Roast lamb accompanied by peas, mint and lettuce, this recipe captures Spring's sweetness and freshness. This meal provides 451 kcal, 37g protein, 5.5g carbohydrate (of which 2.5g sugars), 31g fat ...

11. Take lamb out and set aside to cool in refrigerator. Take the crust out of the freezer, lat it flat on chopping board and cut it the same size and shape as the lamb loin with a sharp knife, peel ...

An average of 4.4 out of 5 stars from 9 ratings Roast lamb accompanied by peas, mint and lettuce, this recipe captures Spring's sweetness and freshness. This meal provides 451 kcal, 37g protein ...

These are different from lamb loin chops, which are larger and come from the part of the back below the ribs (essentially like a lamb T-bone). Here, two rib chops are considered a single serving.

Lamb chops can actually come from a few different areas of the animal—mainly the rib, loin, sirloin and shoulder. The price and tenderness of the chop will depend on which one you choose.

Use the best quality lamb you can find. Chilling the deboned loin in the freezer for 15 minutes will make it easier to handle. At Lafayette restaurant in New York City, the lamb is served with ...

Cheers, Anne. To be honest I wasn't familiar with the term backstrap, but now that I realise it is a skinless lamb loin. You're simply overcooking it. All up you're cooking it for 14 minutes ...