though there are others (shoulder blade and chump chops). Rib chops are smaller and more tender; these make up a classic rack ...

Lamb chops, al fresco style. Marcus Wareing uses every scrap of meat for this summery dish, served alongside a tomato stew and fried potatoes. Heat a frying pan over a low heat for 5–10 minutes.

For the griddled lamb chop, place the lamb chop into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes. Heat a griddle pan and griddle the lamb for 4-5 ...

Heat the olive oil in a flameproof casserole dish over a medium high heat. Season the lamb chops liberally with salt and pepper and brown on both sides. Remove the chops and set aside. Step 2 ...