Flip and cook other side, undisturbed, until browned and an instant-read thermometer inserted in the thickest part of the chop registers 135°, 1 to 2 minutes. Transfer to a plate; serve with red ...

ASTUCES: Yes, you read correctly; the orange sauce is simply freshly squeezed orange juice with a bit of butter at the end. To incorporate the butter, work on and off the heat once the sauce is ...

Sauté chops in hot oil until golden brown on both sides. When lamb chops are almost done, brush with barbecue sauce. Transfer to individual serving plates and serve immediately.

Chewy noodles and cumin-spiced lamb come together in a fiery chile-crisp sauce for a boldly flavored, weeknight-friendly ...

Recipe Tips Choose Quality Chops: The quality of your lamb chops will significantly affect the final result. Look for chops that are pinkish-red with a little bit of marbling. Avoid any that have ...

If necessary, turn the chops on the bone side to remove the reddish color (11). When nicely golden, transfer the chops to a rack (12) and let them rest for a few minutes.

If hot honey is not available, use honey and add a few drops of hot sauce to it. When broiling the lamb, check to see that the oven rack is about 7 to 8 inches from the heat.

Return the sauce to the pan, stir in the remaining 2 cups of stock, and return the sachet to the pot. Return the sauce to a boil; lower the heat to a simmer. Simmer for about 50 minutes or until ...

Remove the chops from the bag and cook for 4–5 minutes on each side. Remove from the heat and drizzle with more olive oil and the lemon juice, and scatter over the lemon zest and torn mint.

Because lamb chops are so small, guests can try one chop with one sauce and another with something else. “ I just put the sauces in bowls on the side and everybody uses what they want,” she says.