This recipe originally appeared on Food52. My Tuscan in-laws will only eat lamb in the springtime (around Easter, specifically); that’s when the meat is freshest and widely available in shops. For ...

I just love a juicy lamb chop! My recipe is a classic, as that’s how I like them best. I always have frozen peas in the freezer and a few potatoes lying around, so it makes this whole dish very easy.

Marinate the lamb chops with the minced garlic, salt to taste, add some black pepper, squeeze juice of half a lemon and mix well until all the flavours are distributed over the lamb chops. Set aside ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Last year, we purchased a lamb meat share from a local butcher and partially filled one of our chest freezer with a wide variety of cuts — leg, shanks, ribs, quarter, chops, shoulder chops and ...

6. While lamb is resting, prepare the sauce in the skillet lamb was prepared in 7. Add the chopped garlic and rosemary to the hot skillet on medium heat for 30 seconds, careful not to burn the garlic ...