A rack of lamb is always an impressive centerpiece on a dinner table. Crusted with a carefully selected blend of herbs and ...

Return both of the lamb racks to the skillet with the ribs pointing up. Rub each rack with 3 of the roasted garlic cloves and 1/2 tablespoon of the butter per rack and tuck the thyme sprigs ...

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 ...

Turn the oven temperature up to 220C/200C Fan/Gas 7. 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 ...

Lamb chops can actually come from a few different areas of the animal—mainly the rib, loin, sirloin and shoulder. The price and tenderness of the chop will depend on which one you choose.

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions. This recipe calls for fairly ...