A rack of lamb makes for a luxurious meal -- one certainly worthy of a special occasion. And, as it turns out, making a rack of lamb doesn't have to be an arduous process. Rather, you can actually ...

No dinner party is complete without a stunning main course, and a perfectly-cooked rack of lamb is a surefire way to impress the guests. You may only be used to cooking lamb for the holidays, but our ...

Marinade for each rack of lamb: Rub rack all over with chopped rosemary, thyme and garlic. Rub rack with salt and pepper and place in a large plastic bag that seals. Drizzle the olive oil over the ...

They may not be glamorous, but they’re irresistible -- big dewy piles of parsley, tender and fragrant cilantro, floppy basil, fuzzy mint. We grab them reflexively, tossing them into shopping cart or ...

Spring ushers in a whole new season of culinary delights. When mouthwatering drafts of roast lamb, aromatic with rosemary and garlic, waft through the kitchen, spring has arrived. A savory lamb dinner ...

1/4 teaspoon freshly ground black pepper. 1. Preheat the oven to 400 degrees. Have the rack close to room temperature. Place the lamb in a very shallow pan. Combine the remaining ingredients and rub ...

A chef explains how to cook lamb chops properly at home, from seasoning and searing to ideal doneness, so they're juicy, tender, and never overcooked.

Ingredients 1 rack of lamb 1 bottle of extra virgin olive oil 6 oz of Three Little Pigs Memphis rub 2 fist-size pieces of apple or cherry wood for flavor Coat both side of the rack of lamb with extra ...

Lamb is typically set aside for special occasions. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is noted for its terrific flavor and for being versatile ...

Lamb is typically set aside for special occasions, such as Easter and next week's Eastern Orthodox Easter. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is ...

Preserved lemons in half an hour. A new, smarter way to peel and seed a tomato. An inexpensive, easy-to-make chicken liver mousse with a flavor reminiscent of foie gras -- complete with a beautiful ...