Lamb isn't a meat you see on a lot of American plates these days ... but you'll want to start with a cut you're not going to mess up. So Tasting Table decided to ask an expert, chef Michael ...

Unless you're a lamb connoisseur, picking it up at the supermarket can be intimidating. We spoke to two experts who revealed ...

Boulangère potatoes: Cut each potato into 1½-inch slices ... and tomatoes onto each of 2 dinner plates. Add a portion of lamb to each plate and spoon some sauce over the lamb.

Slow cooking brings out the best in cheaper cuts, such as lamb shoulder ... When the meat is cooked, transfer onto a serving plate and rest in a warm place for at least 20 minutes before serving.

Cut into the centre of one of the lamb chops or cutlets to check that they are cooked to your liking. When ready, remove them onto a plate to rest for a few minutes, covered with tin foil (this ...

Slow-cooking a large cut of meat has the advantage of ... areas and more on the thicker parts. Place the lamb in a large bowl or on a plate, cover with cling-film and refrigerate for at least ...