For the uninitiated, a rack of lamb can seem intimidating. It’s a large piece of meat, it can be pricey, and it’s not ...

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 so tender and delicious it’s worth splashing out once in a while. This looks ...

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 ...

If you're short on time, a rack of lamb is a great choice for dinner ... it's the most tender piece of meat and it's very easy to carve—there's nothing to it. None of your guests will realize ...

In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead. But trust us: It's worth it.

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 ...

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).