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 ...

This Grilled Rack of Lamb is tender, juicy, and packed with flavor thanks to a simple herb and garlic crust cooked over high ...

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 ...

If you're looking for some new recipes to try, be sure to check out these two from Rania Harris! Blend the mint, basil, nuts, cheese, lemon juice, garlic, salt and pepper to taste in a food processor ...

Rack of lamb with parsley. A classic French recipe that is savory and delicious. Tender roasted meat cooked to perfection in the oven with a parsley crust. A hint of garlic, mixed with parsley, bonds ...

Even though sharing casual meals with good friends is always fun, every once in a while it's fun to prepare something a little more special, like a beautifully prepared and presented fine cut of meat.

Cooking a rack of lamb isn’t nearly as difficult and intimidating as some food elitists would have you believe. If you’re looking to make a delectable main course that’s sure to impress and won’t take ...

Most of us barely have time to cook dinner... let alone create a complex multi-course meal. So how do you elevate everyday cuisine to a higher level of sophistication? Charlie Trotter, chef and owner ...

Pre-heat oven 450 degrees. Wash the rack of lamb in cold water; pat dry with a paper towel. Coat the rack of lamb with the honey Dijon dressing, then on a plate add breadcrumbs. Press bread crumbs on ...

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 ...

Edited version of a story first published Tuesday, April 15, 2003: Caytie Harrison is admittedly timid about lamb. She tried it once at a restaurant and loved it. But she has yet to cook it at home.

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 ...