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 ...

Lamb chop pakoras hide tender spiced lamb within a spicy crisp coating – and the chop bone becomes a little handle to eat the nugget of gorgeousness. Serve as a starter with raita and chutney ...

Season lamb chops well with salt and freshly ground black pepper and lightly coat in flour. Dip in the eggs and then coat in breadcrumbs. Lay lamb chops in a single layer in the prepared baking ...

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 ...