBQ this Australia Day long weekend with these mouthwatering ... Stir well to create a fragrant marinade. Marinate the Lamb Chops: Add the lamb chops to the bowl and rub the marinade all ...

Season the lamb with salt and pepper and place it into the bag. Leave to marinade in the fridge for at least 3 hours, preferably overnight. Preheat the barbecue to medium heat. Take the lamb out ...

Peel and discard the skins of the grilled peppers and then cut the ... Deglaze the pan for 30 seconds and pour the sauce over the lamb to serve. If you prefer to make this dish on the hob only ...

These four globally-inspired marinades from the 2020 Beef + Lamb New Zealand ambassador chefs are easily made but are guaranteed to up your barbecue game. The 2020 ambassador chefs for Beef and ...

Mix together the mustard, ketchup, and Worcestershire sauce in a bowl, and stir in the lemon and silver thyme until combined. Place the racks of lamb in a roasting pan, and, using a brush ...

Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.