these make up a classic rack of lamb and are the most expensive. For this recipe, a loin chop is the best choice, balancing ...

are typically smaller than American racks of lamb. Some of the crust may fall off when you slice the rack into chops, but don’t throw those bits away — they are so flavorful! Just sprinkle ...

Season with a pinch of salt and a drizzle of olive oil. 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 ...

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from ...

Lamb chops, al fresco style. Marcus Wareing uses every scrap of meat for this summery dish, served alongside a tomato stew and fried potatoes. Heat a frying pan over a low heat for 5–10 minutes.

Dog toys, particularly those resembling cultural icons like Lamb Chop, are increasingly popular. This trend of integrating pets into human social spheres has historical roots, dating back to ...

If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops. Use the best quality lamb you can find. Chilling the deboned loin in the ...