Choose your favorites and mix them up because succulent bowls are all about color and texture! In addition to plants, here's what you need: 1  Bowl. 2  Make sure you use a container with a drainage hole in the bottom.3  If the container doesn't have one, drill several small holes.4  Potting mix.hoose your favorites and mix them up because succulent bowls are all about color and texture! In addition to plants, here's what you need: 1  Bowl. 2  Make sure you use a container with a drainage hole in the bottom. 3  If the container doesn't have one, drill several small holes. 4  Potting mix.
Trim roast (we used a leg of lamb). Weigh and calculate cooking time-for lamb allow 25 to 30 minutes per 500g. Place on a trivet (roasting rack) in a baking dish. This allows the meat juices to drain form the roast.
Stove top. 1  1. Preheat the pan. Warm a large, nonstick skillet over medium-high to high heat. 2  2. Season the lamb chops. Rub the salt, pepper, oregano, thyme, and garlic powder over both sides of each lamb chop. 3  3. Cook the chops for 7 to 8 minutes, turning once. Place the lamb chops in the skillet and flip them over after 3 1/2 to 4 minutes using tongs. Continue cooking for an additional 3 1/2 to 4 minutes, or until done. The lamb chops should sizzle immediately upon being added to the pan.