Season the lamb saddle generously with salt and black pepper. Place it skin-side down in the pan and sear until golden and ...

Intimidated by lamb chops? Well, no more! This recipe is the best out there, and so simple to make. The broiler adds a gorgeous caramelized crust and keeps the lamb tender and juicy.

Heat oven to 350 F with a rack in the middle position. Season lamb on all sides with 2 teaspoons salt and 1 teaspoon pepper.

Lamb ribs don’t need to be done ... and the caramel is a deep brown colour, take the pan off the heat. Stir in the Worcestershire sauce, balsamic and soy sauce, then add the ginger, garlic ...

Dice the reserved lamb scraps into chunks. Remove the chops from the pan, then add the scraps to ... a spoonful of tinned tomato sauce, if using, and the basil to the stew. Cook for 10 minutes ...

Zhoug is a hot green sauce made with green chilli, spices and coriander from Yemen. Here, it’s paired it with pan-fried zucchini and lamb cutlets for a fuss-free, flavour-packed meal.

It’s pan-fried lamb cutlets with zucchini zhoug and flatbreads for the weeknight win – featuring your new favourite condiment. Zhoug is a hot green sauce made with green chilli, spices and ...

March is a unique month as we say goodbye to winter and head into spring. This year it’s coming in “like a lamb“ and hopefully it won’t go out “like a lion.” I’m ready for spring ...