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

Our signature smoked lamb chops bring a new level to the barbecue menu. How’s it made? Lollipop lamb chops, seared and cherry smoked. For the grit cake, peaches and grits are formed into a cake ...

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 ...

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, 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 ...

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 ...