With the holiday weekend approaching, I thought a simple lamb dish would be perfect. Or, really, for any time you’re looking ...

Place the lamb chops in a large resealable plastic bag and cover with the cooled marinade. Refrigerate for 1 to 2 hours. Remove the chops from the marinade and pour the marinade into a small ...

Rinse lamb chops and pat dry. Season with salt and pepper, and let rest for 15 minutes. Choose a skillet large enough to hold all chops in one layer. Warm pan over medium-high heat and add oil.

One of Giada’s top lamb chops tips is to “keep the lamb really cold until you’re ready to grill” and “make sure the grill is ...