"Oven temperature too hot, under seasoning, and not letting the meat rest are the most common mistakes when it comes to ...

Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3. Scatter the peppers and aubergine around the ...

Just before the time is up, remove the lamb from the oven and check it is done to your liking, either using a probe and the temperatures listed in the tips below or piercing with a knife and ...

Marinate in the fridge overnight or for at least 4 hours. Preheat the oven to 190C. Roast the lamb for 20 minutes, then ...

transfer to the oven, and cook until nicely browned and cooked through, about 12 minutes, or until the internal temperature reaches 120 degrees. Transfer the lamb to a cutting board and let it ...

then take the tray from the oven and leave to rest for about 15 minutes; the internal temperature will continue to rise to about 60°C (140°F), which is what you want for medium-rare lamb.

A slow-cooked leg of lamb will take about six hours to cook. If it's ready before you want to serve it, leave it at room temperature for about an hour or two, then crank up the oven heat and cook ...

Massage the leg of lamb with the spice rub, spreading it over the skin and into the flesh. Leave at room temperature while the oven heats up. Place the lamb into the oven and roast for 35 minutes.

Meanwhile heat the oven to 180C. Line a large shallow baking tray or roasting dish with baking paper. Season lamb chops well with salt and freshly ground black pepper and lightly coat in flour.

Turn it halfway through the cooking time. Remove the lamb from the oven and rest, loosely covered, for 5 minutes. Meanwhile, whisk the vinegar, honey and the remaining oil in a medium bowl.