But that shouldn’t stop you from picking up these herb-crusted lamb chops, eating them straight from the bone, and snacking ...

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 ...

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions. This recipe calls for fairly ...

This hot, herbal, slightly sweet sauce is also good with roast lamb or grilled aubergines. You can fry the chops or cook them on a griddle pan. If you’re using a frying pan, heat 1-2 tbsp olive ...

Drizzle olive oil over the top and toss to combine. Season with salt and black pepper. 6. Arrange the chops on warm plates. Spoon some toum over them and serve with the herb salad.

Proteins are plentiful, from Faroe Island salmon to pork tenderloin or herb-crusted lamb chops, but many will go for the center cut filet or New York strip steak. The savvy will add foie gras on top.

For example, dressing a rack of hazelnut-crusted lamb chops with a mint pesto takes the ... way to play with savory ground ...

Place the mushrooms in a roasting dish, season, brush with oil and garlic and roast in the oven at 180C / 200C /gas mark 6 for 15 minutes. Wilt the spinach or watercress by steaming for 1-2 ...