Hello, September. You’re one of my favorite months. The heat begins to diminish, the days are still long with sunshine, and September provides some of the best al fresco dining weather we have in ...

Alec Naman with Naman’s Catering visits Studio 10 to make three delicious recipes and get us ready for the annual Chef Challenge to support Feeding the Gulf Coast. Marinate the lamb: In a large bowl, ...

Mix together the mustard, ketchup, and Worcestershire sauce in a bowl, and stir in the lemon and silver thyme until combined. Place the racks of lamb in a roasting pan, and, using a brush, coat the ...

A chef explains how to cook lamb chops properly at home, from seasoning and searing to ideal doneness, so they're juicy, ...

In a small bowl, combine the marinade ingredients. Rub the lamb with the marinade and allow to marinate, chilled and covered, for 30 minutes or up to overnight. In a small skillet cook the shallot and ...

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 ...

Lamb shoulder chops are an oft-overlooked dinner option that I think should be on your table more often. Rib chops are too dainty (“Lollipops?” No). Saddle chops (those mini T-bones), too expensive.

Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...