Lamb is a beautiful centerpiece ... Not only does this mean you can skip any further tenderizing, but subjecting the meat to a marinade might ruin its texture altogether, breaking down so many ...

I often use mint in a marinade for lamb, and am happy to use both fresh and dried. (Dried mint is used alot in Middle Eastern recipes.) You can marinade any cut, I use chops, leg steaks and fillet ...

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 ...

And like any meat, it has rules of its own ... But even if mushy meat sounds appealing to you, you should avoid longer ...

Using a paring knife, cut a few 1/4-inch-deep slashes in each lamb chop before coating in the marinade. Cover and refrigerate overnight. Take the chops out at least an hour before cooking to bring ...

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 ...

To prepare the lamb ... so continue to cut around them too until you can lift all the bones from the meat and are left with a butterfly shaped, bone-free joint. Trim away any excess fat and ...

For this dish, have the butcher butterfly the leg of lamb. When it is butterflied, the lamb is more even in thickness and more of it gets exposed to the marinade ... a large cut of meat, I ...

Cut the lamb into slices and place on top. Mix the balsamic glaze with 4 tablespoons of water and add to the pan with any remaining marinade and resting juices. Deglaze the pan for 30 seconds and ...

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.