Go Providence has brought in Chef Alberto Lopez from The Dorrance and he’s making Roasted Lamb Loin with Root Vegetables. Sear lamb loin with thyme, olive oil, and butter to medium rare Roast beets ...

1. Preheat oven to 325 F. Make slits in the fat on the side of each chop to prevent curling. 2. Season the lamb chops with salt, pepper and herbs. 3. In a large Dutch oven, heat the oil over ...

I don’t cook lamb as often as I should. I love lamb burgers, braised lamb shank, lamb stew, you name it. I hadn’t tried preparing a boneless lamb loin roast until the American Lamb Board sent one to ...

Note: Plan ahead, as the lamb chops need to marinate at least two hours. From "The Ultimate One-Pan Oven Cookbook," by Julia Konovalova. In large bowl, combine garlic, chopped leaves of 2 rosemary ...

Virgil's root beer and a rack of Australian lamb, both found at Trader Joe's, provided the inspiration for this hors d'oeuvre. The chutney needs to cook for an hour, but it can be made up to 1 week in ...

If you want streamlined action in your home kitchen, you'd rightly expect a book titled ‘‘Matthew Kenney's Big City Cooking: Recipes for a Fast-Paced World'' to have some answers for you. It does.

Yields: 4 servings. Prep time: 1½ hours. Recipe by chef Jeremy Langlois 2 (10-ounce) boneless lamb loins 2 cups dark roast coffee (room temperature) Salt and black pepper to taste ¼ cup chopped ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings. 2 (about 10-ounce) lamb loins, trimmed, >leaving a thin layer of fat> Kosher salt> Freshly ground black ...