Load baguette halves with roast lamb, salty feta and crunchy salad ... black pepper and garlic), it’s great sprinkled on ...

I know roasting lamb may seem daunting, but it’s as simple as four steps: rub your roast with the herby mixture, throw it in the oven for an hour or so, let it rest, and serve. The result?

Finish with chopped mint. Transfer to a warmed jug to serve. Carve the lamb into slices, and serve with roast potatoes and seasonal vegetables.

Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes ... Carve the meat into slices and serve with the vegetables.

Taste and allow it to bubble up until the flavour is rich enough. Correct the seasoning and serve hot with the lamb, roast spring vegetables and lots of crusty roast potatoes. Remove the aitch ...

Season the lamb with a little more salt and pepper ... and squeeze over the roasted lemon juices. Serve with a generous dollop of tzatziki. Phil's masterclass is back and he’s got all his ...

Serve with roasted vegetables, cauliflower cheese and minted peas. Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices introduce a wintry depth of ...

For rarer lamb, cook for 1.25 hours ... then allow to rest for a further 5 minutes before slicing to serve. Serve with your favourite roast vegetables - to keep it Fodmap friendly, try roasted ...

Phil Vickery joins us with his mouth-watering roast lamb recipe, perfect for a Sunday ... cover with foil and leave to rest for 35-40 minutes. Carve and serve. Add the onions and rosemary and ...