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 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 ...

Coat your rack of lamb with Dijon mustard, fresh mint, garlic, and parsley. Foil on the bone ends prevents charring and keeps ...

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 ...

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 ...

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 ...

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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 ...

The spring holidays are right around the corner, so now is the perfect time for a refresher on how to cook lamb. It is a great meat for all kinds of holidays and a staple for gatherings around Easter ...

Kathy Gottsacker serves this with Gruyere Potato Gratin, which is also on this page. SAN ANTONIO — Instructions: Heat oven to 425 degrees. Rub lamb with salt and pepper; place lamb, fat side up, in ...