Features Slow-roasted lamb: A marriage of flavors from Provence The recipe of the week comes from Heston Blumenthal, of the Fat Duck restaurant near London, and combines lamb, rosemary, and anchovies.

This lamb is slow-roasted until fall-apart tender, absorbing North African spices like saffron, ginger, and paprika. As it ...

This whole lamb was slow-roasted for 4 hours on a campfire grid, turning golden, smoky, and fall-off-the-bone tender. A feast ...