Put the lamb chops, squash, olive oil, cinnamon, cumin, coriander and chilli flakes into a large bowl. Season with salt and ...

If lamb chops or leg of lamb are the only parts of the beast you eat, you’re missing out. Shanks, coaxed to tenderness, are wonderful. Fans of Irish stew will tell you the neck is the best choice.

In this video, I walk you through my step-by-step method for cooking an authentic Moroccan lamb tagine, from trimming the ...

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Moroccan lamb tagine with melting tomatoes and onions Total time: 3 hours and 45 minutes Servings: 4 to 6 Note: Adapted from “Mediterranean Clay Pot Cooking” by Paula Wolfert. She recommends a glazed ...

IT’S Easter Sunday this weekend, so I’m bringing you a lovely twist on the traditional roast lamb most of us cook around this time. My Moroccan-spiced slow-cooked lamb melts in the mouth. The dish can ...

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