Juicy, slow-roasted lamb with a green herb marinade and reverse sear. Donald Trump's approval rating changes direction with ...

As a general rule of thumb, smaller cuts of lamb only need about four hours to sit in a marinade while larger cuts could benefit from a 24-hour to 48-hour marinade.

Fire up your outdoor cooking skills with my guide to the best cuts of lamb for your next barbecue. Marinated, grilled lamb rump steaks, reverse seared lamb racks and this smoked lamb shoulder all make ...

Preheat grill to high (450°F to 500°F). Scrape off excess marinade from lamb, and discard remaining marinade in bag. Sprinkle chops evenly with salt and pepper to taste.

Honey is a great addition to any meat marinade, but use this particular type of honey to ensure you get tender and flavorful ...

While the chops rest, add the reserved marinade and the water to the skillet. Bring to a simmer and cook, scraping up browned bits, until thickened, 30 to 60 seconds. Remove from the heat.

3-5 pounds cut-up chicken; ½ cup red or white wine; ½ cup white vinegar or lemon juice; ¼ cup chopped parsley; ¼ cup chopped sweet basil; ¼ cup chopped mint ...

For all the recent heatwaves, British barbecues are often still seize-the-moment affairs. There’s no time to marinade meats ...