In this recipe the lamb rack is cut in half so it fits into a skillet — unless you have a large enough ovenproof skillet to hold it. The lamb is also marinated for 2 hours and up to overnight.

The book isn’t perfect -- the recipe, as printed, calls for poaching the lamb for 25 minutes to an hour or more. But at 25 minutes -- and even 45 minutes -- the meat was far too rare.

In this recipe the lamb rack is cut in half so it fits into a skillet — unless you have a large enough ovenproof skillet to hold it. The lamb is also marinated for 2 hours and up to overnight.

4. Return lamb to the skillet, meaty side facing up, and roast until a thermometer inserted into the lamb registers 125°F, about 12 to 14 minutes for rare.

Once browned, transfer lamb to unlit side of grill; cook, covered, meat side up, until a thermometer inserted into thickest portion of lamb registers 125°F for medium-rare, 8 to 12 minutes, or ...

For the Lamb: 1 rack of lamb (about 1.5 lbs, frenched) 🐑 4 garlic cloves, minced 🧄 2 tablespoons olive oil 🫒 2 tablespoons fresh rosemary, chopped 🌿 1 tablespoon fresh thyme leaves 🌿 ...

For the best presentation, a Frenched rack gives a cleaner look, with the meat, fat and membranes that connect the rib bones removed. Look for bright pink flesh, white fat and soft, moist pink bones.

Roasted Rack of Lamb with Parsley, Dijon, and Chives Serves 4 As a kid, when I came home and found my mum was making rack of lamb, I always said yes!-and I still love it. To me, lamb racks have ...

The lamb is then roasted until desired doneness – we recommend medium-rare. When you slice the rack in two, the crust crumbles some so it’s easy to get in every bite.

The crust consists of Panko breadcrumbs, melted butter, crushed pistachios, fresh mint, garlic powder and seasoning. First, mix the breadcrumbs with the melted butter, then combine this mixture ...

In this recipe the lamb rack is cut in half so it fits into a skillet — unless you have a large enough ovenproof skillet to hold it. The lamb is also marinated for 2 hours and up to overnight.

Two 1-1/4- to 1-1/2-pound racks of lamb (each with 8 bones), well trimmed Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1/2 cup finely chopped fresh flat-leaf parsley 1 ...