Hot mustard, curry powder and mint add layers of flavor to roast lamb loin.
The Baron noshes on authentic Georigian dishes: chanakhi and khachapuri.
Kelsey seasons braised lamb shanks with mustard for a tender, tasty ragu.
This lamb dish is elegant enough for a party, simple enough for everyday.
Emeril seasons lamb chops with a rustic rosemary balsamic butter sauce.
Michael makes lamb bites to serve at a make-your-own-kebab get-together.
This dish needs a double-cut loin, so special-order one from your butcher.
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