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 ...

Black peppercorns, fennel seeds, and cinnamon give big flavor to racks of lamb in this simple but elegant holiday lamb roast ...

Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves ... Place the lamb directly onto the oven rack and place a roasting tray directly ...

This recipe is easy ... Place on a serving platter and garnish with more fresh rosemary if desired. To french a rack of lamb: ...

Until next time, happy eating! ~Audrey The post Rosemary Grilled Leg of Lamb for Easter or Passover appeared first on That ...

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 ...

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.

and mushroom mixture and soaked with plenty of rosemary-infused maple butter for an herbal touch. Get Ree's Quinoa and Mushroom Stuffed Acorn Squash recipe. Rack of lamb may sound fancy ...

In a large bowl, dissolve the salt in 5 quarts of water and place the racks of lamb in the solution for 3 hours. Remove the racks, pat dry, and set on a platter to air-dry for 2 to 3 hours.

In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead. But trust us: It's worth it.