8 rack lamb recipes

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.

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.

Roasted lamb with earthy mushrooms and a rich port wine sauce.

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.

Lamb balls and eggs, a Scotch egg variation with seasoned ground lamb wrapped around hard-boiled eggs and deep-fried until dark and crispy. Served with tomato sauce over steamed bulgur.

Kibbee bissaneeyeh: Lebanese layered ground lamb and bulgur casserole stuffed with spiced lamb and pine nuts, baked in a diamond-scored pattern until golden.

Baked kibbeh with layers of spiced lamb and bulgur wheat around a pine nut and ground lamb filling, scored in diamonds and baked until crispy on top.

Middle Eastern lamb and bulgur pilaf with chickpeas, whole pearl onions, butter, and cinnamon. One-skillet comfort food served with cool yogurt on the side.