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.

Fry on both sides for 2-5 mins until cooked to your liking. Press down to get a good crust on the lamb chops. Method 2. Grill ...

Serve the chops with a good spoonful of the garlicky anchovy and-tomato sauce, scatter over the flat-leaf parsley and season to taste. Salty anchovies and sweet are a delicious combination, even more ...

Cook for 1-2 minutes, or until fragrant. Add in the stock, then bring up to a simmer. Pour the mixture over the lamb chops in the baking tray and cover tightly with foil. Step 3. Bake the lamb in the ...

Buy some midloin lamb chops from your butcher ... Serve with mashed potatoes, peas and mint sauce. Chop a bunch of fresh mint leaves and put them in a heat proof bowl. Cover these with sugar.

Brown the chops in a minimum of oil in a pan over a medium to high heat – start first with the edge of fat. Transfer to a baking tray and pour over the sauce. Bake for 5 minutes ... Serve with the ...

To serve, spread yogurt sauce across a serving plate. Pile grilled lamb chops on top and drizzle green sauce all around. Drizzle with olive oil and lemon juice.

The meat near the bone is particularly good. It is not heavy ... This week, we introduce a recipe where a special sauce is made and applied on cooked lamb chops. “Although the meat is pan ...