If you're not accustomed to eating meat on the bone, Vergara raves, "I just love the bone-in lamb rib chops. They are tender and juicy and they cook really quickly." That's all the praise we need to ...

From the juicy shoulder chop to the elegant rack of lamb, each cut brings its unique ... versatile for various recipes and cuisines. Cons: May vary in tenderness depending on the cut, smaller ...

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 ...

Season lamb generously with salt and set aside ... Peel (if using regular garlic) and roughly chop. Add chopped garlic to a food processor along with lemon zest, paprika, ¼ cup olive oil, parsley ...

Asked what her ultimate Armenian dinner would be, The Armenian Kitchen’s chief cook and food blogger Robyn Kalajian said, ...

Lamb’s strong flavor can stand up to equally robust seasoning, and in this recipe that ... exterior of the meat; cooking the excess to make a quick sauce after searing the chops doubles down ...

The lamb chops are marinated in a mixture of yogurt, ginger, garlic, and spices, then cooked with onions, tomatoes, and a blend of spices until the meat is tender and the flavors are well-developed.

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 ...

If you haven’t cooked them for ages, or think of chops as solely a meat, two veg and gravy kind of dish, you’re in for a treat. Our lamb chop recipes showcase this quick, juicy cut’s versatility. Lamb ...