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. Slideshow: More Lamb RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.