Chef Brad Leone cooks steak and lamb chops finished with cranberry chimichurri for a bright twist.

Ryan Sutton is a contributing restaurant critic at the New York Times and the founder of The Lo Times, a food media newsletter. He was previously Eater NY’s chief critic. When my bosses at Eater send ...

With a quick marinade of olive oil, garlic, oregano, and lemon, the lamb is transformed into a crispy, golden dinner.

Coriander-crusted lamb chops are served over a hearty grain salad in this 45-minute dinner. Anna Theoktisto is a recipe tester and developer. Anna has been working in People Inc. test kitchens since ...

It's officially grilling season, Columbia. And with it being Father's Day this month, I couldn't think of anything that goes more hand in hand than grilling and dads. I also couldn't think of a more ...

“Lamb chops are so easy to cook and come out divinely tender,” says the author of 'The Secret of Cooking' Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

Lamb chops come in three main cuts. Head butcher Meagan Schneider at McCall’s Meat and Fish Co. in Los Feliz says any cut of meat from the lamb shoulder can be called a “shoulder chop” and that there ...