Transfer to a roasting tin, add the rosemary and roast for 8 minutes. Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise.

Rack of lamb with parsley. A classic French recipe ... In France, we serve alongside potatoes gratin or roasted rosemary ...

Slice the rack of lamb into 4 chops. Spoon some of the potato, lettuce, and tomatoes onto each of 2 dinner plates. Add a portion of lamb to each plate and spoon some sauce over the lamb.

Wine aficionado Kenny Rochford's favorite way to prepare a rack of lamb is to simply rub it with plenty of garlic, rosemary ... creamy sweet potatoes, and a custom-blended curry powder that's ...

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 ...

To make the boulangère potatoes, heat the oil in ... make small incisions all over the lamb and press a garlic slice and a tiny sprig of the rosemary into each one. Weigh the joint and allow ...

Add more if needed. To serve, slice the lamb, pour over the gravy and garnish with rosemary. This would be good with potatoes dauphinoise and fresh vegetables for a Sunday lunch.

Kenny Rochford roasts a rack of lamb simply with complex flavors from a one-hour marinade of garlic, rosemary, olive oil, and salt. 2018 F&W Best New Chef Katianna Hong shares a make-ahead method ...

Families often get together for a special Easter lunch or dinner, and what could be better than a succulent roast lamb with a tangy mint sauce, and vegetables on the side?