While I dream of daffodils and pussy willows, of fat asparagus and sweet snap peas, the first spring days in the heartland ...

Rosemary functions as an evergreen herb which succeeds in the mild spring climate conditions. The woody stems combined with needle-like leaves create in dishes an earthy pine taste. Successful ...

Season lamb generously with salt and set aside at room temperature. Set up a charcoal or gas grill for medium-high heat. (Or, heat a cast-iron pan.) Make the green sauce: Toss garlic with ½ ...

Tender braised lamb shanks are served with a fresh herb salad featuring pea tendrils ... Tender carrots, oyster mushrooms, radishes, and spring onions simmer in a mixture of chicken drippings ...

Enrobed in a flavorful fresh herb coating, it cooks in under an ... Today in the United States, what was once known as “spring lamb” is offered to market between 6 and 12 months old, which ...

To make the green tahini, blend the herbs with 50ml/2fl oz water ... tahini on a large serving platter. Put the lamb chops on top with the spring onions on the side. Garnish with a few coriander ...

This recipe epitomises spring with its use of succulent spring lamb and fragrant fresh herbs. I wrote the recipe out probably 30 years ago so not sure where it originally came from but I have ...

Place the spring onions, chopped tomatoes ... Preheat the oven to 180C/350F/Gas 4. For the lamb, make a sauce. Remove most of the herbs from the bottom of the roasting tin. Place the remaining ...

SIGN UP NOW This rustic Georgian lamb stew, known as chanakhi, uses a boneless leg cut into pieces and braised with layered potato, eggplant, tomato and capsicum, and finished with fresh herbs. Method ...