Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb ...

To prepare the herb crust, break the bread into large pieces and place in a food processor or blender ... Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over ...

2. Preheat the oven to 450°F. Roast for 15 minutes, then rotate the pan and roast for another 10 minutes for medium-rare.

Put all the ingredients, including your ground spice and the zest and juice of the lemon into a blender or food processor ... When the rack of lamb has had enough time to marinate, heat a heavy ...

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.

just like this one from Xman & Co Find them here on Recipe of the day: Monday: Perfect rack of lamb Tuesday: 9 January ...

In a large bowl, dissolve the salt in 5 quarts of water and place the racks of lamb in the solution for 3 hours. Remove the racks, pat dry, and set on a platter to air-dry for 2 to 3 hours.

Place the racks of lamb in a roasting pan, and, using a brush, coat the lamb with the marinade. Cover and place in the refrigerator to marinate for at least 2 hours (up to 24 hours), brushing ...

In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead. But trust us: It's worth it.

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 ...