Ingredients for 4 servings

½ cup water
1 kg mutton (boneless)
1 onion, julienne
1 Tbsp ginger garlic paste
1 tsp lime juice
1 tsp red chili powder
1 tsp turmeric powder
1 ½ tsp coriander powder
1 ½ tsp cumin powder
2 Tbsp Oil
4 chapatti (for kathi roll)
4 eggs
4 tsp chat masala
5 green chili (chopped)
Coriander (chopped)
Salt to taste

Directions

For marination of mutton: Add ginger, garlic paste, salt, turmeric, red chili powder, coriander powder, cumin powder and lemon juice, chopped green chili and little oil.

In a pan add oil and let it get hot. Then add mutton pieces to it.

After stirring it add water for deglazing.

When the water reduces to sauce add 2/3 of pan with water and let it simmer for 45 mins.

Cover it with a lid.

After 45 minutes open the lid and let all the water soaked up.

Make a hole in center of chapatti.

On a tava add oil, then place a chapatti and break egg on the chapatti.

Scramble the egg , season it with salt and pepper.

Turn the chapatti upside down.

Now place the mutton pieces on egg chapatti, add jullion  onion and chat masala.

Roll them up.

Serve hot.

Ingredients for 6-8 servings

¼ cup dry white wine or dry vermouth
1/3 cup small-diced dried apricots
½ cup loosely packed fresh mint leaves
1 cup loosely packed fresh flat-leaf parsley leaves
1 cup lower-salt chicken broth
1 Tbs. chopped fresh rosemary
1 Tbs. Dijon mustard
1 3-½- to 4-½-lb. boneless leg of lamb
3 medium cloves garlic, peeled
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions

In a small bowl, cover the apricots with ¼ cup boiling water; let soak for 5 minutes.

Meanwhile, pulse the garlic, parsley, mint, rosemary, mustard, ¾ tsp. salt, and ¼ tsp. black pepper in a food processor until coarsely chopped. With the machine running, add the olive oil, and process to a thick paste. Drain the apricots and stir them in.

Lay the meat flat and pat dry with paper towels. Trim any excess fat. If there are portions that are much thicker than others, butterfly the thicker portions of the lamb to make it evenly thick. Lightly pound the lamb with a meat mallet, if necessary, to further even it out and make it roughly rectangular in shape. Season lightly with salt and pepper.

Spread the herb paste over the lamb, using your fingers to work it into any crevices. Starting at one short end, roll the lamb up tightly, making sure to roll the meat so slices will cut across the grain. Tie the roll snugly at 1-inch intervals with kitchen twine. For a more compact shape, tie the roast lengthwise with a piece of twine. If there is any herb paste left on the work surface, rub it on the outside of the lamb. Wrap the lamb well in plastic wrap and refrigerate for at least 8 and up to 24 hours.

Let the lamb sit at room temperature for about 1 hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.

Unwrap the lamb, transfer it to a small, flameproof roasting pan, and roast until an instant-read thermometer inserted into the center of the meat reads 125°F to 135°F for medium rare, 45 minutes to 1-¼ hours; begin checking early. Transfer to a cutting board, tent with foil, and let rest for 20 to 30 minutes.

Meanwhile, add the chicken broth and wine to the roasting pan. Simmer over medium heat, scraping up any pan drippings and stirring frequently, until slightly reduced, about 4 minutes.

Cut the lamb into ½-inch-thick slices, snipping away the twine as you go, and transfer to a platter. Add any juice from the cutting board to the roasting pan. Strain the jus, and season to taste with salt and pepper. Serve the lamb with the jus.

Ingredients for 6 servings

½ lemon, sliced
1 x 400g tin artichoke hearts, drained and rinsed
1.75-2kg (3 ½-4lb) whole lamb leg
2 tbsp oil
4 garlic cloves
4 rosemary sprigs, broken into pieces
150ml (¼pt) chicken stock
750g (1 ½lb) new potatoes, thickly sliced

Directions

Preheat the oven to gas 4, 180°C, fan 160°C. Using a small sharp knife, make slits all over the lamb. Stuff the slits using half the rosemary, then season well.

Put the potatoes and garlic in a large bowl. Drizzle over the oil and season well; toss to combine. Tip the mixture into a roasting tin and spread out in an even layer. Scatter over the remaining rosemary sprigs. Sit the lamb on top and cover loosely with foil.

Roast for 40 minutes, then remove from the oven and discard the foil. Add the artichokes and lemon slices to the tin, then return to the oven for 15 minutes more.

Open the oven and carefully pour the stock into the tin. Increase the temperature to gas 6, 200°C, fan 180°C and roast for a further 20 minutes (for medium meat).

Remove from the oven and cover loosely with foil. Set aside to rest for 15-20 minutes. Carve the lamb and serve with the potatoes, artichokes, lemons and pan juices.

Ingredients for 4-6 servings

For the Marinade:

1/3 cup extra-virgin olive oil
1 tablespoon freshly minced garlic
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 pounds boneless leg of lamb, cut into 1-inch cubes
3 tablespoons fresh juice from 2 lemons
    
For the Herb Mixture:

½ cup Dijon mustard

1 tablespoons finely chopped fresh sage

1 tablespoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
Wooden skewers, soaked in water for at least 30 minutes prior to use

Directions

For the Marinade 

Whisk together oil, lemon juice, garlic, salt, and pepper in a small bowl. Place lambs cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for at least 1 and up to 5 hours. Remove lamb from marinade and thread onto skewers.

For the Herb Mixture 

Mix together thyme, sage, and rosemary in a small bowl. Set aside.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers over direct heat until lamb is well seared on all sides, about 3 minutes per side.

Move skewers to cool side of grill and brush with mustard. Sprinkle all over with herb mixture. Cover grill and continue to cook until center of lamb registers 130°F on an instant-read thermometer. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

Ingredients for 8 servings

¼ cup packed fresh parsley leaves, chopped
1 teaspoon freshly ground pepper
1 teaspoon salt
1 14-ounce can reduced-sodium chicken broth
1 ¾ pounds white potatoes, peeled and cut into 1-inch pieces
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
2 teaspoons chopped fresh thyme
3 large carrots, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
3 stalks celery, thinly sliced

Directions

Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

Combine first 7 ingredients in a small bowl, stirring well. Place lamb in a single layer in a shallow dish; rub spice mixture evenly over both sides of lamb. Cover and refrigerate for 4 hours.

Prepare grill.

Place lamb on a grill rack coated with cooking spray. Grill 4 minutes on each side or until desired degree of doneness. Serve immediately. 

If you bought the rack frozen, let it thaw in the fridge overnight or at room temperature for several hours.

Preheat oven to 425 F, with the oven rack in the centre position.

On a big plate (preferably something like this, with a lot of surface space but a bit of edge) combine bread crumbs, garlic, rosemary, 1 teaspoon salt, 1/4 teaspoon pepper and lemon zest. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

Season rack with salt and pepper. Heat 2 tablespoons olive oil (this is where I used duck fat instead) in a large skillet over medium-high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

Arrange the rack bone side down on a baking sheet lined with foil and roast for 18-20 minutes. Take it out of the oven and tent it with foil for about five minutes to let all the juices absorb back in. Carve.

For the mashed potatoes, I used two medium potatoes, a couple tablespoons of butter, salt, pepper, dried rosemary and chives, a pinch of nutmeg and 3-4 strips of bacon, cooked and crumbled.