Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve. Argan oil is a Moroccan oil from the argan tree. You should be able to find it in specialist food shops.

Preheat the oven to 160C/325F/Gas 2. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Add the olive oil, garlic, onions, ginger and spices and ...

In this Moroccan lamb I have used loins, as there is absolutely no waste and no fat, which makes them perfect for quick cooking and slicing straight onto the plate. Aubergines are best well-cooked ...

Sprinkle each lamb chop on both sides with the spice mix ... We know that you love to cook, and we wanted to provide you with a searchable recipe database that would give you access to our ...

Preheat the oven to 170˚C/325˚F/Gas Mark 3. Brown the lamb shanks in the little olive oil in a frying pan over a medium-high heat. Remove to a heavy, casserole dish - pour off the excess fat.

I love Moroccan food and hope to travel there one day. This recipe is fast and easy and you ... but I know a lot of people don't. I buy the lamb already diced from the supermarket but otherwise ...

Get the recipe: Slow Cooked Moroccan Leg of Lamb A tangle of fresh greens plays so beautifully against rich lamb. This would ...

Serve it spooned over your favourite rice or couscous side dish. Tip: Try this easy tagine with lamb or veal for a different meat option. In a shallow Dutch oven or tagine pot, heat oil over ...

Sous chef, Travis Haywood and bar manager Brittany Stephens from Renaissance Portsmouth Waterfront Hotel made Salmon Oscar and Moroccan lamb chops. They also reminded us of their Thanksgiving buffet.