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

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 ...

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 ...

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 ...

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 ...

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 ...

A sneak peek at the cooking process for an herb-roasted rack of lamb. Watch the chef prepare and roast the meat to perfection.

A juicy, garlic-crusted rack of lamb coated with plenty of crushed garlic and rosemary makes this a centerpiece of any meal. Scottish-born Kenny Rochford co-founded upstart California wine company ...