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- Lamb Chop
Top Rated Lamb Chop Recipes
We put this dressing in a squeeze bottle and drizzle it on virtually everything that comes off the restaurant’s spit or grill: dry-aged rib-eye steak, lamb chops, chicken, whole fish, shellfish, even grilled vegetables. The capers, garlic, oregano, and lemon impart an instantly recognizable Greek taste. To keep the dressing fresh and vibrant, we combine all the ingredients except for the lemon juice in the morning. Then, in small batches as needed throughout the day, we whisk in the lemon juice. You can do the same at home if you need to prepare the dressing ahead.
Sweet cherries make a flavorful salsa to go with lamb chops rubbed with sea salt and lime zest.
Click here to see In Season: Cherries.
These quick and easy lamb chops are served with an eggplant caponata and topped with a bright and refreshing mint vinaigrette.
In Italian, this dish is called Agenello Scottadito con Fave alla Romana, which translates to “Burn your finger” lamb chops with fava beans, Roman-style. We love to enjoy it when favas are young and fresh enough to eat raw or just barely cooked with olive oil and lemon juice.Click here to see In Season: Fava Beans.View Recipe
Created by Cooking Planit's culinary director chef Emily Wilson, this recipe reinvents the lamb chop. blend of fresh oregano and salty pistachio nuts proves to be the perfect crust to a tender lamb chop in this recipe. There's no flour and eggs in this recipe, though, because it uses creamy and decadent goat cheese to get the breading to stick.
An intensely flavorful recipe for Frenched lamb chops that comes from Ann Getty’s kitchen via Nan Kemper, to my mother, Mary Lynn Van Wyck. This can also be served as an appetizer, if you use small racks and cut them into single rib chops.View Recipe
There are two reasons why I’m not a vegetarian: bacon and lamb. Lamb chops are the fastest and most deliciously meaty meal I know. You can be bold with seasoning (think curry) or keep it simple. In this recipe, I go classic with garlic and rosemary, placed on the bottom of the pan. By the time the lamb is done, they’re too charred to eat, but the meat retains their flavor. I suggest you serve these chops alongside Curry Sauteed Kale or Curry-Carrot Soup. Excerpted from COOKING SOLO, © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.View Recipe
This quick and easy dinner recipe is sure to please even the most finnicky guests. For an even more impressive presentation, ask the butcher to french the lamb chops for you.
A creamy alternative to other bean dips like hummus and white bean dip from chef Michelle Weaver of Charleston Grill in Charleston, S.C. It can be served as an appetizer, when served with grilled flatbreads and crudités, or used to garnish a dinner party entrée like grilled lamb.View Recipe
One of the best things about cooking with lamb is that it is capable of taking on and complementing a variety of flavors. The chutney that tops this grilled lamb pairs with the meat perfectly, while the whole milk yogurt marinade adds a delectable texture to the entrée. View Recipe
The simple rub we use on lamb chops imparts the fragrance of the Greek kitchen — that appetizing scent of garlic and dried oregano. You can use the same rub on grilled chicken. If you trim your own lamb, save the fat to tuck between cubes of lamb when you grill souvlaki. Set manners aside when you serve these ribs; to get every nugget of succulent meat, you’ll need to pick the chops up.
For the Kokkari Dressing recipe.
Click here to see Best Spring Lamb Recipes.
A delicious, easy-to-prepare main dish that is great to serve when entertaining in the summer from chef Michelle Weaver of Charleston Grill in Charleston, S.C.