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 ...

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 ...

Season well with salt and freshly ground black pepper and add the rosemary. Return the lamb chops to the pan, tuck the potatoes around the chops, season well with salt and freshly ground black ...

Place the garlic, rosemary and parsley leaves, olive oil and lemon juice in a small blender (or a mortar and pestle) and blend to a paste. Rub paste over lamb chops ... Drain if cooking in water ...

Remove the chops from the pan or grill and leave to rest for 5 minutes. Meanwhile, slice the boiled potatoes and fry in the reserved lamb fat, seasoning as you go with most of the rosemary ...

Although lamb chops scottadito are traditionally made on the grill, this sheet pan version achieves similar results.

Sheet Pan Lamb Chops Scottadito. The traditional version of scottadito is done on the grill, cooking the meat and lemon halves until flame-kissed and charred in sp ...

We're stepping into Rania's kitchen for an Easter tradition with a flavorful twist. We made Wine, Balsamic and Rosemary Lamb Chops.