Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic ...

Lamb chops don’t need much to be incredible, but when I want something that really turns heads (and fills the kitchen with ...

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

Coat lamb chops with 1 tablespoon olive oil and season with salt. Lay chops onto grill and cook over medium-high heat until a crust forms on both sides and internal temperature reaches 135 degrees ...

For the lamb chops, bash the meat with a mallet or rolling ... Fry the chops over a high heat for 3 minutes on each side. Place them on a baking tray and sprinkle both sides with the sumac.

Perfect for a dinner gathering or a cozy night in, this dish is bound to impress everyone with its bold flavors and ...

fatty-side down, to gently render. 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 ...

Guytano's Tuscan Chophouse believes in nothing but the best and offers quality steaks, chops, wild caught seafood, homemade ...

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 ...