Fennel Pollen–Roasted Rack of Lamb with Radish Leaf Pesto
Beyond the bulb and fronds, bright yellow fennel pollen has a bold anise flavor. Chef Sarah Heller of Radish Leaf Cuisine in Napa, California, uses it as a rub for roasted rack of spring lamb. The radish leaf pesto is a prime example of root-to-stem cooking: The peppery leaves, basil, almonds, and Pecorino make a vibrant, delicious topper for the chops when served. Slideshow: More Rack of Lamb Recipes
Rack of Lamb with Artichokes, Purple Potatoes and Licorice
Roast lamb with potatoes feels like a New American dish, but chef Marco Mattana adds Roman flavor by including garlicky braised artichokes. Slideshow: More Lamb Recipes
Rack of Lamb
A rack of lamb is a seriously impressive (and deceptively easy) entree. Keep flavors classic with rosemary or coriander, or try something more unusual, like our soy-balsamic marinade.
Sichuan Racks of Lamb with Cumin and Chile Peppers
Sang Yoon brushes lamb racks with soy sauce, rubs them with a Sichuan peppercorn, cumin and star anise mix, then roasts them until perfectly medium-rare. Slideshow: Lamb Recipes
Rack of Lamb with Pasilla Chiles
The chiles add a touch of spice to this perfectly cooked rack of lamb. More Lamb Recipes
Herb-Crusted Rack of Lamb with Gremolata Pesto
Lamb is Kelly Liken’s favorite food in the world, and she thinks Colorado lamb is the best. To show it off, she makes a pesto-like sauce by combining gremolata—a mixture of parsley, lemon zest and garlic—with pine nuts and olive oil. Liken often cooks lamb from start to finish over a wood fire, but this home-cook-friendly version calls for starting the racks on the grill and then transferring them to the oven to finish cooking. Slideshow: Delicious Grilled Lamb Recipes
