This lamb is slow-roasted until fall-apart tender, absorbing North African spices like saffron, ginger, and paprika. As it cooks, the onions caramelise into sweet, sticky gold, ideal for spooning over ...

Nothing beats the rich aroma of slow-cooked lamb and potatoes. This hearty dish is incredibly easy to make, yet packed with bold, comforting flavors. Perfect for family dinners or cozy nights ...

1. Set the oven at 400 degrees. Have on hand a deep roasting pan that will hold the lamb and potatoes comfortably and a sheet of foil to cover the pan.

2. Cut Brussels sprouts in half and remove tough outer leaves. 3. In a large pan, cook the bacon. Once cooked through, remove and set aside.

5. Remove the roast from the oven, transfer it to a platter, and let it rest, loosely covered with foil, for 20 to 30 minutes before carving. To carve, remove all the string, and, using a large ...

1. Season the lamb roasts generously with salt and pepper, wrap in plastic and refrigerate overnight. Bring the roasts to room temperature before cooking. 2. Preheat the oven to 325°. In a food ...

The weather is getting chilly, and we are starting to crave hearty, meaty dishes. It is difficult to think about any dish that takes three hours to cook as a “fast and furious” weeknight ...

It’s finally time to turn up the oven or turn on the slow cooker and enjoy warm and hearty dinners. Nothing says fall-off-the-bone delicious than lamb shanks that have been bubbling away for ...

3 tbsp groundnut or grapeseed oil. 6 cloves garlic, peeled, halved, and degermed. 2 cups milk. 12 anchovies in olive oil, drained, rinsed, and cut in half ...

The weather is getting chilly, and we are starting to crave hearty, meaty dishes. It is difficult to think about any dish that takes three hours to cook as a “fast and furious” weeknigh… ...