Cooking lamb in this style is traditionally done in ... until well browned. Brush both sides of the chops with the melted butter and grill for another 2 minutes per side for medium-rare.

Accompaniments: Serve the slow-roasted leg of lamb with complementary sides like roasted vegetables, mashed potatoes, or a fresh mint sauce. Basting: Consider basting the lamb with its own juices ...

At Lafayette restaurant in New York City, the lamb is served with cooked quinoa that’s folded into couscous, but you could simply choose one or the other as a side dish. In this rack of lamb ...

Preheat the oven to 180C/160C Fan/Gas 4. Sit the lamb in a large roasting tin, skin-side up, and use the tip of a sharp knife to make many incisions all over the skin. Put the oregano, rosemary ...

Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece of aluminum foil in a baking sheet, brush with oil, add tomatoes cut side up, and season with salt ...

Maybe a breast of chicken sauteed in tomato sauce, or barbecued ribs, perhaps? A leg of lamb, beef tongue, pickled pigs’ feet, liver and onions ... the possibilities are just menus away.

Toss in the lamb so that all the cubes are coated ... Serve the kebabs with a side of yogurt for dipping. Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes ...