A rack of lamb deserves the star treatment, especially if you're preparing it for a special occasion. Here's how to give the ...

In a small bowl, stir together butter, bread crumbs, Parmigiano-Reggiano, onion, and rosemary ... and thyme. Sear the lamb, one rack at a time, for 1 minute per side or until golden brown ...

Lightly sprinkle with flaky salt if desired. Place on a serving platter and garnish with more fresh rosemary if desired. To ...

For lamb lovers, rack of lamb can be expensive ... I make this paste with lots of garlic, rosemary and mustard, spread it on the open leg of lamb, then tie it tight and spread the paste on ...

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 ...

Heat the oil in a frying pan over a high heat and fry the racks of lamb for 2 minutes on each side, or until brown. Transfer to a roasting tin, add the rosemary and roast for 8 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 ...

Ina Garten's recipe for what she calls her "Getting to Know You" menu comes from her 2001 cookbook "Barefoot Contessa Parties ...

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.