Beloved for its succulently tender meat and reliably rich flavor, lamb offers a plethora of cuts that cater to a variety of cooking methods, and is suitable for any occasion. From the juicy shoulder ...
Leave over a low heat until liquid fat appears in the pan (if juices appear, the chops have been cooked for too long). Set aside. Dice the reserved lamb scraps into chunks. Remove the chops from ...
The next time you’re cooking a nice meal for two at home, consider lamb rib chops. They can seem intimidating to cook — after all, they’re pricey and the meat is tough when overcooked ...
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 ...
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 garlic, olive oil, lemon zest, salt and pepper and ...