Rack of lamb with parsley. A classic French recipe that is savory and delicious. Tender roasted meat cooked to perfecti ...

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 ...

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions. This recipe calls for fairly ...

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.

Place the rack of lamb skin side down on the hot pan and cook it until it is golden brown and the fat has started to render down. This will take about five to eight minutes. Use a pair of tongs to ...

If you buy the french-trimmed racks of lamb all the fat will have been removed from the bones, making them very elegant indeed. Cook lamb racks from room temperature so cooking begins straight ...

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 ...

This recipe epitomises spring with its use of succulent spring lamb and fragrant fresh herbs. I wrote the recipe out probably 30 years ago so not sure where it originally came from but I have ...

Season carefully, as the pancetta may already have seasoned the stock sufficiently. Spoon around the lamb racks and serve garnished with the extra mint.

Add the peas and cook for three minutes ... To serve, spoon the pea ragu onto a large warm plate and top with the rack of lamb.