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 ... Racks are usually sold French-trimmed, which means that the fat is neatly ...

Turn the oven temperature up to 220C/200C Fan/Gas 7. 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. Transfer to a roasting tin ...

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

This recipe is easy, delicious ... You can always add those bits to a stir-fry or soup to avoid waste. How to French a Rack ...

Sprinkle the racks of lamb with salt and freshly ground pepper ... Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.

Then, spread mustard on the rack of lamb. Keep aside. In a bowl, combine the parsley, wild garlic leaves, breadcrumbs, lemon zest, 50g melted butter and salt and pepper together.

Coat the brinjal slices with olive oil and grill for 3 to 5 minutes. Sprinkle with salt. Slice the lamb rack and place in a serving dish with the brinjals and red peppers, drizzled with the dressing.

Lamb En Croute is a classic French dish that features tender lamb wrapped in puff pastry. The lamb is seasoned with herbs and spices, then seared to perfection before being encased in the flaky pastry ...

Chef Critchley subs lamb for beef in a traditional French dip that’s suitable for dinner, adding upscale touches with caramelized onions and Greek yogurt sauce.