Whether you're a seasoned expert in the kitchen or are just setting out on your cooking journey, lamb chops can be an intimidating dish to try your hand at. But it's way easier to cook lamb chops in ...

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 ...

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 ...

Lamb is a popular protein worldwide, but many American home cooks reserve it for holidays and other special occasions. That means they are only making it a few times a year, which is a shame. Lamb ...

Jessie-Sierra Ross highlights one exception to this general rule of giving lamb time to warm up before placing it in the oven: opting for a sous vide cooking method. "Sous vide (or 'water bath') ...

How to cook lamb to perfection There is no single way to cook lamb, but there is a silent consensus among the chefs who know it best: this noble and expressive meat needs respect. And that starts with ...

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 ...

One of my brothers, Marc, lives overseas and is fond of cooking what the French call a “gigot” (leg of lamb) for Sunday dinners. I’m always amazed how much Dijon mustard Marc slathers all over the ...

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 ...

One of my brothers, Marc, lives overseas and is fond of cooking what the French call a “gigot” (leg of lamb) for Sunday dinners. I’m always amazed how much Dijon mustard Marc slathers all over the ...