For thousands of years, in Mediterranean countries, the delicious aroma of herbs-flavored lamb-chops cooking over open fires has wafted all over the countryside. Today, you can cook lamb chops over gas stoves quickly and easily. Like most meats, lambs should be trimmed of visible fat. Well-trimmed meat cooks faster than meat surrounded by thick-layers of fats.

Middle loins and ribs are tenderer than the other parts of lamb. It can also be cooked without marinating. Here, are some succulent lamb chops recipes.

Lamb Chops Casserole

You will need:

600g lean lamb, cubed
2 tbsp meat stock
1 tbsp Worcester sauce
1 tbsp flour
1 bell pepper, diced
1 cup hot water
1 orange, grated rind with juice
1 sweet potato, cubed
Pepper and salt to taste

Peel and cube the sweet potato and place it in the middle of a microwave dish with cover, put a little butter so that it will not stick into the microwave dish. Then cook on full power for 5 minutes, stir it after 2 minutes. Add the cubed lamb and diced bell pepper to the sweet potato.

While waiting for the potato and lamb, mix corn flour, hot water, grated rind and orange juice, meat stock and Worcester sauce into a mixing bowl. Mix it into a thick paste, and then stir it in the meat mixture. Add pepper and salt to taste.

Cook for 3 minutes on full power, stirring it occasionally, and then cook for an additional 20 minutes at medium heat until the meat is tender. Let it stand for another 15 minutes, before adjusting the seasonings.

If you like to carve and eat delectable slices of lean lambs that are beautifully browned and flavorful, try this Barbequed Lamb Forequarter recipe.

You will need:

1 lamb or hogget forequarter, boned and rolled

For the marinade:

1 tbsp ground cumin
2 tsp oreganum
1 tsp chilli powder
Lemon juice
2 tbsp Worcestershire sauce
2 tbsp oil
2-3 cloves garlic, finely chopped

Unroll the meat by removing the strings, and then cut all the visible fats and muscle membrane. Make sure that the whole forequarter lies flat by removing large chunks of meat in the middle. After that, put it inside a plastic bag with the marinade and gently massage into the meat from the outside, and then seal the bag thoroughly but before that press all the air out. Refrigerate it for about four hours, but bring it out into a room temperature before barbecuing it.

Then preheat the grilling rack before placing the meat skin side up. Cover it a doubles piece of aluminum foil to trap the hot air inside to keep the meat warm while the lower side is cooking. Turn it to the other side after 15-20 minutes or after the lower side are properly browned. The meat should feel soft not sponge when cooked. You can cook it longer if you want. Carve it into thin slices, and then serve.

Cooking tips: leave the meat in the refrigerator with the marinade for one or two days for maximum tenderness.

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