Bake the ribs until the meat is very tender, about 1 1/2 to 2 hours. Toward the end of that time, set the marinade over medium-high heat, bring to a boil, lower the heat to a simmer and reduce the ...

The marinade is olive oil, red pepper flakes and oregano. For the acid, I went with cider vinegar for ease, but lemon juice would be just as good (and more authentic).

Add the lamb chops and turn to coat. Let marinate at room temperature for 10 minutes, flipping the chops after 5 minutes. Heat the oil in a 10-inch cast-iron skillet over medium-high heat.

Prepare grill for high heat and oil grates. Remove the lamb from the marinade and discard the marinade. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least ...

Lamb shoulder chops are an oft-overlooked dinner option that I think should be on your table more often. Rib chops are too dainty (“Lollipops?” No). Saddle chops (those mini T-bones), too ...

Add the lamb to the grill and cook for 1 to 1 1/2 minutes per side. To assemble the wraps, place 4 rounds of lamb down the center of each pita. Top with grilled peppers, crumbled feta and fresh ...