No, but let me explain. A frenched rack of lamb means the fat cap and meat between each rib bone have been removed. This is ...

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

The end result is elegant and decadent, but the process for cooking this delicious meal is deceptively simple.

Racks are usually sold French-trimmed ... 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 ...

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 ...

On this week's Farm-to-Fork Friday, KCRA 3's Lisa Gonzales takes us to the relatively new Ippolito's Trattoria to learn how ...

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 ...

For this version of lamb rack I’ve chosen to spice the meat with ... The fresh basil bearnaise is a Vinnies twist on the classic French bearnaise sauce. I like to use clarified butter (also ...

In our household, lamb is a special treat ... The racks have been Frenched, which means the fat between the rib bones has been removed. The rack on the right has also had the layer of excess ...