When I was growing up, lamb was a staple meat in our house, particularly the tougher cuts, such as the shank or shoulder that needed to be braised or slow cooked. I rarely remember eating the chops.

Q My good friends from Boulder, Colo., were just here and the first place they wanted to eat was Greek Islands Taverna. They love their grilled lamb chops, which have a wonderful light sauce of olive ...

The temperature is dropping — as I write this, we just had our first snowflakes flying — and that always makes me yearn for comfort food. This recipe satisfies that craving, and, even better, brings ...

Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he's been cooking, restaurants he's been eating at, and ...

This article was first published by Clean Eating Magazine. Lamb is unique in that it is the richest source of conjugated linoleic acid (CLA), an omega-6 fatty acid found at its highest levels in grass ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Rub lamb chops in pesto so as to coat fully. Place a tablespoon of olive oil in a fry pan and heat. Cook lamb till lightly browned on both sides and turn down heat to low to allow meat to cook through ...

At this time of year, I love going back to the classic meat and vegetables combination for dinner. It really is hard to beat and the variations are endless. When my children were smaller, I rarely ...

Instructions: Marinate the lamb chops in the mixture of oil, lemon, yogurt, garlic, salt and pepper in a sealed plastic bag and refrigerate overnight. Remove chops from bag, and let come to room ...