Let the lamb sit at room temperature before cooking (just 15 minutes or so). Pat steaks dry with paper towels before seasoning for better browning. Sear in a heavy-bottomed pan (cast iron is ideal).

Searing the Lamb: Searing the lamb in a hot pan with oil before slow roasting can enhance the flavor and create a beautiful ...

Preheat the oven to 350. Season the lamb with salt and chile powder. Heat 1 tablespoon of the oil in a large cast-iron pan over medium-high heat; add the rack of lamb to the pan, fat side down ...

This lamb roast is best served with roasted vegetables ... Pour off the top layer of oil from the cooking juices, then put the roasting pan over a medium heat, pour in the stock and bring to ...

Remove the lamb from the fridge and allow it to ... When hot, pour the pan juices from the roasting tin into the pan (be careful as it may splatter). Add the red wine. Turn the heat down and ...

or until lightly browned and then remove the pan from the heat. Place the lamb shoulder on top of the bones and roast in the oven for 20 minutes. Sitting the meat on the bones allows the air to ...

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

He's all about maximum taste and minimum fuss with his one-pan lamb shoulder with Bramley apple mint glaze roast followed by a retro apple and custard toastie! Make a weekend feast for the whole ...