Rack of lamb with parsley. A classic French recipe that is savory and delicious. Tender roasted meat cooked to perfection in the oven with a parsley crust. A hint of garlic mixed with the parsley ...

Racks are usually sold French-trimmed, which means that the fat ... pressing it carefully so it sticks. Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover ...

Ina Garten's recipe for what she calls her "Getting to Know You" menu comes from her 2001 cookbook "Barefoot Contessa Parties ...

Sourcing the “frenched” lamb rack may be the hardest part. But once you have it, all you do is mince salt, rosemary, and garlic in a food processor, then combine with Dijon mustard 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 ...

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 ...

The fresh basil bearnaise is a Vinnies twist on the classic French bearnaise sauce. I like to use clarified butter (also known as ghee) for its taste when I seal and caramelise the lamb racks.

A French cutlet refers to a particular way of cutting the meat. We are probably most familiar with lamb cut this way. If you imagine a rack of lamb cut into slices, so each portion has its own ...