1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.

Pound the rosemary, salt and pepper with some extra virgin olive oil. 2. In a baking tray, place the lamb and give it a good rub with the rosemary mixture. Drizzle with olive oil. 3. Steep the lamb in ...

Lamb chops, al fresco style ... Cook the onions for a few minutes, then add the garlic, red pepper, green pepper, aubergine, thyme and rosemary sprigs. Cook for 5 minutes until the vegetables ...

The lamb chops are marinated in a fragrant blend of garlic, rosemary, thyme, and paprika, ensuring each bite bursts with flavor. Paired with golden roasted baby potatoes, seasoned to perfection ...

Fire up the BBQ this Australia Day long weekend with these mouthwatering Grilled Lamb Chops! Bursting with vibrant flavours ...

Marinated Greek Lamb Chops with Mushrooms and Tomatoes There’s something magical about Mediterranean cuisine. With its ...

For the griddled lamb chop, place the lamb chop into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes. Heat a griddle pan and griddle the lamb for 4-5 ...

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from ...

Season lamb ... Toss garlic with ½ tablespoon olive oil and a pinch of salt. Grill until lightly charred all over, about 1 minute. Peel (if using regular garlic) and roughly chop.

Season lamb chops with kosher salt and freshly ground ... Using a mortar and pestle, a small food processor or a blender, blend the garlic, anchovies and sugar with a pinch of salt into a paste.

Place the garlic, rosemary and parsley leaves, olive oil and lemon juice in a small blender (or a mortar and pestle) and blend to a paste. Rub paste over lamb chops and set aside while preparing ...