This recipe was crafted by our esteemed ... 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 one ...

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 ...

Season well with salt and freshly ground black pepper and add the rosemary. Return the lamb chops to the pan, tuck the potatoes around the chops, season well with salt and freshly ground black ...

Put your grill to good use with this recipe for grilled garlic and rosemary lamb that's nicely charred on the ... Chef Tony Mantuano, of Spiaggia in Chicago, shares his recipe of marinated lamb chops ...

2. Smear the lamb chops with the paste. Leave to marinate for 1 hour. 3. Heat 2 tea spoon of oil in a pan. Place the lamb chops in the pan on high flame. Leave to cook till golden brown. Keep aside. 4 ...

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 ...

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 ...

Place the garlic, rosemary and parsley leaves, olive oil and lemon juice in a small blender (or a mortar and pestle) and blend to a paste. Rub paste over lamb chops and set aside while preparing ...