Lamb on the bone is a favourite in Middle Eastern cuisine, so taking that spicing and slathering it on shoulder chops is a winning recipe. I tested different cooking lengths. The one-hour timing – slightly pink with a more gentle flavour – was my favourite. (I found two hours was a little drier and three was tender and full-flavoured, falling off the bone.)Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Cutting the lamb into steaks allows each person to have it cooked to their liking. And it looks lovely on the plate if sliced before serving. This recipe was adapted from one I tried in the south of France after the cruise finished.
Buy boned, butterflied lamb legs for a sophisticated but easily carved dinner. These legs take no time to bake. Lamb fat congeals at a low temperature, so it's important to heat the plates before serving the dish. Most of the fat is on the outside rather than in strips marbling the meat so, if desired, cut off the fat after cooking to save on calories and saturated fat.
Lamb breast looks much like a rack of spareribs and is available at European butchers as well as many others. I could not find them at the supermarket, but they are worth the hunt. They are succulent and tasty – a real treat for bone lovers.
While there are many versions of chimichurri, it's always spicy, herbal and fresh. This version is used both as a baste for the lamb and as a finished sauce. Use a bone-in lamb leg for maximum flavour. The thickness of the meat affects the timing so have a meat thermometer handy. For medium rare, it should read 140 F at the thickest part.
Butterflied leg of lamb gets short shrift after barbecue season, but it makes an elegant oven roast that is very easy to carve. This dish features a complex blend of flavours (the spiciness of the cumin and coriander is balanced by the honey and the tartness of the mustard).Read More
You need a boned leg of lamb for this with the shank bone left on. My butcher butterflies it and then ties it up. This for makes a superb presentation. The seasoning paste enlivens the lamb flavour and makes it look very attractive when it is sliced. Serve with asparagus and roasted mini root vegetables.Read More
It’s best to buy lamb that’s already boned and butterflied. For the sauce, harvest a variety of herbs of your choice from your garden or balcony. Watercress or arugula adds a spicy note to the salsa but either may be replaced by parsley.
These shanks are slow-cooked and end up glazed with a flavourful sauce. If you cook this the day before, chilling it makes it easy to skim the fat from the sauce. Serve with steamed rice and curried peas and carrots. If preferred, remove the meat from the shanks and add to the sauce for reheating.
This dish was inspired by a sous vide lamb shoulder I had in Paris. I do not have a sous vide machine but found this very slow method of cooking the shoulder produced similarly succulent results.Read More
Serve with an arugula salad dressed with olive oil and lemon. If you need a sauce for the lamb, deglaze the pan with about 1 cup stock then reduce and finish with 2 tbsp butter and 1/2 tsp grated orange zest.Read More
Use a butterflied leg of lamb. Because it is uneven in size, once grilled it offers rare and more well-done portions in the same piece of meat, making it perfect to suit most diners’ tastes. Serve with grilled naan brushed with garlic butter and snap peas.Read More
David Tanis, a former chef at Chez Panisse, creates beautiful cookbooks. He concentrates on simple recipes with an abundance of flavour. The recipes in his latest book, One Good Dish, are easy to make and his instructions are impeccable. For this dish, I used lamb loins, which worked perfectly.Read More