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

In a shallow bowl, whisk together the lemongrass paste, fish sauce, lime juice and sugar. Add the lamb chops and turn to coat. Let marinate at room temperature for 10 minutes, flipping the chops ...

Rib chops are smaller and more tender; these make up a classic rack of lamb and are the most expensive. For this recipe, a loin chop is the best choice, balancing tenderness, flavor and cost. When ...

Add the chops ... tomato sauce, if using, and the basil to the stew. Cook for 10 minutes, stirring occasionally. Don’t allow it to boil to avoid overcooking the vegetables. Put the lamb chops ...

To serve, spread yogurt sauce across a serving plate. Pile grilled lamb chops on top and drizzle green sauce all around. Drizzle with olive oil and lemon juice.

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 ...

Heat a large griddle or skillet over medium-high heat. Liberally season lamb chops with salt. Add 1-2 tablespoons oil to pan. Use tongs to grab each chop and sear arched, fatty edge, rocking the ...

In general, mince, offal and small cuts of lamb are best eaten on the day you buy them or within one to two days. Joints, chops and steaks ... the traditional mint sauce. Generally, the intense ...

Dining critic Rachel Bernhard shares some of her favorite Milwaukee-area restaurants that are fantastic for casual, everyday ...