Search results for
magazine cookingclub sun dried tomato and garlic crusted rack of lamb
Filter Results
Sort By:
Recipes
(83)
Recipes
Give past-their-prime berries a new lease on life as a luscious, buttery pan sauce.
4.0
(4)
Recipes
This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.
3.5
(3.5)
Recipes
A magical casserole recipe from Commander's Palace in New Orleans.
4.5
(4.5)
Easy
Recipes
4.0
(3.86)
5.0
(5)
Easy
Recipes
Recipes
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.
4.0
(4.02)
Recipes
Use the best quality lamb you can find. Chilling the deboned loin in the freezer for 15 minutes will make it easier to handle.
4.0
(4)
Easy
5.0
(5)
Recipes
Cool yogurt sauce and a crispy cucumber salad complement richly spiced lamb chops and warm flavorful tomato basil sauce in this dish.
Easy
Recipes
Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.
4.0
(3.88)
Recipes
Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.
5.0
(5)
