This Grilled Rack of Lamb is tender, juicy, and packed with flavor thanks to a simple herb and garlic crust cooked over high ...

Hello, September. You’re one of my favorite months. The heat begins to diminish, the days are still long with sunshine, and September provides some of the best al fresco dining weather we have in ...

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, ...

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 ...

Mix together the mustard, ketchup, and Worcestershire sauce in a bowl, and stir in the lemon and silver thyme until combined. Place the racks of lamb in a roasting pan, and, using a brush, coat the ...

Lamb curry may sound complicated and time consuming, but it’ll actually only take you 45 minutes from start to finish. Plus, baking meatballs instead of pan-frying helps them maintain their moisture ...

Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

Lamb shoulder chops are an oft-overlooked dinner option that I think should be on your table more often. Rib chops are too dainty (“Lollipops?” No). Saddle chops (those mini T-bones), too expensive.

The Drawback Waitstaff struggles with timing and lacks finesse. Don’t Miss Baked wild mushroom strudel, veal jaeger schnitzel, mint-marinated rack of lamb, Snake River duo of pork, rote grütze (a ...