One of Giada’s top lamb chops tips is to “keep the lamb really cold until you’re ready to grill” and “make sure the grill is ...

Her championship season consisted of nine stakes victories, matching the number of stakes wins garnered by the mighty Kelso ...

Take Lamb chops out of marinade and seer in skillet ... No party is too big nor too small ...

Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic and olive oil, and let cool to room temperature. Place the lamb chops ...

With the holiday weekend approaching, I thought a simple lamb dish would be perfect. Or, really, for any time you’re looking ...

Two-star Michelin chef Danny Grant stops by the TODAY kitchen to share his recipe for lamb chops with chimichurri — and shares his trick to make the dish easy to make!

Make sure you ask your butcher to French-trim the lamb chops for you, unless you are confident in doing this. I eat these like a lollipop, with mint yoghurt and a lemon wedge, plus potato ...

Arrange the lamb chops on top and sprinkle with the rosemary, lemon juice, and zest. Season well with salt and black pepper. Cover with foil and bake for 20 minutes. Remove the foil and bake uncovered ...

Thoroughly pat the lamb chops dry on both sides, and rub all over with the garlic mixture. (It’s okay if it isn’t evenly distributed and clings to the meat in small clumps.) Generously season ...

Mix hot honey and mustard together in a small bowl and set aside. Line a baking sheet with foil and place lamb on the foil. Place the sheet in the oven about 7-inches from the heat. Broil chops ...