Rack of lamb looks as fancy as it sounds, but here's the surprise: it's actually really easy to make! For this recipe, all you have to do is coat the lamb in the garlicky, herbaceous rub, roast it in ...

We're making one of her family's favorites, 'Herb Roasted Rack of Lamb' and a side of 'Mediterranean Potatoes'. Click here for a printer-friendly version of the recipes below. If you make either ...

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 ...

Remove the lamb and move over to the direct side to sear. If you need to add more coals to get the heat up to high temp, just wait til they turn ash grey before adding the meat back on.

Set aside while you prepare the lamb. Season the lamb all over with salt and pepper. Heat the oil in a frying pan and brown the lamb all over. Transfer the meat to a roasting tin, put in the oven ...

Chef Philippe Verpiand will feature four courses, withf lobster, foie gras, roasted rack of lamb and more alongside ...

Rack of lamb is elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple rack of lamb really is to prepare. —Susan Nilsson, Sterling, Virginia ...

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 ...

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.

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 ...