For instance, low and slow is the best way to roast a fattier cut of lamb but lamb chops need only be seared in a pan. Take things steady and purposefully approach fat content; you'll be carving a ...

Kassis’ secret to making this next-level lamb is to roast it low and slow at 325°F for several ... then finish it at a higher temperature of 425°F until the fat on the outside is candy-crisp.