Similar Recipes
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!
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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?
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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.
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Sous Vide Rack of Lamb
For rack of lamb that's evenly medium-rare from edge to edge, sous vide cooking is by far the best approach.
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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.
Roast lamb
You can't beat a Sunday roast and this lamb roast is so juicy and the meat falls away at the bone.
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Grilled Butterflied Leg of Lamb With Rosemary, Garlic, and Mustard Crust
A mustard, garlic, and rosemary crust adds a complementary bite to flavorful, silky lamb, making it a real holiday treat.
Rosemary Garlic Grilled Lamb Chops
Juicy grilled lamb chops infused with a delicious rosemary garlic marinade, then grilled to perfection! Use the marinade for any quick-cook cut of lamb.
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Perfect Slow-Cooked Rack of Lamb for the Grill or the Stovetop
Lamb rack slow-cooked sous-vide style to a perfect medium rare.
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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.
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!
Serve With
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Creamy Polenta with Chicken, Caramelized Shallots, Arugula
Creamy Parmesan polenta is topped with moist chicken, caramelized shallots, toasted pine nuts, and nutty arugula.
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Cheesy Grits With Spring Vegetables
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
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Sweet Potato and Mushroom Cannelloni with Braised Escarole and Butter Beans (Vegan)
A vegan meal with a centerpiece of cannelloni stuffed with sauteed wild mushrooms and creamy sweet potato puree baked along with butter beans and braised escarole until crunchy and browned.
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Smooth and Creamy Polenta
A definitive guide—and some myth debunking—to making the best possible polenta at home.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Wickedly Delish Sweet Potato Salad
Wickedly delish Sweet Potato Salad with roasted sweet potato, baby spinach, wild rice, almonds, cranberries and feta and an incredible honey lemon dressing!