Ingredients for this recipe: • 3 ½ pound boneless leg of lamb • 25-30 roasted garlic confit cloves • 1/3 cup roasted garlic oil, + 2 tablespoons • 3 tablespoons minced fresh thyme • 3 tablespoons minc ...

If you can, buy a Spring leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite easy to make, just follow a few simple steps and your lamb will be to ...

If your skillet is not oven-safe, carefully transfer the lamb chops and sauce to a deep oven dish, ensuring the chops are submerged in the sauce. Cover with a lid or foil. Bake for 1 hour 30 minutes, ...

The traditional ovens we know today find their roots in ancient Athens. Here, an oven in Pompeii. Credit: Wikimedia Commons, Public Domain When we think about important innovations of ancient Greece, ...

Thinking about this dish always takes me back to my gran’s cooking. Lamb’s liver was a regular on the weekly dinner menu, but when I say “cooked”, I mean really cooked – to the point ...