One of my favorite meals ever is a Greek-style ... we slow roast the lamb until the fat is crisp and golden, and the meat ...

Today, with the help of chef Rafail Patera, we present an authentic recipe from Kalymnos, the stuffed lamb with rice, or mououri.

Peel and slice the onions. Peel and grate the garlic and the ginger. Heat the olive oil in a large heavy based frying pan over a high heat. When the oil starts to shimmer, reduce the heat to ...

Preheat the oven to 450°. In a small bowl ... Bring to room temperature before serving with the roast leg of lamb. Notes: Fresh lavender is sold at farmers' markets. If it's unavailable ...

When you’re ready to cook the lamb, preheat the oven to 200ºC. Season the lamb with a little more salt and pepper, then roast in the oven for 1 hour, until golden brown all over (this will ...