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

Rib chops are smaller and more tender; these make up a classic rack of lamb and are the most expensive. For this recipe, a loin chop is the best choice, balancing tenderness, flavor and cost. When ...

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

Place the lamb ... the chops are ready, place them on top of the houmous. Toss the mint through the shallot mixture and scatter over the top with the pistachios. Feast on delicious recipes and ...

Season with a pinch of salt and a drizzle of olive oil. 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 ...

Leave over a low heat until liquid fat appears in the pan (if juices appear, the chops have been cooked for too long). Set aside. Dice the reserved lamb scraps into chunks. Remove the chops from ...

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 ...

This recipe calls for fairly small racks ... but you can get away with serving single, not double, chops. Use the best quality lamb you can find. Chilling the deboned loin in the freezer for ...