A simple yet elegant rack of lamb, coated with crisp and flavorful spices, is a stunning centerpiece for any meal. Paige Grandjean is a food editor, recipe developer, and food stylist with over seven ...

Chances are good that if you’re cooking a rack of lamb it’s a special occasion. The pricey cut is a go-to for romantic dinners, holidays, and other celebrations. And we can see why. A rack of lamb is ...

Lamb is typically set aside for special occasions, such as Easter and next week's Eastern Orthodox Easter. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is ...

Don’t be intimated by this dish. According to Mark Bittman, it can be a no-hassle, easy holiday entree. Here, the author of “How to Cook Everything” shares three simple and savory recipes for the ...

In a bowl, combine the breadcrumbs, chopped parsley, rosemary, and thyme. Season with salt and pepper. Season the lamb rack with salt. In a hot pan, heat the vegetable oil and sear the lamb rack on ...

A rack of lamb is always an impressive centerpiece on a dinner table. Crusted with a carefully selected blend of herbs and ...

Summer herb-and-mustard-crusted rack of lamb provides a splendid meal for two. A bounty of herbs in my garden, ripening fruit on my blackberry bush and a beautifully frenched rack of Vancouver Island ...

Mustard Crusted Rack of Lamb with Eggplant Moussaka, Artichoke and Lamb Jus is served at New York Marriott Marquis as part of a three-course tasting menu for $64.95. This recipe is for a serving size ...

Pre-heat oven 450 degrees. Wash the rack of lamb in cold water; pat dry with a paper towel. Coat the rack of lamb with the honey Dijon dressing, then on a plate add breadcrumbs. Press bread crumbs on ...

In many people’s minds, rack of lamb is “a fancy hotel dish, topped with curly vegetables and served tableside by a guy in a tux,” said Andrew Carmellini in his new cookbook, Urban Italian (Bloomsbury ...

Even though sharing casual meals with good friends is always fun, every once in a while it's fun to prepare something a little more special, like a beautifully prepared and presented fine cut of meat.