(If you can't find a lamb loin, this works fine with pork tenderloin.) Makes 2 generous servings 1/4 cup plus 2 tablespoons minced flat-leaf parsley 3 tablespoons extra-virgin olive oil 2 teaspoons ...

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 ...

This roasted leg of lamb gets an unexpected twist with the addition of chopped fresh lavender. Chef/partner of the popular New York City eatery The Smile, Melia Marden is known for her Greek and ...

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 ...

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 ...

We know what you’re planning to eat for your holiday dinner this year. Two-thirds of you are going to have ham or turkey. (Didn’t you just have turkey, barely a ...

Of course, roasting meat is nothing new; early humans would skewer animals on sticks and hold them over open fire, slowly turning them until the meat was cooked through. This not only resulted ...

This easy lamb chop recipe comes together quickly. The sizzled garlic balances the richness of the lamb and pairs nicely with the lemon-parsley pan sauce. If you've never cooked lamb chops, this ...

MarinadeIngredients1 cup olive oil1/4 teaspoon red pepper flakes1/3 cup fresh oregano leaves, chopped2 teaspoons finely chopped garlic1/2 teaspoon grated lemon zest Lamb Skewers1 1/2 pounds (trimmed ...