That’s why I love to serve a rack of lamb. This recipe is easy, delicious, and looks fancy, but without all the effort. Rub a ...

An average of 5.0 out of 5 stars from 1 rating The rack is one of the most expensive cuts of lamb, but the meat is ... The meat is best served pink under its crunchy, herby crust.

Whether it’s a holiday dinner, a romantic evening, or simply a celebration of good food, a perfectly cooked rack of lamb is always ... and a golden crust, this recipe is a foolproof way to ...

An average of 0.0 out of 5 stars from 0 ratings A creamy, garlicky potato gratin is a fine accompaniment to lamb. Serve with steamed seasonal greens for a wonderful Sunday lunch. Preheat the oven ...

Sear the lamb, one rack at a time, for 1 minute per side or until golden brown, and transfer to a baking sheet. Roast the racks for 10 minutes, reduce the oven temperature to 350 degrees ...

If you're short on time, a rack of lamb is a great choice for dinner ... F&W's guide includes delicious recipes and wine-pairing suggestions for your next meal.

Use the best quality lamb you can find ... but you could simply choose one or the other as a side dish. In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start ...

Sprinkle the racks of lamb with salt and freshly ... Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers. We hope you enjoy ...

Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the ...

Boulangère potatoes: Cut each potato into 1½-inch slices and punch out circles with a 2-inch-round cutter. Rinse the disks under cold running water to wash off any excess starch. Pat dry with ...

This recipe epitomises spring with its use of succulent spring lamb and fragrant fresh herbs. I wrote the recipe out probably 30 years ago so not sure where it originally came from but I have ...

For this version of lamb rack I’ve chosen to spice the meat with one of my favourite North African spice blends — ras el hanout (which means “head of the shop” or the best spices available).