It’s hard not to feel tender when cradling a lamb by the ribs — even if that lamb has been dead for longer than it ever lived, slaughtered just weeks after entering the world, living in vacuum-sealed ...

Season lamb with salt and pepper and place each rack of lamb in a large resealable plastic bag. Whisk garlic, yogurt, oil, lemon zest, and saffron in a small bowl and divide between bags. Seal bags, ...

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 ...

Tired of the boring, old hamburger and hot dog routine for backyard cookouts? Chef Emeril Lagasse has a new idea. Try a grilled rack of lamb with a favorite pesto topping. This recipe is one of ...

In her newest cookbook, US celebrity chef Tanya Holland adds a California twist to dishes made with ingredients generally associated with African Americans, such as collard greens. Tanya Holland opens ...

This Simple Grilled Rack of Lamb is flavored with pepper and rosemary and is then cooked on a grill. Fred Thompson Some things just aggravate me about spring. Take that hour of sleep I lost for ...

Trim excess fat away from rack. Rub the lamb rack in olive oil and season. Place on the BBQ and cook until medium rare. Rest to the side in a warm area for 5 minutes. Trim asparagus by taking the ...

Chef Jeff Michaud's passion for Italian cooking led him on a journey to Italy where he lived for three years working his way through top restaurants. Today, he is executive chef and co-owner of three ...

2 whole lamb racks Salt, cracked pepper, dried onion powder to taste 2 tablespoons unsalted butter, divided use 1 shallot, diced 1/4 cup sweet Marsala 2 teaspoons fig jam 1/2 cup beef stock or veal ...

Owner of Lil Portie Caribbean Kitchen and host of All Fired Up and Grill Seeker. Nico's Cook In, Cook Out airs Wednesdays at 8.30pm on RTÉ One. Grate the courgette with the coarse side of a box grater ...

Last Father’s Day, I spent the morning watching the men of Millheim Harmonie Verein Hall baste and flip barbecue on large open pits. There were beef clods, pork shoulders, and whole mutton. That last ...