Braise it, broil it, grill it, roast it ... 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 ...

Remove the chops from the pan or grill and leave to rest for 5 minutes. Meanwhile, slice the boiled potatoes and fry in the reserved lamb fat, seasoning as you go with most of the rosemary ...

“Toum is a Lebanese condiment similar to aioli but uses garlic to ... Heat the grill (broiler) to medium-high and line the grill tray with foil. 3. Arrange the chops on the lined tray and ...

Season lamb generously with salt and set aside at room temperature. Set up a charcoal or gas grill for medium-high heat. (Or, heat a cast-iron pan.) Make the green sauce: Toss garlic with ½ ...

Prepare the toum by blending the garlic and salt ... Heat the grill (broiler) to medium-high and line the grill tray with foil. 3. Arrange the chops on the lined tray and brush them with the ...

"Toum is a Lebanese condiment similar to aioli but uses garlic to ... Heat the grill (broiler) to medium-high and line the grill tray with foil. 3. Arrange the chops on the lined tray and brush ...

Season lamb chops with kosher salt ... Prepare a charcoal grill. Using a mortar and pestle, a small food processor or a blender, blend the garlic, anchovies and sugar with a pinch of salt into ...

Combine the roasted veg and ground spice in a bowl, add paprika, garlic and blitz ... with the chopped grilled veg and some finely chopped chilli. Fry the Lamb Chops in a pan with some oil.

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 ...