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 ...

Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks. Roast the lamb for 25–30 minutes for medium–rare meat. Remove from ...

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 ...

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.

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 ...

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.

If you're short on time, a rack of lamb is a great choice for dinner ... F&W's guide includes delicious recipes and wine-pairing suggestions for your next meal.

For this version of lamb rack I’ve chosen to spice the meat with one of my favourite North African spice blends — ras el hanout (which means “head of the shop” or the best spices available).

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 ...

1. Prepare lamb racks with seasoning. 2. Sear in the pan before baking in the oven. 3. Prepare dukkah mix by roasting and blitzing ingredients. 4. Prepapre kumara by boiling first, then smoking ...