My teenage son, who doesn’t like mint, made this using basil instead. He also inadvertently extended the marinating time to one hour – it turned out to be a delicious variation!

Serves 4  [allowing 2 chops each]
Preparation time 30 minutes including marinating time
Cooking time 12 minutes
Preheat grill when ready to cook

Ingredients:

• 8  lamb loin chops

Sauce:

• 1/4 cup olive oil
• 1/4 cup chopped fresh mint [or basil if you prefer]
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 1 teaspoons ground coriander
• ½ teaspoon  cayenne pepper
• ½ teaspoon freshly ground black pepper

Preheat grill. Mix together the sauce ingredients and spread mixture over both sides of the lamb chops. Let the lamb chops marinate for 10-15 minutes. Grill the chops about 4 minutes per side for medium-rare.

Serves: 4 – 6, depending on the size of the roast Preparation time: 10 minutes Cooking time: 60 – 90 minutes depending on the size of the roast Preheat: Preheat oven to 180°C, 350°F, gas 4 INGREDIENTS: 1 lamb shoulder, bone removed [ask your butcher to do this – the supermarket butcher will usually oblige [Read more]

Serves 1 Preparation time: 15 minutes plus marinate 2 – 3 hours; can be prepared a day in advance. Cooking time: 15 minutes Preheat grill or barbecue INGREDIENTS 1 thick lamb leg steak, about 125g (4oz). Finely grated zest and juice of ½ orange, ¼ teaspoon English mustard, 1 tablespoon red wine vinegar, 1 tablespoon [Read more]

Serves: 4 Preparation time: 30 minutes [this includes browning on the hob] Cooking time: 2 hours in oven Preheat: Preheat the oven to 350°F, 180°C, gas 4 Ingredients: 4 Lamb Shanks [you may have to order these from your butcher a day in advance] 4 Tablespoons Olive Oil 4 garlic cloves, left whole 1 Teaspoon [Read more]