These chops, not to be confused with the rib chop from the rack of lamb, are the porterhouse steak of the lamb. They even look like a tiny version of the porterhouse because there’s a T-shaped ...

4 (8- to 10-ounce) lamb shoulder steaks or chops 1 1/2 pounds extra-wide egg noodles (the type you’d get for chicken noodle soup) 1/4 medium red onion, very thinly sliced (1/2 cup) ...

— Blade chops/steaks: The side of the shoulder where the ribs, or “rack of lamb,” were severed will give you five to six steaks that include the irregularly shaped blade bone and a bit of ...

- Blade chops/steaks: The side of the shoulder where the ribs, or 'rack of lamb,” were severed will give you five to six steaks that include the irregularly shaped blade bone and a bit of the ...

A reverse sear has cropped up in the last few years as a popular way of cooking steaks. You can think of lamb loin chops as mini porterhouse steaks and cook them to your desired level of doneness ...

. . . Lamb chops are my latest obsession. And chops with our best lamb marinade are even better. They feel fancy-schmancy, when in reality they're even easier to cook than steak and liver, mostly ...

Carvers Steaks & Chops joined Sallie Taylor in the Living Dayton kitchen with some tips on how to make the perfect lamb chop. Chef Drew Ballard shared some tips so you can cook these chops like a pro.

Delicious.) And lamb chops are my latest obsession. They feel fancy-schmancy, when in reality they’re even easier to cook than steak and liver, mostly because they’re so little.