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When it comes to flavoring and seasoning a steak, I like keeping it minimalist: heavily seasoned with salt and then simply basted with rosemary, garlic and butter.

Some baste their eggs in hot fat, some insist on a lid to trap steam and ensure even cooking.

Not so readily, however: The researchers cut a black spatula into small pieces and basted them in 320-degree cooking oil for 15 minutes.

Follow up: If there's barely any liquid at the bottom of my roasting pan, what should I be basting with?

Place the lamb chops on a medium sheet tray and baste with a liberal amount of the charmoula marinade, about 1 tablespoon per chop.