For the uninitiated, a rack of lamb can seem intimidating. It’s a large piece of meat, it can be pricey, and it’s not ...

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 ...

This fall-off-the-bone braised lamb is the answer — it cooks low and slow and is mostly hands-off. First, the meat is lightly seared, then it’s transferred to the oven and braised in an ...

Lamb ribs don’t need to be done low and slow ... to make them tender – this will help reduce the cooking time in the oven and minimise some of the fat around the ribs. Skim off any foam ...

Mix together the salt, pepper, rosemary, sage and olive oil and rub the mixture into the lamb. Leave at room temperature to marinate for one hour. Heat the oven to 230C/450F/Gas 8. Heat the ...

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 ...

Place the lamb on a jelly-roll pan in the oven to rest and cook for 30-60 minutes. The internal temperature should be 130° with the meat pink throughout. Serve.

Remove the potatoes from the oven. They can be used right away or refrigerated overnight when cool. Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece ...

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 ...

Meanwhile heat the oven to 180C. Line a large shallow baking tray or roasting dish with baking paper. Season lamb chops well with salt and freshly ground black pepper and lightly coat in flour.