After a Sunday of gorging on chocolate, it’s no surprise we end up with leftovers from our huge Easter Sunday lamb roasts. Rather than letting it go to waste or worse, forcing yourself to eat another ...

Easter is just around the corner and there’s nothing more impressive on your dinner table than a beautiful Lamb Roast. Today, I’m using a Boneless Lamb Leg and I’ll show you step by step just how easy ...

From Sunday showstopper to high-protein meal prep, Nathan Anthony’s lastest air fryer recipe is all about simplicity, flavour ...

One way to stay sane during self-isolation during the coronavirus pandemic is to get busy in the kitchen. And who better than to watch cooking up a storm than our very own Al Roker? Whether you're ...

One of my brothers, Marc, lives overseas and is fond of cooking what the French call a “gigot” (leg of lamb) for Sunday dinners. I’m always amazed how much Dijon mustard Marc slathers all over the ...

Most people in this country seem to have a love/hate relationship with lamb. I personally, am not typically a fan—I’d never order it on a menu and I very rarely prepare it at home—but it really ...

Whether you want a showstopping roast or finger food for New Year’s Eve, a rack of lamb may be your perfect, easy — and delicious — solution. For a sit-down dinner, after showing off the roast, cut ...

The weather is getting chilly, and we are starting to crave hearty, meaty dishes. It is difficult to think about any dish that takes three hours to cook as a “fast and furious” weeknight dinner, but ...

Glazed carrots are so last Christmas. These are roasted with cumin, onion and lemon zest, all natural pairings for lamb. Leftovers? Serve them with fried eggs and toast for breakfast tomorrow.

One way to stay sane during self-isolation during the coronavirus pandemic is to get busy in the kitchen. And who better than to watch cooking up a storm than our very own Al Roker? Whether you're ...

One of my brothers, Marc, lives overseas and is fond of cooking what the French call a “gigot” (leg of lamb) for Sunday dinners. I’m always amazed how much Dijon mustard Marc slathers all over the ...