Beloved for its succulently tender meat and reliably rich flavor, lamb offers a plethora of cuts that cater to a variety of cooking methods, and is suitable for any occasion. From the juicy shoulder ...

Rack of lamb is elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple rack of lamb really is to prepare. —Susan Nilsson, Sterling, Virginia ...

If you're short on time, a rack of lamb is a great choice for dinner. Just rub the lamb with a blend of your favorite flavorful ingredients—garlic, herbs, olive oil, salt—and put it in the oven.

Remove the lamb from the fridge and let it come to room temperature before you cook it. Make your marinade. Grate the garlic and zest, and juice the lemon. Pop the zest and juice into a bowl and ...

Preheat the oven to 350. Season the lamb with salt and chile powder. Heat 1 tablespoon of the oil in a large cast-iron pan over medium-high heat; add the rack of lamb to the pan, fat side down ...

Spread the mustard mixture over the fatty side of the lamb rack and place onto a baking sheet into the oven to roast for about 18 minutes (for medium rare), or until cooked to your liking.

At Lafayette restaurant in New York City, the lamb is served with cooked quinoa that’s folded into couscous, but you could simply choose one or the other as a side dish. In this rack of lamb ...

We're making one of her family's favorites, 'Herb Roasted Rack of Lamb' and a side of 'Mediterranean Potatoes'. Click here for a printer-friendly version of the recipes below. If you make either ...

Set aside while you prepare the lamb. Season the lamb all over with salt and pepper. Heat the oil in a frying pan and brown the lamb all over. Transfer the meat to a roasting tin, put in the oven ...

Through Nov. 2, the Black Lagoon pop-up bar will haunt this Lincoln Park restaurant. Sit among the creepy and macabre ...