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Rack of lamb

Explore 12 recipes, 4 videos, and more

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Roast Rack of Lamb

Other Ideas:
Lamb, Main course, Meat Dishes, Mint
Ingredients
  • 3/4 cup lightly packed fresh flat-leaf parsley leaves
  • 1 eight-rib frenched rack of lamb (1 1/2 to 1 3/4 pounds), chine bone removed (for easier carving)
  • Coarse salt and freshly ground pepper
  • 3/4 cup fresh breadcrumbs (from 3 slices of bread, crusts removed)
  • 1/2 cup lightly packed fresh mint leaves, plus whole sprigs for garnish
  • Olive oil
  • Finely grated zest of 1 lemon
  • 1 tablespoon plus 1 teaspoon plain Greek-style yogurt
  • 1 garlic clove
  • Mint jelly, for serving (optional)
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon coarse salt
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Grilled Rack of Lamb with Onion-Mint Jam

Time:1 hour 15 mins
Other Ideas:
Main course
Ingredients
  • 2 tablespoons freshly ground pepper
  • 1/4 cup flaky sea salt, such as Maldon
  • 1 teaspoon red-pepper flakes
  • 2 frenched racks of lamb (each with 8 ribs and about 2 pounds), trimmed of excess fat, room temperature
  • 1 tablespoon extra-virgin olive oil
  • Vegetable oil, for brushing
  • Onion-Mint Jam
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Holiday Buffet of Dinner Ideas In Bite-Size Pieces

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How to Make Mongolian Lamb Chops

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How to Make Cauliflower Gratin

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Lamb Chops with Chimichurri Sauce

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Spice-Crusted Rack of Lamb

Other Ideas:
Main course
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Jean-Georges's Boneless Lamb with Mushroom Crust and Leek Puree

Ingredients
  • 1 tablespoon salt
  • 2 leeks, trimmed of hard green parts, split in half, washed, and roughly chopped
  • 1 tablespoon unsalted butter
  • Freshly ground pepper
  • 2 ounces dried black-trumpet mushrooms, or other dried mushrooms
  • 1 large egg
  • All-purpose flour, for dredging
  • 2 racks of lamb, boned
  • 4 tablespoons extra-virgin olive oil
  • 4 ounces shiitake mushrooms, or other mushrooms, trimmed and cut into chunks
  • 2 cloves garlic, lightly smashed
  • 2 sprigs fresh thyme
  • Coarse salt
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Rack of Lamb with Gremolata

Time:45 mins
Other Ideas:
Italian, Main course
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Mongolian Lamb Chops

Other Ideas:
Asian, Main course
Ingredients
  • 1 1/4 cups plus 1 tablespoon grapeseed oil
  • 2 teaspoons unsalted butter
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons plus 1 teaspoon crystallized ginger, finely chopped
  • 1/2 tablespoon cracked juniper berries
  • Coarse salt
  • 1 teaspoon Chinese mustard
  • 1/4 cup plum wine vinegar
  • 1 teaspoon unseasoned rice vinegar
  • 1 ten-ounce rack of lamb, preferably New Zealand
  • 3 baby bok choy, trimmed
  • 3 1/8-inch-thick bias-cut slices red Thai chile
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