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.
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.
Created by Cooking Planit's culinary director chef Emily Wilson, this recipe reinvents the lamb chop. A 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.
In our house we love lamb. We enjoy rack of lamb on Sunday’s and in the summer we love beef or chicken kabobs. We also love herb filled roasted chickens. My Rosemary Herb Marinade goes with so many great dishes. I love to keep some aside and add to a gravy! I am Italian and many of these dishes go great with gravy to either dip bread or Popovers
This marinade is perfect for 2 pounds of protein.
For this recipe and other entertaining tips from Cindy's Table, click here.
Aromatic gin is the secret ingredient in this tasty salmon dish, imparting its distinct flavors of thyme, juniper, coriander, and fennel and complementing the rich salmon perfectly.This recipe, written by Adonija Tienou of Chicago, is courtesy of Sitka Salmon Shares.
There's nothing quite like a perfectly seared piece of meat. Here, lamb shoulder chops are pan-seared until golden brown on both sides and topped with a sweet-spicy salsa whose main star is a summertime favorite: apricot.
See all salsa recipes.
Click here to see Apricots and Cherries and Peaches and Pluots, Oh My!
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.