Pan-seared seasoned lamb chops

How to Season Lamb (Chops, Mince, Shoulder)

Lamb has its own strong flavour. Most home cooks either lean too hard on it (heavy spice that fights the meat) or too soft (just salt). The middle is where good lamb lives.

Lamb pairs with five things: rosemary, mint, garlic, cumin, and ras el hanout. Pick two for a dish, never all five.

Lamb chops (12 minutes)

Cutlets or loin chops:

  • 1 tsp Costack Meat Seasoning per chop
  • Pinch of dried rosemary
  • 1 grated garlic clove rubbed in
  • Sit 15 minutes
  • Hot pan, 2.5 minutes per side

Finish with mint sauce on the plate. Tastes like Sunday lunch in 12 minutes.

Lamb mince (kofta, shepherd's pie, ragu)

500g mince:

Mix into the raw mince. For kofta, shape onto skewers and grill. For shepherd's pie, brown then layer under mash. For ragu, brown then add tomato passata.

Lamb shoulder (slow roast, 6 hours)

2kg shoulder:

  • 2 tbsp Meat Seasoning
  • 1 tbsp dried rosemary
  • 1 tbsp sea salt
  • 6 garlic cloves smashed
  • Half a lemon, juice and skin in the tray

160°C oven, covered foil, 5 hours. Uncover for the last hour. Falls apart with a fork.

Serves 6 with flatbreads, yoghurt, and a sharp salad.

Roast leg of lamb (Sunday)

2.5kg bone-in leg:

  • 1.5 tbsp Meat Seasoning
  • 1 tbsp dried rosemary
  • 8 garlic cloves slivered into slits in the meat
  • 2 tsp sea salt

200°C for 20 minutes, then 180°C for 60-70 minutes (medium). Rest 20 minutes before carving.

What lamb does not like

  • Heavy paprika. Overpowers.
  • Sweet glazes (like maple syrup). Too sticky-sweet against lamb's natural flavour.
  • Curry powder unless the dish is specifically a lamb curry.

Related reads

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