It’s hard not to feel tender when cradling a lamb by the ribs — even if that lamb has been dead for longer than it ever lived, slaughtered just weeks after entering the world, living in vacuum-sealed ...

Alec Naman with Naman’s Catering visits Studio 10 to make three delicious recipes and get us ready for the annual Chef Challenge to support Feeding the Gulf Coast. Marinate the lamb: In a large bowl, ...

Season lamb with salt and pepper and place each rack of lamb in a large resealable plastic bag. Whisk garlic, yogurt, oil, lemon zest, and saffron in a small bowl and divide between bags. Seal bags, ...

I was always afraid to grill a rack of lamb. I thought the fat would cause flare-ups. But a mix of direct and indirect cooking gives me picture- perfect results. The rack is seared over medium-high ...

This Simple Grilled Rack of Lamb is flavored with pepper and rosemary and is then cooked on a grill. Fred Thompson Some things just aggravate me about spring. Take that hour of sleep I lost for ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. KANSAS CITY, Mo. — Dave Eckert is as foodie ...

Tired of the boring, old hamburger and hot dog routine for backyard cookouts? Chef Emeril Lagasse has a new idea. Try a grilled rack of lamb with a favorite pesto topping. This recipe is one of ...

1. Trim the lemon grass, using only the white part of the stalk, 5-6 inches. Slice thinly with a sharp knife, then finely mince. 2. Combine lemon grass, shallots, chilies and oil in a food processor; ...

Chef Jeff Michaud's passion for Italian cooking led him on a journey to Italy where he lived for three years working his way through top restaurants. Today, he is executive chef and co-owner of three ...

After Marcelle's husband Rock bought a new grill, he made her this grilled rack of lamb.Grilled rack of lamb Makes 4 servings 1 trimmed rack of lamb, about 1 1/2 pounds 1/4 cup olive oil 2 teaspoons ...

Combine all ingredients except the lamb. Combine all ingredients except the lamb. Cut fat off tops of the ribs so that 1 to 1 1/2 inches of bones are exposed (or ask your butcher to trim the fat).

In a bowl stir together chopped garlic, bay leaf, onion, wine and oil and pour into a large resealable plastic bag. Add 6 rosemary sprigs to marinade. Trim lamb of any fat. Transfer lamb to bag and ...