Rack of lamb with parsley. A classic French recipe that is savory and delicious. Tender roasted meat cooked to perfection in the oven with a parsley crust. A hint of garlic mixed with the parsley, ...

The lamb can be marinated, covered, and refrigerated for up to 12 hours before roasting. Let sit at room temperature for 1 hour before roasting. Leftovers can be refrigerated in an airtight container ...

If you buy the french-trimmed racks of lamb all the fat will have been removed from the bones, making them very elegant indeed. Cook lamb racks from room temperature so cooking begins straight ...

Remove from the pan and leave to rest for 5 minutes. Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating. Press a generous ...

Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb ...

If you're short on time, a rack of lamb is a great choice for dinner. Just rub the lamb with a blend of your favorite flavorful ingredients—garlic, herbs, olive oil, salt—and put it in the oven.

A French cutlet refers to a particular way of cutting the meat. We are probably most familiar with lamb cut this way. If you imagine a rack of lamb cut into slices, so each portion has its own ...

Preheat the oven to 350. Season the lamb with salt and chile powder. Heat 1 tablespoon of the oil in a large cast-iron pan over medium-high heat; add the rack of lamb to the pan, fat side down ...

Remove the lamb from the fridge and let it come to room temperature before you cook it. Make your marinade. Grate the garlic and zest, and juice the lemon. Pop the zest and juice into a bowl and ...

Stuff them into roasted onions, sprinkle them over macaroni and cheese, or eat them by the handful. Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of ...

French lavender, kosher salt and pepper thoroughly covering meat. Heat olive oil in large heavy skillet. Add whole garlic cloves and saute for 1 minute, remove and set aside. Sear rack of lamb on ...