Giant Eagle Chef Crystal Baldwin is elevating your Easter dinner with this Herb-Rubbed Lamb Rack with Garlic-Beer Sauce ...

Andrae Bopp's incredible lamb derives its bold flavor from a thick paste of garlic, shallots ... lager for the complementary beer-based sauce; oak wood chunks provide a smoky profile that stands ...

Rosemary Garlic Roasted Lamb with Potatoes and Fennel served with my mother’s signature mint sauce. The way I love to season the lamb, and it’s a simple, but effective way, is to insert garlic ...

This recipe blows my mind because it is the easiest ... Make sure you ask your butcher to French-trim the lamb chops for you, unless you are confident in doing this. I eat these like a lollipop ...

Heat, add lamb chunks and cook until browned. Add onions and garlic. Cook for 3-4 minutes, stirring, until softened. Add ground coriander, cardamom pods and sweet potatoes. Pour in stock.

The secret of success in this recipe is to leave the lamb to cook on a very low heat. Serve this springtime dish with plenty of bread to mop up the sauce. Season the lamb chunks with salt and ...

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops ... Serve with Romesco Sauce. Preheat oven to 450 degrees F. Line a baking sheet ...

In this Cooking Corner, Giant Eagle Chef Crystal Baldwin is getting ready for Easter with this recipe for a lamb main course.