We celebrate every minute of summer, super-hot days and thunderstorms included. When friends join us, life couldn’ t be better. My favorite summer meal always involves the grill.

These chops, not to be confused with the rib chop from the rack of lamb, are the porterhouse steak of the lamb. ... For medium-rare, the internal temperature will be about 130 degrees.

Heat oil in a large cast-iron skillet over medium-high. Add steaks to skillet. Cook until browned on both sides, about 3 minutes per side. Lower heat to medium, and cook, flipping once or twice ...

Eight 6-ounce lamb T-bone steaks or loin chops. Grapeseed oil ... 10 to 15 minutes until a meat thermometer inserted all the way into the thickest part of the meat reads 140 degrees for medium rare.

For medium-rare, the internal temperature will be about 130 degrees. Remove from the grill and let rest 5 minutes before serving. Place the lamb chop son a platter, garnish with rosemary sprigs ...

Lamb steaks drizzled with mint pesto sauce is a perfect dish for this holiday weekend or any weeknight dinner. Slices of lamb are cut from the leg to make a steak 3/4- to 1-inch thick with a round ...