Grilled lamb chops with toum and herb salad. Ingredients: (Serves 4) 8-12 lamb chops. 1tbsp olive oil. Salt and black pepper.

Toum is a Lebanese condiment similar to aioli but uses garlic to stabilise the sauce rather than egg yolk,” explains Prue ...

Coat lamb chops with 1 tablespoon olive oil and season with salt. Lay chops onto grill and cook over medium-high heat until a crust forms on both sides and internal temperature reaches 135 degrees ...

Transfer the lamb chops to a baking dish or roasting pan. Place them in the preheated oven. For medium-rare, roast the chops ...

Put the lamb chops in a shallow bowl and drizzle with olive oil, salt and pepper. Transfer the chops to a new frying pan set over a low–medium heat, or onto a barbecue grill. Cook for about 1 ...

This hot, herbal, slightly sweet sauce is also good with roast lamb or grilled aubergines. You can fry the chops or cook them on a griddle pan. If you’re using a frying pan, heat 1-2 tbsp olive ...

TEMPTINN, an Indian fusion restaurant opening in Naperville in November, will mix Indian with Italian, Mexican and other ...

Set aside. 2. Heat the grill (broiler) to medium-high and line the grill tray with foil. 3. Arrange the chops on the lined tray and brush them with the olive oil. Season with salt and black pepper.