Lamb steaks, cooked in the right way ... heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both sides.

If you're going to devote two hours to cooking a juicy, flavorful roast leg of lamb ... up the dial of flavor on cuts of lamb, Jacobson refers to a simple marinade that can be put together ...

Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

Try it on a butterflied leg of lamb or a beef scotch fillet ... Auckland. The marinade works well on scotch or sirloin steak and works particularly well on beef ribs. Combine all ingredients ...

For the coronation-style marinade, mix the curry powder ... 500g/1lb 2oz cubed lamb leg, 4–6 lamb chops, 400g/14oz lean beef steak (cut into strips), 300g/10½oz cubed skinless fish fillet ...

You could also use lamb rump for this dish. Place the lamb leg steaks in a non-metallic shallow dish. Combine the olive oil, lemon juice and garlic and rub over the lamb, cover and refrigerate for ...