These lamb chops, seasoned with black pepper and cumin and served with a punchy pickle-caper sauce, are a dinnertime crowd ...

Lamb chops don’t need much to be incredible, but when I want something that really turns heads (and fills the kitchen with ...

For more recipes, be the first to receive ... lemon juice, garlic, rosemary, salt, and pepper. Add lamb chops and turn to coat in the marinade. Cover and let marinate at room temperature for ...

Place the garlic, rosemary and ... in breadcrumbs. Lay lamb chops in a single layer in the prepared baking tray and drizzle with a little olive oil. Place in oven and bake for 25 minutes until ...

F&W's guide to lamb chops elaborates on all four types with easy-to-follow recipes and chef-inspired cooking tips.

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from ...

Heat a large griddle or skillet over medium-high heat. Liberally season lamb chops with salt. Add 1-2 tablespoons oil to pan. Use tongs to grab each chop and sear arched, fatty edge, rocking the ...

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 ...

Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the ... 1 tbsp olive oil and place the lamb chops on top. Bake in the oven for 20-25 minutes.

Remove the chops from the pan or grill and leave to rest for 5 minutes. Meanwhile, slice the boiled potatoes and fry in the reserved lamb fat, seasoning as you go with most of the rosemary ...