Tender and flavorful, these red wine marinated lamb chops are infused with bold notes of garlic, rosemary, and a touch of ...

Place the lamb on a rimmed baking sheet and unroll it. Pour about half of the marinade on the cut side of the lamb and massage it it well into the meat with your hands. Make sure you get marinade ...

These chops, from Tejas Nikam at Vices & Virtues in Christchurch, are best cooked over a charcoal ... would also be good with the spicy marinade. 10-12 lamb chops, shoulder or loin work well ...

Reduce the dried red chilli flakes if you prefer a milder marinade. To prepare the lamb, turn the leg over to the point where the bone runs closest to the surface. Using a sharp knife, split the ...

When it is butterflied, the lamb is more even in thickness and more of it gets exposed to the marinade. Because it's cooked flat, the lamb cooks more quickly in the oven or under the grill than it ...

Preheat the grill to high. Mix the marinade ingredients together in a bowl. Add the lamb and set aside to marinate for 10 minutes, or longer if possible. Meanwhile, sit the peppers, cut side down ...

Cut 1" into these and spread the meat open so the lamb is of even thickness. Put the onion, garlic, ginger, and jalapeño into a food processor and puree. Add soy sauce, honey, and oil, and process to ...

Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.

To make the yoghurt, combine all your ingredients together in a bowl. Thread the marinated lamb onto metal skewers and barbecue for 10 -15 minutess (medium rare) or cook indoors on a griddle pan.

Serve with mashed potato and roasted vegetables. TIP:Marinade can be applied using a rosemary stem as a brush. Lamb cutlets can be assembled a day ahead and refrigerated until ready to be cooked.