Once hot, sear the lamb chops for 2-3 minutes on each side until they develop a golden-brown crust. This step locks in the juices and adds a rich caramelized flavor.

Instead, I purchase racks of lamb, preferably from New Zealand or Australia, and cut my own chops from the racks. Each rack will have 7 to 8 bones, and most racks are packaged “Frenched.” ...

So, for her wafu take on jingisukan, she calls for rib chops. (Loin chops will also work here.) Her marinade is based on a teriyaki sauce, sweet and salty, with garlic, ginger, green chile and cumin.

Brush chops with remaining 1 tbsp oil. Grill chops about 3 to 5 minutes each side or until pink inside. Serve chops with cauliflower, potato curry, lemon pickle, mint chutney and rice.

Step aside, ham, it's lamb's time to shine this Easter. Nothing says special occasion quite like these 11 lamb chop recipes.

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.

Make sure the chops are evenly coated with the marinade. Cover the dish or bag and leave to marinate in the fridge for at least 30 minutes, or up to 4 hours for maximum flavour.

Grill the lamb chops over high heat for 3-4 minutes, per side. Let the chops rest for 5 minutes before serving with couscous and chermoula sauce.