Three to five minutes in the oven will do it for medium rare. This method also works well for lamb loin chops but, for ...

Preheat the oven ... lamb, skin-side up, on a board. Using a sharp knife, insert irregular holes through the skin. Insert the garlic into the holes. Place the lamb in a roasting tin and roast ...

Meanwhile heat the oven to 180C. Line a large shallow baking tray or roasting dish with baking paper. Season lamb chops well with salt and freshly ground black pepper and lightly coat in flour.

Preheat the oven to 400°F (200°C). Rub the lamb shoulder with the oil and season with salt and pepper. Put the lamb in a flameproof roasting tin and brown over high heat. Add the shallots ...

Leave over a low heat until liquid fat appears in the pan (if juices appear, the chops have been cooked for too long). Set aside. Dice the reserved lamb scraps into chunks. Remove the chops from ...

Overall, lamb chops present a diverse array of options for culinary exploration, from elegant rib chops to hearty shoulder ...

Add the lettuce and tomatoes to the pan and let wilt in the oven for 1 to 2 minutes. Slice the rack of lamb into 4 chops. Spoon some of the potato, lettuce, and tomatoes onto each of 2 dinner plates.

A favourite way to eat it is to marinate the lamb chops in a good mint sauce, then grill them in the oven. The sugar in the mint sauce caramelises and gets sticky and the vinegar helps to make the ...

topping the stew with a layer of potatoes brushed with salted butty and browned to perfection in the oven. This recipe uses a shoulder of lamb but you can also use neck of lamb or gigot chops ...