Lamb chops, al fresco style. Marcus Wareing uses every scrap of meat for this summery dish, served alongside a tomato stew and fried potatoes. Heat a frying pan over a low heat for 5–10 minutes.

2 individual lamb, neck cutlet, boneless, raw 5 spray(s) cooking spray, calorie controlled, 1 tsp ras-el-hanout seasoning 100 g couscous, dried Spray the lamb cutlets with calorie controlled ...

which makes them easy to fry to crisp bronzedness. Put the halved baby potatoes on to steam. Get out a large dish – in which the lamb cutlets will fit in a single layer – and first pour into ...

Line a large shallow baking tray or roasting dish with baking paper. Season lamb chops well with salt and ... until just cooked. Drain if cooking in water Melt butter in a large frying pan and ...

With the acquisition of one of my grandmother’s 10-inch cast-iron frying pan with a near Teflon-level of seasoning, I now have three heavy-bottomed skillets on my stove right now.