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.

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 ...

Valentine’s day is around the corner and this delicious meal can help you surprise your special someone. Esther Wiseman of ...

Sprinkle a layer of the rosemary-flavoured salt on a tray. Rub the lamb chops with olive oil, then coat in the salt. Heat a griddle pan until smoking. Grill the chops for 2 minutes a side, or until ...

There’s something timeless and comforting about a beautifully cooked lamb chop. Juicy, tender, and packed with flavor, ...

It also works for lamb chops. We don’t recommend searing the racks before ... For this recipe, we use fresh rosemary, garlic, and lemon juice along with a bit of olive oil to build layers of ...

The herb mixture in this recipe gets its Mediterranean flavors from fresh rosemary, thyme, and garlic. To deepen the lamb’s flavor and bring some contrast to the brightness of the herbs, we add a ...

Marinating Combine Marinade Ingredients: In a medium bowl, whisk together the red wine, olive oil, balsamic vinegar, garlic, shallot, rosemary, thyme, Dijon mustard, honey, salt, and pepper ...

8-12 lamb rib chops 6 rosemary sprigs, chopped 1 garlic clove, crushed 2 T olive oil ½ t sea salt Freshly ground black pepper Watercress, for serving (optional) For the parsley potato cake: 1 kg ...