I made grilled lamb chops on my Weber Kettle with amazing results. Lamb videos are some of my least popular, but I keep ...

Coat lamb chops with 1 tablespoon olive oil and season with salt. Lay chops onto grill and cook over medium-high heat until a crust forms on both sides and internal temperature reaches 135 degrees ...

Season lamb chops with kosher salt and freshly ground pepper. Let rest, covered, in the refrigerator. Prepare a charcoal grill. Using a mortar and pestle, a small food processor or a blender ...

Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from refrigerator 1 hour prior to cooking. Heat a grill to high heat on one side and ...

(Ensure you cook in a well-ventilated area.) Grill the lamb chops for 2–3 minutes on each side, until nicely charred around the edges and the fat is crisp and golden but the meat is still soft ...

Finely chop the pistachios, then set aside. Spoon the houmous out on a serving plate. Place a griddle pan on a high heat and get it hot. Grill the lamb chops for about four minutes on each side ...

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.

Lamb chops can actually come from a few different areas of the animal—mainly the rib, loin, sirloin and shoulder. The price and tenderness of the chop will depend on which one you choose.