A raw rack of lamb typically comes with a thick layer of white fat, so how does removing it or leaving it on affect the ...

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

Roast the lamb 10 minutes for medium rare, or until an instant-read thermometer inserted in the center of the meat registers 130°F. Transfer the lamb to a cutting board, cover loosely, and let ...

F&W's Paige Grandjean coats two Frenched racks of lamb with coarsely crushed spices: warm cinnamon, floral coriander seeds, and sharp black peppercorns. Top the finished lamb chops with whatever ...

The fresh basil bearnaise is a Vinnies twist on the classic French bearnaise sauce. I like to use clarified butter (also known as ghee) for its taste when I seal and caramelise the lamb racks.