- Rib or loin chops can also be used instead of lamb steak. - Spices keep for about six months. Buy new ones if yours are older. Wine suggestion: When it comes to lamb, try a dry red wine such as ...

It’s a shame Americans don’t eat much lamb, as in summer, it is especially delicious grilled. Of all the various cuts of lamb, most can be made into chops. Some, like rib chops (from the rack) or loin ...

Serving company game meat like lamb can be treading into dangerous territory. I love lamb when it's got a mild flavor, but sometimes when you buy lamb chops, it ends up more gamy that you wish because ...

Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic ...

sea salt and black pepper 4 x 175g • 6oz lamb steaks (leg or chump) about 2.5cm • 1in thick 100g • 3½ oz rocket leaves Working over a bowl, extract the seeds from the pomegranate, collecting about 2 ...

500g lamb leg steaks ½ teaspoon turmeric 1 teaspoon garam masala ½ teaspoon smoked paprika 1 tablespoon oil Mix the spices and oil in a dish and add the lamb. Mix well to coat and chill for a couple ...

I still remember the first time I tried a Patricia Wells recipe for roast leg of lamb. She offers several versions of the dish in her wonderful cookbook on French provincial cuisine, "Bistro Cooking" ...

2 large organic lamb leg steaks, each weighing about 300g and about 2cm thick, at room temperature 2-3tbsp olive oil Sea salt and freshly ground black pepper For the sauce: 60ml apple cider vinegar ...

One of my favourite ways of roasting lamb is studded with anchovies and garlic, with lashings of mint sauce, all present and correct in this speedy fry-up. A tomato salad goes very nicely alongside.