Rack of lamb looks as fancy as it sounds, but here's the surprise: it's actually really easy to make! For this recipe, all you have to do is coat the lamb in the garlicky, herbaceous rub, roast it in ...

Let sit at room temperature for 1 hour before roasting. Leftovers can be refrigerated in an airtight container for up to 4 days. No, but let me explain. A frenched rack of lamb means the fat cap and ...

Preheat the oven to 350. Season the lamb with salt and chile powder. Heat 1 tablespoon of the oil in a large cast-iron pan over medium-high heat; add the rack of lamb to the pan, fat side down ...

Place the racks of lamb in a roasting pan, and, using a brush, coat the lamb with the marinade. Cover and place in the refrigerator to marinate for at least 2 hours (up to 24 hours), brushing ...

Preheat the oven to 240C/450F/Gas 9. To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and turn into fine crumbs. Add the herbs and garlic and ...

1. Preheat the oven to 180°c/ Gas mark 4 2. Grease a baking dish with lots of butter. Mix the sliced potatoes with sliced ...

The Sunday roast is a cornerstone of Australian family meals, evoking nostalgia and comfort. From the perfect lamb and beef ...

Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 ...

If you're short on time, a rack of lamb is a great choice for dinner. Just rub the lamb with a blend of your favorite flavorful ingredients—garlic, herbs, olive oil, salt—and put it in the oven.

At Lafayette restaurant in New York City, the lamb is served with cooked quinoa that’s folded into couscous, but you could simply choose one or the other as a side dish. In this rack of lamb ...