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 ...

Roast lamb is a classic holiday meal ... Be sure to finish with a sear, either on the grill part of the smoker or under an oven broiler, because this will give the lam what the chef called ...

One of Giada’s top lamb chops tips is to “keep the lamb really cold until you’re ready to grill” and “make sure the grill is really hot.” When you're ready to grill, brush a "tiny bit ...

One of my favorite ways to serve them is with creamy mashed potatoes, smoked scallop ... you can also pair these lamb chops with roasted Italian vegetables, grilled lemon pepper Brussels sprouts ...

Notes: Lamb rib chops can considerably vary in weight and thickness. If yours skew larger/heavier, you may need to adjust the ...

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.

Simmer & reduce for about 2 hours until it thickens, stirring periodically and then portion over grilled lamb chops. Garnish with sliced green onions and serve.

(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 ...

These chops are perfect for a barbecue. The lamb is grilled simply and the sumac does all the talking on the hot cooked chops, imparting an earthy tangy flavour. Perfect paired with these crushed ...

Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from refrigerator 1 hour prior to cooking. Heat a grill to high heat on one side and ...