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 ...

A pan of roasted lamb chops with thyme and figs - Ksenia Prints/Tasting Table Few things impress at the table more than lamb chops studded with caramelized fig and sprinkled with shiny, glistening ...

Every time I make lamb chops for dinner, I wonder why we don’t have them more often. They are tasty and cooking them couldn’t be easier. You can simply throw them on a grill or under a broiler if you ...

I used to think lamb was reserved for fancy restaurant dinners but let me tell you—it’s super easy to cook at home. And with summer here, I figured now is the perfect time to serve up some lamb chops ...

Lamb chops are always a special treat. And they’re even better with the help of a good marinade. “Just as with other proteins, a good marinade compliments and can bring out more of the natural flavors ...

The Pioneer Woman made a flavorful lamb dish. Here’s how to make Ree Drummond’s lamb chops with mint sauce recipe. Drummond starts by making a seasoning mix. The mix contains salt, pepper, ground ...

Cumin lamb is one of my favorite dishes to order at Sichuan restaurants. The spicy, earthy flavor of the cumin perfectly complements the slight gaminess of the lamb. I’ve taken these flavors as ...

Learn how to cook perfect lamb chops with fresh garlic, rosemary, and a cast iron sear! Finished in the oven for a delicious, ...

Every time I have lamb, it reminds me how much I love it, making it baffling that I rarely make it at home. Perhaps it’s because I didn’t grow up eating it. Even though it’s the most traditional ...

Lamb is a popular protein worldwide, but many American home cooks reserve it for holidays and other special occasions. That means they are only making it a few times a year, which is a shame. Lamb ...

So, I have procured some mighty fine looking lamb chops. The question now is what to do with them. My first instinct is to grill them (yay for spring) with a bit of salt and pepper, maybe a bit of ...