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

A simple yet elegant rack of lamb, coated with crisp and ... Ask your butcher to do it, or to do it yourself, place lamb racks, fat side down, on a cutting board. Starting at the tip of the ...

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 ...

A rack of lamb makes for a luxurious meal -- one certainly ... which will ensure even browning on all sides. Finally, Andrews advises to check on the meat while it's cooking because not only ...

add the rack of lamb to the pan, fat side down; and sear for about 5 minutes. Turn the rack on its side so it’s resting on the bone, transfer to the oven, and cook until nicely browned and ...

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 age of lamb and degree of doneness required.

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, add the rosemary and roast for 8 minutes.

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

Plus, if you air fry your lamb rack, your oven is free to make side dishes such as Asian-roasted asparagus with oyster mushrooms to accompany it. Hungry for more? Sign up for the free Daily Meal ...

For the herb crusted rack of lamb, preheat the oven to 200C/400F/Gas 6. Season the lamb with salt and pepper. Heat a large frying pan and add the oil, once hot, add the lamb and seal on all sides.

If you imagine a rack of lamb cut into slices ... It should not be soupy but neither should it be too dry. Serve warm as a side dish. Any leftovers can be eaten cold or reheated the next day.

Place the lamb fat side up on a flat rack in a roasting pan. Insert a probe-type meat thermometer (preferably an electronic one) into the thickest part of the lamb leg and programme it to go off ...