Spring ushers in a whole new season of culinary delights. When mouthwatering drafts of roast lamb, aromatic with rosemary and garlic, waft through the kitchen, spring has arrived. A savory lamb dinner ...

Let the lamb sit at room temperature for 30 minutes before cooking for even cooking and accurate temperature reading. Trim excess fat and season with salt, pepper, and herbs for best results. Use a ...

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 ...

Preheat oven to 425 degrees. Place lamb in roasting pan, bone side down. Roast 20 to 25 minutes for medium-rare. (If desired, sear racks in skillet first to reduce roasting.) Test for doneness by ...

Most people in this country seem to have a love/hate relationship with lamb. I personally, am not typically a fan—I’d never order it on a menu and I very rarely prepare it at home—but it really ...

Whisk together all ingredients, pour over the lamb. Allow to marinate for about 1-4 hours in the refrigerator. Heat your oven to 400˚F. Remove the lamb from the marinade, wiping off any excess.

Executive Chef Bobby Hammock from The Country Music Hall of Fame and Museum made Peanut Crusted Roasted Rack of Lamb. (see recipe below) Through December 31, you can save on the gift of membership to ...

* Preheat oven to 425 degrees. * Season lamb to taste with salt and pepper. Place racks upright, with bones supporting one another, in small roasting pan. Roast at 425 degrees for 24 minutes (for rare ...