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 ...

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.

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 ...

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 ...

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.

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).

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

It took a few goes to get the combination right but this dish is packed full of flavour ... I used a french trimmed lamb rack with 8 cutlets.