Rack of lamb looks as fancy as it sounds, but here's the surprise: it's actually really easy to make! For this recipe, all you have to do is coat the lamb in the garlicky, herbaceous rub ...

Heat olive oil in saucepan on high heat, then add potatoes and sauté 3 minutes. Add shallots, garlic, olives, bell pepper and ...

add the rack of lamb to the pan, fat side down; and sear for about 5 minutes. Turn the rack on its side so it’s resting on the bone, transfer to the oven, and cook until nicely browned and ...

and cook for 3-4 minutes on each side (for medium rare). 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 ...

Add the peas and cook for three minutes ... To serve, spoon the pea ragu onto a large warm plate and top with the rack of lamb.

Lamb, pinot noir and mushrooms are a classic marriage of flavours that work in harmony. This spinach puree is a special recipe I picked up whilst working in Aix en Provence. The combination of ...

Place the rack of lamb skin side down on the hot pan and cook it until it is golden brown and the fat has started to render down. This will take about five to eight minutes. Use a pair of tongs to ...

Rack of lamb with parsley. A classic French recipe that is savory and delicious. Tender roasted meat cooked to perfecti ...

We're making one of her family's favorites, 'Herb Roasted Rack of Lamb' and a side of 'Mediterranean Potatoes'. Click here for a printer-friendly version of the recipes below. If you make either ...