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 ...

Ingredients: (Serves 4) 8-12 lamb chops 1tbsp olive ... Arrange the chops on warm plates. Spoon some toum over them and serve ...

Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating. Press a generous handful of the herb crust over the racks and transfer to ...

I wrote the recipe out probably 30 years ago so not sure where it originally came from but I have tweaked it over the years, using different herb combinations. The lamb is especially good with ...

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.

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 ...

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 ...

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 ...

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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.