This tender and smoky grilled leg of lamb is a memorable centerpiece of a summer barbecue. Place steaks on a work surface. Using a meat tenderizer or fork, poke steaks all over until well tenderized ...

Serving company game meat like lamb can be treading into dangerous territory. I love lamb when it's got a mild flavor, but sometimes when you buy lamb chops, it ends up more gamy that you wish because ...

- Rib or loin chops can also be used instead of lamb steak. - Spices keep for about six months. Buy new ones if yours are older. Wine suggestion: When it comes to lamb, try a dry red wine such as ...

For the lamb, combine the garlic, ginger, soy sauce and sake. Put into a dish with the lamb steaks and marinate in the fridge for two hours, turning once. Remove the lamb from the marinade and season ...

2 large organic lamb leg steaks, each weighing about 300g and about 2cm thick, at room temperature 2-3tbsp olive oil Sea salt and freshly ground black pepper For the sauce: 60ml apple cider vinegar ...

It’s a shame Americans don’t eat much lamb, as in summer, it is especially delicious grilled. Of all the various cuts of lamb, most can be made into chops. Some, like rib chops (from the rack) or loin ...