Heat olive oil in saucepan on high heat, then add potatoes and sauté 3 minutes. Add shallots, garlic, olives, bell pepper and tomatoes on medium high heat. Sauté 2–3 minutes then de-glaze with white ...

When the rack of lamb has had enough time to marinate ... so do not discard any of the herbs. Peel and roughly chop the garlic. Remove the tops of the chillies and roughly chop those as well.

This recipe epitomises spring with its use of succulent spring lamb and fragrant fresh herbs. I wrote the recipe out probably 30 years ago so not sure where it originally came from but I have ...

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.

Switch up the herbs >> Try fresh rosemary ... maple syrup or pomegranate molasses. To grill the lamb, cook, covered, over direct medium-high heat on a rack that is at least 6 inches from the ...

Add the broad beans and most of the herbs, holding back some for serving. Grate in the zest of 1 lemon, stir, then have a taste and adjust the seasoning as necessary. Sprinkle the lamb generously ...

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 ...

Season lamb generously with salt and set aside at room temperature. Set up a charcoal or gas grill for medium-high heat. (Or, heat a cast-iron pan.) Make the green sauce: Toss garlic with ½ ...