For the uninitiated, a rack of lamb can seem intimidating. It’s a large piece of meat, it can be pricey, and it’s not ...

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 ... making the dish look pleasingly cheffy. The meat is best served pink under ...

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 ... Lightly butter an ovenproof gratin dish and set aside.

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 ...

When cooked, remove lamb to a warm serving dish. Turn off the oven and allow the lamb to rest for 5-10 minutes before carving to allow the juices to redistribute evenly through the meat.

(A leg or rack of lamb can be quite expensive.) Food & Wine's guide provides recipes from around the globe, along with helpful tips from your favorite chefs and flavoring ideas to add to your ...

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).

Behind the spice and numbness of Sichuan dishes, lies a dark and bloody ... the oven to 100°C (210°F). Place the lamb fat side up on a flat rack in a roasting pan. Insert a probe-type meat ...

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.

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 ...