1. Preheat the oven to 180°c/ Gas mark 4 2. Grease a baking dish with lots of butter. Mix the sliced potatoes with sliced ...

Set aside while you cook the lamb. To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blend until smooth. Taste, then add a ...

This sauce will keep for a few weeks in a clean jar in your fridge and is lovely with grilled meats or fish. When the rack of lamb has had enough time to marinate, heat a heavy-based frying pan ...

That’s why I love to serve a rack of lamb. This recipe is easy, delicious, and looks fancy, but without all the effort. Rub a ...

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.

For this version of lamb rack I’ve chosen to spice the meat with ... The fresh basil bearnaise is a Vinnies twist on the classic French bearnaise sauce. I like to use clarified butter (also ...

Slice the rack of lamb into 4 chops. Spoon some of the potato, lettuce, and tomatoes onto each of 2 dinner plates. Add a portion of lamb to each plate and spoon some sauce over the lamb.

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 ...

Place the lamb leg skin-side down on a rack in a roasting pan ... Add the vinegar and mix well. Allow the sauce to stand for 30 minutes to infuse the flavour.