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 ...

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 ...

Add the lamb and kidneys and toss them thoroughly in the seasoned flour. Transfer the softened shallots and garlic to a large bowl and set to one side. Add a little more oil to the pan and ...

Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks. Roast the lamb for 25–30 minutes for medium–rare meat. Remove from ...

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 ...