This recipe is easy, delicious, and looks fancy ... No, but let me explain. A frenched rack of lamb means the fat cap and meat between each rib bone have been removed. This is almost entirely for ...

Depending on which recipe of rack of lamb you choose to prepare, you may be required to cover those exposed rib bones so as not to burn them in the cooking process. This recipe requires little ...

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 ...

Season with salt and pepper, and set aside. Brush the racks of lamb with oil, and season with salt and pepper. Set a sauté pan over medium heat, and add 2 tablespoons olive oil, garlic ...

The Sunday roast is a cornerstone of Australian family meals, evoking nostalgia and comfort. From the perfect lamb and beef ...

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.

Lamb, pinot noir and mushrooms are a classic marriage of flavours that work in harmony. This spinach puree is a special recipe I picked up whilst working in Aix en Provence. The combination of ...