Garlic roasted rack of lamb is a flavorful and elegant dish that is often served as a main course for special occasions or a fancy dinner party. Don’t want all the extras in a recipe post?

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 ...

Plus, it’s a bit easier to carve. The fat cap on an unfrenched rack of lamb has a lot of delicious fat that will render off, which can be used later to roast veggies or potatoes. One downside to ...

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.

Preheat the oven to 220°C. Sprinkle the racks of lamb with salt and freshly ground pepper. Roast fat side upwards for 25-30 minutes, depending on the age of lamb and degree of doneness required.

Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks. Roast the lamb for 25–30 minutes for medium–rare meat. Remove from ...

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.

(A leg or rack of lamb can be quite expensive.) Food & Wine's guide provides recipes from around the globe, along with helpful tips from your favorite chefs and flavoring ideas to add to your ...

using different herb combinations. The lamb is especially good with buttery new season potatoes and garlic roasted asparagus.

Different rubs make the same main ingredient taste so different. For best results I recommend you marinate the leg of lamb in ...

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 ...