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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.
While the potatoes are roasting, sear a simply seasoned rack of lamb. Finish it off in the oven to finish cooking, then slice and serve. Red Wine-Braised Short Ribs by Giada De Laurentiis
Roast Lamb. Roasting a lamb shoulder is just as easy, if not easier, than roasting a chicken. Seriously, all you need to do is rub your roast with a mixture of fresh herbs, garlic, and olive oil ...
"Lamb Chop Fondue" (grilled lamb rack chops marinated in garlic, rosemary and olive oil, served with fondue made with garlic, onions, cumin, white pepper, white wine, cream, and pepper jack cheese, and cubed guajillo-pecan bread and squash from dipping); "Big-Ass Burger" (pecan wood-grilled beef brisket/chuck spiced patty topped with cheese ...
Grilled Rib-Eye Steak with Brown Butter and Blue Cheese; Grilled Potatoes with Mustard-Garlic Dressing; Grilled Broccoli Rabe with Grilled Pepper Relish; Grape Sparkler Cocktail 45 4
"Absinthe Flamed Australian Lamb Chops" – Twin double-boned lamb chops marinated in olive oil, pink peppercorns, kosher salt, lemon zest, rosemary, black pepper and garlic, seared in a pan, then in oven, served on top of saffron risotto, (Arborio rice sautéed in shallots, garlic, saffron, white wine, saffron stock, whole butter, chives, salt ...
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Transfer the lamb to a carving board and let rest for 30 minutes. Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of olive oil until shimmering.