3. Roll and tie the lamb. Remove the lamb from the fridge and lay it out flat. Add thin slices of preserved lemon and season with salt and pepper. Roll tightly and tie with butcher’s twine in 1-inch ...

For the lamb, place the onion, carrot, celery, garlic, thyme and rosemary in the bottom of ... foil and cook for a further 4 hours. For the mint sauce, put the chopped mint in a small bowl and ...

Families often get together for a special Easter lunch or dinner, and what could be better than a succulent roast lamb with a ...