Emeril seasons lamb chops with a rustic rosemary balsamic butter sauce.
Watch a grilling -- and plating -- tutorial from Iron Chef Michael Symon.
This dish needs a double-cut loin, so special-order one from your butcher.
Sara Moulton shares her secrets for making the best lamb chops.
Bill coats lamb cutlets with breadcrumbs, herbs and spices before cooking.
Fragrant pomegranate molasses flavors classic Persian barbecue lamb kebabs.
Kelsey seasons braised lamb shanks with mustard for a tender, tasty ragu.
Jason French takes Roger Mooking to see a smoker made from a sea buoy.
Giada substitutes ground lamb for the traditional beef in this ragu.
Sara's Secrets shares a recipe for Greek leg of lamb.