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 ...

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 ...

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 ...

Lamb is a popular protein worldwide, but many American home cooks reserve it for holidays and other special occasions. That means they are only making it a few times a year, which is a shame. Lamb ...

Jessie-Sierra Ross highlights one exception to this general rule of giving lamb time to warm up before placing it in the oven: opting for a sous vide cooking method. "Sous vide (or 'water bath') ...

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 ...

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 ...

The spring holidays are right around the corner, so now is the perfect time for a refresher on how to cook lamb. It is a great meat for all kinds of holidays and a staple for gatherings around Easter ...

When you’re stumped for something easy to toss on the grill, think lamb loin chops. These chops, not to be confused with the rib chop from the rack of lamb, are the porterhouse steak of the lamb. They ...

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 ...