"There are valid reasons for choosing boneless lamb chops over bone-in chops for certain dishes," Baki told Tasting Table.

Intimidated by lamb chops? Well, no more! This recipe is the best out there, and so simple to make. The broiler adds a ...

Cut between each bone individually for single chops, or cut into double-rib portions. This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time ...

Cook them quickly on the grill or under the broiler to get a great crust and a juicy center. F&W's guide to lamb chops elaborates on all four types with easy-to-follow recipes and chef-inspired ...

Lamb chop pakoras hide tender spiced lamb within a spicy crisp coating – and the chop bone becomes a little handle ... Mix thoroughly. To cook the pakoras, heat the oil in a deep heavy-based ...

Leafy greens are a big no when it comes to air-fryer cooking. The hot convection air will crisp most leafy greens such as ...

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 ...

Rub paste over lamb chops and set aside while preparing the ... outer leaves of the brussels sprouts and cut in half. Steam, or cook in a saucepan of lightly salted water for about 3 minutes ...

Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from refrigerator 1 hour prior to cooking. Heat a grill to high heat on one side and ...