These oven-baked lamb shoulder chops are a juicy, tender, and flavorful dinner recipe for the lamb lover looking for a quick ...

Among the many great deals on chicken and beef, Costco's meat department also offers competitive prices on delectable lamb chops.

In a medium bowl, mix together the yogurt, harissa and cilantro. Season to taste with salt and pepper. Set aside. Lightly coat the bottom of a 12-inch skillet with oil.

Note: Plan ahead, as the lamb chops need to marinate at least two hours. From "The Ultimate One-Pan Oven Cookbook," by Julia Konovalova. In large bowl, combine garlic, chopped leaves of 2 rosemary ...

Lamb not only has a succulent flavor, but also, on average, has only 175 calories per 3-ounce serving, making it a lean protein. For best results, cook lamb on high heat for a short amount of time ...

Lamb loin chops are a bit less expensive than the luxurious rack of lamb. For imported lamb, used in today's recipe, they're about $10 per pound. The rack runs about $15 per pound.

But my mistake was a happy accident. The change from a Dutch oven to a slow cooker also extended out the cook time for the lamb, as well. All's well that ends well. We still enjoyed a delicious, ...

I like to use lamb loin chops for this recipe. They’re cheaper than rib chops and, because of the bone and layer of fat, are more forgiving to cook. Overshoot the doneness a bit and they’ll ...

For many people, lamb triggers thoughts of spring. And fatty, tough meat. But lamb – at least spring lamb – can be a healthy choice with a tender texture and mild flavor.

Heat reserved drippings in skillet over medium-high. Add chile and garlic; cook, stirring constantly, until softened, about 20 seconds. Add cumin; cook, stirring constantly, until fragrant, about ...

Lamb loin chops are a bit less expensive than the luxurious rack of lamb. For imported lamb, used in today’s recipe, they’re about $10 per pound. The rack runs about $15 per pound.

A recipe you can throw together in about 30 minutes, then clean up the kitchen while the lamb is in the oven, is a true winner — one I’ll gladly take any day of the week, holiday or not.