Spread the mustard mixture over the fatty side of the lamb rack and place onto a baking sheet into the oven to roast for about 18 minutes (for medium rare), or until cooked to your liking.

To add an even more mouthwatering savory crust to your lamb, generously coat your meat with Dijon mustard before roasting, as Tasting Table's recipe developer Christina Musgrave recommends in her ...

Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating. Press a generous handful of the herb crust over the racks and transfer to ...

and when that buzzer sounds to let you know that the rack of lamb is ready for its herbs, you are prepared to place it over it. Spread a generous layer of French mustard to the rack, which will help ...

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.

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 ...

Remove the lamb from the fridge and let it come to room temperature before you cook it. Make your marinade. Grate the garlic and zest, and juice the lemon. Pop the zest and juice into a bowl and ...

For Mustard: Mix together the ingredients. To Assemble: Arrange arugula on a platter. Place thinly sliced lamb on top. Scatter the olives, sun-dried tomatoes, and artichokes around the lamb.

Mustard combined with Worcestershire sauce and brown sugar was once a popular mix used to make devilled lamb. Give devilling a more contemporary taste and feel by exchanging the Worcestershire ...

You’re far more likely to find chicken-fried steak on a Montana menu than an authentic schnitzel. Good thing schnitzel is so ...