Whether you're a seasoned expert in the kitchen or are just setting out on your cooking journey, lamb chops can be an intimidating dish to try your hand at. But it's way easier to cook lamb chops in ...

No dinner party is complete without a stunning main course, and a perfectly-cooked rack of lamb is a surefire way to impress the guests. You may only be used to cooking lamb for the holidays, but our ...

No dinner party is complete without a stunning main course, and a perfectly cooked rack of lamb is a surefire way to impress guests. You may only be used to cooking lamb for the holiday centerpiece, ...

We may receive a commission on purchases made from links. Leg of lamb isn't something that most of us cook just any old day. For many of us, it is reserved for special occasions, such as Easter, ...

How to cook lamb to perfection There is no single way to cook lamb, but there is a silent consensus among the chefs who know it best: this noble and expressive meat needs respect. And that starts with ...

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 ...

A roast leg of lamb is a centerpiece dish that's perfect for a special meal. It's great year-round, but it's especially lovely for spring occasions, like Easter. The only issue? If you don't cook lamb ...

One of my brothers, Marc, lives overseas and is fond of cooking what the French call a “gigot” (leg of lamb) for Sunday dinners. I’m always amazed how much Dijon mustard Marc slathers all over the ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Pork and beef might be the standard red meats in the South, but more and more cooks are discovering the charms of lamb. Usually sheep processed between the ages of 5–8 months, lamb has long been a ...

One of my brothers, Marc, lives overseas and is fond of cooking what the French call a “gigot” (leg of lamb) for Sunday dinners. I’m always amazed how much Dijon mustard Marc slathers all over the ...