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 ...

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 ...

Debbie Wilson Berment, also known as Chef 'Sagajo' is sharing a recipe from her debut cookbook 'The Sagajo Experience: Recipes for Lifestyle & Entertaining'. It features dishes she describes as ...

Preheat the oven to 350°. In a medium saucepan, combine the olives with the sour cherries and 1 ½ cups of the wine. Bring to a boil and simmer over low heat for 5 minutes. Set aside. In a large pan, ...

Ingredients 1 rack of lamb 1 bottle of extra virgin olive oil 6 oz of Three Little Pigs Memphis rub 2 fist-size pieces of apple or cherry wood for flavor Coat both side of the rack of lamb with extra ...

A thick paste of garlic, shallots, and herbs infuses this lamb with bold flavor — especially when marinated overnight. Don't skip the Demi-Glace Butter and the Balsamic Glaze; both recipes come ...

This is a stylish dish that would make a good choice for entertaining any time of year. Don’t worry that its preparation will mean the cook has to lose a lot of social time toiling away out of sight ...

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, ...

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. 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 ...

While summer has come and gone, fall is another perfect season to break out the grill and cook something unique and hearty -- like Chef Kent’s Mustard Crusted Rack of Lamb, which he prepared during ...