What Is Rack of lamb and How Can I Use It?
Wondering what to do with rack of lamb? This guide covers how to pick it, cook it, store it, and swap it — with 20 recipes to put it to work.
| In Chinese: | 烤羊排 | |
| British (UK) term: | Rack of lamb | |
| en français: | carré d'agneau | |
| en español: | costillas de cordero |
Recipes using rack of lamb
There are 20 recipes that contain this ingredient.
Roasted Rack of Lamb
Herb-roasted rack of lamb crusted with rosemary, thyme, and garlic, then carved into chops and served with a glossy red wine pan sauce. An elegant Easter and holiday roast that's far simpler than it looks.
Herbed Rack of Lamb
Rack of lamb painted with Dijon mustard, soy sauce, garlic, and rosemary, then roasted to rosy medium-rare. A 25-minute, hands-off centerpiece for special-occasion dinners.
Nori Lamb Surprise
Nori lamb surprise butterflies lamb loin around scallops, mango, mushrooms, and pickled ginger, wraps it in seaweed, and pairs it with a chili-lemongrass syrup and a roasted pepper relish.
Herb Crusted Rack of Lamb with Roasted
Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.
Noisettes D'Agneau
Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.
Rack of Lamb Primeurs
Rack of lamb primeurs roasted over its own bones with thyme, then sauced with a deglazed pan jus and plated with spring baby vegetables. Classic French bistro dinner-party centerpiece.
Basic Rack of Lamb
Basic rack of lamb: a French-trimmed rack marinated, then roasted hot to a rosy medium-rare and carved into elegant double-bone chops. The foundation technique for an impressive special-occasion main.
Lamb Persillade
Rack of lamb with a crispy persillade crust of parsley, garlic, Dijon mustard, and bread crumbs. A classic French technique that's elegant and ready in 35 minutes.
Rack of Lamb with Herbed Mustard
Rack of lamb coated in a creamy herbed mustard sauce blended from prepared mustard, soy sauce, rosemary, ginger, garlic, egg, and olive oil, then slow-roasted until tender.
Roast Rack of Lamb
Roast rack of lamb with garlic-parsley persillade crust and pan jus. A restaurant-quality technique with high-heat roasting, deglazing, and a crispy herb breadcrumb finish.
Rack of Lamb with Herb Sauce
Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.
Rack of Lamb with Bacon Vinaigrette
Rack of lamb marinated in red wine vinegar and coriander, roasted at high heat, then finished with a warm bacon and Dijon mustard vinaigrette built from the pan drippings.
Roasted Rack Of Lamb With Fresh Mint Balsamic vinaigrette
Roasted rack of lamb seared then oven-finished to a rosy medium-rare, served over greens with a fresh mint and balsamic vinaigrette. An elegant, restaurant-worthy main built on a simple pan sauce.
Roast Rack of Lamb with Parsleyed Crumbs
Roast rack of lamb under a crisp mustard-and-herb breadcrumb crust of parsley, rosemary and garlic. An elegant medium-rare centerpiece that looks impressive but comes together simply.
Lamb Stock
Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.
Rack of Lamb with Chanterelle Mushrooms, Lentils in a Port Wine Sauce
Roasted lamb with earthy mushrooms and a rich port wine sauce.
Le Carre D'Agneau Roti a la Fleur De Thym
Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.
Glazed Rack of Lamb for Two
Glazed rack of lamb for two basted with a honey-soy-sherry sauce spiked with ginger, garlic, and mustard. A romantic dinner centerpiece with an Asian-inspired sticky glaze.
Deviled Rack of Lamb
Rack of lamb coated in coarse-grain mustard and rosemary, crusted with cracker crumbs, and roasted hot and fast. Looks like a showstopper, takes 30 minutes flat.
