Pan-Roasted Rack of Lamb

With nothing more than a pan and some butter, garlic, and herbs, you can make an astoundingly delicious rack of lamb. Here's how.

Perfect Slow-Cooked Rack of Lamb for the Grill or the Stovetop

Lamb rack slow-cooked sous-vide style to a perfect medium rare.

Rosemary Garlic Marinated Rack of Lamb (Roasted)

Classic rack of lamb recipe, marinated in an assertive rosemary garlic marinade then roasted in the oven, served with Salsa Verde sauce!

Mustard and Herb Crusted Rack of Lamb

I rarely miss an opportunity for rack of lamb, and the herb and breadcrumb coating made this perfectly medium-rare rack exemplary. A masterpiece in my mind, but was it enough to coax a lamb lover out of my lamb-averse wife?

Slow-Roasted Boneless Leg of Lamb

This recipe and technique delivers mild, flavorful lamb with a tender texture and a perfectly rosy medium-rare hue all the way from edge to center, surrounded in a crisp layer of browned, crackly fat.

Sous Vide Leg of Lamb With Black Olives

Flavor lamb leg with an intense black-olive paste, then cook it sous vide for an easy and tasty Easter roast that (mostly) takes care of itself.

Rosemary Crumbed Rack of Lamb

This is a sensational way to prepare a rack of lamb: with a rosemary garlic crumb coating and a creamy white wine mustard sauce for lamb!

Rack of Lamb with Dijon Crust and Rosemary Cherry Tomatoes

In my opinion, the best way to make sure your lamb is cooked to perfection is taking its temperature with a calibrated thermometer and letting it rest. Around 10 minutes seems to be a good resting time for an average-sized rack of lamb. A few roasted potatoes and a light red wine and a spectacular Sunday supper is sitting on your table in no time flat.

Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard

Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.

Rotisserie Boneless Leg of Lamb With Lemon, Rosemary, & Garlic

Marinated in lemon, rosemary, and garlic, then tied and cooked on the rotisserie until medium-rare, this leg of lamb was full of bright, fresh flavors embedded in a fairly smooth tasting piece of meat.