Historically, Europeans couldn't get enough of lamb and mint, and we don't blame them. Of course, there were the British. In a bid to support the wool industry, Queen Elizabeth 1 actually made it ...

The Palace Arms at the unsinkable Brown Palace was serving "Spring lamb" with mint sauce on New Year's Day 1883 -- less than five months after the hotel opened for business.

Melt a little more butter and oil in a pan, season the noisettes with salt and pepper then fry for 3 to 4 mins on each side until cooked. Remove from the pan.

In most parts of the world, lamb knows no season. A favorite throughout Europe, the Caribbean and the British Isles, it’s the principal meat of the Mideast and Greece and a prominent ingredie… ...

Ingredients. 12 lamb cutlets. extra virgin olive oil. sea salt and freshly ground black pepper. FOR THE SALAD. 2 zucchini, cut into ¼cm lengths. 1 eggplant, cut into ½cm rounds ...

Try not to give too much thought to Mary's darling little lamb while you are gnawing on this succulent roast. Lambs are precious, it's true, but they are also delicious. This roasted lamb, in fact ...

Add the mint, then pour the jelly into a glass or jar and put it in the fridge to set. Remove the tin from the oven, then put the lamb in a dish and leave it to rest in a warm place for 20 minutes ...

Everybody eats more lamb than we do. In Australia and New Zealand, they consume 40 times as much.

Remove potatoes from oven; stir mixture in pan. Place lamb, fat side up, on potatoes. Return to oven, and roast at 450°F until lamb just begins to brown, about 15 minutes.

The classic Easter or spring lamb often is served with mint jelly. And that’s fine, assuming you want to play it safe. The classic Easter or spring lamb often is served with mint jelly.