Lamb Shoulder Chops-Shoulder chops are a less expensive cut than traditional lamb loin chop or rib chop. I like to use them because they have slightly more fat, which is great for baking.

They are tender and flavorful, ideal for quick, high-temperature cooking methods such as pan-frying or grilling. Compared to ...

Coarsely crush the spices with a mortar and pestle or the bottom of a skillet ... American racks of lamb. Some of the crust may fall off when you slice the rack into chops, but don’t throw ...

Rinse lamb chops and pat dry. Season with salt and pepper, and let rest for 15 minutes. Choose a skillet large enough to hold all chops in one layer. Warm pan over medium-high heat and add oil.

Lamb chops, al fresco style. Marcus Wareing uses every scrap of meat for this summery dish, served alongside a tomato stew and fried potatoes. Heat a frying pan over a low heat for 5–10 minutes.

Remove the skillet from the heat. Stir in the whole grain and Dijon mustards and the thyme. Season the sauce with salt and pepper. Carve the lamb into chops and arrange on warmed plates.