A simple yet elegant rack of lamb, coated with crisp and flavorful spices, is a stunning centerpiece for any meal. Paige Grandjean is a food editor, recipe developer, and food stylist with over ...

A rack of lamb is always an impressive centerpiece on a dinner table. Crusted with a carefully selected blend of herbs and spices, then cooked perfectly to your level of doneness, it’s the ideal ...

"A rack of lamb always makes an elegant dinner ... Jacques Pépin For the Rub Mix the 5-spice powder, cumin, paprika, cayenne, garlic powder, and dry mustard together. Coat the rack all over with the ...

The rack is seared over medium-high heat, then finished over indirect heat. The whole process takes about 25 minutes. Chinese five-spice powder gives dimension to the lamb. It’s a simple way to ...

Coarsely crushed spices including cinnamon and black pepper ... Wine aficionado Kenny Rochford's favorite way to prepare a rack of lamb is to simply rub it with plenty of garlic, rosemary, olive ...

letting the lamb flavor shine. I gently spice the rack of lamb with baharat, garlic, and some fresh rosemary to simply enhance the already amazing flavors this cut of meat yields. It pairs ...

try this recipe for rack of lamb with pomegranate salsa and citrus carrots. The tender, juicy lamb is seasoned with a blend of herbs and spices and cooked to perfection, creating a mouthwatering ...

Watch it carefully, stirring occasionally and strain the glaze several times through a chinois (fine-meshed sieve) to retain a clear sauce, free of pulp and spices. To cook the lamb, preheat oven ...

Remove the silver skin and trim excess fat from the lamb rack (you can leave the fat cap on or remove it – this is personal preference. If you leave it on, score the fat with a sharp knife).

A great Middle Eastern meal usually involves lots of side dishes and sauces, bread, and pickles. This lovely lamb dish is perfect as the main feature in such a feast.