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 ...

This year, let your holiday table be a reflection of your creativity and taste. With a mix of modern flavors, unique twists, ...

A rack of lamb is always an impressive centerpiece on a dinner table. Crusted with a carefully selected blend of herbs and spices, then cooked perfectly to your level of doneness, it’s the ideal ...

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 ...

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, ...

TODAY’s Al Roker makes the perfect rack of lamb by pan-searing it in the juices first, then roasting it in the oven. He completes the meal with a side of roasted potatoes and zucchini for a ...

From the menu of … Jai Ho - Indian Kitchen & Bar, 560 Dutch Valley Road NE, Atlanta. 404-458-6888. jaihoatlanta.com/ It’s not easy to find rack of lamb on Atlanta ...

In a small bowl, combine the marinade ingredients. Rub the lamb with the marinade and allow to marinate, chilled and covered, for 30 minutes or up to overnight. In a small skillet cook the shallot and ...