Place lamb chops in a large bowl. Add lemon juice, paprika, cinnamon, cumin seeds, crushed red pepper, ⅓ cup of the oil, grated garlic and 1 teaspoon of the salt. Stir until coated.

Season the lamb with salt and pepper. In a very large skillet, heat the oil until shimmering. Add the lamb chops and cook over moderately high heat until the chops are browned on the bottom, about ...

Bee Wilson has found a way to make Catalan flavors with pantry staples. “I’ve long loved romesco sauce, the Catalan sauce made with pounded roasted hazelnuts, almonds, peppers and vinegar, but ...

If there’s one meal I break out when I want to impress guests—or just treat myself to something special—it’s this one: ...

To prepare the pan-fried lamb chops, first cut the chops from the lamb rack by slicing the meat between each bone (1) (2). Transfer the chops to a baking sheet (3). Season with salt, pepper (4 ...

Season lightly with salt and pepper, and gently toss to coat. Taste, and add more lemon juice, oil, salt and pepper, if desired. Serve family-style, or divide the salad and lamb among individual ...

Mongolian Pepper Lamb Chops. Serves: 2. Ingredients. For the marinade. 600 gm lamb chops; 1/3 cup soy sauce; 1 tbsp sugar; 1 tsp black pepper powder; 4-5 tbsp sesame oil; For the Mongolian sauce.

Sweet Spiced Lamb Chops. Yield: 2 servings. 1 pound loin lamb chops (on the bone), about 1-inch tick. 2 tablespoons hot honey. 2 tablespoons grainy mustard. ... Salt and freshly ground black pepper.

Use tongs to grab each chop and sear arched, fatty edge, rocking the chop on the pan’s surface for even cooking, until crisp, 2-3 minutes. Sear flat sides until golden and crisp, 2-3 minutes per ...

Remove the chops from the marinade and pour the marinade into a small saucepan along with the honey. Bring the mixture to a brisk simmer and reduce until slightly syrupy, 5 to 10 minutes.