Rub the chops with rosemary, garlic, salt, and pepper and quickly sear them on the stovetop for a special, delicate, tender, ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development ... coriander-crusted lamb loin chops, an easy labneh dip ...

A s you're finalizing your Easter dinner menu, there's no need to stress about how you'll cook that leg of lamb this year. A ...

11. Take lamb out and set aside to cool in refrigerator. Take the crust out of the freezer, lat it flat on chopping board and cut it the same size and shape as the lamb loin with a sharp knife, peel ...

Roast lamb accompanied by peas, mint and lettuce, this recipe captures Spring's sweetness and freshness. This meal provides 451 kcal, 37g protein, 5.5g carbohydrate (of which 2.5g sugars), 31g fat ...

An average of 4.4 out of 5 stars from 9 ratings Roast lamb accompanied by peas, mint and lettuce, this recipe captures Spring's sweetness and freshness. This meal provides 451 kcal, 37g protein ...

This recipe was created to match the Koru flag ... culture as the koru is of our visual culture. Stuff a loin with a couple of lamb’s good mates, mint and silverbeet, add an exotic hint of ...

Chilling the deboned loin in the freezer for 15 minutes will ... choose one or the other as a side dish. In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start ...

The final type of chop, loin chops ... F&W's guide to lamb chops elaborates on all four types with easy-to-follow recipes and chef-inspired cooking tips.

Shortloin or backstrap of lamb is one of the premium cuts of lamb. You can eat the whole thing, and it is quick to cook. Many years ago I was shown how to open out the loin, flatten and then grill.

“It’s quite subtle and marries well with a lot of different flavours.” Here’s an easy-to-make lamb recipe to say 'thanks'. Preheat a barbeque or char-grill pan to medium-high. Spray lightly with oil.