Unlike chicken or turkey, leg of lamb has a naturally bold flavor, which means it can readily absorb pungent spice blends and aromatics. Costa's tip to coat grated garlic over the lamb ...

This marinade, from Jack Crosti at Auckland’s Number 5 restaurant,works well on either beef or lamb. Coat a whole beef fillet or 10-12 lamb shoulder chops to serve 4-6. Preheat the oven to 220C ...

Add lamb chops and turn to coat in the marinade. Cover and let marinate at room temperature for one hour. When ready to cook, preheat the oven to 400°F and heat a cast iron skillet over medium ...