Rib chops are what most of us think of when it comes to lamb chops. Those are the ones that can come cleaned up with the bone sticking out (Frenched). First things first: Start with a thicker cut.

Simply put, it’s essentially a row of rib bones attached to a generous ... with a milder taste compared to chops due to its ...

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions. This recipe calls for fairly ...

Lamb chop pakoras hide tender spiced lamb within a spicy crisp coating – and the chop bone becomes a little handle to eat the nugget of gorgeousness. Serve as a starter with raita and chutney ...

rib chops, loin chops and sirloin chops. Shoulder and sirloin chops are both superflavorful but have a lot of bone and connective tissue throughout the meat, so it's best to braise them.

I have to do away with knives and forks for these little lamb chops and with messy fingers gnaw off the meat, right down to the bone. Sprinkle the thyme leaves over a large plate with a little ...