Fennel Pollen–Roasted Rack of Lamb with Radish Leaf Pesto
超出了灯泡的叶子,明亮的黄色茴香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:
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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:
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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 apesto-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
