Lamb chops don’t need much to be incredible, but when I want something that really turns heads (and fills the kitchen with ...

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 both sides and internal temperature reaches 135 degrees ...

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 ...

Michael Symon relies on his grill pan to cook lamb rib chops on the stove; they take just about seven minutes to cook, but be sure to allow at least four hours for the seasoned chops to chill in ...

Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic ...

When the lamb chops are almost cooked, cut some tomatoes into quarters and throw them in the pan. Grill them until golden. Saute some quartered onions and well and serve with a bunch of fries on top.

(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 chops with rosemary, garlic, salt, and pepper and quickly sear them on the stovetop for a special, delicate, tender, ...