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 ...

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 ...

Lamb chops come in three main cuts. Head butcher Meagan Schneider at McCall’s Meat and Fish Co. in Los Feliz says any cut of meat from the lamb shoulder can be called a “shoulder chop” and that there ...

Toasty cumin and piquant chiles, offset with fresh cilantro and lime zest, balance bold red wine in this quick pan sauce. Andrea Slonecker is an award-winning cookbook author and food stylist, with ...

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

When you're stumped for something easy to toss on the grill, think lamb loin chops. These chops, not to be confused with the rib chop from the rack of lamb, are the porterhouse steak of the lamb. They ...

There’s something timeless and comforting about a beautifully cooked lamb chop. Juicy, tender, and packed with flavor, lamb ...

These flavour-packed lamb chops look super impressive and come together in minutes on the stovetop or grill. First, you cook the meat to medium doneness, then you brush it with tangy pomegranate ...

Season lamb generously with salt and set aside at room temperature. Set up a charcoal or gas grill for medium-high heat. (Or, heat a cast-iron pan.) Make the green sauce: Toss garlic with ½ tablespoon ...

Lemongrass adds a minty, citrus-forward flavor to these quick-cooking lamb chops. The marinade also includes ginger, soy sauce, garlic, green chile and cumin, while mirin adds a touch of sweetness.

“Lamb chops are so easy to cook and come out divinely tender,” says the author of 'The Secret of Cooking' Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly ...