Lamb chops have a way of transforming any dinner into an elegant, restaurant-quality meal right in your own kitchen. The ...

Make a bouquet garni by tying some rosemary ... While the lamb is cooking in the oven, make the garlic and herb dressing. Roughly chop the mint and parsley and add to a blender along with the ...

Before you start, prick your lamb chops with a fork and marinate them in olive oil, rosemary, and garlic for 24 hours. Perforating the meat before marinating allows the flavors to penetrate deeper ...

Dice the reserved lamb scraps into chunks. Remove the chops from the pan ... then add the garlic, red pepper, green pepper, aubergine, thyme and rosemary sprigs. Cook for 5 minutes until the ...

I was craving something new but could not come up with any ideas… so to my cookbooks, I went, and I selected this lamb chops ...

Season lamb ... Toss garlic with ½ tablespoon olive oil and a pinch of salt. Grill until lightly charred all over, about 1 minute. Peel (if using regular garlic) and roughly chop.

Transfer the lamb chops to a baking dish or roasting pan. Place them in the preheated oven. For medium-rare, roast the chops ...

While puntarelle chills, use a mortar and pestle or a mini food processor to crush garlic to a paste ... Liberally season lamb chops with salt. Add 1-2 tablespoons oil to pan.

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 ...