A rack of lamb deserves the star treatment, especially if you're preparing it for a special occasion. Here's how to give the ...

Rack of lamb is elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how ...

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 ...

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

Score the fat and refrigerate until needed. Preheat the oven to 220°C. Sprinkle the racks of lamb with salt and freshly ground pepper. Roast fat side upwards for 25-30 minutes, depending on the ...

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 ...

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 ...

For lamb lovers, rack of lamb can be expensive, so roasting a boneless leg of lamb is a good option. You might find it tied, ready to roast; if not, the butcher can debone it for you. If it is ...

Ground lamb will also satisfy your lamb cravings without the typical hefty price tag. (A leg or rack of lamb can be quite expensive.) Food & Wine's guide provides recipes from around the globe ...

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 ...

If you're short on time, a rack of lamb is a great choice for dinner. Just rub the lamb with a blend of your favorite flavorful ingredients—garlic, herbs, olive oil, salt—and put it in the oven.