Season with a pinch of salt and a drizzle of olive oil. 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 ...

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.

These chops are perfect for a barbecue. The lamb is grilled simply and the sumac does all the talking on the hot cooked chops, imparting an earthy tangy flavour. Perfect paired with these crushed ...