Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C with one chunk of cherry or hickory smoking wood. Remove the silver skin and trim excess fat from the lamb rack (you can leave the ...

This Grilled Rack of Lamb is tender, juicy, and packed with flavor thanks to a simple herb and garlic crust cooked over high heat. It’s an impressive yet surprisingly easy dish that’s perfect for ...

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 ...

This simple roast from David Kinch is an impressive centerpiece any time of year. David Kinch has forged a distinctive culinary career path at Manresa, known for new contemporary California cuisine ...

When I’m feeding a crowd, I usually look for a large piece of meat to serve as the centerpiece, like a roasted chicken, braised pork shoulder, and roasted beef. The thing is, all of those take a ...

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 ...

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 ...

A chef explains how to cook lamb chops properly at home, from seasoning and searing to ideal doneness, so they're juicy, ...