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 ...

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 ...

Editor's note: While Susan is away, please enjoy this timeless dish from the Test Kitchen archives. I am particular about lamb, and prefer the rack of lamb or the loin chops. A rack is elegant and ...

Rack of lamb can be roasted either as a full rack or cut into double chops. Both methods work beautifully, but I prefer cutting the rack into pairs of chops. It exposes more surface area for seasoning ...

In a large shallow bowl or container. Pat the lamb dry, then place into the bowl or container with the marinade and turn and sue your hand to make sure the marinade coats the lamb completely.

1½ pounds thinly cut veal scallops Fine kosher or sea salt 2-3 eggs, beaten with 2-3 tablespoons of water Flour seasoned with a little salt and pepper 2 cups fine dry unseasoned bread crumbs (see cook ...

You can’t beat thick lamb loin chops for a special treat, and cooking them on the grill until they’re rosy and juicy is about as unfussy and fast as it gets. They take only several minutes on a side ...

This herby roasted lamb chop recipe is low effort, high reward. With minimal prep time and few dirty dishes, it impresses for a weeknight date or a Saturday dinner party for friends. You may spot a ...

When celebrity chef Jeff Mauro was asked whether he personally pairs mint jelly with cooked lamb, the answer was a definitive ...