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.

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

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 ...

Here are the cooking methods that lamb chops absolutely love, and all of these directions assume the rack of lamb is being ...

melted butter and mustard into a small bowl and mix together well, then season with salt and freshly ground black pepper. Spread the mustard mixture over the fatty side of the lamb rack and place ...

In a small bowl ... Roast the racks for 10 minutes, reduce the oven temperature to 350 degrees, and continue cooking until the lamb’s internal temperature reaches 130 degrees (medium-rare ...

Season all over with the salt and pepper. In a small bowl, stir to combine the garlic, rosemary, mustard, honey, and remaining 3 tablespoons of oil. Spread all over the lamb racks. Set aside for 1 ...

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 ...

Ground lamb is great in everything from British shepherd's pies to boldly spiced Middle Eastern kofta. Swap it into any recipe that calls for ground beef and instantly add an earthy, gamey flavor.