Lamb rump, also known as chump chop or lamb sirloin fillet, is a tender and succulent cut of meat. At The Pig Brockenhurst in England, chef James Golding serves it with buttery spring vegetables and ...

Heat a frying pan or ribbed griddle pan. Season and lightly oil 4 lamb fillets and cook on a high heat for 4-5 minutes on ...

Combine spices and sea salt and rub this all over lamb fillet. Chill, covered, for about 4 hours. Heat oil in a large frying pan over a medium heat and fry lamb fillet for about 12-15 minutes (for ...

You can pre-bake the jacket potatoes in the oven and reheat on the BBQ or prick the skin of the potato and microwave till almost cooked and then crisp the skin on a hot BBQ. Brush the Lamb loin ...

This easy lamb chop recipe comes together quickly. The sizzled garlic balances the richness of the lamb and pairs nicely with the lemon-parsley pan sauce. If you've never cooked lamb chops, this ...

This recipe is from the team at NZ House & Garden magazine. Common to cuisines of the Levant, freekeh is young durum wheat that has been fire-roasted. It has a nutty, earthy and slightly smoky flavour ...

This is all about slow cooking the lamb – if yours needs a little longer then leave it in the oven. The results will be so tender, it will be worth the extra time. When buying lamb, choose the leanest ...

Jamie Oliver has a clever trick for enhancing the flavour of roast lamb. He recommends using a classic, time-tested recipe to achieve the perfect leg of lamb. His secret ingredient? Anchovies. While ...