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 ...

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 ...

If you’re using a frying pan, heat 1-2 tbsp olive oil; if you’re griddling, heat the griddle until really hot and brush the chops with oil. Either way, season 8 lamb loin chops and add to the ...

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 ...

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 ...

Preheat the oven to 200C/400F/Gas 6. For the herb-crusted beef, rub the beef with a little of the oil and season well with salt and freshly ground black pepper. Place the herbs and breadcrumbs ...

Preheat cast iron pan on medium-high heat. Season lamb rack with salt and pepper. Add vegetable oil to pan and sear all sides of the lamb rack until golden brown. Remove lamb from pan and allow to ...