10 rack lamb recipes

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.

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.

Rack of lamb coated in Dijon mustard and Italian breadcrumbs, then roasted at high heat for a crisp crust and rosy pink center. Just three ingredients.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

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.

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.

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.

Roast leg of lamb on a rack over a potato, onion, and roasted red pepper gratin. Lamb drippings baste the vegetables below as everything roasts together in one dish.