Lamb chops have a way of transforming any dinner into an elegant, restaurant-quality meal right in your own kitchen. The ...

If you’re using a frying pan, heat 1-2 tbsp olive oil; if you’re griddling, heat the griddle until really hot and brush the chops with oil. Either way, season 8 lamb loin chops and add to the ...

This lamb chop tray bake is fast, no-fuss and delicious. Hewson adapts the one-tray concept to lamb loin chops served with chickpeas, fennel and marinated artichokes. Elizabeth Hewson’s lamb ...

In general, mince, offal and small cuts of lamb are best eaten on the day you buy them or within one to two days. Joints, chops and steaks will keep for two to three days and large roasting joints ...

I'm a massive fan of a big bacon chop. I'm not talking about a wimpy, flaccid cut off the loin,but a regal praetorian ... Preheat the oven to 185°C. 2. Heat the oil in an ovenproof frying pan ...

A mint and feta mixture adds a fresh bite to these lamb chops. Get the recipe for Lamb ... The secret to these crispy chicken thighs is to bake them in the oven first, and then finish in a hot ...

From beef brisket joints (pictured above) and pork medallions to chicken thighs and lamb ... the oven to 230°C/210°C fan/gas 8. Meanwhile, make eight deep cuts in the pork loin underside and ...

olive oil, extra virgin, dried rosemary, dried thyme, pepper, salt, 1 1/4 inch thick lamb loin chops abt 2 pounds, garlic powder ...