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 ...

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

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 ...

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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 ...

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 ...

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 ...

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 ...

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 ...

Swap it into any recipe that calls for ground beef and instantly add an earthy, gamey flavor. Ground lamb will also satisfy your lamb cravings without the typical hefty price tag. (A leg or rack ...