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

These juicy, meaty lamb chops sizzled in extra-virgin olive oil with plenty of garlic cloves are food writer Janet Mendel's homage to the village. League of Kitchens instructor Jeanette Chawki ...

Add chopped garlic to a food processor along with lemon zest ... Season with a pinch of salt and a drizzle of olive oil. Coat lamb chops with 1 tablespoon olive oil and season with salt.

Easy and quick to prepare, pan-fried lamb chops are a classic second course of home cooking! The pan-searing creates an ...

When it comes to crafting a meal that blends elegance with comfort, glazed lamb chops paired with creamy mashed potatoes are a winning combination. This dish is a celebration of rich, savory ...

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.

Add lamb, ensuring all chops are coated with marinade ... Transfer all the vegetables and any juices to a food processor fitted with a blade. Add pecans, vinegar, paprika, and red pepper flakes ...

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 ...

If you’re sticking to tradition this Easter, turn to chefs like Mark Best, Andrew McConnell and Analiese Gregory who each put ...