Rack of Lamb
Slow-Grilled Rack of Lamb with Mustard and Herbs
"The one bad thing to do with lamb is a fast roast: It leaves the interior pretty much raw and the exterior charred," explains Athens, Georgia, chef Hugh Acheson. Quickly searing the racks and then grilling them over low heat makes the lamb perfectly browned outside and pink within. The caramelized onion jam that Acheson serves with the juicy meat is also terrific with all other meats, and even salmon.
Salt-Crusted Rack of Lamb
For perfectly cooked racks of lamb, Mourad Lahlou of Aziza in San Francisco packs them in herbed salt. The salt crust insulates the meat, allowing it to roast evenly, and mysteriously doesn't add a salty flavor. For the best results, Lahlou positions a remote probe thermometer in the lamb before roasting.
Rack of Lamb with Rosemary Butter
Chef David Kinch grills his lamb racks "low and slow" because it gives him full control of the cooking. The gentle heat keeps the meat juicy, while the rosemary-infused butter he periodically spoons over the racks adds flavor. He sprinkles the lamb with chopped herbs just before serving; the warm meat makes the herbs especially fragrant.
Rack of Lamb with Pasilla Chiles
The chiles add a touch of spice to this perfectly cooked rack of lamb.
Garlic-Crusted Roast Rack of Lamb
Roasted rack of lamb is a brilliant centerpiece dish because it's impressive and surprisingly easy to make. This recipe includes just five ingredients and 10 minutes of active cooking time. It's one of our favorite ways to prepare a rack of lamb because it's simply rubbed with plenty of garlic, rosemary, olive oil and salt before roasting. Since the seasoning is so simple, the dish pairs well with a range of sides, from risotto to green salads to roasted vegetables.
Pistachio-Crusted Rack of Lamb with Pancetta
Something as conventional as rack of lamb would never, ever find its way into Ferran Adria's ultra-experimental kitchen at El Bulli. But in his book Cocinar en Casa, he converts it into an unexpected, wonderful dish that anyone can make. Who else would think to coat a rack of lamb with a pistachio pesto, then wrap it in pancetta to keep it nicely moist and make it even richer as it roasts?
Rack of Lamb with Soy-Balsamic Marinade
Ask the butcher to french the bones and trim the fat for you.
Coriander-Crusted Rack of Lamb with Shallot Jus
At Lilette in New Orleans, chef John Harris uses coriander seeds to make a simple, citrusy crust for his French-influenced rack of lamb. Behroush Sharifi's coriander seeds are small, so they cling to the meat; other coriander seeds tend to be larger, so they need to be coarsely ground before they are packed on.
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.
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.