Place lamb chops in a large bowl. Add lemon juice, paprika, cinnamon, cumin seeds, crushed red pepper, ⅓ cup of the oil, grated garlic and 1 teaspoon of the salt.

8 (1-inch-thick) lamb loin chops 1/4 cup toasted walnuts, chopped On the side: Steamed broccoli and couscous In a medium bowl, mix together the yogurt, harissa and cilantro.

Add lamb chops to ziplock bag; seal bag, and turn to coat lamb in sauce. Let marinate in refrigerator at least 2 hours or up to 24 hours. Preheat grill to high (450°F to 500°F).

To make this pan sauce with other proteins, start from step 2, working with 1 tablespoon of reserved drippings, and proceed to build the red wine sauce as written.

When heated, use tongs to transfer the lamb chops to the cast iron skillet and discard any remaining marinade. Cook on one side for 3 minutes, flip, and then immediately transfer to the oven to ...

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. It’s ...