Rack of lamb with parsley. A classic French recipe that is savory and delicious. Tender roasted meat cooked to perfecti ...

Black peppercorns, fennel seeds, and cinnamon give big flavor to racks of lamb in this simple but elegant holiday lamb roast ...

When you think of food cooked by a celebrity chef, you think of a complicated process, which requires precision and the deft ...

When the rack of lamb has had enough time to marinate ... Combine them well. Put the lamb into a roasting dish and cover it all over with the marinade. Set aside and allow the meat to marinate ...

Lightly butter an ovenproof gratin dish and set aside ... Heat the oil in a frying pan over a high heat and fry the racks of lamb for 2 minutes on each side, or until brown.

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 ...

Heat olive oil in saucepan on high heat, then add potatoes and sauté 3 minutes. Add shallots, garlic, olives, bell pepper and tomatoes on medium high heat. Sauté 2–3 minutes then de-glaze with white ...

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 ...

Lightly butter a 1.5 litre/2½ pint shallow ovenproof dish. Put the cream ... Meanwhile, cover the lamb with foil and leave to rest for 5 minutes before carving the racks into individual cutlets.

A simple dish of potatoes, onions, and herbs was common. Typically it did not include cheese, as this one does. But a ...