Welcome to my kitchen! Find what you want using the menus There are two. The one above my head is for the main recipe pages only. The one below gives you access to a variety of cooking articles, lamb recipes, hints and basic cooking skills that I have put together over the years. You will find these menus on every page in this site. Tip Of The Week Rack of Lamb Rack of lamb is simply a rib roast of lamb before it has been separated into individual cutlets. It's what a crown roast is made from and it is easily the best way to both buy and cook those juicy little chops. Baked Rack of Lamb Cooking lamb cutlets as a rack (still joined together) is a cheaper way of enjoying them, since they cost less to buy that way. They will also cook better, retaining their flavor and moisture Lamb Cutlets With Mustard The reason I've put a recipe for lamb cutlets in the rack of lamb section is that they are often best cooked as a whole piece of meat and sliced afterwards. In this case double cutlets are used Lamb With Sumac  Sumac, if you haven't come across it before, is the grated dried flesh of a berry that grows wild in the Middle East. It goes very well with lamb, adding the same kind of tartness as redcurrant jelly Mediterranean Style  In this recipe we mix lamb with artichokes, lemons, garlic and olives to achieve the blended flavours of the Mediterranean. Then we authenticate it by cooking everything on the barbecue for a delicious summer feast.