Intimidated by lamb chops? Well, no more! This recipe is the best out there, and so simple to make. The broiler adds a gorgeous caramelized crust and keeps the lamb tender and juicy.

loin, sirloin and shoulder. The price and tenderness of the chop will depend on which one you choose. Rib chops are those recognizable "lamb lollipops" that have a tender eye of meat in the center.

Warren says: "The traditional lamb roast is as much a part of our culinary culture as the koru is of our visual culture. Stuff a loin with a couple of lamb’s good mates, mint and silverbeet ...

For this recipe you will need kitchen string. Put the lamb fillets on a board and cover with a piece of baking paper. Using a meat hammer or rolling pin, bash the meat to make two thin escalopes ...

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 ... lamb to room temperature. All meat (and thick pieces of fish) cooks ...