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Ingredients

• ✓ lamb rack
• sea salt
• ras el hanout
• shiraz wine
• honey

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Season lamb with sea salt; rub with ras el hanout. Sear lamb on all sides in a medium cast-iron skillet over medium-high heat until evenly browned.
3. 3 Cook in the preheated oven until an instant-read thermometer inserted into the center, near but not touching bone, reads at least 145 degrees F (63 degrees C), about 30 minutes.
4. 4 Transfer lamb to a cutting board, reserving drippings in the skillet; rest before slicing, 10 to 15 minutes. Heat skillet with drippings over medium heat; stir in wine and honey. Cook until reduced by about half; drizzle over lamb to serve.

By PolyTheWicked

Ingredients

• ✓ lamb rack
• herbes de provence
• salt
• black pepper
• vegetable oil
• pistachio nut
• bread crumb
• butter
• olive oil
• dijon mustard

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Generously season each rack of lamb with herbes de Provence, salt, and pepper.
3. 3 Heat vegetable oil in a large skillet over high heat. Place lamb into the skillet and cook until browned on all sides, 6 to 8 minutes. Transfer to the prepared baking sheet.
4. 4 Stir pistachios, bread crumbs, melted butter, and olive oil together in a small bowl; season with salt and pepper. Spread mustard over the fatty side of lamb, then press pistachio mixture into mustard.
5. 5 Bake in the preheated oven until crust is golden and lamb is pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness.
6. 6 Transfer lamb to a plate and let rest for 10 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ lamb rack
• tomato ketchup
• worcestershire sauce
• apple cider vinegar
• garlic
• parsley
• oregano
• lemon zest
• pepper
• salt
• red onion

Instructions

1. 1 Stir together ketchup, Worcestershire sauce, vinegar, garlic, parsley, oregano, lemon zest, pepper, and salt in a small bowl until well combined. Remove half to another small bowl.
2. 2 Thread onion slices onto skewers so they resemble lollipops. Brush 1 portion of marinade over lamb and onions. Marinate for 15 minutes.
3. 3 Preheat an outdoor grill to medium heat.
4. 4 Set onions and lamb, meaty-side down, on the preheated grill. Cook lamb, turning and basting often with remaining portion of marinade, until medium-rare, about 25 minutes. Grill onions for the same amount of time, turning as needed. Rest meat for 10 minutes. Cut into 2 rib portions. Serve with onion rings.

By Heinz

Ingredients

• ✓ lamb rack
• bread crumb
• garlic
• rosemary
• salt
• black pepper
• olive oil
• salt
• black pepper
• olive oil
• mustard

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C). Move the oven rack to the center position.
2. 2 Combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir in 2 tablespoons olive oil to moisten the mixture. Set aside.
3. 3 Season rack of lamb all over with 1 teaspoon salt and 1 teaspoon pepper.
4. 4 Heat 2 tablespoons olive oil in a large heavy oven-proof skillet over high heat. Add lamb and sear on all sides, about 1 to 2 minutes: set lamb aside for a few minutes.
5. 5 Brush lamb with mustard and roll in bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
6. 6 Arrange the breaded rack of lamb bone-side down in the same skillet. Roast in preheated oven for 12 to 18 minutes for medium; an instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C), or continue to cook to desired doneness.
7. 7 Remove lamb from the skillet and allow to rest for 5 to 7 minutes, loosely covered with foil, before carving between the ribs.

By JENNINE1980