Simple Tricks To Master Every Lamb Dish

With so many different cuts to choose from and cooking techniques from braising to roasting, lamb is one of the most versatile meats around.  

Lamb loin chops, also known as the lamb T-bone, are cut from the short loin near the back of the animal, between the leg and the rack. 

This deceptively simple dish takes 15 minutes to prep and cooks in just half an hour. Served together in one bowl, chargrilled lamb chops, boiled potatoes and watercress are flavoured with a delightfully zingy mint salsa featuring coriander, capers and lemon. It's a real crowd-pleaser. 

The flavours of lamb and asparagus complement each other in the tastiest, loveliest way – and with just five ingredients, this traybake really lets the produce shine. 

Lamb and olives are a classic combination in southern France – and in true Provençal style, this dish is served with a gorgeous homemade tapenade. 

As with chops, lamb cutlets also come from the rib section of the lamb. These are from the same animal part as lamb loin chops but are prepared and served still attached to the rib bone, often given a French trim (where the bone is cleaned). 

The secret to this dish is leaving the lamb cutlets to marinate in olive oil, garlic and rosemary for as long as possible, ideally overnight.  

Salsa verde, which literally translates to green sauce, is a classic Italian condiment that partners with lamb perfectly. It's quite sharp, so it cuts through the richness of the meat. It's made with a blend of fresh herbs, vinegar, garlic, capers and olive oil. 


for more webstories