Because it's cooked flat, the lamb cooks more quickly in the oven or under the grill than it would if the meat were bone-in. As always with a large cut of meat, I strongly advise using a meat ...

Season lamb generously with salt and set aside at room temperature. Set up a charcoal or gas grill for medium-high heat. (Or, heat a cast-iron pan.) Make the green sauce: Toss garlic with ½ ...

Set on a bed of fluffy couscous and served with a pistachio-mint sauce, this crown roast of lamb is a show-stopping ...

Season lamb chops with kosher salt and freshly ground pepper. Let rest, covered, in the refrigerator. Prepare a charcoal grill. Using a mortar and pestle, a small food processor or a blender ...

Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic ...

Lamb steaks take minutes to grill and are just as nice as any beef steak. Serve with punchy rosemary butter, chargrilled broccoli and some simple boiled potatoes. Put the lamb steak, rosemary ...

Toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour. Prepare a medium fire in a charcoal or gas grill and oil the grill grates. Dry-roast the cumin and coriander seeds in ...

To prepare, roast in a heated oven, a sliced red pepper and 2 whole chillies ... the combine with the chopped grilled veg and some finely chopped chilli. Fry the Lamb Chops in a pan with some ...