Lamb chops can actually come from a few different areas of the animal—mainly the rib, loin, sirloin and shoulder. The price and tenderness of the chop will depend on which one you choose.

So guests can have their lamb chops just as they like, De Laurentiis likes to put out an assortment of sauces and condiments and let guests customize their meal. Because lamb chops are so small ...

Slightly thinner is ok, but thicker chops have a higher tolerance for direct heat, and like rib chops, these do better ...

Heat a large griddle or skillet over medium-high heat. Liberally season lamb chops with salt. Add 1-2 tablespoons oil to pan. Use tongs to grab each chop and sear arched, fatty edge, rocking the ...