Lamb Leg

Lamb Tagine

Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.

Moroccan

Lamb and Lemon Souvlaki

Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic. Mix in the lamb and c...

Greek

Roasted Lamb with Monsieur Henry's Potato, Onion, and Tomato Gratin

Roasting the lamb on a large oven or cake rack placed over the gratin dish allows its succulent juices to flavor the vegetables. This spring dish is one of the author's favorite recipes from Bistro Cooking (Workman, 1989), by Patricia Wells.