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 ...

To get a cut of lamb with a perfectly crispy crust yet just-right juicy interior, an expert recommends a crucial method to ...

Cook them quickly on the grill or under the broiler to get a great crust and a juicy center. F&W's guide to lamb chops elaborates on all four types with easy-to-follow recipes and chef-inspired ...

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 into chunks. Remove the chops from ...

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 ...

This will give a lovely crust when cooked. Place a large frying pan on a medium heat with a good glug of oil. Fry the lamb chops for about 3-4 minutes on the first side or until they are golden brown.

Tandoori Lamb Chops: Lamb chops marinated in strained yogurt and flavoursome masalas. Cooked till tender, this dish is a complete delight. Serve this with mint chutney and onion rings.

Cut between each bone individually for single chops, or cut into double-rib portions. This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time ...