My fondest images of Christmas dinners are strictly Dickensian. A roaring fire on a snowy night. The family gathered round the table. A large beef roast brought forth on a platter. Or maybe it`s a ...

Alton Brown uses a Bundt pan to help a crown roast of lamb keep its shape and to collect the roasting juices. 2 lamb rib racks, 6 to 8 ribs each, approximately 1 1/2 to 2 pounds each Instructions: Rub ...

This is probably the tastiest piece of meat on a lamb. It contains the arm, blade and rib bones. You can also ask your butcher to debone and roll it for you. A shoulder of lamb is usually prepared by ...

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 ...

Don’t be intimated by this dish. According to Mark Bittman, it can be a no-hassle, easy holiday entree. Here, the author of “How to Cook Everything” shares three simple and savory recipes for the ...

SAN FRANCISCOSAN FRANCISCO — There are fashions in meat, as in all things, but… Are you ready for lamb bacon? That’s just one of the new dishes popping up on menus across the country as chefs ...

A rack of lamb may look like a restaurant-only dish, but it’s actually one of the most rewarding cuts to grill at home. With the right seasoning, heat control, and timing, you’ll get beautifully ...

Properly prepared and presented, there is no more elegant cut of meat in the world than a rack of lamb. With candlelight and wine, it is the perfect romantic meal for two. And it is the ultimate in ...

Rack of lamb with parsley. A classic French recipe that is savory and delicious. Tender roasted meat cooked to perfection in the oven with a parsley crust. A hint of garlic, mixed with parsley, bonds ...

We think of spring as the season of the lamb, but in truth, the term “spring lamb” is a misnomer. The lamb you see in shops now is from animals 6 to 9 months old, which means they were born last fall ...

We think of spring as the season of the lamb, but in truth, the term “spring lamb” is a misnomer. The lamb you see in shops now is from animals 6 to 9 months old, which means they were born this past ...