Set on a bed of fluffy couscous and served with a pistachio-mint sauce, this crown roast of lamb is a show-stopping ...

In a small bowl, stir together butter, bread crumbs, Parmigiano-Reggiano, onion, and rosemary ... and thyme. Sear the lamb, one rack at a time, for 1 minute per side or until golden brown ...

Rub the chops with rosemary, garlic, salt, and pepper and quickly sear them on the stovetop for a special, delicate, tender, ...

Elegant and flavorful, this herb-crusted rack of lamb makes a stunning centerpiece for any Easter dinner table. With a crisp ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe ... a rack of lamb is to simply rub it with plenty of garlic, rosemary ...

Heat the oil in a frying pan over a high heat and fry the racks of lamb for 2 minutes on each side, or until brown. Transfer to a roasting tin, add the rosemary and roast for 8 minutes.

Remove the lamb from the fridge and allow it to get to room temperature. To make the garlic butter, place the garlic and butter in a bowl. Add the rosemary to the bowl. Season with salt and pepper ...

Place the bread, rosemary, butter, and mustard in a food processor. Pulse on high speed until the mixture resembles coarse, damp sand. Season well with salt and black pepper. Press the mixture onto ...