If you’re looking for a dish that’s rich, flavorful, and restaurant-worthy, these Garlic Herb Lamb Chops with Roasted ...

Season lamb ... Toss garlic with ½ tablespoon olive oil and a pinch of salt. Grill until lightly charred all over, about 1 minute. Peel (if using regular garlic) and roughly chop.

These juicy, meaty lamb chops sizzled in extra-virgin olive oil with plenty of garlic cloves are food writer ... lamb shanks are served with a fresh herb salad featuring pea tendrils, sugar ...

Top the finished lamb chops with whatever pieces of crust ... An overnight marinade in a garlic, shallot, and herb paste infuses this rack of lamb with intense flavor. Serve with a punchy demi ...

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions. This recipe calls for fairly ...

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

Elegant and flavorful, this herb-crusted rack of lamb makes a stunning centerpiece for any Easter dinner table. With a crisp ...

For the griddled lamb chop, place the lamb chop into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes. Heat a griddle pan and griddle the lamb for 4-5 ...

Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops. Place the ...

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 ...