This recipe for an herbed rack of lamb comes from California chef David Kinch, who adds flavor by basting the meat with a rosemary-infused butter and showering it with fresh thyme, parsley, and mint.

There’s a familiar image conjured by the words “Turkish BBQ”. A heaving plate of meat, skewers bent under the weight, rice piled so high it could double as a topographical feature and a smear of sauce ...

Lamb is a popular protein worldwide, but many American home cooks reserve it for holidays and other special occasions. That means they are only making it a few times a year, which is a shame. Lamb ...