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 ...

Season lamb chops with kosher salt and freshly ground pepper. Let rest, covered, in the refrigerator. Prepare a charcoal grill. Using a mortar and pestle, a small food processor or a blender ...

Because it's cooked flat, the lamb cooks more quickly in the oven or under the grill than it would if the meat were bone-in. As always with a large cut of meat, I strongly advise using a meat ...

Toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour. Prepare a medium fire in a charcoal or gas grill and oil the grill grates. Dry-roast the cumin and coriander seeds in ...

(Ensure you cook in a well-ventilated area.) Grill the lamb chops for 2–3 minutes on each side, until nicely charred around the edges and the fat is crisp and golden but the meat is still soft ...

Rub the vinegar, honey, 2 tablespoons of the oil and fennel seeds into the lamb and marinate for at least 4 hours or overnight. Dry the lamb with kitchen paper. Heat the remaining oil in a pan ...

Guytano's Tuscan Chophouse believes in nothing but the best and offers quality steaks, chops, wild caught seafood, homemade ...