These lamb chops, seasoned with black pepper and cumin and served with a punchy pickle-caper sauce, are a dinnertime crowd ...

Set up a charcoal or gas grill for medium-high heat ... Season with a pinch of salt and a drizzle of olive oil. Coat lamb chops with 1 tablespoon olive oil and season with salt.

Lamb chops, al fresco style. Marcus Wareing uses every scrap of meat for this summery dish, served alongside a tomato stew and fried potatoes. Heat a frying pan over a low heat for 5–10 minutes.

These chops are perfect for a barbecue. The lamb is grilled simply and the sumac does all the talking on the hot cooked chops, imparting an earthy tangy flavour. Perfect paired with these crushed ...

It can also be enjoyed when having a barbecue. 2 lamb chops, 2 grams each of ginger, garlic and green onion (naganegi type), 30 grams doubanjiang, 5 grams each of caster sugar and soy sauce ...