It makes it's own gravy, you've got super soft meltingly tender meat, and those crisp potatoes that soak up all of the lamb flavour. All you need is veg and you've got dinner! Ingredients (serves 4-6) ...

Perfectly grilled lamb chops with crispy roasted potatoes—this meal is packed with bold flavors and cooked to perfection!

Remove the potatoes from the oven. They can be used right away or refrigerated overnight when cool. Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece ...

Warm all the juices in a pan with the juice from the roasted lemon and spoon over the lamb. Cook the leek in the butter until soft – season with salt and pepper. Slice the potatoes as finely as ...

Transfer to a roasting tin, add the rosemary and roast for 8 minutes. Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise.

Add tomato sauce, remaining broth, browned lamb and potatoes and bring to the boil. Cover and simmer for 1 hour or until lamb and potatoes are tender. Stir in peas and cook uncovered for 5 minutes.

The assertive flavor of the lamb is complemented by the warm spice cumin, and the sautéed leek adds an intense allium hit. The potato makes the filling tender and rounds out the flavors.

Nisha is shaking things up in the kitchen by giving the classic Sunday roast a spicy twist - tandoori roast lamb with turmeric roast potato.

Remove the roast from the refrigerator 2 hours before cooking. Preheat the oven to 450 degrees. Combine the potatoes, onions, pepper flakes, 1 tablespoon salt, and 1 teaspoon pepper with 1 ...

On Travelling Diva, guest chef, Nadia Lim shares her recipe of lamb chops marinated and bake with olive oil, lime juice, anchovies, herbs, garlic. Served with sauteed prawns, sweet potatoes and ...

Add the tomatoes and stir for another five minutes. Step 3: Add the browned lamb, sweet potatoes, lemon juice, soy sauce, honey and cinnamon. Pour in 400ml water (or enough to cover chops).