Lamb

Perfctly cooked and glazed rack of lamb, with beautiful flavours. Elegant and yet very simple to execute.

Cumin and lamb is one of the best flavour pairings. We've taken inspiration from the various Chinese cumin lamb dishes out there and combined elements of each to create this zingy and rich crispy cumin lamb with brothy rice. It's comforting and unbelievably delish.

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Each one of Second City Prime's Domestic Lamb Porterhouse Chops is cut at approximately two inches thick - resembling that of a porterhouse steak. Be ready to be taken on a rollercoaster of flavors! On one side you'll get your strip and the other a filet. These lamb loin chops may seem small but don't be fooled by their size because each chop is so rich that the average eater only needs one or two! We suggest coating these with 'The Rub' and topping it off with a homemade rosemary creme...

A sensational Middle Eastern inspired Sumac Lamb dish on bed of Baba Ganoush and served with a roasted & spiced Cauliflower salad.

http://www.sfloridaeatandcritiqueradioshow.com/letters.php I will be contacting you again in the near future to stop by and try what I feel is the best moderate price food in South Florida. God Bless you both and what you bring to South Florida. I commend your work and your love of culinary.

SINCE I shared my joy at the arrival of fresh summer herbs in this column, I’ve been trying some new recipes that make the most of these bright, fresh ingre ...

Learn how to make this impressive herb-crusted lamb rack with a step-by-step recipe. Perfectly tender lamb: “I always roast lamb racks whole as the meat remains moist and tender if left in contact with the bones. “The important thing is to render the fat as much as you can, by starting off in a cold pan. You want to roast the racks at a medium temperature, about 170°C, so they cook relatively slowly. As ever, resting is key. As a rule of thumb, after cooking, give the lamb as much time out...

A stunning centrepiece, this slow-cooked leg of lamb is meltingly tender and served in a sticky, glossy, rich and slightly tangy sauce. With a raita on the side made from whipped goat's curd, it's the perfect showstopper for a Sunday dinner with a difference. Serve with rice, flatbreads and other Indian side dishes for a full-blown feast.

Lamb ribs make for an exciting twist on their pork counterpart, being smaller and less messy to eat. The miso in this dish gives it a deeper, earthy quality. View the recipe collection here

Leg of Lamb, Curry Quinoa Crust - Cook a leg of lamb to serve at a dinner party for 8 people using no more than 10 ingredients.

Transform a lamb shoulder into slices of tender pressed meat then serve with a rich gravy made from its juices and a clever courgette side. From the kitchens of London's Caravel, this is an impressive recipe for a dinner party

Serves 4-6