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

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

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

Nigel Slater's lamb hotpot is simple to put together and a perfect cosy dinner for two on a cold day. Serve with some simple greens. Preheat the oven to 170C/350F/Gas 4. Lightly dredge the lamb ...

Season lamb generously with salt and set aside at room temperature. Set up a charcoal or gas grill for medium-high heat. (Or, heat a cast-iron pan.) Make the green sauce: Toss garlic with ½ ...

Prepare puntarelle by removing droopy outer leaves and separating stalks. Halve stalks lengthwise, then slice on the bias into ¼-inch slivers. Transfer slivers to an ice bath and chill until ...

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.

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 ...

If you’ve never made lamb before, this is the perfect recipe to get started. We might even say it’s the best lamb chops recipe ever! This recipe starts by seasoning the lamb with a flavorful ...