Lamb chops have a way of transforming any dinner into an elegant, restaurant-quality meal right in your own kitchen. The ...

Before you start, prick your lamb chops with a fork and marinate them in olive oil, rosemary, and garlic for 24 hours. Perforating the meat before marinating allows the flavors to penetrate deeper ...

I was craving something new but could not come up with any ideas… so to my cookbooks, I went, and I selected this lamb chops ...

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

The chops go on the grill ... I used three good sprigs of thyme, a large sprig of rosemary and three smashed garlic cloves. Now, take the lamb out of the fridge and allow it to come to room ...

Season lamb ... Toss garlic with ½ tablespoon olive oil and a pinch of salt. Grill until lightly charred all over, about 1 minute. Peel (if using regular garlic) and roughly chop.

For the griddled lamb chop, place the lamb chop into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes. Heat a griddle pan and griddle the lamb for 4-5 ...

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 ...