Whether you're a seasoned expert in the kitchen or are just setting out on your cooking journey, lamb chops can be an intimidating dish to try your hand at. But it's way easier to cook lamb chops in ...

Baked lamb chops are a big deal—like really big—in central Italy. Especially during Easter and all those festive gatherings. The smell of these oven-baked lamb chops with garlic, rosemary, and a touch ...

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Opposites attract in this fetching dish from Houston’s Ritz-Carlton Hotel. A dusting of cajun seasoning and split-second blackening forthrightly support the lamb’s delicate flavor, and an opulent ...

1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight. 2.

Bright green color from the pistachio crusted lamb chops catches the eye first, while the classic rack of lamb cut always ...

When we quizzed her for more details, De Laurentiis mentioned that she likes to make lamb chops scottadito (which means finger-burning in Italian). It’s a Roman classic dish that you can find ...

If you're looking for a low-key way to razzle-dazzle your family this Easter, we've got just the thing for you: lamb chops! Before you think lamb is a bit extra, trust us: Lamb chops are an iconic and ...

1. Heat oven to 375 degrees. Score the fatty part of the rack crosswise. Drizzle with 2 teaspoons olive oil; massage oil over entire rack. Season with 1/2 teaspoon salt and pepper to taste. Combine ...

For this sumptuous main course, Momotaro executive chef Gene Kato applies a traditional Japanese fish-curing technique to tender lamb chops, marinating the meat overnight in a mixture of red miso, ...

When I think about cooking — and I think about cooking a lot — I generally divide it into everyday meals and special-occasion ones. Although both must be delicious, the former needs to be unfussy, ...